No Bake Pumpkin Cheesecake Jars
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 8 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups whipped topping (like Cool Whip) or stiffly whipped heavy cream
- Extra whipped topping and cinnamon for garnish
Instructions
- Step 1: Prepare the Graham Cracker Crust. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir the mixture until it resembles wet sand. Evenly distribute the mixture among six small jars, pressing down gently with a spoon or a small pestle to form a solid base.
- Step 2: Beat the Cream Cheese. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it is smooth and creamy. Ensure there are no lumps remaining before moving to the next step, as this ensures a velvety texture for your cheesecake.
- Step 3: Mix in Pumpkin and Spices. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Beat on medium speed until the ingredients are fully incorporated and the color is a uniform, vibrant orange.
- Step 4: Fold in the Whipped Topping. Using a rubber spatula, gently fold in the whipped topping. Be careful not to over-mix; you want to maintain the airiness of the whipped cream to keep the filling light and fluffy.
- Step 5: Assemble the Jars. Spoon the pumpkin cheesecake mixture into the jars over the graham cracker crust. You can also use a piping bag for a cleaner look. Smooth the tops with a spoon or leave them with a rustic swirl.
- Step 6: Chill and Set. Place the jars in the refrigerator for at least 2 hours to allow the filling to set. This chilling time is essential for the flavors to meld and the texture to firm up properly.