The flavors of pumpkin and cheesecake combine with this easy no bake recipe for Pumpkin Cheesecake in a Jar.
Another one of our easy pumpkin dessert recipes that's served in cute mason jars. Let me show you how to make this easy no bake fall dessert.
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Mason Jar Desserts are the perfect treat when you're craving the best of pumpkin season and classic cheesecake flavors served in a fun mason jar!
This easy dessert is a lifesaver – who has time for complicated baking these days? If you like a lighter, mousse-like texture, try my Pumpkin Cheesecake Pudding recipe, it's just as delicious!
Table of Contents
No Bake Pumpkin Cheesecake
No bake desserts are easy to prepare the day before company is coming. Serving them in cute mason jars is even great for large parties or gatherings, which is what I did for our daughter's bridal shower.
No Bake Pudding Desserts are ideal for everyday snacking too. They're easy to store in the refrigerator and the kids can easily grab a treat after school.
Easy Fall Desserts
Fall is the perfect time to enjoy all the best that pumpkin has to offer. From pies and cakes to cookies and bars, there are endless possibilities when it comes to pumpkin desserts.
And the best part is that these recipes are often easier to make than you might think. For example, a pumpkin pie can be made with just a few simple ingredients, and many pumpkin cookie recipes only require one bowl.
Looking for more Easy Pumpkin Recipes? Try my Pumpkin Pie Treats, Pumpkin Spice Pull Apart Bread, Mason Jar Pumpkin Cheesecake or my Mini Pumpkin Bundt Cakes that includes a video showing you how easy they are to prepare.
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Graham cracker crumb crust
- Softened cream cheese
- White sugar
- Brown sugar
- 1 can pumpkin puree; not pumpkin pie mix
- Vanilla extract
- Pumpkin pie spice
- Whipped topping or Homemade Whipped Cream
- Chopped pecans, optional, but highly recommended.
Recipe Substitutions and Variations
Feel free to substitute crushed gingersnap cookies or even crushed chocolate sandwich cookies for the first layer in this recipe. You need about 1 and ½ cups of crushed cookies.
Instead of the Cool Whip Whipped Topping, you can use homemade whipped cream.
If you don't have chopped pecans, you can use chopped walnuts.
Step-by-Step Directions
Step 1: Mix the cream cheese, white sugar, and brown sugar in a bowl until smooth. Then, add the pumpkin puree, vanilla, and pumpkin pie spice, beating until everything is well blended. Set this mixture aside while you get the graham cracker crust ready.
Step 2: To make the graham cracker crust, combine melted butter, graham cracker crumbs, and sugar in a small bowl. Mix everything together thoroughly.
Step 3: Start by adding a layer of graham cracker crust to the bottom of each mason jar, saving about ¼ cup of crumbs for an optional topping later. Then, add the creamy pumpkin cheesecake layer. Continue layering the crust and cheesecake filling until you reach the top of the jar.
Step 4: For a delightful crunch, sprinkle chopped pecans over the top. You can even add a dusting of extra graham cracker crumbs for even more texture.
Before You Begin!
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Prep Ahead Tips
You can definitely prepare this recipe at least 4 to 6 hours before serving. Prepare the recipe as directed only do not add the final layer of whipped cream. That way you can easily cover the mason jars using the lids that come with them. Add the final layer of whipped cream and chopped pecans right before serving.
Storage Tips
To store the mason jar dessert, you could close the mason jars with the lids as tightly as possible to maintain freshness. And then refrigerate them for up to 3 days before serving.
If storing for longer periods, consider using whipped cream stabilized with powdered sugar. This will hold its shape better.
📖 Recipe Card
Pumpkin Cheesecake in a Jar
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoon butter melted
For the Pumpkin Cheesecake:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 15 ounce can pumpkin puree not pumpkin pie mix
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 8 ounces whipped topping
- ¼ cup chopped pecans
Instructions
For the Graham Cracker Crust:
- Combine ingredients in a small bowl and mix to combine.
- Press 2 tablespoons of the mixture into mason jars; reserving any extra crumbs to use as a topping.
- Refrigerate until the cream cheese filling is ready.
For the Pumpkin Cheesecake:
- In a bowl, beat together the cream cheese, white sugar and brown sugar.
- Add the pumpkin puree, vanilla and pumpkin pie spice. Beat until well blended.
- Add a layer of the pumpkin cheesecake mixture to the mason jars, followed by a layer of whipped topping.
- Continue adding the layers until the jars are full ending with a layer of whipped topping, chopped pecans and any extra graham cracker crumbs if desired.
- Refrigerate at least 2 hours before serving.
Pamela says
These look scrumptious!
Lois says
Thank you Pamela!
Marie says
Looks delicious and another great dessert idea for Thanksgiving! Pinned 🙂
Kippi says
I just pinned this recipe. I think this is a fun change for Thanksgiving. I love the individual jars too. Happy Fall, Kippi
Lois says
Thank you for visiting! I hope you enjoy the parfaits. Please come back and let me know how they turn out for you!
lonnie says
one can pumpkin. what size can?
Lois says
You want to use the 15 ounce size can of 100 percent pure pumpkin. I will update the recipe card to show the size. Thank you for visiting!
Emily @ The Benson Street says
Yum! I love easy no bake desserts, plus the jars are fun to eat out of. Thanks for sharing at the Monday Funday Party. - Emily