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No Bake Pumpkin Cheesecake in Mason Jars

| September 25, 2015 | 10 Comments

No Bake Pumpkin Cheesecake Mason Jar

 

Pumpkins make delicious fall recipes! They are even better when it’s so easy to prepare and made ready to serve in a Mason jar. This recipe is ideal for a special dessert served with whipped cream to friends or your family members.

Enjoy!

No Bake Pumpkin Cheesecake in Mason Jars

Ingredients: 

Package of Graham Crackers
1/2 cup cold whole milk
1  small box (6-serving size) vanilla instant pudding
1 tsp homemade pumpkin pie spice (see below)
1 cup Pumpkin puree
2 1/2 cup Cool Whip
1 cup Heavy Cream
1/2 cup sugar
1/2 tsp vanilla

Homemade Pumpkin Pie Spice Mix: 

(Makes about 2 tbsp)

4 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg

-Store in a jar with a lid to keep fresh.

Container: 

Small Mason Jar

 

No Bake Pumpkin Cheesecake Mason Jar 2

Directions: 

-Break up the graham crackers, put them into a zip lock bag. Using a rolling-pin, roll over the crackers several times until they are crushed.
-Add the pudding mix and spices to a bowl, pour in the milk and whisk until combined.
-Add the pumpkin puree whisking to blend into the pudding, spice and milk mixture.
-Spoon in the thawed Cool Whip until thoroughly combined.
-Place bowl into the refrigerator for about two hours.
-Chill a mixing bowl and beaters in a freezer until chilled.
-Remove from the freezer, pour in the heavy cream. Beat the cream on medium until it begins to form a peak.
-Gradually add in the sugar a little at a time.
-Add the vanilla. Continue to beat until the mixture forms a stiff peak.

Layering in the mason jar: 

-First layer the crushed graham cracker crumbs. Spread evenly throughout the bottom of the jar.
-Spoon in equal amounts of the pumpkin cream mixture.
-Top with a generous helping of freshly made whip cream.
-Store in the refrigerator until ready to serve.

 

No Bake Pumpkin Cheesecake Mason Jar Recipe

No Bake Pumpkin Cheesecake in Mason Jars
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Ingredients
  1. Package of Graham Crackers
  2. 1/2 cup cold whole milk
  3. 1 small box (6-serving size) vanilla instant pudding
  4. 1 tsp homemade pumpkin pie spice (see below)
  5. 1 cup Pumpkin puree
  6. 2 1/2 cup Cool Whip
  7. 1 cup Heavy Cream
  8. 1/2 cup sugar
  9. 1/2 tsp vanilla
Homemade Pumpkin Pie Spice Mix
  1. (Makes about 2 tbsp)
  2. 4 tsp cinnamon
  3. 2 tsp ground ginger
  4. 1 tsp ground cloves
  5. 1/2 tsp ground nutmeg
  6. Store in a jar with a lid to keep fresh.
Instructions
  1. Break up the graham crackers, put them into a zip lock bag. Using a rolling pin, roll over the crackers several times until they are crushed.
  2. Add the pudding mix and spices to a bowl, pour in the milk and whisk until combined.
  3. Add the pumpkin puree whisking to blend into the pudding, spice and milk mixture.
  4. Spoon in the thawed Cool Whip until thoroughly combined.
  5. Place bowl into the refrigerator for about two hours.
  6. Chill a mixing bowl and beaters in a freezer until chilled.
  7. Remove from the freezer, pour in the heavy cream. Beat the cream on medium until it begins to form a peak.
  8. Gradually add in the sugar a little at a time.
  9. Add the vanilla. Continue to beat until the mixture forms a stiff peak.
Layering in the mason jar
  1. First layer the crushed graham cracker crumbs. Spread evenly throughout the bottom of the jar.
  2. Spoon in equal amounts of the pumpkin cream mixture.
  3. Top with a generous helping of freshly made whip cream.
  4. Store in the refrigerator until ready to serve.
Container
  1. Small Mason Jar
Ottawa Mommy Club http://ottawamommyclub.ca/

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Category: Desserts, Fall, Food, Friday Food Frenzy, Halloween, Halloween, Recipes, Themes, Weekly Themes

About the Author ()

Lyne is happily married and has two teenagers: a 16 year old son and a 20 year old daughter. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She is also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the Mayor's City Builder Award.

Comments (10)

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  1. Mandy says:

    Interesting recipe. I like the idea of cheesecake in a mason jar. Not a fan of pumpkin though so probably leave that out.

  2. kathy downey says:

    oh my,this sounds delicious

  3. Elizabeth Matthiesen says:

    I think that I’d probably only use half the amount of the Homemade Pumpkin Pie Spice Mix, that would probably be plenty tasty enough for me. 🙂

  4. Amy Lovell says:

    This sounds delicious! Will have to try this!

  5. Wanda Tracey says:

    I love all the different spices in this! It sound delicious and a real fall treat.I will definitely be trying it.

  6. JaimeeM says:

    these look so perfect. I am ready for fall

  7. kathy downey says:

    Thanks,I love no-bake desserts

  8. kathy downey says:

    My sister made this it was delicious

  9. kathy downey says:

    Thanks,i love quick no cook recipes for the rushed days

  10. Lynda Cook says:

    Oh wow this sounds very good and I’m pretty sure I have everything here, yes!!! I can make this up!!

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