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Easy No Bake Pumpkin Cheesecake Recipe

Easy No Bake Pumpkin Cheesecake Recipe

Pumpkin lovers will enjoy this easy to make No Bake Layered Pumpkin Cheesecake recipe! This is the perfect dessert to bring for potlucks, the holiday season, a special occasion or any get-together with family and friends!

It’s that time of year again – Pumpkin Season! Time to embrace the pumpkin spice and get ready for the Fall season. This no-bake layered pumpkin cheesecake is so easy to make and tastes amazing! 

This bake pumpkin cheesecake recipe tastes just like your typical cheesecake but has an added layer made from jarred or canned pumpkin puree. It’s a great idea for an easy dessert recipe for after Thanksgiving dinner or when you need some comfort food.

No Bake Pumpkin Pies in a Jar

Pumpkin desserts of all kinds are my fall favorites. From traditional pumpkin pie to pumpkin cake, they’re all delicious recipes!

This no-bake layered pumpkin cheesecake will have you drooling for more! 

This fan favorite has a gingersnap crust, then layers of cream cheese, pumpkin and whipped cream.

It’s the perfect dessert for all of your holiday parties this year. Your guests will be impressed by such an elegant dessert that doesn’t require any baking. 

This hearty dessert will satisfy your sweet tooth while warming up your taste buds with some nostalgia from fall flavors like cinnamon, nutmeg, cloves, ginger and brown sugar. 

No Bake Pumpkin Pies in a Jar

No-Bake Pumpkin Cheesecake

Scroll down to get the full, printable recipe. 

You will need: 

  • 1 cup milk
  • 2 pkg vanilla pudding (4 oz size)
  • 15 oz Canned Pumpkin
  • 2 tsp pumpkin pie spice
  • 2 cup heavy cream
  • 1 1/2 cup powdered sugar
  • 8 ounces cream cheese (room temperature)
  • 2 tsp vanilla extract
  • Gingersnap cookies
  • Small Mason Jars

Mix together the vanilla pudding mix and the milk with a wire whisk. Fold in the pumpkin filling and spices in a small bowl.

Next, make your whipped cream in a medium bowl. Fold in the cream cheese to the whipped cream.

In individual jars, put together your double layer no bake pumpkin cheesecake.

Add your gingersnap cookie crust in each jar as your bottom layer.

Add the cheesecake mixture as a first layer, followed by the pumpkin layer. Continue until each jar is filled to the top.

Garnish your top layer with additional whipped cream and a sprinkle of cinnamon or a crumbled cookie.

For best results, give your creamy cheesecake plenty of time to refrigerate.

No Bake Pumpkin Pies in a Jar

Simple Ingredients You Can Use as a Variation of the Original Recipe

  • graham crackers or graham cracker crumbs
  • Instead of whipped cream, use an 8-ounce tub cool whip
  • Make one pumpkin cheesecake pie using a graham cracker pie crust.

How to store leftovers of this easy pumpkin cheesecake

Cover your jars with plastic wrap or aluminum foil. Store in the refrigerator for a couple of days.

No Bake Mini Pumpkin Pies (in a jar)!
How do I make my own Pumpkin Pie Spice?

Mix together: a teaspoon ground cinnamon, a teaspoon ground ginger and a teaspoon ground cloves to make your own pumpkin pie mix.

No Bake Pumpkin Pies Recipe

No Bake Pumpkin Pies Recipe

Yield: 10
Prep Time: 15 minutes
Total Time: 15 minutes
Pumpkin lovers will enjoy this easy to make No Bake Layered Pumpkin Cheesecake recipe! This is the perfect dessert to bring for potlucks, the holiday season, a special occasion or any get-together with family and friends!

Ingredients

  • * 1 cup milk
  • * 2 pkg vanilla pudding (4 oz size)
  • * 15 oz Pumpkin
  • * 2 tsp pumpkin pie spice
  • * 2 cup heavy whipping cream
  • * 1 1/2 cup powdered sugar
  • * 8 oz cream cheese, softened
  • * 2 tsp vanilla extract
  • * 1 package gingersnap cookies

Instructions

    1. Make the pumpkin layer by mixing pudding and milk. Fold in pumpkin and spices. 
    2. Make the whipped cream: In a stand mixer or with a hand mixer, mix the whipping cream until soft peaks form. Add powdered sugar. Add vanilla and cream cheese. 
    3. In each mason jar, add a large dollop of pumpkin mixture. 
    4. On top of the pumpkin mixture, crumble a Voortman Pumpkin Spice cookie. 
    5. Add a dollop of the whipped cream. 
    6. Garnish each mini pumpkin pie with cookie crumbles. 

Notes

Simple Ingredients You Can Use as a Variation of the Original Recipe

graham crackers or graham cracker crumbs

Instead of whipped cream, use an 8-ounce tub cool whip

Make one pumpkin cheesecake pie using a graham cracker pie crust.

How to store leftovers of this easy pumpkin cheesecake

Cover your jars with plastic wrap or aluminum foil. Store in the refrigerator for a couple of days.

How do I make my own Pumpkin Pie Spice?

Mix together: a teaspoon ground cinnamon, a teaspoon ground ginger and a teaspoon ground cloves to make your own pumpkin pie mix.

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