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+ servings
recipe for no bake pumpkin cheesecake

No Bake Pumpkin Cheesecake in Mason Jars

Lyne
Since it is pumpkin season, it is the perfect time to make this recipe for no bake pumpkin cheesecake.
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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
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