No Bake Pumpkin Cheesecakes

Individual No Bake Pumpkin Cheesecakes are easy and perfect for the holidays!! Crushed gingersnaps fill the bottom of each jar, layered with a mixed pumpkin puree, and topped with Whipped Cream and caramel!

No Bake Pumpkin Cheesecake

These individual no bake pumpkin cheesecake treats are super easy to make—you can whip them up in just 15 minutes!

We love a good pumpkin cheesecake but they take much longer, so when we don’t have as much time, we love to make these mini pumpkin cheesecakes.

These pumpkin cheesecakes are contained in individual jars. Each jar has a delicious, buttery gingersnap (OR Biscoff cookie) crust, along with a creamy pumpkin cheesecake filling. The light and fluffy cheesecake has the perfect amount of pumpkin flavor, along with all of your favorite fall spices.

TIP: The filling can easily be piped into the jars using a ziploc bag with the tip cut off (this is much easier and quicker than spooning it in)!

How to Make

1. In a small bowl, combine cookie crumbs and melted butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
2. In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
3. In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
4. Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don’t have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
5. Serve immediately or refrigerate for up to 24 hours.

No Bake Pumpkin Cheesecake Toppings:

I like to make my own whipped cream and use a piping tip to make it look extra pretty on top of the cheesecake. If you want to go the extra mile, here are some things you can put on top of the whipped cream!

• Sprinkle ground cinnamon
• Caramel drizzle
• Chocolate drizzle
• Mini chocolate chips
• White chocolate shavings
• Sprinkles
• Crushed gingersnaps or Biscoff cookies

Can you make these ahead of time?

You could definitely make these in advance for special occasions, as long as it’s within 24 hours! Otherwise, the crust might get a little soggy. Just make them (without toppings) and keep in the fridge until you’re ready to serve. Then you can quickly pull them out, add your toppings, and serve chilled. If you’re not making them ahead of time, there’s no need to chill them before serving, because the ingredients are already cold.

I hope you’ll give these individual no-bake pumpkin cheesecakes a try, they were divine! We gobbled them up right away, not a single crumb was left!

For more pumpkin recipes, check out:

• Pumpkin Pie Cheesecake Bars
• Double Layer Pumpkin Cheesecake
• Pumpkin Brownies
• Pumpkin Muffin Tops

4.95 from 18 votes

No Bake Pumpkin Cheesecake Recipe

By: Natalie Dicks

No Bake Pumpkin Cheesecake is a creamy, spiced, and ready in just 15 minutes, a cozy make-ahead dessert for holidays and fall parties.

Servings: 6

Prep: 15 minutes mins

Total: 15 minutes mins

Ingredients 

1x2x3x

• ▢ 18 round gingersnaps, or Biscoff cookies, crushed
• ▢ 2 tablespoons unsalted butter, melted
• ▢ 1 ½ cups heavy whipping cream, divided
• ▢ 8 ounces cream cheese
• ▢ ½ cup brown sugar, packed
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ teaspoon cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ pinch ground cloves
• ▢ ¼ teaspoon salt
• ▢ 14 ounces can pumpkin puree, chilled

Instructions 

• In a small bowl, combine cookie crumbs and melted butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
• In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
  
• In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
  
• Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don’t have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
  
• Serve immediately or refrigerate for up to 24 hours.
  

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Notes

Recipe Tips.

• The easiest way to fill the cups is to use a piping bag, but you can also spoon it in.
• Use 1 ½ teaspoons Pumpkin Pie Spice instead of the listed cinnamon, nutmeg, ginger, and cloves.
• Have fun with topping the whipped cream with a caramel drizzle, toasted or candied pecans, crushed toffee bits, mini chocolate chips, or chocolate shavings.

Make ahead. You can assemble the jars up to 24 hours ahead, cover, and refrigerate.

Store leftovers, covered, for 2 to 3 days in the refrigerator. The assembled jars do not freeze well, but you can freeze the filling only for up to 1 to 2 months, then thaw in the fridge and layer into a fresh crumb crust before serving.

Nutrition

Calories: 551kcal, Carbohydrates: 44g, Protein: 6g, Fat: 41g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 115mg, Sodium: 357mg, Potassium: 344mg, Fiber: 3g, Sugar: 27g, Vitamin A: 11795IU, Vitamin C: 3mg, Calcium: 129mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.