Easy No Bake Pumpkin Cheesecakes

No Bake Pumpkin Cheesecakes are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. These mini layered pumpkin cheesecake jars are like cute little individual pumpkin cheesecakes — perfect for a quick and simple fall or Thanksgiving dessert!

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Creating These Fall Cheesecake Jars

You guys love pumpkin recipes, don’t you? The Pumpkin Pie Oatmeal from years ago is still so popular and the Easy Pumpkin Pudding is also a huge hit! So, shall we continue with another new pumpkin recipe?

This time it’s no bake pumpkin cheesecake jars. Years ago I made some Raspberry Cheesecake Pots during the summer/ This recipe is almost exactly like that, but pumpkin instead. And it’s definitely just as easy.

Aren’t they pretty? With the Raspberry Cheesecake Pots, I put all the graham cracker crumbs on the bottom. This time I experimented with more of a parfait style layering and swapped the graham crackers out in favor of a gingersnap crust.

Both ways are delicious, but I think I like it this way better since it spreads out the crumbs more with the cheesecake. Topped it with whipped cream and a sprinkling of crushed gingersnaps. T

hen, garnished with little pie crust leaves made out of my All Butter Pie Crust. I used these cute little leaf cookie cutters.

I love recipes like this that are so simple to prepare yet always seem to impress people. It’s such a pretty presentation and the flavors are excellent. Layered pumpkin cheesecake jars would be a great addition to the fall table for dessert.

Maybe something new to try this year for Thanksgiving. We always like to add one or two new recipes to our usual Thanksgiving Menu.

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Tools Needed to Make No Bake Pumpkin Cheesecakes

• Measuring Cups and Spoons – to measure the ingredients in this no bake pumpkin cheesecake recipe.
• Food Processor – to make the gingersnap cookie crumbs and for making the pumpkin and cream cheese mixture.
• Baking Sheet – for baking the buttery crust mixture on.
• Spatula – for scraping the sides of the food processor if needed.
• Piping Bag – helpful for layering the creamy pumpkin cheesecake filling in the jars.
• Individual Jars or Cups – for serving the no bake mini pumpkin cheesecakes.

Ingredients in No Bake Pumpkin Cheesecakes

This no bake pumpkin spice cheesecake jars recipe is a lot simpler than making a traditional Pumpkin Cheesecake, so you’ll need very basic ingredients for the most part.

• Gingersnap Cookie Crumbs
• Melted Butter
• Cream Cheese – full fat, not low fat or non-fat
• Sugar and Brown Sugar
• Whipping Cream
• Vanilla
• Pumpkin Puree
• Cinnamon, Allspice, Cloves, and Cardamom – or Pumpkin Pie Spice
• Pecans

For the complete ingredient list and detailed instructions to make these layered pumpkin cheesecake jars, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Layered Pumpkin Cheesecake Jars

This recipe for layered pumpkin cheesecake jars with gingersnap crust are so easy to make, its almost crazy!

1. First, you’ll prep a gingersnap crust by combining gingersnap cookie crumbs and butter, then toasting it.
2. For the filling for these no bake cheesecakes in jars, you’ll combine the cream cheese, sugars, whipping cream, and vanilla in a food processor and process until all combined and smooth. Then, you’ll stir the pumpkin in.
3. After that, all you do is layer the gingersnap crust and the no bake pumpkin cheesecake filling in small individual sized jars, dessert dishes, or glasses.
4. Chill for at least an hour before serving.

The above is simply a quick summary of this pumpkin season no bake dessert. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making Layered Pumpkin Cheesecake Jars

• Don’t have pumpkin puree? You can try substituting sweet potato puree instead for these individual pumpkin cheesecakes!
• Do not substitute canned pumpkin pie filling. It will not work in this recipe since it has extra ingredients added.
• Add some vanilla extract to your whipped cream for some extra flavor and sprinkle it with a dusting of cinnamon or pumpkin pie spice for extra special presentation.
• Reserve some whole gingersnap cookies from the gingersnap crust if you want a fun garnish on top.

No Bake Pumpkin Cheesecake FAQs

Got questions about how to make this pumpkin dessert recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

How do you make gingersnap crumbs for a crust?

If you can’t find prepared gingersnap crumbs, you can purchase gingersnap cookies and make your own crumbs to make the gingersnap crust. It is super easy!

• If you have a food processor: add the cookies into the food processor and process until they are small crumbs.
• Without a food processor: add the cookies to a zip top bag, seal the bag, and pound the cookies until crushed. using a meat mallet or rolling pin. Be careful to do this on a sturdy surface and not one that you might accidentally dent, break, or scratch.

Can no bake pumpkin cheesecakes be made gluten-free?

Yes, this recipe for no bake pumpkin cheesecake jars would turn out fine if you were to adapt it to be gluten-free.

Simply look for gluten-free gingersnaps or gluten-free graham crackers to use in place of the regular. You’ll also want to omit any garnishes that might contain gluten, or find a gluten-free alternative.

Can this recipe be made vegan / dairy-free?

You would need to use a vegan or dairy-free cream cheese and find a vegan/dairy-free substitute for whipping cream as well as a dairy-free butter substitute. This assumes that the gingersnaps you use are vegan/dairy-free as well.

I have not tested the recipe with these substitutions, so I cannot speak to how it would turn out and if the cheesecake layer would have the same consistency. Let me know in the comments if you try it.

Can I use a hand mixer for the no bake pumpkin cheesecake filling?

Yes, you can use a hand mixer instead of a food processor in this recipe.

Follow the instructions as written, but use a mixing bowl and a hand mixer instead of the food processor bowl. You will need to make sure the cream cheese is softened so that you don’t end up with lumps.

Can I make this layered pumpkin dessert with a blender?

Yes, it would be find to use a blender instead of a food processor in this recipe as long as it is a high powered blender and you are able to get it to fully mix all the ingredients until smooth.

Sometimes this can be a challenge due to the smaller blade of the blender and the more narrow jar when comparing to a food processor.

If you try to use a blender in this recipe for Pumpkin No Bake Cheesecake Jars, I would definitely cut the cream cheese into small cubes, and then let it come to room temperature so it is softer. This should make it easier to blend.

Do I have to serve no bake cheesecake in a jar?

No, you definitely don’t have to layer this No Bake Cheesecake in jars! In these photos I ended up using some simple small glasses instead of jars, but I’ve definitely used jars plenty of times in the past.

Can I make one big layered pumpkin cheesecake?

Yes! You could use a large trifle dish and make one big layered no bake cheesecake. This would be a gorgeous statement presentation! You made need to double the recipe for a large dish, however.

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Is There an Easy Way to Fill Dessert Jars?

Here is a handy trick for filling dessert jars quickly, easily, and with little mess when making these no bake cheesecakes:

To easily fill the jars for these Pumpkin No Bake Cheesecake Jars, you can place the no bake pumpkin cheesecake filling in a pastry bag and pipe the filling into jars.

If you don’t have pastry bags, you can substitute a large zip top bag and cut the corner off to allow about an inch and a half opening.

Can This No Bake Pumpkin Cheesecake Be Made in Advance?

These no bake mini cheesecakes can easily be made a day ahead of time if you’re trying to plan ahead. Whipped cream is best made just before serving, so don’t add the whipped cream until you plan to eat these to keep it fresh and fluffy.

I also recommend covering each individual cheesecake jar with plastic wrap when storing in the refrigerator if making ahead. This will help keep it fresh.

If you need to make these cheesecakes in a jar earlier than 24 hours ahead of time, I recommend just prepping the individual elements.

• Prepare the gingersnap crust, let cool completely, then store in a plastic zip top bag or a sealable food storage container in the refrigerator. This can be done 2-3 days ahead of time.
• Prep the no bake pumpkin cheesecake filling according to directions and store in a sealable food storage container. This can be done 1-2 days ahead of time.

Can You Freeze No Bake Pumpkin Cheesecakes?

I don’t recommend freezing these Pumpkin No Bake Cheesecake Jars fully assembled.

The gingersnap crust will store just fine in the freezer if you cool it completely before storing it. I have not tested freezing the pumpkin cheesecake filling before, so I can’t speak to that.

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No Bake Pumpkin Cheesecakes Reader Reviews

“I made these at Thanksgiving and they were a huge hit! I used maple sweetened whipped cream, and everyone loved them. Thank you so much for sharing the recipe!” — Melissa

“Oh my gosh, just got done making these for supper tonight. Haven’t served them yet, just scraped out the extra from the food processor and tried it – AMAZING! Proceeded to lick out the food processor like an animal (don’t worry, I took out the blade!) Can’t wait to eat them tonight!” — Roxanne

“I love it! The presentation is beautiful! It makes me want to go out and buy lots of little glass cups to serve everything in! What a great recipe for a fall dinner party.” — Jenn

Try these No Bake Pumpkin Cheesecakes!

Next time you’re looking for an easy pumpkin dessert recipe, give these No Bake Pumpkin Cheesecakes a try!

Did you think this was the perfect dessert recipe for busy days? Leave a comment below and give it a review for others to see what you thought of this great recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these layered pumpkin cheesecakes!

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall. So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

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Pumpkin Sugar Cookie Bars are a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors.

For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting!

This recipe for Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.

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For the step-by-step version of this recipe, check out the How to Make Pumpkin No-Bake Cheesecake Jars with Gingersnap Crust Story.