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.
No Bake Pumpkin Cheesecake Parfaits are the best of both worlds for me because I love pumpkin and I love cheesecake.
This is one of my easy desserts, as most of mine are, because really who has a lot of time to cook and bake these days? This recipe is very similar to my Pumpkin Cheesecake Pudding, which is more like a mousse recipe.
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 every day 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.
So if you’re looking for an easy fall dessert that will please the whole family, consider one of these delicious pumpkin recipes.
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.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
For the Graham Cracker Crust
- Graham cracker crumbs
- ⅓ cup white sugar
- Melted butter
For the Pumpkin Cheesecake
- 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
Step-by-Step Directions
Step 1: Make the Pudding
- 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.
- Set aside while you prepare the graham cracker crust.
Step 2: Make the Graham Cracker Crust
- Prepare the graham cracker crust by combining together the melted butter, graham cracker crumbs and sugar together in a small bowl.
Step 3: Add the Pudding to Mason Jar
- Add a layer of the graham cracker crust to the bottom of the mason jars.
- Try to save about ¼ cup of graham cracker crumbs to use as an optional topping.
- Next, add the pumpkin cheesecake layer.
- Followed by the whipped topping or homemade whipped cream.
- Continue layering until you get to the top of the mason jar.
Step 4: Add the Final Layer
- Now you need to add the chopped pecans on top that will give just the right amount of crunch to the recipe.
- You can also add a sprinkling of extra graham cracker crumbs over the top.
Frequently Asked Recipe Questions
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.
Yes! 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.
Tried any of my recipes? Let me know in the comments!
Pumpkin Cheesecake in a Jar
The flavors of pumpkin and cheesecake combine with these delicious and easy no bake pumpkin cheesecake parfaits that are perfect for Fall.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoon melted butter
For the Pumpkin Cheesecake:
- 8 ounces cream cheese; softened
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 15 ounce can pumpkin puree; not pumpkin pie mix
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 container whipped topping
- ¼ cup chopped pecans; optional
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.
Notes
This recipe should make 8 to 12 parfaits depending on the size of mason jars you use.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 203mgCarbohydrates: 32gFiber: 4gSugar: 18gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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