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
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.
- 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
- 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.
- 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.
- 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.
Container:
Small Mason Jar
Interesting recipe. I like the idea of cheesecake in a mason jar. Not a fan of pumpkin though so probably leave that out.
oh my,this sounds delicious
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. 🙂
This sounds delicious! Will have to try this!
I love all the different spices in this! It sound delicious and a real fall treat.I will definitely be trying it.
these look so perfect. I am ready for fall
Thanks,I love no-bake desserts
My sister made this it was delicious
Thanks,i love quick no cook recipes for the rushed days
Oh wow this sounds very good and I’m pretty sure I have everything here, yes!!! I can make this up!!
Normally I’m not a fan of pumpkin but this recipe looks so yummy that I would give it a try.