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Layered No-Bake Pumpkin Cheesecake In A Jar

Layered no-bake pumpkin cheesecake in a jar with buttery graham cracker crumbs, silky pumpkin cheesecake filling, and whipped cream. Assembled in individual dessert jars and chilled until set for a creamy, spoonable texture.
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Prep Time 25 minutes
chilling 4 minutes
Total Time 7 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Layer
  • 1.5 cup graham cracker crumbs
  • 0.25 cup light brown sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
Pumpkin Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar (for whipped cream)
Topping
  • 1 Whipped cream
  • 1 Graham cracker crumbs
  • 0.5 tsp Cinnamon dusting
  • 1 Crushed gingersnaps cookies (optional)
  • 1 Cinnamon stick or star anise (optional garnish)

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the graham cracker layer
  1. In a bowl, combine graham cracker crumbs, light brown sugar, ground cinnamon, and melted butter until evenly moistened, pressing any dry bits together with your fingertips until it looks like damp sand.
  2. Let the mixture sit for 5 minutes so it thickens slightly, making it easier to spoon and press into the jars.
Make the pumpkin cheesecake filling
  1. Beat the softened cream cheese until smooth and fluffy, scraping the sides as needed so no lumps remain.
  2. Mix in pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and ground nutmeg until creamy and uniform.
Whip the cream
  1. In a separate bowl, whip heavy whipping cream with powdered sugar for whipped cream until stiff peaks form, turning the bowl upside down without the cream collapsing.
  2. Gently fold the whipped cream into the pumpkin mixture until light and airy, stopping as soon as no streaks remain.
Assemble the jars
  1. Spoon 2 tablespoons of graham cracker mixture into the bottom of each 8-ounce dessert jar and gently press down to compact it.
  2. Pipe or spoon a layer of pumpkin cheesecake filling over the crumbs, spreading to the edges without disturbing the base.
  3. Repeat with another graham cracker layer and another cheesecake layer, ending with cheesecake on top.
Chill and finish
  1. Refrigerate for at least 4 hours, or overnight for the best texture, until the filling is set and holds its shape when topped.
  2. Before serving, top each jar with whipped cream, graham cracker crumbs, and a light dusting of cinnamon, then add crushed gingersnaps and a cinnamon stick or star anise if using.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating. These jars keep covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped topping can weep after thawing. For a lighter option, use low-fat cream cheese and replace 1/2 cup of the heavy whipping cream with an equal amount of chilled evaporated skim milk, then whip to stiff peaks before folding.