These Pumpkin Cheesecake Cups are fool proof and make such a cute and fun holiday dessert.
I love no bake cheesecakes. They are super easy to whip up and are totally fool proof. These no bake pumpkin cheesecake cups are that easy dessert but in fun and cute mason jars. If you want to make it as a whole cheesecake, use my No Bake Pumpkin Cheesecake recipe.
No Bake Pumpkin Cheesecake
How to Make Pumpkin Cheesecake Cups
This is a brief overview of how to make this simple recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the filling. Beat the cream cheese until smooth and then beat in the whipped topping. Add in the spices.
- Make the “crust.” Mix together crushed ginger snaps, melted butter, and sugar. Press the mixture into the bottom of the mason jars.
- Fill the cups. Add a heaping half cup of cheesecake filling to each jar. Top with whipped cream.
Pumpkin Spice Mix
The great flavor in this recipe comes from cinnamon, nutmeg, and cloves. These are a few of the spices that make up my delicious pumpkin spice mix. If you are making all the pumpkin treats you can get your hands on, make a big batch of my spice mix!
For this recipe, you will want to use 2 teaspoons of my spice mix in place of the cinnamon, nutmeg and cloves.
Pumpkin Pie Spice Recipe
Stabilized Whipped Cream
If you do not want to make this recipe with Cool Whip, you can replace it with my stabilized whipped cream recipe. It will work perfectly in place of the store-bought whipped topping.
Making Ahead
This recipe can be made up to 24 hours in advance. Leave off the whipped cream and put the tops on all of the mason jars. Store them in the refrigerator. When it is time to serve them, remove the lids, and add the whipped cream and cookie.
Storing Leftovers
Leftover cheesecake cups can be stored in the refrigerator for up to five days. As with all recipes, use your best discretion when it comes to leftovers. I do not recommend freezing this recipe, as the filling will change in an unpleasant way.
More Cheesecake Recipes
If you make this recipe, leave me a comment and let me know what you think!
No Bake Pumpkin Cheesecake Cups
Ingredients
- 16 ounces cream cheese room temperature
- 8 ounces whipped topping
- 1 cup 100% pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 24 ginger snaps crushed plus more for serving
- 1 tablespoon butter melted
- 1 tablespoon granulated sugar
Instructions
- Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Stir in the pumpkin, powdered sugar, cinnamon, nutmeg, and cloves.16 ounces cream cheese, 8 ounces whipped topping, 1 cup 100% pumpkin puree, 1 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom.24 ginger snaps, 1 tablespoon butter, 1 tablespoon granulated sugar
- Add a little more than half a cup of the cheesecake filling to each of the eight 8 ounce mason jars. Top with whip cream right before serving and garnish with half a ginger snap.
Notes
Julie | This Gal Cooks says
These little treats are so much fun, Lisa!
Mir says
Yep, that doesn’t work. When I ask my kids what they’re grateful for, I get weird answers like “my tooth.”
These little cups are so delicious looking! I am a huge fan!
ColleenB. says
Right now, at this very moment, I am Thankful for the wonderful recipes that you share here. I love serving individual desserts in jars, etc so Thank You
Hubby doesn’t really care for ginger snap cookies so I will probably use some crushed up Nutter Butter cookies.
Enjoy your day and thank you for all the wonderful recipes you share and post.
heather @french press says
easy desserts are something I am VERY thankful for :) especially in cute little mason jars, and we are LOVING your thankful idea – so I am also thankful for that
Trish - Mom On Timeout says
I’ll take two please! Love these Lisa!! Pinned and sharing on FB :)
Emily says
looks SOOO good!! thanks for linking up to the Create LInk Inspire party. You are being featured today on Nap-Time Creations in some great fall food!! Check it out! Emily
Sam @ PancakeWarriors says
You can’t go wrong with pumpkin cheesecake and the fact that this is a no bake makes it so much better! I love the pumpkin buttercream I saw when scrolling through as well – drooling!! Thanks for sharing this is a great easy dish for when we have company over! Nothing worse than slaving over dessert while everyone is having a good time.
Jocelyn @BruCrew Life says
Easy, pumpkin, and jar…you have me sold!!! Love these cute little no bake treats :-)
Deb @ Cooking on the Front Burner says
Love these Lisa – thanks for sharing at Best of the Weekend – these are getting a well deserved feature tonight on my blog!
Karen Howard says
Oh My Gosh-All of your recipes for Pumpkin look Fabulously Delicious! I had to copy several of them! Thanks so much & Happy Autumn.