Pumpkin Cheesecake in a mason jar
No Bake Pumpkin CheeseCake

A delicious and easy cheesecake recipe made with pumpkin and served in mason jars.

Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, dessert, easy recipes, pumpkin, yummy
Author: Kelly R
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.