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No-Bake Pumpkin Pie Cheesecake Jars with graham cracker crust
5 from 1 vote
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No-Bake Pumpkin Pie Cheesecake Jars

These No-bake Pumpkin Pie Cheesecake Jars with graham crust, creamy filling & pumpkin spice. The perfect make-ahead fall or Thanksgiving dessert!

Course Dessert
Keyword Cheesecake, No Bake, No-Bake Pumpkin Pie Cheesecake Jars, Pumpkin Pie
Prep Time 20 minutes
Cool time 30 minutes
Servings 6 servings: Makes 6 small jars or cups (around 250 mL)
Author Fraîche

Ingredients

For the crust:

  • 3/4 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 2 tablespoons brown sugar
  • 1/4 cup butter melted
  • 1 pinch salt

For the filling:

  • 225 grams cream cheese softened
  • 1/2 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 1 teaspoon  pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream (33–35%), cold

For topping:

  • Whipped cream
  • Pinch of cinnamon, chopped pecans, or extra graham crumbs

Instructions

  1. Make the crust: In a bowl, stir together graham cracker crumbs, chopped pecans, brown sugar, melted butter, and salt until combined. Divide among 6 small jars or cups (around 250 mL) and press lightly into the bottoms.

  2. Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin purée, brown sugar, pumpkin pie spice, and vanilla. Beat until well combined and creamy.

  3. Whip the cream (for filling): In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the pumpkin–cream cheese mixture until light and fluffy.

  4. Assemble: Spoon or pipe the filling over the crust in each jar. Smooth the tops. Refrigerate for at least 1 hour or covered, overnight.

  5. Finish: Garnish with a light sprinkle of cinnamon, chopped pecans, or extra graham cracker crumbs.