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Easy No-Bake Pumpkin Cheesecake Recipe

★★★★★

4.9 from 147 reviews
  • Author: Harry
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x

Description

This Easy No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for autumn or anytime you crave a festive treat without turning on the oven. Made with a luscious blend of cream cheese, pumpkin puree, and warm spices layered over a buttery graham cracker crust, this cheesecake is assembled in individual jars for an elegant presentation and effortless portion control. Set in the fridge for a few hours, these jars come together quickly with simple ingredients and no baking required.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs (about 7 sheets)
  • 4 tablespoons unsalted butter, melted

Filling

  • 1 package cream cheese, softened (8 oz.)
  • 1/3 cup powdered sugar
  • 3 tablespoons brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3/4 cup thawed whipped topping

Toppings

  • Whipped cream
  • Additional graham cracker crumbs
  • Ground cinnamon (optional)
  • Warm caramel sauce (optional)

Instructions

  1. Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese using a hand mixer until it becomes smooth and creamy, which takes about one to two minutes.
  2. Add pumpkin and spices: To the smooth cream cheese, add the pumpkin puree, vanilla extract, powdered sugar, brown sugar, pumpkin pie spice, ground cinnamon, and a pinch of salt. Mix all the ingredients thoroughly until well combined.
  3. Fold in whipped topping: Gently fold in 3/4 cup of thawed whipped topping using a spatula to keep the mixture light and airy. Set this pumpkin cheesecake filling aside.
  4. Make the crust: Place the graham crackers in a plastic food storage bag and crush them finely using a rolling pin. Transfer the crumbs to a clean mixing bowl and mix with the melted butter using a fork until the crumbs are evenly coated.
  5. Assemble the jars – first layer: Spoon half of the graham cracker crumb mixture evenly into eight 4-ounce mason jars. This forms the bottom crust layer.
  6. Add the cheesecake filling: Fill each jar with a large spoonful of the pumpkin cheesecake mixture. Use the back of the spoon to gently smooth out the surface of the filling.
  7. Second crumb layer: Sprinkle the remaining graham cracker crumbs over each jar to form the second crust layer on top of the cheesecake filling.
  8. Chill until set: Place the assembled jars in the refrigerator and chill for about four hours, allowing the cheesecake to firm up and flavors to meld.
  9. Serve: Just before serving, top each pumpkin cheesecake jar with a dollop of whipped cream. Optionally, garnish with additional graham cracker crumbs, a sprinkle of ground cinnamon, or a drizzle of warm caramel sauce for extra indulgence.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Make sure the whipped topping is fully thawed before folding in to maintain a smooth consistency.
  • For a gluten-free option, substitute graham crackers with gluten-free graham crumbs.
  • The jars can be prepared a day in advance and stored covered in the refrigerator.
  • Adjust the sweetness by modifying the amount of powdered and brown sugar to taste.
  • Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no-bake pumpkin cheesecake, pumpkin dessert, easy pumpkin cheesecake, autumn recipes, no-bake desserts, graham cracker crust, fall cheesecake

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Find it online: https://dishesbyharry.com/easy-no-bake-pumpkin-cheesecake-recipe/