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5 from 1 vote

No Bake Pumpkin Cheesecakes

Servings 6 Servings


  • 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


  • 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.