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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!

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No Bake Pumpkin Cheesecake recipe.

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 Recipe close up image.

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 No Bake Pumpkin Cheesecake  served in a jar.

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:

4.95 from 18 votes

No Bake Pumpkin Cheesecake Recipe

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!
Servings: 6
Prep: 15 minutes
Total: 15 minutes

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

Calories: 551kcal, Carbohydrates: 43g, Protein: 5g, Fat: 41g, Saturated Fat: 24g, Cholesterol: 133mg, Sodium: 355mg, Potassium: 330mg, Fiber: 2g, Sugar: 25g, Vitamin A: 11795IU, Vitamin C: 3.1mg, Calcium: 128mg, Iron: 2.5mg

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

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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4.95 from 18 votes (10 ratings without comment)

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39 Comments

  1. Rachael says:

    How much whipped cream are you using in the different parts of the recipe?

  2. Carie says:

    This looks great! How many actual cups would you say this makes?

  3. Janet says:

    5 stars
    These were delicious, can the be frozen? We can’t eat them in 24 hours.

    1. Kristyn Merkley says:

      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.

  4. Olga says:

    5 stars
    This is genius! Now is pumpkin time, I’ll cook!

    1. Kristyn Merkley says:

      It sure is pumpkin time! I hope you like it! Thank you!

  5. Brandi Sonnenberg says:

    where did you get your cute jars?

    1. Kristyn Merkley says:

      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.

  6. KIMBERLY says:

    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.

  7. Mariya says:

    5 stars
    This is really a great recipe. I will make this at the next chance i get.

    1. Kristyn Merkley says:

      Awe, thanks so much!! I hope you do 🙂

  8. Colleen says:

    the pumpkin cheesecake calls for whipped cream but doesn’t state how much?

  9. Maria says:

    Hi! Could this be put into a pie form? Thank you!

  10. Ashley says:

    This looks delicious!!! I’m all for cheesecake, pumpkin, and no bake. Can’t wait to try it out.

  11. Margaret Pereira says:

    That looks amazing! Can not wait to try it, I love everything with pumpkin!

  12. Anita says:

    This recipe looks so delicious! Hi, I’m Anita visiting from Link Party Palooza.

    1. Lil' Luna says:

      Thanks for stopping by!! 😀

  13. sue says:

    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.????

  14. Krystal says:

    Oh my goodness these look so delicious. The perfect fall dessert!

  15. Rylee says:

    5 stars
    About to make these right now!!! My pumpkin craving is on overdrive! 🙂

  16. JC says:

    When you say pumpkin purée do you mean canned pumpkin or pumpkin pie filling? Thanks!

    1. Lil' Luna says:

      Looks like this. 😉

  17. Kate says:

    I love this! I can’t wait to try it. <3

  18. Bruna says:

    Where did you find the adorable jars for the no bake pumpkin cheesecake?

    1. Doris says:

      They look like the Qui yogurts jars.

  19. Ashlyn @ Belle of the Kitchen says:

    Yum yum and more yum! Not only do these look delicious but they are super cute!!!

    1. Lil' Luna says:

      Totally agree!! 😀

  20. Christina says:

    These look delicious. Thank you.

  21. Carolyn says:

    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. Lil' Luna says:

      Just emailed it to you. 😉

      1. Patricia says:

        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.

  22. Maria says:

    Yum! These look amazing and I just love the jars she made them in. Too cute!

  23. Anita says:

    This recipe looks so delicious! Hi, I’m Anita visiting from I’m Lovin’ It Link Party.

    1. Lil' Luna says:

      Thanks for stopping by!! 😀

  24. Andi @ The Weary Chef says:

    5 stars
    This is fantastic! Such a perfect fall dessert! Definitely a must-try! 🙂

  25. Sara says:

    These look crazy delicious and I love that they’re no bake! Perfect to whip up for a pumpkin craving 🙂

  26. Maris (In Good Taste) says:

    So cute! How perfect would these be at a dinner party

  27. Heather Cheney | heatherlikesfood.com says:

    I could dig into those for breakfast right now! Yum!

  28. Katerina @ Diethood says:

    Um, yes! I’ll take all the jars! 😀 This looks spectacular!!