No Bake Pumpkin Cheesecake Jars Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ cups whipped cream or whipped topping
- Extra whipped cream and pecans for garnish (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand. Evenly divide the crumbs among six small jars and press them down firmly with a spoon to form a solid base.
- In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Use a hand mixer or a stand mixer for the best results. Make sure there are no lumps before moving to the next step.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Continue beating on medium speed until all the ingredients are fully incorporated and the color is consistent throughout.
- Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Use a light hand to keep the filling airy and fluffy. Do not overmix, or the filling may lose its volume.
- Spoon or pipe the cheesecake filling into the jars over the graham cracker crust. Smooth the tops with a spoon. Place the jars in the refrigerator for at least 2 hours to allow the filling to set and the flavors to meld.