Description
These creamy no-bake pumpkin spice cheesecake jars are a simple, no-oven dessert that comes together in 15 minutes. With a velvety pumpkin spice filling and a buttery graham cracker crust, they’re perfect for fall gatherings and taste even better the next day.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree (blotted dry)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups whipped topping, thawed
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/2 cup heavy cream (for optional whipped topping)
- 1 tablespoon powdered sugar (for optional whipped topping)
- 1/4 teaspoon vanilla extract (for optional whipped topping)
Instructions
- Make the crust: Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl. Stir until mixture resembles wet sand. Divide evenly among 8 small jars (about 1 tablespoon each). Press down firmly with the back of a spoon. Refrigerate jars while making filling.
- Beat cream cheese: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down sides and bottom of bowl.
- Add sugar and spices: Add granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Beat on medium speed until combined, about 1 minute. Scrape bowl again.
- Add pumpkin puree: Add pumpkin puree and beat on low speed until just combined. Do not overmix.
- Fold in whipped topping: Gently fold in thawed whipped topping using a spatula until no white streaks remain. Do not stir vigorously.
- Fill jars: Remove jars from fridge. Spoon or pipe cheesecake filling evenly into each jar. Smooth tops and tap jars gently to settle filling.
- Chill: Cover jars with lids or plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Add toppings (optional): Before serving, top with whipped cream, a sprinkle of cinnamon, crushed graham crackers, or caramel sauce.
Notes
Blot pumpkin puree with paper towels to remove excess moisture for best texture. Use room temperature ingredients. Chill for at least 4 hours, preferably overnight. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut whipped topping. For low-sugar, reduce sugar to 1/4 cup and use sugar-free whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 285
- Sugar: 20
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: no-bake cheesecake, pumpkin spice, fall dessert, easy dessert, cheesecake jars, pumpkin cheesecake, no-bake dessert