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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
- 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.
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:
No Bake Pumpkin Cheesecake Recipe
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much whipped cream are you using in the different parts of the recipe?
This looks great! How many actual cups would you say this makes?
These were delicious, can the be frozen? We can’t eat them in 24 hours.
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.
This is genius! Now is pumpkin time, I’ll cook!
It sure is pumpkin time! I hope you like it! Thank you!
where did you get your cute jars?
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.
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.
This is really a great recipe. I will make this at the next chance i get.
Awe, thanks so much!! I hope you do 🙂
the pumpkin cheesecake calls for whipped cream but doesn’t state how much?
Hi! Could this be put into a pie form? Thank you!
This looks delicious!!! I’m all for cheesecake, pumpkin, and no bake. Can’t wait to try it out.
That looks amazing! Can not wait to try it, I love everything with pumpkin!
This recipe looks so delicious! Hi, I’m Anita visiting from Link Party Palooza.
Thanks for stopping by!! 😀
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.????
Oh my goodness these look so delicious. The perfect fall dessert!
About to make these right now!!! My pumpkin craving is on overdrive! 🙂
When you say pumpkin purée do you mean canned pumpkin or pumpkin pie filling? Thanks!
Looks like this. 😉
I love this! I can’t wait to try it. <3
Where did you find the adorable jars for the no bake pumpkin cheesecake?
They look like the Qui yogurts jars.
Yum yum and more yum! Not only do these look delicious but they are super cute!!!
Totally agree!! 😀
These look delicious. Thank you.
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.
Just emailed it to you. 😉
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.
Yum! These look amazing and I just love the jars she made them in. Too cute!
This recipe looks so delicious! Hi, I’m Anita visiting from I’m Lovin’ It Link Party.
Thanks for stopping by!! 😀
This is fantastic! Such a perfect fall dessert! Definitely a must-try! 🙂
These look crazy delicious and I love that they’re no bake! Perfect to whip up for a pumpkin craving 🙂
So cute! How perfect would these be at a dinner party
I could dig into those for breakfast right now! Yum!
Um, yes! I’ll take all the jars! 😀 This looks spectacular!!