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–+ servings
dessert in a jar

No Bake Pumpkin Cheesecake in a Jar

Maureen Reynolds
This easy no-bake pumpkin cheesecake is easy to make and is the perfect autumn dessert idea.
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Prep Time 20 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • Mixing bowl
  • electric mixer
  • 6 canning jars

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 3 tbsp. low fat margarine melted
  • 2 tbsp. sugar
  • 8 ounces low fat Philadelphia cream cheese
  • heaping 1/3 cup sugar
  • ½ cup canned pumpkin not pumpkin pie filling
  • ½ tsp pumpkin pie spice
  • 1 cup low fat Cool Whip + more for topping

Instructions

  • In a medium bowl combine graham crumbs, sugar and margarine until combined and crumbly
  • Divide prepared crumbs between 6 jars and press down firmly. Set aside.
  • In bowl of electric mixer whip cream cheese until fluffy.
  • Scrape down the sides as needed.
  • Add sugar and continue beating until well combined.
  • Add pumpkin and pumpkin pie spice and mix until very well combined and smooth.
  • Fold in 1 cup of Cool Whip whipped topping gently just until combined.
  • Divide pumpkin mixture between the 6 jars, smoothing the tops. About a heaping 1/4 cup each.
  • Top each with 3 tbsp Cool Whip to cover the pumpkin filling and place in the refrigerator for 30 minutes or until ready to serve.

Notes

Store these no-bake pumpkin cheesecakes in the refrigerator until ready to serve (up to 3 days)
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https://www.redcottagechronicles.com/recipe/no-bake-pumpkin-cheesecake-in-a-jar/