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Pumpkin No Bake Cheesecake Jars with Gingersnap Crust

These No Bake Layered Pumpkin 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!

layered pumpkin cheesecake in jars

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Creating These Fall Cheesecake Jars

You guys love pumpkin recipes, don’t you? The Pumpkin Pie Oatmeal from years ago is still so popular and the Easy Pumpkin Pudding is also a huge hit! So, shall we continue with another new pumpkin recipe?

This time it’s no bake pumpkin cheesecake jars. Years ago I made some Raspberry Cheesecake Pots during the summer/ 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 and swapped the graham crackers out in favor of a gingersnap crust.

Both ways are delicious, but I think I like it this way better since it spreads out the crumbs more with the cheesecake. Topped it with whipped cream and a sprinkling of crushed gingersnaps. T

hen, garnished with little pie crust leaves made out of my All Butter Pie Crust. I used these cute little leaf cookie cutters.

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. Layered pumpkin cheesecake jars 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.

layered pumpkin cheesecake in jars

Save this No Bake Pumpkin Cheesecake Jar Recipe to Pinterest!

Ingredients in Layered Pumpkin Cheesecake Jars

This no bake pumpkin spice cheesecake jars 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 – full fat, not low fat or non-fat
  • Sugar and Brown Sugar
  • Whipping Cream
  • Vanilla
  • Pumpkin Puree
  • Cinnamon, Allspice, Cloves, and Cardamom – or Pumpkin Pie Spice
  • Pecans

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Layered Pumpkin Cheesecake Jars

This recipe for layered pumpkin cheesecake jars with gingersnap crust are so easy to make, its almost crazy!

  1. First, you’ll prep a gingersnap crust by combining gingersnap cookie crumbs and butter, then toasting it.
  2. For the filling for these no bake cheesecakes in jars, you’ll combine the 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.
  3. 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.
  4. Chill for at least an hour before serving.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

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.

Can This Recipe Be Made Gluten-Free?

Yes, this recipe for no bake pumpkin cheesecake jars would turn out fine if you were to adapt it to be gluten-free.

Simply look for gluten-free gingersnaps or gluten-free graham crackers to use in place of the regular. You’ll also want to omit any garnishes that might contain gluten, or find a gluten-free alternative.

Can This Recipe Be Made Vegan / Dairy-Free?

You would need to use a vegan or dairy-free cream cheese and find a vegan/dairy-free substitute for whipping cream as well as a dairy-free butter substitute. This assumes that the gingersnaps you use are vegan/dairy-free as well.

I have not tested the recipe with these substitutions, so I cannot speak to how it would turn out and if the cheesecake layer would have the same consistency. Let me know in the comments if you try it.

Can I Use a Hand Mixer?

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. You will need to make sure the cream cheese is softened so that you don’t end up with lumps.

Can I Use a Blender?

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.

Do I Have to Use Jars?

No, you definitely don’t have to layer this No Bake Cheesecake in jars! In these photos I ended up using some simple small glasses instead of jars, but I’ve definitely used jars plenty of times in the past.

Can I Make One Big Layered Pumpkin Cheesecake?

Yes! You could use a large trifle dish and make one big layered no bake cheesecake. This would be a gorgeous statement presentation! You made need to double the recipe for a large dish, however.

layered pumpkin cheesecake in jars

Save this No Bake Pumpkin Cheesecake Jar Recipe to Pinterest!

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.

Can This Recipe Be Made in Advance?

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.

Can You Freeze No Bake Pumpkin 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.

layered pumpkin cheesecake in jars

Save this No Bake Pumpkin Cheesecake Jar Recipe to Pinterest!

What Readers Are Saying

“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!” — Melissa

“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!” — Roxanne

I love it! The presentation is beautiful! It makes me want to go out and buy lots of little glass cups to serve everything in! What a great recipe for a fall dinner party.” — Jenn

Tips for Making Layered Pumpkin Cheesecake Jars

  • 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.

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.

This Pumpkin Pudding recipe is the perfect way to celebrate fall! It is easy to prepare, super creamy, and full of all your favorite fall spices. What isn’t to love about this recipe?

Pumpkin Chocolate Chip Cookie S’mores combine two of our family’s fall favorites treats – pumpkin cookies and roasted marshmallows for a tasty Halloween treat!

Pumpkin Sugar Cookie Bars are a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors.

For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting!

This recipe for Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.

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No Bake Layered Pumpkin Cheesecake Jars

No Bake Layered Pumpkin Cheesecake Jars

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

These No Bake Layered Pumpkin Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling.

Ingredients

For the Gingersnap Crust

  • 1 cup gingersnap cookie crumbs
  • 1 tablespoon butter, melted

For the Cheesecake Filling

  • 16 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • 14 ounces pure 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

Pumpkin Puree

Notes about this recipe: this is not the same consistency as a baked cheesecake. The cheesecake layer is thinner than that, more like a thick pumpkin cheesecake pudding layer of a parfait.

If you prefer a slightly thicker cheesecake layer you may try omitting the whipping cream, however I have not tested that variation.

Pumpkin Puree

This recipe calls for 100% pure pumpkin puree, NOT pumpkin pie filling. Pumpkin Pie filling has spices, sugar, and other ingredients added. If you make your own homemade pumpkin puree, it needs to be a similar consistency to the canned variety (thick, not runny).

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 Serving Calories 632Total Fat 40gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 19gCholesterol 82mgSodium 313mgCarbohydrates 65gFiber 5gSugar 46gProtein 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.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Helena

Friday 26th of November 2021

Made this and the pumpkin puree made it so runny. It did not set well. I would suggest using canned pumpkin NOT pumpkin puree.

Katie

Monday 29th of November 2021

Hi Helena, I'm sorry this recipe was not to your liking. This is not meant to be as thick as a real cheesecake as it is a no bake cheesecake parfait style dessert. It is meant to be similar to a thick pudding. It calls for pumpkin puree and I frequently use canned 100% pure pumpkin puree. I'm not understanding the difference between that and what you are suggesting, so I apologize if I've misunderstood you. If you prefer a thicker cheesecake layer, you may want to experiment with leaving out the whipping cream. I have not tested the recipe with that substitution, so please let me know what you think if you try it.

Shelley

Friday 12th of November 2021

Re: No bake layerd pumpkin cheesecake jars - what kind of whipping cream did you use?

Katie

Monday 15th of November 2021

heavy whipping cream

Melissa

Tuesday 29th of November 2011

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!

Caitlin

Tuesday 2nd of November 2010

Such pretty presentation! The look tasty, and perfect for thanksgiving.

Roxanne

Friday 8th of October 2010

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!

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