Easy No-Bake Pumpkin Cheesecake
No-bake pumpkin cheesecake in a jar is an easy alternative and the perfect dessert for your Thanksgiving menu.
Servings: 8 individual 4-oz. mason jars
Ingredients
The Crust
- 1 cup graham cracker crumbs (about 7 sheets)
- 4 tablespoons unsalted butter, melted
The Cheesecake
- 1 package cream cheese, softened (8 oz.)
- ⅓ cup powdered sugar
- 3 tablespoons brown sugar
- ½ cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- pinch of salt
- ¾ cup thawed whipped topping
To Garnish
Instructions
- In a large mixing bowl, beat softened cream cheese with a hand mixer until smooth, about one to two minutes.
- Next, add the pumpkin puree, vanilla extract, powdered sugar, brown sugar, and all of the spices. Mix all of the ingredients with the cream cheese until well combined.
- Use a spatula to gently fold in 3/4 cup of thawed whipped topping and set the pumpkin cheesecake mixture aside.
- Next, mix up the ingredients for the crust. Place the graham crackers in a plastic food storage bag and crush with a rolling pin until they are fine crumbs.
- Pour the crumbs into a clean mixing bowl and pour in the melted butter. Use a fork to combine.
- When the crumb mixture is finished, begin to assemble the individual jars of pumpkin cheesecake. Evenly spoon half of the graham cracker crust into eight 4-oz. mason jars (*Note the other half of the crumbs will be reserved for the second layer.)
- Next, fill each jar with one large spoonful of the no-bake pumpkin cheesecake mixture. Use the back of a spoon to gently even out the cheesecake filling and then repeat the layers.
- Place the jars in the fridge and chill until set (about four hours).
- To serve the no-bake pumpkin cheesecake in a jar, top with a dollop of whipped cream. You can also add more graham cracker crumbs, sprinkle with ground cinnamon, or drizzle with some warm caramel sauce.