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No Bake Mason Jar Pumpkin Cheesecake

Cream Cheese, graham cracker crust and pumpkin spice. This No Bake Mason Jar Pumpkin Cheesecake is simply delicious and is the perfect dessert for Fall!

No Bake Mason Jar Pumpkin Cheesecake

It’s that time of the year that we see PUMPKIN popping up in recipes and drinks.  

If you are like me, anything with Pumpkin in the title catches my eye.  I love Pumpkin!  

We decided to combine 3 of our favorite things, No-Bake, Mason Jar, and Pumpkin Cheesecake.  

I know you are curious about the Mason Jar- how does this work!

Mason Jar recipes are the bomb.  

I enjoy making desserts in mason jars because they are easy to prepare, store, and clean.  

This is a really simple recipe to make and I’m sure everyone who tries it will want the recipe.

Plus, who doesn’t love an easy no-bake pumpkin pie recipe?!

Especially one you can make in a mason jar, and if you don’t have mason jars, you can use smaller glasses or mugs.

It is a very versatile recipe.

Pumpkin Cheesecake in a mason jar

Disclosure: This blog post contains affiliate links for products or services we think you’ll like. This means if you make a purchase from one of these links, Kelly’s Thoughts On Things may make a small commission at no additional cost to you. We only recommend items we use and love.

KITCHEN TOOLS YOU MAY NEED

  • Hand Mixer
  • Small Mason Jars
  • Rolling Pin
  • Mixing Bowl

You can find the full recipe with ingredients and instructions in the printable card below.

Ingredients For No Bake Mason Jar Pumpkin Cheesecake

Homemade Pumpkin Pie Spice Mix:

Container:
Small Mason Jar

pumpkin on table with No Bake Pumpkin CheeseCake

Directions For No Bake Mason Jar 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 the 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.

I hope you love this No Bake Mason Jar Pumpkin Cheesecake as much as my family does!

With Fall coming up soon, this is the perfect dessert in a mason jar to serve your family.

Yield: 6

No Bake Mason Jar Pumpkin Cheesecake

No Bake Mason Jar Pumpkin Cheesecake

Cream Cheese, graham cracker crust and pumpkin spice. This No Bake Mason Jar Pumpkin Cheesecake is simply delicious and is the perfect dessert for Fall!

Ingredients

  • Package of Graham Crackers
  • 1 ⁄2 C cold whole milk
  • 1 small box 6-serving size vanilla instant pudding
  • 1 tsp homemade pumpkin pie spice*
  • 1 C Pumpkin puree
  • 2 1/2 C Cool Whip
  • 1 C Heavy Cream
  • 1/2 C 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
  • -Makes about 2 TBSP.
  • -Store in a jar with a lid.
  • Container:
  • Small Mason Jar

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.
  10. Layering in the mason jar:
  11. First layer the crushed graham cracker crumbs. Spread evenly throughout the bottom of the jar.
  12. Spoon in equal amounts of the pumpkin cream mixture.
  13. Top with a generous helping of freshly made whip cream.
  14. Store in the refrigerator until ready to serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 412Total Fat: 25gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 136mgCarbohydrates: 41gFiber: 3gSugar: 31gProtein: 6g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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Pumpkin cheesecake

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