A simple, no bake cheesecake that tastes like fall in a jar. There’s nothing fancy about it. Chocolate sandwich cookies are crumbled on the bottom, then a pumpkin pie-spiced cream cheese filling is piped or spooned on top. I like to use mascarpone cheese for its sweet and ultra creamy texture, but a regular full-fat cream cheese will work beautifully as well.
No-Bake Pumpkin Cheesecake Jars
A simple, no bake cheesecake that tastes like fall in a jar. There's nothing fancy about it. Chocolate sandwich cookies are crumbled on the bottom, then a pumpkin pie-spiced cream cheese filling is piped or spooned on top. I like to use mascarpone cheese for its sweet and ultra creamy texture, but a regular full-fat cream cheese will work beautifully as well.
Ingredients
- 1 cup heavy cream
- 7 ounces chocolate sandwich cookies, such as Oreos
- 2 tablespoons melted butter
- 8 ounces mascarpone cheese, or softened cream cheese
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 ¼ cup powdered sugar
Instructions
- Whip cream using a mixer or hand held beaters until soft peaks. Set in the refrigerator until later.
- Place the cookies in a food processor with the melted butter and grind to crumbs. Reserve about 2 tablespoons for garnish, then spoon two tablespoons into the bottom of each of 8 glasses, pressing on the crumbs to form the crust.
- In a separate bowl or stand mixer, beat the mascarpone until smooth. Add the pumpkin, vanilla, and spices. Beat in the powdered sugar ½ cup at at time, until smooth. Fold in half of the whipped cream.
- Carefully spoon the pumpkin filling on top of the cookie crumbs, or you can put the filling into a piping bag to fill the glasses. Distribute the filling equally among the glasses, then refrigerate for at least one hour, and up to 8.
- To serve, dollop some whipped cream over the pumpkin and garnish with the reserved cookie crumbs.
Tried this recipe?Let us know how it was!
A simple, no bake cheesecake that tastes like fall in a jar. There’s nothing fancy about it. Chocolate sandwich cookies are crumbled on the bottom, then a pumpkin pie-spiced cream cheese filling is piped or spooned on top. I like to use mascarpone cheese for its sweet and ultra creamy texture, but a regular full-fat cream cheese will work beautifully as well.
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