Pumpkin cheesecake jars combine the warmth of spiced pumpkin with smooth, tangy cheesecake in a delightful, layered dessert. Served in individual jars, they’re an easy, no-bake option that’s perfect for festive gatherings or cozy fall nights.
How to Make Delicious Pumpkin Cheesecake Jars
These pumpkin cheesecake jars are a simple, no-bake dessert perfect for fall gatherings. The recipe features a buttery graham cracker crust, creamy pumpkin cheesecake filling, and a light whipped topping. Here's how to make them:
Ingredients
Graham Cracker Crust
- 2 cups graham crackers or gluten-free graham cracker substitute, crushed
- ½ cup melted butter (regular or vegan)
Pumpkin Cheesecake Filling
- 1 cup pumpkin puree
- ⅓ cup plain or vanilla yogurt (regular or vegan)
- ¼ cup maple syrup (adjust for sweetness)
- 6 ounces cream cheese (regular or vegan)
- 1 teaspoon pumpkin pie spices or cinnamon (optional)
- 1 cup whipped cream (regular or vegan)
Instructions
Prepare the Graham Cracker Crust: Crush 3-4 cups of graham crackers to yield 2 cups. Combine with the melted butter and mix thoroughly. Set aside.
Make the Pumpkin Cheesecake Filling: In a bowl, whisk together the pumpkin puree, cream cheese, yogurt, maple syrup, and spices until smooth and creamy.
Assemble the Jars: Begin with a layer of graham cracker crust (about 2 tablespoons) at the bottom of each jar. Add 4-6 tablespoons of the pumpkin cheesecake filling, then top with about 4 tablespoons of whipped cream. Repeat these layers until the jars are full.
Chill and Serve: Cover the jars and refrigerate for 1-2 days. Serve chilled for a refreshing, fall-inspired treat.
This easy pumpkin cheesecake jar recipe is perfect for Thanksgiving, Halloween, or any fall occasion. Serve them in individual jars for a fun and festive dessert!
Frequently Asked Questions
To store your pumpkin cheesecake jars, cover them tightly with lids or plastic wrap and refrigerate. They can be kept in the fridge for up to 2 days. If you're making them in advance, it's best to add the whipped topping right before serving to keep it fresh and fluffy.
I absolutely do! Here is a link for my Pumpkin Cheesecake recipe!
Here is the link to the jars I used! We normally use these for overnight oats but they're so adorable for no bake desserts too!
Pumpkin Cheesecake Jars
Ingredients
Graham Cracker Crust
- 2 cups graham crackers or graham cracker substitute
- ½ cup melted butter regular or vegan
Pumpkin Cheesecake Filling
- 1 cup pumpkin puree
- ⅓ cup plain or vanilla yogurt regular or vegan
- ¼ cup maple syrup add more to make this sweeter
- 6 ounces cream cheese regular or vegan
- 1 teaspoon pumpkin pie spices or cinnamon optional
- 1 cup whipped cream regular or vegan
Instructions
How To Make Pumpkin Cheesecake Jars
- Begin by preparing the graham cracker pie crust. Crush about 3-4 cups of graham crackers so that you end up with 2 cups of crushed graham crackers. Pour them into a bowl with the melted butter and mix. Set aside.
- To make the pumpkin cheesecake filling, mix the pumpkin puree, cream cheese, yogurt, maple syrup, and spices together with a whisk or electric hand mixer. Mix until smooth and creamy. Set aside.
- Layer the graham cracker crust at the bottom of the jar (about 2 tbsp), then 4-6 tablespoon of the pumpkin cheesecake filling, and top with about 4 tablespoon of the whipped topping. Repeat this until the jar is full! I used large jars so this made two jars for me but if you use smaller jars you may get 4 servings.
- Cover and refrigerate until ready to serve! This is good in the fridge for 1-2 days.
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