Hi friends! I’m so excited to share that ALL this week I’m hanging out with my friends Aladdin on Pinterest, pinning our Fall Favorites! So if you’re on Pinterest, come join in the fun! I love the board description – “Everything we love about eating, drinking, and getting together during Pumpkin Seas — er, Fall.” Haha, Pumpkin Season. But it IS the season of PUMPKIN right? I thought so, and I LOVE pumpkin so today we’re sharing an Easy No Bake Pumpkin Cheesecake. It’s so good, I think it might just be my go-to treat this Fall!
Now you could serve up this yummy Easy No Bake Pumpkin Cheesecake in a regular ‘ole graham cracker crust, but that’s been done, right? Why not layer the sweet pumpkin goodness with graham cracker crumbs and whipped cream in Aladdin mason jars?! I love these things. You may have just seen them make an appearance here before holding a little pudding parfait or even delicious iced coffee! I really DO use them every single day. From drinks to your favorite Fall treats – Aladdin mason jars are cute AND versatile!
So back to the pumpkin cheesecake! It’s a “piece of cake” to make! We creamed together a package of softened cream cheese with a half a cup of sugar. Once that was thoroughly combined, we added a cup of pumpkin puree and half teaspoon of pumpkin pie spice. Yum…can you taste it already? Then fold in a couple cups of whipped topping and you’re good to layer with your graham cracker crumbs!
Easy No Bake Pumpkin Cheesecake
Ingredients
- 1 8 oz package cream cheese softened
- 1 cup pumpkin puree
- 1 tub 3 cups whipped topping, divided
- 1/2 cup sugar
- 1/2 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 2 tbsp butter melted
Instructions
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Cream together softened cream cheese and sugar in a medium bowl.
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Add in pumpkin puree and pumpkin pie spice until thoroughly combined.
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Fold 2 1/2 cups whipped topping into pumpkin cream cheese mixture and refrigerate.
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When ready to serve, stir together graham cracker crumbs with melted butter.
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Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping.
I may have had a couple of these tasty Easy No Bake Pumpkin Cheesecake treats already! And of course I enjoyed them in our Aladdin mason jars! Ready to make your own? Be sure you pick up your mason jars too! Aladdin products will come in handy this holiday season – you won’t be sorry you snagged your own! Just think of ALL the fun treat possibilities!
Looking for MORE Fall Treats? Be sure to FOLLOW Aladdin on Pinterest and head on over to their Fall Favorites board – we’ll be pinning great Fall ideas, recipes and more all week!
Follow Aladdin’s board Fall Favorites on Pinterest.
Hope to see you there!
Thank you to Aladdin for sponsoring today’s post.
If you like this recipe, you might enjoy:
No Bake Banana Cream Cheesecake
Or check out this amazing collection of over 25 Pumpkin Cheesecake Recipes!
Like it? Pin it!
This looks good! I love the presentation in a jar! Abi 🙂
Oh my, that looks so good. My mouth starts watering!
can it be made without the whipped topping…I really dont like that stuff?
Absolutely, Alison! The cheesecake will be a little more dense but it will taste just as good! Hope you enjoy!
Your directions say whipped topping separated, but doesn’t say how or how much is put into the mixture and how much saved for the after topping.
Thanks!
Great catch, Renee! I’ve updated the recipe to reflect how much I used and when. Thanks for the feedback!
Looks really delicious! I love that the prep time isn’t too long! I’m always impatient and ready to dig in! Defiantly have to try this! Thanks for sharing! 🙂
~ Nerd
omgosh embarrassing. definitely* haha
I love anything in a jar, especially anything pumpkin! Yummy!
How many jars does this recipe make? Plus can the individual jars be made in advanced and just chilling in the refrigerator till time to serve?
GREAT questions, Dawn! I would say it depends on the size of your jars. With these Aladdin jars, I would say about 4 servings. I think it would be completely fine to make in advance and chill in the fridge! I might wait until you take them out to top with the whipped cream though? Let me know if you give it all a try and if you agree!! 🙂
I love anything that is no bake! And I love how you served these in jars!
This looks so yummy! Thanks!
Such a quick and easy idea for dessert when you’re hosting a party or small get together. I love that they are served in jars! 🙂
I will certainly try to do it! I first meet in the recipe cheesecake pumpkin puree!
Sincerely, Stacy
My Sewing & DIY Blog
I don’t know what it is but pumpkins make me smile. This recipe makes me have the biggest smile ever!
Awww I’m happy to hear that, Joanna! I love pumpkins too! 🙂
Did you just sprinkle pumpkin pie spice on top?
Oh Ciji, good call! I didn’t include that…yes it’s a little pumpkin pie spice with cinnamon. 🙂
Yum!! Such beautiful photography 🙂
Thank you, Justine!
What do you mean by whipped topping? Like cool whip or whipped cream cheese ?
Hi Julita, I used Cool Whip, you could also used whipped cream. Hope that helps!
Oh my goodness! Those little cheesecakes look divinely creamy and delicious…and so easy to make! A little bit of pumpkin heaven, I’d say. I would love for you to share them at my Creative Ways Link Party if you get a chance! Hope to see you there!
Blessings,
Nici
Thank you Nici!
These look amazing! Sharing socially 🙂
Thank you, Kristy!
This looks A-mazing… I’m on a total pumpkin kick right now. Gorgeous photos too! I’m featuring your cheesecake in my Friday Features this week. Thanks for linking up to Inspire Me Monday.
Kimberly, I’m in LOVE with the shape of these jars! But, I’m most in love with this amazing recipe! I had to chuckle because I look so forward to Pumpkin Season! xo
Hello what whipping topping you use and that refrigerated in the jar or in the mix bowl?
Hi Koralys, I used Cool Whip whipped topping. Hope that helps!
What size mason jars did you use for this recipe? Can’t wait to try!!
Hi Audrey – I used Aladdin’s 16oz mason jars to go (https://www.shopaladdin-pmi.com/product/51135). Hope that helps!
I just made this and the cream cheese didn’t mix completely with the Cool Whip. There are still tiny chunks of cream cheese in the mixture. Any suggestions?
Hi Christie, I know exactly what you’re talking about. Make sure that the cream cheese is completely softened and mixed well (use a little elbow grease!) with the sugar before you move on to the next step. It should be completely creamy and smooth after step 1. That way when you mix in the pumpkin puree and cool whip in the next steps you won’t have any chunks of cream cheese. Hope that helps!
I love dessert in jars and this cheesecake looks really yummy
Thank you, Chichi!
Cheesecake is one of my favorite desserts, and when it’s no-bake it’s even better! I can’t wait to try this.
You’ll have to let me know what you think, Cat!
Can’t wait to try this! I don’t have any cute jars so I was just going to make it in an 8×8 dish. Would that work? Would I need to adjust recipe?
Hi Aileen, I think the cheesecake would be just fine in a dish! I would use a graham cracker pie crust or make your own, then pour the mixture in the dish. In this case I would let it set in the refrigerator a few hours before enjoying. Even then it might be a little more like mousse but will be just as tasty!
Thanks! I could totally handle pumpkins mousse! Although, I think your gorgeous pic has me settled on buying some jars. Can’t wait to try it!
Stopping by from the Sits Link-Up – your cheesecakes look delish and are super cute too! Happy Friday!
Thank you, Lynda!
i love anything easy at 62 years old i do not do alot of baking any more i love easy and love anything pumpkin and apple , love your recipes easy ones ,love the jars too with 3 grandchildren they love them too .
That’s great to hear, Rosemarie!
I made these Pumpkin Parfaits, and they were a hit! I sprinkled a bit of cinnamon in the layers and added toffee brickle too, so delicious and pretty for my dinner party. I wanted to add roasted pecans to the layers but ran out of time. I made the bottom crust out of crumbled up blondie brownies I made the night prior. Thanks for the idea and recipe. Fresh Nutmeg on top would look and taste great too!
Ok that all sounds amazing, Amy! Thanks for sharing!