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Mini pumpkin cheesecakes topped with whipped cream and graham cracker shards.

No Bake Pumpkin Cheesecake Mason Jars

No Bake Pumpkin Cheesecake Mason Jars are the perfect little individual pumpkin cheesecakes. Save oven space, prepare them ahead of time, and don't worry about fussing with cutting a cheesecake...these lightly-spiced and ultra-creamy mini desserts are ready to serve!
5 from 1 vote
Prep Time 25 mins
Cook Time 0 mins
Chill Time 4 hrs
Course Dessert
Cuisine American
Servings 8 4-oz mason jars

Ingredients
  

Cheesecake Layer

  • 8 oz cream cheese (1 package)
  • 1/3 cup powdered sugar
  • 3 tablespoons brown sugar
  • ½ cup pumpkin puree (canned, not fresh)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 3/4 cup thawed frozen whipped topping

Crust Layer

  • 1 cup graham cracker crumbs (about 7 sheets)
  • 3 tbsp sugar
  • 4 tbsp unsalted butter melted

To Serve

  • whipped cream or frozen whipped topping to serve

Instructions
 

Cheesecake Layer

  • In a large bowl, soften the cream cheese in the microwave using 10 second intervals and stirring/mashing with a fork after each interval (don't overheat). When it's completely soft, beat with a hand mixer for a minute or two to remove any lumps.
  • Add powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and pinch of salt and beat until smooth and completely combined (usually around 1 minute).
  • Gently fold in the thawed frozen whipped topping using a spatula until the mixture is combined. Set aside.

Crust Layer

  • Mix the graham cracker crumbs, sugar, and melted butter together thoroughly.

Assembly

  • Line up eight 4-oz mason jars. Fill each one with a heaping tablespoon of the crust mixture. I learned that it is best to avoid smoothing the crust with a spoon (it gets too packed and hard to eat). Instead, lightly wiggle each jar back and forth until the crust evens out.
  • Fill jars with a big spoonful of the pumpkin cheesecake filling--about halfway up the jars. You're aiming to use about half the filling on this first layer.
    To smooth the filling: I take my spoon, gently press it down in the jar touching the outside edge and then I hold the spoon steady while I spin the jar with my opposite hand. This gives a smooth top to the dessert. Wipe away any smudges with a damp paper towel if you like.
  • Now, layer the remaining crust mixture evenly inside each of the jars. Spoon about a heaping tablespoon into the jar and wiggle it a bit to shake down the crust.
  • Add the remaining filling and repeat the smoothing technique to get a nice smooth top. Again, wipe away any smudges with a damp paper towel. If your jars are getting too full, feel free to eat that last spoonful or two of filling!
  • Cover the jars with their lids (or arrange on a small baking tray and cover with plastic wrap and foil if you prefer). Chill for about four hours or until set. You can eat them right away of course, but the texture is best after chilling.
  • Store in the fridge until ready to serve. When ready to serve, top with freshly whipped whipped cream or (thawed) frozen whipped topping.
    I used a large star tip with a pastry bag to pipe rosettes on the top of my cheesecakes (I whipped up one cup of heavy cream and had plenty for this).
    Sprinkle with a few crushed graham crackers or break a few crackers into shards and stick one in the top of each whipped cream rosette. Caramel sauce is also amazing on these!

Notes

How long to refrigerate until firm? About four hours will be enough to achieve a firmer texture, but you can certainly eat them right away if you want.
How to Make Ahead? Make up to 1-2 days in advance. The crust will continue to soften in the fridge. The maximum suggested storage time for homemade cheesecake is generally about 5 days--these storage guidelines provide more tips.
Tips for traveling: These desserts travel so well. Fill juuust below the top of the jar and then cover with lids and keep refrigerated/well-chilled. When ready to serve, remove lids and top with whipped cream (frozen whipped topping or the stuff in a can works too) and a sprinkle of graham cracker crumbs.