This easy no bake pumpkin cheesecake with graham cracker crust and pumpkin spice is the perfect dessert to ease into Fall, or for those times when you need the oven for other purposes. Serve in mini cups for an adorable presentation!
No Bake Pumpkin Cheesecake
I’ve been on a no-bake streak due to the hot summer weather, my most recent recipe being a cool lemon cream cheese pie.
I love how easy no bake desserts are to throw together and, of course, no need to turn on the oven.
Even when the weather cools down I like making no-bake desserts since that leaves my oven free for Pernil (Puerto Rican roast pork), veggies and other casseroles.
That’s where this no bake pumpkin cheesecake recipe comes into play.
It’s easy to whip up, it’s great for making ahead of time and it’s super cute when served in individual glasses.
Serve in mini jars or glasses like I did for a bite-sized party treat or personal-sized dessert.
The cups I used were 4 ounces. Mason jars are a really cute option and they have a handy dandy lid for refrigerating!
Begin by preparing the crust. I keep it easy by just combining crushed graham crackers and butter.
You need about 1 cup of crumbs and you can get creative with your crust!
Ginger snaps, Biscoff cookies or even Oreos would be yummy.
Spoon the crust mixture into the jars and gently press down. I like them semi-loose and easy to scoop out.
For the filling start with well-softened cream cheese. Blend with pumpkin, sugar and those delicious smelling pumpkin pie spices.
Fold in a little whipped topping or homemade whipped cream to give it a light texture. Save the rest of the whipped cream for garnish.
You can then spoon the cheesecake mixture over the crust, or you can pipe it in for a pretty swirl.
Be sure to check out these other easy pumpkin desserts:
- Pumpkin Cobbler – an easy alternative to pumpkin pie!
- Pumpkin Brownie Trifle – a stunning yet effortless chocolate lover’s dream!
- Pumpkin Hand Pies – pumpkin pie on the go!
- Pumpkin Tiramisu – an autumn twist on a classic dessert
PIN THIS FOR LATER!
- 8 graham crackers, crushed
- 4 tablespoons butter, melted
- 8 oz cream cheese, well softened
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whipped topping/cream, divided
In a large mixing bowl, combine the graham cracker crumbs and melted butter. Divide among 8 small jars or cups and lightly press down.
In a separate bowl, beat the cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla until smooth. Fold in 1 cup of whipped topping with a spatula.
Divide pumpkin filling among jars. Dollop with remaining whipped topping and serve immediately or cover and refrigerate for later.
Nutrition Information:Yield: 8
Amount Per Serving:Calories: 270