No-Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Well friends… there was frost on my car this morning. True story. Autumn is here in Northern Alberta, and our leaves are changing colours.
Truth be told, Autumn is absolutely my favourite season. I love the colours, the change in wardrobe, the warm tea that start 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!

mason jar fall dessert

The recipe (written out below) 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 fall dessert.

Top view pumpkin cheesecake

You can serve this anyway you like – mason jars are just my dessert vehicle of choice :)
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 triffle too!

mason jar pumpkin cheesecake

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

5.0 from 2 reviews
No-Bake Pumpkin Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
 
A delicious no-bake fall dessert, using a favourite fall ingredient: pumpkin!
Ingredients
  • 1½ cups of graham cracker crumbs
  • 3 tbsp brown sugar
  • ½ tsp 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 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.

 

pumpkin cheesecake dessert

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!

No Bake Cherry Cheese Cake

Enjoy!
{xoxo} 

39 thoughts on “No-Bake Pumpkin Cheesecake

  1. I can’t believe it’s Autumn already, we didn’t even had a proper summer here in Scotland. Anyway, this cheesecake looks so yummy and easy to make. I love how it’s nicely placed in mason jars, they look so cute and inviting. #momsterslink

    1. I just made these the other night for some guests. They turned out delicious!
      I want to make them again, but I am curious if anyone has ever froze them before (without the whipped cream topping, of course). It made 12 mini jars, and that is way too many for my next dinner.

      1. Oh good! I’m so glad you liked them!! I’ve honestly never tried freezing them(although I may try soon!), but if someone ever tells me I’ll be sure to let you know!

  2. Epic Fail. It never set like cheesecake, more like pumpkin pie filling. I think the problem may have been that the can size of Pie filling was not specified. . I could only find a 16 oz. sized can in all of my local stores. I made the assumption that was the correct amount. Not. Please specify the correct amount as well as the amount of whipping cream. I had a ton left over (not complaining though). Ending on a positive note…the dessert flavor was great!

    1. Hey! Well I’m glad it tasted good! It actually never really has the consistency of cheesecake, just the taste. That’s why I serve it in the jars :) I did use a 16 oz can, but I can specify that for others, thank you for pointing it out! Also the amount of whipping cream is dependent on what you want. My husband likes a LOT of it, so he probably uses more than usual, but I use less 250 mL. Hope that helps!

  3. How long do you think these will last in the fridge? I need to make them tomorrow for serving on Saturday. Do you think they will be okay?

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