These mason jar no bake pumpkin cheesecakes are low in fat, but they’re the perfect sweet treat for fall, with a delicious pumpkin spice flavour that everyone loves this time of year. Pumpkin cheesecake is one of the most delicious desserts ever, but being that we try to stay as healthy as possible around here I knew I had to give it a makeover. I just know you’re going to love this no bake pumpkin cheesecake recipe and I can’t wait to share it with you!
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Do you love pumpkin desserts? We have more to try! Check out our recipes for Pumpkin Spice Cinnamon Rolls and Pumpkin Spice Cupcakes.
Ingredients for No Bake Pumpkin Cheesecakes Run out to the store and get these recipe ingredients so you can make these cute and delicious pumpkin cheesecakes:
- 1 tbsp unsalted butter, melted
- 3 tbsp brown sugar
- 1 1/3 cups graham cracker crumbs
- 1/2 tsp cinnamon
- 16 oz (2 packages) of low-fat cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 3/4 cups pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 cups low-fat whipped topping
- 2 cups of low-fat whipped topping, for garnish
- 8 tablespoons of caramel sauce, for garnish
- 8 oz Mason jars (8 in total)
These individual-sized cheesecakes are deliciously creamy with a smooth pumpkin spice flavour that’s perfect for fall! They have a beautiful presentation for your fancy fall celebrations, but they’re also easy enough to make for no reason at all!
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I hope you enjoy this pumpkin cheesecake recipe, and I’m so excited to share with you all the other #FoodieMamas recipes I’ve linked below!
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Mason Jar No Bake Pumpkin Cheesecakes
Recipe: Ingredients
For the crust:
- 1 tbsp unsalted butter melted
- 3 tbsp brown sugar
- 1 1/3 cups graham cracker crumbs
- 1/2 tsp cinnamon
For the cheesecake:
- 16 oz 2 packages of low-fat cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 3/4 cups pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 cups low-fat whipped topping
- 2 cups of low-fat whipped topping for garnish
- 8 tablespoons of caramel sauce for garnish
8oz Mason jars (8 in total)
Recipe: Instructions
- Add the graham crumbs, brown sugar and cinnamon to a medium bowl. Mix these ingredients together with a fork until the sugar and cinnamon are distributed evenly throughout. Add the melted butter and mix everything together until everything is evenly combined. Spoon the mixture evenly into 8 mason jars and press it down as best you can with the back of a spoon or your fingers. Place the jars in the fridge to let the crust set while you prepare the cheesecake.
- Using a stand mixer or a hand-held mixer, whip the cream cheese (make sure it's at room temperature first!) for about 2-3 minutes until it's creamy and smooth. Add the powdered sugar 1/2 cup at a time, continuing to mix at high speed and scraping down the bowl often to ensure the powdered sugar is distributed evenly throughout and there are no lumps.
- Add the pureed pumpkin and spices and mix on high until they're completely incorporated, scraping down the bowl a few times as you mix. Fold in the whipped topping gently using a rubber spatula, just until the mixture is smooth and you can't see any streaks of whipped topping.
- Remove the jars from the fridge and spoon the cheesecake mixture into the jars on top of the crust, making sure the cheesecake mixture is distributed evenly among the jars. Place the lids on the jars and refrigerate the cheesecakes for 4-6 hours.
- After the cheesecakes have spent several hours in the fridge to firm up, add 2 cups of low-fat whipped topping to a piping bag fitted with a large star tip. Swirl about 1/4 cup of the whipped topping onto the top of each cheesecake and then drizzle 1 tablespoon of caramel sauce over the whipped topping.
- Serve immediately and enjoy!!
Recipe: Notes
- I use these mason jars for the no bake pumpkin cheesecakes.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thank you for inviting me to be apart of the #FoodieMamas, this pumpkin cheesecake is so gorgeous!
Thanks!