Home » Recipes » No Bake Pumpkin Cheesecake in Mason Jars

No Bake Pumpkin Cheesecake in Mason Jars

If you are looking for ways to spend quality time with family, the best way is in the kitchen, whether it be baking or crafting. Autumn is the time many of us start our baking for all the upcoming holidays. Mason jars are so versatile that they can be used for almost anything because they can withstand extreme heat or cold. Since it is pumpkin season, it is the perfect time to make this recipe for no bake pumpkin cheesecake.

recipe for no bake pumpkin cheesecakePin

National Pumpkin Cheesecake Day

Did you know that each year on October 21 people around the world celebrate National Pumpkin Cheesecake Day? On July 30, it is just National Cheesecake day and you can make any flavour your heart desires. If you want to observe this day, then you will want to do a homemade no bake pumpkin cheesecake. It has all the flavours of the season and you can’t go wrong. There are many variations you can make by just adding a few of your favourite dessert toppings like caramel or nuts.

Baked Cheesecake vs No Bake Cheesecake

Do you know the difference between baked and no bake cheesecake? The main difference is that eggs in a baked cheesecake. Meaning that it needs to go in the oven into a water bath and then be chilled in the fridge. A no bake cheesecake has no eggs and can be set in the fridge to chill once it is made making it the easiest and quickest of cheesecakes. Get ready to enjoy some creamy goodness either way you make it.

If you love anything like this easy no bake pumpkin cheesecake recipe then you will definitely want to check out these 15 No Bake Cheesecake recipes. If you are not a fan of no bake pumpkin cheesecake with pudding mix, but like cookies or donuts then you will love this Pumpkin Cookie Donut recipe.

Enjoy!

recipe for no bake pumpkin cheesecakePin

No Bake Pumpkin Cheesecake in Mason Jars

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 for no bake pumpkin cheesecake is ideal for a special dessert served with whipped cream to friends or your family members.

Ingredients

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

Recipe for pumpkin pie spice mix

(Makes about 2 tbsp)

Ingredients

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

How to make pumpkin pie spice mix

In a small bowl, mix the cinnamon, ground ginger, ground cloves and ground nutmeg with a spoon or whisk. Store the homemade pumpkin pie spice mix in a jar with a lid to keep fresh.

Kitchen Tools

  • 8 Small Mason Jars
  • Ziplock bags
  • Rollin pin
  • bowls
  • Whisk
  • Mixer, Mixing bowl, and beaters

How to make no bake pumpkin cheesecake

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 the cheesecake 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 the best ever no bake pumpkin cheesecake in the refrigerator until ready to serve.

No Bake Pumpkin Cheesecake in Mason JarsPin

I hope you enjoyed this recipe for no bake pumpkin cheesecake as much as my family and I did. If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

recipe for no bake pumpkin cheesecakePin

No Bake Pumpkin Cheesecake in Mason Jars

Lyne Proulx
Since it is pumpkin season, it is the perfect time to make this recipe for no bake pumpkin cheesecake.
5 from 1 vote
Prep Time 20 mins
Refrigerate 2 hrs
Total Time 2 hrs 20 mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 8 serving
Calories 474 kcal

Equipment

  • 8 Small Mason Jars
  • Ziplock bags
  • Rollin pin
  • bowls
  • Whisk
  • Mixer, Mixing bowl, and beaters

Ingredients
  

  • 1 package Graham Crackers
  • 1/2 cup cold whole milk
  • 1 box vanilla pudding 6-serving size vanilla instant pudding
  • 1 tsp homemade pumpkin pie spice
  • 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

  • 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.

Instructions
 

  • 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.

Homemade pumpkin pie spice mix

  • In a small bowl, mix the cinnamon, ground ginger, ground cloves and ground nutmeg with a spoon or whisk. Store the homemade pumpkin pie spice mix in a jar with a lid to keep fresh.

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.

Notes

Homemade Pumpkin Pie Spice Mix:
Store in a jar with a lid to keep fresh.

Nutrition

Calories: 474kcalCarbohydrates: 74gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 450mgPotassium: 238mgFiber: 4gSugar: 39gVitamin A: 5273IUVitamin C: 2mgCalcium: 123mgIron: 3mg
Keyword cheesecake, no bake pumpkin cheesecake, pumpkin cheesecake
Tried this recipe?Let us know how it was!
Lyne Proulx
Lyne Proulxhttps://ottawamommyclub.ca/
Lyne Proulx 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 loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto. 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 City of Ottawa Mayor's City Builder Award.

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Comments

  1. 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. 🙂

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