Print

Creamy No-Bake Pumpkin Pie Cheesecake Jars

no-bake pumpkin pie cheesecake jars - featured image
Print Recipe

A smooth, rich, and easy no-bake pumpkin pie cheesecake in individual jars, perfect for make-ahead desserts and cozy fall treats.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons brown sugar (optional)
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (245g) pumpkin puree
  • ¾ cup (90g) powdered sugar
  • 1 cup (240ml) heavy cream, whipped to soft peaks
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • Optional garnish: whipped cream, chopped pecans or toasted walnuts, sprinkle of cinnamon or pumpkin pie spice

Instructions

  1. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until mixture resembles wet sand and holds together when pressed.
  2. Spoon about 2 tablespoons of crust mixture into each jar (for 6 jars). Press down firmly to create an even base. Chill jars in fridge for 10 minutes.
  3. In a large bowl, whip heavy cream with an electric mixer until soft peaks form, about 3-4 minutes.
  4. In another bowl, beat softened cream cheese with powdered sugar until smooth and fluffy, about 2-3 minutes. Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
  5. Gently fold whipped cream into pumpkin mixture in three additions, keeping mixture light and airy.
  6. Spoon filling evenly over chilled crust in each jar. Smooth tops. Cover jars with lids or plastic wrap.
  7. Refrigerate jars for at least 4 hours or overnight to set and meld flavors.
  8. Before serving, garnish with whipped cream, a sprinkle of cinnamon, and chopped nuts if desired. Serve chilled.

Notes

Soften cream cheese at room temperature for 30 minutes before mixing to avoid lumps. Chill bowl and beaters before whipping cream for better volume. Fold whipped cream gently to keep mixture airy. Press crust firmly for a crunchy base. Adjust spices and sweetness before folding in whipped cream as chilling dulls flavors. Store covered in fridge up to 3 days or freeze up to 1 month. Thaw overnight in fridge before serving. Avoid reheating.

Nutrition

Keywords: pumpkin pie, cheesecake jars, no-bake dessert, pumpkin spice, fall dessert, make-ahead dessert, easy pumpkin cheesecake

Find it online: https://elvafood.com/creamy-no-bake-pumpkin-pie-cheesecake-jars-recipe-easy-make-ahead-dessert/