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No-Bake Pumpkin Pie Cheesecake

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20min

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4 servings

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This delightful no-bake pumpkin pie cheesecake combines the warm spices of fall with creamy cheesecake in convenient individual servings. Layered in mason jars with a buttery graham cracker crust, velvety pumpkin cheesecake filling, and topped with whipped cream, it's perfect for entertaining or a special treat. No oven required, making it ideal for warm weather or when you need a quick dessert solution.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
32 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the Graham Cracker Crust

Place graham crackers in a ziplock bag and crush into fine crumbs using a rolling pin.

2
Melt the Butter

Melt butter in a microwave-safe bowl for 30 seconds or until completely liquid.

3
Mix the Crust

Combine graham cracker crumbs with melted butter in a bowl and stir until evenly moistened.

4
Create the Crust Layer

Divide the graham cracker mixture evenly among the four mason jars.

5
Press the Crust

Use the back of a spoon to firmly press the crumbs into the bottom of each jar.

6
Soften the Cream Cheese

Allow cream cheese to sit at room temperature for 15 minutes to soften.

7
Mix the Cream Cheese

Beat softened cream cheese in a large bowl until smooth and fluffy.

8
Add Sugar and Vanilla

Add sugar and vanilla extract to the cream cheese and beat until well combined.

9
Mix in Pumpkin and Spices

Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt to the cream cheese mixture and beat until smooth.

10
Whip the Cream

In a separate bowl, whip heavy cream until stiff peaks form.

11
Fold in Whipped Cream

Gently fold the whipped cream into the pumpkin mixture until just combined.

12
Fill the Jars

Spoon the pumpkin cheesecake mixture evenly into the four jars over the graham cracker crust.

13
Prepare Topping

Whip the remaining heavy cream until stiff peaks form.

14
Add Topping

Spoon or pipe the whipped cream on top of each cheesecake.

15
Chill

Cover jars with lids and refrigerate for at least 4 hours or overnight until set.

16
Serve

Remove from refrigerator 10 minutes before serving to slightly soften.

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