Pumpkin No Bake Cheesecake Jars with Gingersnap Crust

These Pumpkin No Bake Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. They’re like cute little individual pumpkin cheesecakes, and so easy to make – perfect for a quick and simple fall or Thanksgiving dessert!

Pumpkin Cheesecake Pots

You guys love pumpkin recipes, don’t you? The Pumpkin Pie Oatmeal from last year is still so popular and the Pumpkin Cinnamon Rolls from this year were a huge hit. So, shall we continue with another new pumpkin recipe?

This time – Pumpkin Cheesecake Pots. Remember the Raspberry Cheesecake Pots I made this summer? Yes, this recipe is almost exactly like that, but pumpkin instead. And it’s definitely just as easy.

Aren’t they pretty? With the Raspberry Cheesecake Pots I put all the graham cracker crumbs on the bottom. This time I experimented with more of a parfait style layering.

Both ways are delicious, but I think I like it this way better since it spreads out the crumbs more with the cheesecake. I also added some pecans because I really love pecans and pumpkin together.

I love recipes like this that are so simple to prepare yet always seem to impress people. It’s such a pretty presentation and the flavors are excellent. Pumpkin Cheesecake Pots would be a great addition to the fall table for dessert.

Maybe something new to try this year for Thanksgiving. We always like to add one or two new recipes to our usual Thanksgiving Menu.

Pumpkin Pie Cheesecake Pots

What Is In Pumpkin No Bake Cheesecake Jars?

This recipe is a lot simpler than making a traditional Pumpkin Cheesecake, so you’ll need very basic ingredients for the most part.

  • Gingersnap Cookie Crumbs
  • Butter
  • Cream Cheese
  • Sugar and Brown Sugar
  • Whipping Cream
  • Vanilla
  • Pumpkin Puree
  • Cinnamon, Allspice, Cloves, and Cardamom – or Pumpkin Pie Spice
  • Pecans

How Do You Make Pumpkin No Bake Cheesecake Jars?

This recipe for individual pumpkin cheesecakes are so easy to make, its almost crazy! First, you’ll prep a gingersnap crust by combining gingersnap cookie crumbs and butter, then toasting it.

For the filling for these no bake mini cheesecakes, you’ll will combine cream cheese, sugars, whipping cream, and vanilla in a food processor and process until all combined and smooth. Then, you’ll stir the pumpkin in.

After that, all you do is layer the gingersnap crust and the no bake pumpkin cheesecake filling in small individual sized jars, dessert dishes, or glasses. Then chill for at least an hour.

Can I use a hand mixer instead of a food processor?

Yes, you can use a hand mixer instead of a food processor in this recipe. Follow the instructions as written, but use a mixing bowl and a hand mixer instead of the food processor bowl.

Can I use a blender instead of a food processor?

Yes, it would be find to use a blender instead of a food processor in this recipe as long as it is a high powered blender and you are able to get it to fully mix all the ingredients until smooth. Sometimes this can be a challenge due to the smaller blade of the blender and the more narrow jar when comparing to a food processor.

If you try to use a blender in this recipe for Pumpkin No Bake Cheesecake Jars, I would definitely cut the cream cheese into small cubes, and then let it come to room temperature so it is softer. This should make it easier to blend.

How Do You Make Gingersnap Crumbs for a Crust?

If you can’t find prepared gingersnap crumbs, you can purchase gingersnap cookies and make your own crumbs to make the gingersnap crust. It is super easy!

  • If you have a food processor: add the cookies into the food processor and process until they are small crumbs.
  • Without a food processor: add the cookies to a zip top bag, seal the bag, and pound the cookies until crushed. using a meat mallet or rolling pin. Be careful to do this on a sturdy surface and not one that you might accidentally dent, break, or scratch.

Pumpkin No Bake Cheesecake Tips

  • Don’t have pumpkin puree? You can try substituting sweet potato puree instead for these individual pumpkin cheesecakes!
  • Add some vanilla extract to your whipped cream for some extra flavor and sprinkle it with a dusting of cinnamon or pumpkin pie spice for extra special presentation.
  • Reserve some whole gingersnap cookies from the gingersnap crust if you want a fun garnish on top.

Is There an Easy Way to Fill Dessert Jars?

Here is a handy trick for filling dessert jars quickly, easily, and with little mess when making these no bake cheesecakes:

To easily fill the jars for these Pumpkin No Bake Cheesecake Jars, you can place the no bake pumpkin cheesecake filling in a pastry bag and pipe the filling into jars. If you don’t have pastry bags, you can substitute a large zip top bag and cut the corner off to allow about an inch and a half opening.

How Far Ahead Can You Make a No Bake Cheesecake?

These no bake mini cheesecakes can easily be made a day ahead of time if you’re trying to plan ahead. Whipped cream is best made just before serving, so don’t add the whipped cream until you plan to eat these to keep it fresh and fluffy.

I also recommend covering each individual cheesecake jar with plastic wrap when storing in the refrigerator if making ahead. This will help keep it fresh.

If you need to make these cheesecakes in a jar earlier than 24 hours ahead of time, I recommend just prepping the individual elements.

  • Prepare the gingersnap crust, let cool completely, then store in a plastic zip top bag or a sealable food storage container in the refrigerator. This can be done 2-3 days ahead of time.
  • Prep the no bake pumpkin cheesecake filling according to directions and store in a sealable food storage container. This can be done 1-2 days ahead of time.
Pumpkin Cheesecake Dessert

Can You Freeze No Bake Cheesecake?

I don’t recommend freezing these Pumpkin No Bake Cheesecake Jars fully assembled. The gingersnap crust will store just fine in the freezer if you cool it completely before storing it. I have not tested freezing the pumpkin cheesecake filling before, so I can’t speak to that.

Reader Reviews for these Pumpkin No Bake Cheesecake Jars

“I made these at Thanksgiving and they were a huge hit! I used maple sweetened whipped cream, and everyone loved them. Thank you so much for sharing the recipe!”

“Oh my gosh, just got done making these for supper tonight. Haven’t served them yet, just scraped out the extra from the food processor and tried it – AMAZING! Proceeded to lick out the food processor like an animal (don’t worry, I took out the blade!) Can’t wait to eat them tonight!”

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

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Pumpkin No Bake Cheesecake Jars with Gingersnap Crust

Pumpkin No Bake Cheesecake Jars with Gingersnap Crust

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill: 1 hour
Total Time: 1 hour 25 minutes

These Pumpkin No Bake Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. They're like cute little individual pumpkin cheesecakes, and so easy to make - perfect for a quick and simple fall or Thanksgiving dessert!

Ingredients

For the Gingersnap Crust

  • 1 cup gingersnap cookie crumbs
  • 1 T. butter, melted

For the No Bake Pumpkin Cheesecake Filling

  • 8 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • 14 ounces pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/8 teaspoon cardamom
  • 1/2 cup chopped pecans

For Garnish

  • 4 whole pecan halves
  • Extra Gingersnap Cookies
  • Whipped Cream

Instructions

  1. Preheat oven to 350º (I used the toaster oven).

For the Gingersnap Crust

  1. Crush the gingersnaps to create crumbs. You can do this by adding the gingersnaps to a food processor and pulsing until crumbs or place the gingersnaps in a plastic bag and crush using a meat mallet.
  2. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

For the No Bake Pumpkin Cheesecake Filling

  1. Process the cream cheese, sugars, cream, and vanilla in a food processor until smooth.
  2. Add the pumpkin puree, cinnamon, allspice, cloves, and cardamom. Process until smooth.

Pumpkin No Bake Cheesecake Jars Assembly

  1. Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes, glasses, or jars, layer on a few chopped pecans.
  2. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. (see the tip in the notes for a trick on filling the jars)
  3. Divide the remaining cheesecake mixture between the dishes.

Refrigerate and Garnish

  1. Refrigerate for a minimum of 1 hour, or until firm enough to serve.
  2. Garnish with whipped cream and pecans and/or gingersnap cookies.

Notes

Is There an Easy Way to Fill Dessert Jars?

To easily fill the jars for these Pumpkin No Bake Cheesecake Jars, you can place the no bake pumpkin cheesecake filling in a pastry bag and pipe the filling into jars.

If you don't have pastry bags, you can substitute a large zip top bag and cut the corner off to allow about an inch and a half opening.

Adapted from Raspberry Cheesecake Pots

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Nutrition Information
Yield 4 Serving Size 1
Amount Per ServingCalories 632 Total Fat 40g Saturated Fat 18g Trans Fat 0g Unsaturated Fat 19g Cholesterol 82mg Sodium 313mg Carbohydrates 65g Net Carbohydrates 0g Fiber 5g Sugar 46g Sugar Alcohols 0g Protein 8g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.