No Bake Pumpkin Cheesecake Recipe
This no-bake pumpkin cheesecake is a quick and delicious dessert perfect for autumn or any time you crave a creamy, spiced treat. Featuring a buttery graham cracker crust and a fluffy pumpkin cream cheese filling blended with marshmallow creme, it’s easy to assemble and doesn’t require an oven. Serve it in mini mason jars for an adorable presentation that’s perfect for gatherings or individual indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 6 mini mason jar servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 3 cups graham cracker crumbs (or smash cereal like cinnamon toast crunch)
- 4 tbsp butter (melted)
Cheesecake Filling
- 1 block cream cheese (8 oz., room temperature)
- 1/2 container marshmallow creme (7 oz.)
- 3 tbsp pumpkin puree
- 1 pinch nutmeg
- 1 pinch cinnamon
Instructions
- Prepare the crust: Put 3 cups of graham cracker crumbs or crushed cereal into a gallon-size bag. Seal and smash until finely ground. Transfer crumbs to a bowl.
- Mix the crust: Melt 4 tablespoons of butter and pour over the crumbs. Stir well until the mixture is evenly combined and holds together.
- Make cheesecake mixture: In a separate bowl, combine room temperature 8 oz. cream cheese with 3 tablespoons pumpkin puree. Using a mixer on low speed, blend until smooth and thick, being careful not to overmix.
- Incorporate marshmallow creme: Gently fold in half a 7 oz. container of marshmallow creme into the pumpkin cream cheese mixture, ensuring it is fully blended but maintaining a fluffy texture.
- Chill the filling: Spoon the cheesecake mixture into a pint-sized freezer bag or pastry bag and refrigerate for about an hour to let it firm up.
- Assemble the dessert: Place 2 heaping tablespoons of the graham cracker crust into the bottom of each mini mason jar and gently pat down with a spoon.
- Add cheesecake layers: Snip a corner of the freezer bag and pipe a swirl of the cheesecake mixture over the crust layer. Add another layer of 2 heaping tablespoons of graham cracker crumbs on top and pat down.
- Final cheesecake layer and garnish: Pipe one last layer of cheesecake mixture on top. Sprinkle with a pinch of cinnamon and nutmeg for garnish. Serve chilled and enjoy!
Notes
- Make sure cream cheese is at room temperature for easy mixing and smooth texture.
- For a dairy-free option, try substituting with vegan cream cheese and margarine.
- These mini mason jar servings are perfect for parties and can be customized with toppings like whipped cream or chopped nuts.
- Store leftovers in the refrigerator for up to 3 days.
- Using crushed cinnamon toast crunch cereal adds a nice spiced twist to the crust.
Nutrition
- Serving Size: 1 mini mason jar (approximately 1/6 of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: no bake pumpkin cheesecake, pumpkin dessert, easy pumpkin recipes, no bake dessert, fall recipes, mini cheesecake jars
Find it online: https://chefmilacook.com/no-bake-pumpkin-cheesecake-recipe/
