Make your own no-bake pumpkin cheesecake in just 30 minutes! This delicious dessert can be made in mason jars or in pie pans and is the perfect fall dessert for family dinners and get togethers.

Well friends… there was frost on my car this morning. True story. Autumn is here in Northern Alberta, and our leaves are changing colors. Truth be told, Autumn is absolutely my favorite season.

I love the colors, the change in wardrobe, the warm tea that starts migrating out of the cupboard… and the pumpkin! Everything pumpkin.

Today I’m sharing a recipe I experimented with last year, my No-Bake Pumpkin Cheesecake. If you like pumpkin even a smidgen of how much I like it, you will love this recipe!

No-bake pumpkin cheesecake is super simple and only takes about 30 minutes to prepare. It consists of three simple layers: a graham cracker crust, a pumpkin cheesecake filling, and a whipped cream topping. Prepare each layer individually, and stack them up to create the perfect Pinterest-worthy fall dessert.

No-Bake Pumpkin Cheesecake Recipe

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 3 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 cup crushed pecans (optional)
• 6 tbsps butter, melted
• 8 oz. cream cheese, softened
• 1 can pumpkin pie filling (16 oz)
• 1/2 cup sugar
• 1 tsp vanilla
• Whipping cream (250mL) – or more to taste

Instructions

1. Start by making the bottom (crust) layer. Combine graham cracker crumbs, brown sugar, cinnamon, and crushed pecans. Add melted better and make sure it is evenly mixed.
2. For the pumpkin cheesecake layer, first beat the cream cheese until smooth. Next, add the pumpkin pie filling, sugar, and vanilla. Mix until well combined and creamy.
3. Whip whipping cream into whipped cream with a mixer.
4. Once all three layers are done, layer them into the mason jars (or pie plates if you prefer!). Start by pressing the graham cracker later into the bottom of the jars (saving some for a garnish if desired), then top with pumping cheesecake layer. Add the whipped cream when you are ready to serve.

You can serve this any way you like, mason jars are just my dessert vehicle of choice. The last time I made this, I put half in mini mason jars and half in a pie plate. You could layer them two or three times to create a simple pumpkin trifle too!

You can print off your own copy of this delicious recipe here:

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No-Bake Pumpkin Cheesecake

Yield: 12

Prep Time: 30 minutes

Total Time: 30 minutes

A delicious no-bake fall dessert, using a favourite fall ingredient: pumpkin!

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Ingredients

• 1 1/2 cups of graham cracker crumbs
• 3 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 cup crushed pecans (optional)
• 6 tbsps butter, melted
• 8 oz. cream cheese, softened
• 1 can pumpkin pie filling (16 oz)
• 1/2 cup sugar
• 1 tsp vanilla
• Whipping cream (250mL) - or more to taste

Instructions

1. Start by making the bottom (crust) layer. Combine graham cracker crumbs, brown sugar, cinnamon, and crushed pecans. Add melted better and make sure it is evenly mixed.
2. For the pumpkin cheesecake layer, first beat the cream cheese until smooth. Next, add the pumpkin pie filling, sugar, and vanilla. Mix until well combined and creamy.
3. Whip whipping cream into whipped cream with a mixer.
4. Once all three layers are done, layer them into the mason jars (or pie plates if you prefer!). Start by pressing the graham cracker later into the bottom of the jars (saving some for a garnish if desired), then top with pumping cheesecake layer. Add the whipped cream when you are ready to serve.

I hope you love this No-Bake Pumpkin Cheesecake as much as my family does! Let me know if you have any questions.

If you love cheesecakes in a jar, you are going to LOVE this Cherry Cheese Cake in a Mason Jar too!