No-Bake Pumpkin Cheesecake Recipe
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 ½ cups of graham cracker crumbs
- 3 tablespoon brown sugar
- ½ teaspoon cinnamon
- ½ cup crushed pecans (optional)
- 6 tbsps butter, melted
- 8 oz. cream cheese, softened
- 1 can pumpkin pie filling (16 oz)
- ½ cup sugar
- 1 teaspoon vanilla
- Whipping cream (250mL) - or more to taste
Instructions
- 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.
- 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.
- Whip whipping cream into whipped cream with a mixer.
- 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:
No-Bake Pumpkin Cheesecake
A delicious no-bake fall dessert, using a favourite fall ingredient: pumpkin!
Ingredients
- 1 ½ cups of graham cracker crumbs
- 3 tablespoon brown sugar
- ½ teaspoon cinnamon
- ½ cup crushed pecans (optional)
- 6 tbsps butter, melted
- 8 oz. cream cheese, softened
- 1 can pumpkin pie filling (16 oz)
- ½ cup sugar
- 1 teaspoon vanilla
- Whipping cream (250mL) - or more to taste
Instructions
- 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.
- 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.
- Whip whipping cream into whipped cream with a mixer.
- 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!
Can these be made a day ahead and chilled until serving time? I plan to hit with whip cream right before serving.
Yes! I've done this and made them the day before. Just keep them refrigerated :)
May these be frozen?
I haven't tried freezing them, but I'm sure you could! Just leave the whipped top layer and add it on top before serving :)
What size are the mason jars?
I use the smaller ones. I think they are 4oz? Hope that helps!
I like using fresh pumpkin, would the measurement still be 16oz, as fresh isn't as thick as in a can.
Yes, just prepare the fresh pumpkin the same way you would for a pie (with the spices!). The quantity just has to be about the same :) Since this is a no-bake recipe, the texture isn't the same as cheesecake, so the unbaked thinner fresh pumpkin mix may be even further from the texture of cheesecake, but it would still taste good!
Hello great recipe! Pumpkin pie filling is not available in Spain can you send or post a recipe to prepare it. I want to try this one!
Hey! Your best bet would be to check Pinterest for a pie filling recipe. Hope you find one! :)
For the pumpkin cheesecake minis: It is intended that the pumpkin mix is the "spiced" variety? (I seem to recall the pumpkin puree comes plain and with spices..it's been a while since I have made pumpkin pie!) Vanilla seems to be the only flavoring in the recipe. Thank you!
Yes! You can buy pumpkin puree without any spices, but this recipe called for the "pumpkin pie filling" one which includes the typical pumpkin pie spices already :)
Does this recipe yield 12 servings in 4 ounce mason jars?
Yes :)
Hi! I might have missed this but it works perfectly as a pie too right? I just don’t have the mason jars!
Yep it would!