No Bake Pumpkin CheeseCake
A delicious and easy cheesecake recipe made with pumpkin and served in mason jars.
- 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.
- Small Mason Jar
-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.