No bake pumpkin cheesecake jars are a quick and easy dessert featuring a smooth and creamy pumpkin cheesecake mousse filling layered between a crumbled graham cracker pecan crust and topped with fluffy whipped cream, graham cracker crumbs, and chopped pecans. These cozy cheesecake jars are a no-fuss dessert you can serve all fall long or enjoy when oven space is limited during the Thanksgiving holidays.
Why You’ll Love This Recipe
- No oven required!
- Zero fuss dessert that comes together in just 15 minutes, making it the perfect last-minute Thanksgiving dessert.
- Loaded with classic cozy fall flavors.
- Perfect textural balance between buttery, crunchy graham cracker crust and a velvety smooth pumpkin cheesecake mousse.
Ingredients
- Graham crackers – for the graham cracker crust parfait layer. Classic honey is our go-to, but you can also try cinnamon graham crackers for even sweeter results.
- Pecans – we blitz the pecans with the graham crackers to make a uniquely nutty crust layer.
- Brown/coconut sugar – for sweetening the pumpkin cheesecake and crust layers. Brown sugar adds a little subtle molassesy flavor to both layers.
- Butter – to form the crumbly crust layer. We opt for plant-based varieties to reduce the saturated fat content.
- 1/3 less fat cream cheese – the base of the rich and creamy cheesecake layer. Using 1/3 less fat cuts back on the fat content without sacrificing flavor or texture.
- Pumpkin puree – for the characteristic pumpkin flavor. Do NOT use pumpkin pie filling; it is NOT the same thing as pumpkin puree!
- Vanilla extract – helps all the sweet flavors of the cheesecake layer meld together.
- Spices – warm and cozy pumpkin pie spice, cinnamon, and salt add a ton of depth to this dessert.
- Toppings (optional) – whipped cream, crushed graham crackers, chopped or candied pecans, and caramel sauce are some of our favorite topping options!
Tips for Making No Bake Pumpkin Cheesecake Jars
- For the smoothest results, allow the cream cheese to come to room temperature before making the cheesecake filling. This will help reduce the number of lumps in the cheesecake layer.
- Use a piping bag or a Ziploc bag with the tip cut off to pipe the filling into the jars for easier, cleaner assembly.
- Refrigerate the jars after assembling in order to give the no-bake cheesecake time to thicken and set.
How to Make No Bake Pumpkin Cheesecake Jars
Combine graham crackers, pecans, and sugar in a food processor and pulse 1 minute until finely ground. Drizzle in melted butter and pulse until a loose, wet crumb forms.
Divide half of the graham cracker crust among the six jars. Lightly press the crust into the bottom of the jars (it will be a bit loose). Set aside the other half of the crust for a second parfait layer.
In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together on low speed for 1-2 minutes, or until smooth, stopping to scrape down the sides. Add the canned pumpkin, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix about 30 seconds, or until incorporated.
Divide half of the pumpkin cheesecake filling among the six jars. Use a piping bag or Ziploc bag with a small cut in one corner to easily and cleanly fill the jars. Add the remaining graham cracker crust to the six jars on top of the first cheesecake layer. Top the crust layer with the remaining pumpkin cheesecake filling. Cover and chill for at least 2 hours to allow the cheesecake layer to set up and thicken.
Before serving, remove the cheesecake jars from the refrigerator and top with whipped cream, graham cracker crumbs, chopped pecans, and a drizzle of caramel sauce, if desired. Enjoy!
How to Store
Seal the no bake pumpkin cheesecake jars with the container lids and store in the refrigerator for up to 5 days. The crust will be the most crisp within the first 1-2 days. We do not recommend freezing this recipe.
Recipe Variations
- Crust – graham cracker crust is a classic for cheesecake recipes, but gingersnap, Biscoff cookie, or sugar cookie crusts are delicious options that pair well with the pumpkin cheesecake filling.
- Nuts – we love the buttery, rich flavor of pecans in this recipe, but feel free to sub in walnuts, almonds, or hazelnuts.
- Spices – you can make your own pumpkin pie spice mixture to your tastes or use cinnamon only if you prefer a more subtle flavor.
- Toppings – whipped cream is a classic topping. Try making your own traditional whipped cream or coconut whipped cream. Drizzle a homemade caramel sauce, like apple cider caramel sauce, over the top of the jars. Or sprinkle crushed graham crackers, Biscoff cookies, or candied or toasted nuts for a little extra crunch and sweetness.
Frequently Asked Questions
No, we do not recommend using pumpkin pie filling in this recipe. Pumpkin puree is made from 100% pure, unsweetened pumpkin, while pumpkin pie filling is made from pumpkin puree that is heavily sweetened and flavored with spices. Using pumpkin pie filling will greatly change the taste and texture of this recipe.
Yes, use gluten-free graham crackers in the crust and topping and avoid any optional toppings that may contain gluten (or use a gluten-free substitute). Note, we have not made this recipe with gluten-free ingredients.
Yes, use vegan/plant-based cream cheese and butter and use dairy-free whipped topping for garnishing. Also, be sure to check that the graham crackers are vegan or find a vegan substitute. Note, we have not tried this recipe using vegan cream cheese.
Yes, use a piping bag or a Ziploc bag with a corner cut to pipe the no bake cheesecake filling cleanly into the jars.
Check out our other fall dessert recipes
- Apple crisp bars
- Pumpkin cheesecake brownies
- Pumpkin snack cake
- Healthy pumpkin brownies
- Pumpkin pecan cookies
- Maple pecan cookies
Let us know what you think about our recipe for no bake pumpkin cheesecake jars by dropping a comment, star rating, and/or sharing on Pinterest/social media! We really appreciate your help in sharing and rating our recipes, as it allows us to continue to bring delicious and healthy recipes to our community!
No Bake Pumpkin Cheesecake Jars
Equipment
- Food processor
- Piping bag
Ingredients
Graham Cracker Crust
- 4 graham crackers
- 3 Tbsp pecans
- 3 Tbsp coconut or dark brown sugar
- 3 Tbsp unsalted butter, melted (we like to use vegan butter)
Pumpkin Cheesecake Filling
- 8 oz ⅓ less fat cream cheese, at room temperature
- ⅔ c brown sugar, packed
- 1 15 oz can pumpkin puree (NOT pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp salt
Optional Toppings
- whipped cream
- crushed graham crackers
- chopped pecans
- caramel sauce
Instructions
- Combine graham crackers, pecans, and sugar in a food processor and pulse 1 minute until finely ground. Drizzle in melted butter and pulse until a loose, wet crumb forms.
- Divide half of the graham cracker crust among the six jars. Lightly press the crust into the bottom of the jars (it will be a bit loose). Set aside the other half of the crust for a second parfait layer.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together on low speed for 1-2 minutes, or until smooth, stopping to scrape down the sides. Add the canned pumpkin, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix about 30 seconds, or until incorporated.
- Divide half of the pumpkin cheesecake filling among the six jars. Use a piping bag or ziploc bag with a small cut in one corner to easily and cleanly fill the jars. Add the remaining graham cracker crust to the six jars on top of the first cheesecake layer. Top the crust layer with the remaining pumpkin cheesecake filling. Cover and chill for at least 2 hours to allow the cheesecake layer to set up and thicken.
- Before serving, remove the cheesecake jars from the refrigerator and top with whipped cream, graham cracker crumbs, chopped pecans, and a drizzle of caramel sauce, if desired. Enjoy!
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