No-Bake Mini Mason Jar Pumpkin Cheesecakes
It’s that time of year again, pumpkin season! Where everything and anything you can possibly imagine is flavored with this stuff! My family, however, has been eating pumpkin year round. This delectable flavor never leaves our cabinets. The requests for a dessert that features pumpkin occurs weekly in our household. There’s something so warm and comforting about the aroma of cinnamon, nutmeg, and pumpkin basking together!
Since so many people are gearing up for fall, I figured it would be an awesome time to introduce y’all to my incredible No-Bake Pumpkin Cheesecake. I presented these pretty and tasty desserts in my mini mason jars. I LOVE mason jars and I especially LOVE my mini mason jars! We eat with our eyes and presentation makes a huge difference in our home (if it doesn’t look like fun and is new, the littles won’t try it).
My No-Bake Pumpkin Cheesecake is fairly simple to make and the best part is there is no oven required! You can eat this sweet, creamy, and spicy pumpkin dessert in a matter of minutes. My crust is a loose crust made of gingersnaps. The cheesecake has pure pumpkin puree and french vanilla pudding mixed in. Then I garnish with store bought whipped cream (just to make it even easier to throw together), sprinkle some of the gingersnap crust, and then tie some twine and a mini plastic spoon. This cheesecake will not cut well. It is a soft cheesecake and is best in a cup, trifle bowl, or mason jars. But any size and ratio of the layers will do.
Let’s start baking…
No-Bake Pumpkin Cheesecake
Yields: A bunch…depends on the size and portions of each layer you want but you will have plenty for at least 12 good sized dessert cups or jars.
For the gingersnap crust
1-14 ounce bag of Gingersnap cookies
3 Tbsp of granulated sugar
2 tsp cinnamon
1/3 cup of melted salted butter
1. In a food processor, empty the bag of gingersnaps and crush to a fine crumb.
2. Add in sugar, cinnamon and melted butter. Be sure to combine will. And you will eat a bunch of this, it is addicting.
3. Set aside for assembly.
For the pumpkin cheesecake
2 cups softened cream cheese (2-8 oz blocks)
1 package instant french vanilla pudding mix
1-15 ounce can of pure pumpkin puree
1 tbsp cinnamon
1 tsp nutmeg
1 tsp pure vanilla extract
2 cups powdered sugar
1 container of frozen dairy dessert (like Cool Whip)
1. In an electric mixer, beat cream cheese until smooth.
2. Add in pudding and combine well. Be sure to scrap the bottom of the bowl with a spatula to incorporate.
3. Stir in powdered sugar.
4. Mix in whole can of pumpkin.
5. When smooth add in cinnamon, nutmeg and vanilla.
6. Turn of mixer and fold in frozen dairy product by hand until thoroughly combined.
7. Place in a piping bag or ziplock bag for easy and cleaning dispensing.
1. In the dish of your choice place 2 tbsp of gingersnap crust. If you are using larger that mini sized jars, adjust crust amount accordingly.
2. Take the pumpkin cheesecake and and squeeze a generous amount on top of crust.
3. Use your store bought whipped cream and squirt a dollop on top.
4. Sprinkle with a bit of gingersnap crust.
Now it is against what I normally say, but this dessert must stay mostly cold. It is fine to sit out during a party or on the table before dessert. But for it to keep it’s consistency, it must remain in refrigerator when not consumed within a hour or so.