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

Easy Pumpkin Cheesecake

Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. I’m back with another no-bake recipe today (P.S. did you catch my last one? If not, you’ll definitely want to check it out here!)

These individual no bake pumpkin cheesecake treats are super easy to make—you can whip them up in just 15 minutes! I might be biased, but I’d much rather make these individual no bake pumpkin cheesecakes for holiday get togethers rather than slaving over an actual pumpkin cheesecake for several hours!

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)!

No Bake Pumpkin Cheesecake Recipe

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

Easy Pumpkin Cheesecake

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:

No Bake Pumpkin Cheesecake Recipe

4.88 from 8 votes
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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 551 kcal
Author Lil' Luna

Ingredients

  • 18 round gingersnaps, or Biscoff cookies crushed
  • 2 TB unsalted butter melted
  • 1 1/2 c heavy whipping cream divided
  • 8 oz cream cheese
  • 1/2 c brown sugar packed
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch ground cloves
  • 1/4 tsp salt
  • 14 oz 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.

___________________________

I’m so happy that it’s pumpkin season!! These look AMAZING Natalie! Thank you SO much for sharing these! For more delicious recipes from her, head over to Life Made Simple!

ENJOY!

Like this recipe?

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

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About Natalie

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments:

  1. Hi, Is there a way you can email me the recipe of the pumpkin cream cheese parfait? I believe you call them pumpkin cheese cakes. I tried to print it but could not. Thank you so much.

      1. Could you send me the recipe for the pumpkin cream cheese parfait. Also, would like to know where I can find those jars….they are perfect for many desserts.

  2. 5 stars
    Loved the individual no bake pumpkin cheesecake! The fact that they are not too sweet is great as the pumpkin and spices are most flavorful. I used chocolate brownie type cookies for the crust as I happened to have them on hand.????

  3. 4 stars
    Very tasty. My cheesecake was lighter than pictured. Maybe if you could be specif about how. U h whipping cream to add ro the mixture, it would help……i.e. how many cups rather than add 3/4 of the whipping cream.

    1. I wish I knew. This post is from a contributor of mine. But, Home Goods, TJMaxx, Marshalls, At Home are all good places to find cute stuff.

    1. Honestly, I have not tried freezing them, so not sure how they freeze. You can definitely half the recipe, so you aren’t making as many.