No Bake Pumpkin Cheesecakes
on Oct 17, 2016, Updated Aug 29, 2024
These No Bake Pumpkin Cheesecakes make for a perfect individual dessert for the fall and holiday entertaining. You will find them super simple to make, full of great fall flavor, and great for serving a crowd.
No Bake Pumpkin Cheesecakes
With Thanksgiving and Christmas just around the corner, I have been doing some serious experimenting with different pumpkin dessert ideas. Last fall, I shared our No Bake Pumpkin Cheesecake with you. It was a serious hit. My daughter loves it so much that she actually made one for her friends birthday last week. It’s such an easy, flavorful dessert. Plus it looks decadent too!
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Last holiday season, we did quite a bit of entertaining. I really like to have individual desserts to serve to our guests. This year, I plan to serve up the Mini Pumpkin Swirl Cheesecakes that I shared with you and also these Individual No Bake Pumpkin Cheesecakes.
These mini cheesecakes are made very similar to our No Bake Pumpkin Cheesecake. I decided to use gingersnap cookies for the crust to add some additional flavors to the mix. They are going to be perfect.
I ordered in a bunch of Weck Tulip Jelly Jars from Amazon to serve our cheesecakes in. They are so cute and I love that I will be able to use them again and again. The size was perfect for an individual dessert
To make your own No Bake Pumpkin Cheesecakes, you will need gingersnap cookies (you could use graham crackers too), cream cheese, pumpkin, butter, and a few items from your pantry. I used store bought Pumpkin Pie Spice because my hubby bought me a bunch. You could also use Homemade Pumpkin Pie Spice. You can have these made in no time at all. I plan to make them ahead of time and keep them refrigerated. I am sure they will last in the fridge for a day or two… maybe even three.
NOTE: My ingredient shot does not show the whipping cream needed to make this recipe. I totally forgot to include it in the picture.
Yield: 6 servings
INGREDIENTS
Crust:
20 Ginger Snap Cookies
4 tbsp melted Butter
1 1/2 tbsp Sugar
Filling:
8 oz softened Cream Cheese
1/4 cup Sugar
1/4 cup Brown Sugar
10 oz Pumpkin Puree
1 tsp Vanilla
1 tbsp Pumpkin Pie Spice (use store bought or my Homemade Pumpkin Spice Recipe)
16 ounce Heavy Whipping Cream
DIRECTIONS
Crush cookies in food processor.
Add melted butter and sugar and pulse to incorporate.
Press 2 tablespoons of mixture into bottom of each jar or glass (I used 7.4 oz Weck Jars).
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
Whip heavy cream until stiff peaks form.
Transfer half of whipped cream to piping bag and refrigerate.
Fold pumpkin mixture into remaining whipped cream.
Transfer mixture into another piping bag.
Pipe pumpkin mixture into each jar and place in freezer for 30 minutes.
Pipe whipped cream on top of each jar and dust with pumpkin spice.
Refrigerate at least 2-3 hours before serving.
Note: If your cheesecake is not firming in the 2-3 hours, you can place the cheesecake in the freezer for an hour or two and it should firm right up. I do this often so that the cheesecake can thaw just before serving.
Do you have a favorite individual pumpkin dessert that you plan to serve during the holidays?
No Bake Pumpkin Cheesecakes
Ingredients
Crust
- 20 Ginger Snap Cookies
- 4 tbsp melted Butter
- 1 1/2 tbsp Sugar
Filling
- 8 oz softened Cream Cheese
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 10 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice, use store bought or my Homemade Pumpkin Spice Recipe
- 16 ounce Heavy Whipping Cream
Instructions
- Crush cookies in food processor.
- Add melted butter and sugar and pulse to incorporate.
- Press 2 tablespoons of mixture into bottom of each jar or glass (I used 7.4 oz Weck Jars).
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
- Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Transfer half of whipped cream to piping bag and refrigerate.
- Fold pumpkin mixture into remaining whipped cream.
- Transfer mixture into another piping bag.
- Pipe pumpkin mixture into each jar and place in freezer for 30 minutes.
- Pipe whipped cream on top of each jar and dust with pumpkin spice.
- Refrigerate at least 2-3 hours before serving.
- Note: If your cheesecake is not firming in the 2-3 hours, you can place the cheesecake in the freezer for an hour or two and it should firm right up. I do this often so that the cheesecake can thaw just before serving.
Nutrition
Looking for other pumpkin desserts? Be sure to see these other pumpkin recipes that I have shared…
So delicious. I layered the pumpkin mixture with the whipped cream. I did add a little sugar and vanilla to the whipping cream.
Could I substitute the ginger snaps her cookie? unfortunately no one in our family likes them, thank you!
Shouldn’t there be sugar in with the whooping cream?
These look so delicious, and I love your individual serving idea! Thanks for linking up with Merry Monday!
Yum – those look amazing! Pinning to try. :) Thank you for sharing with us at the #HomeMattersParty
How many jars does this recipe make?
Hi Eleanor! Thanks for letting me know the yield count was not included in the recipe:) Sorry about that. I have updated. This recipe makes 6 of the 7.4 oz jar size. Hope that helps- Jen