Go Back

Layered No-Bake Pumpkin Cheesecake In A Jar

Layered no-bake pumpkin cheesecake in a jar with creamy filling and graham cracker crumb layers—no baking required. Whipped-cream folding creates a light, smooth texture that sets in the fridge for easy, portable fall desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crumb layer
  • 1.5 cup graham cracker crumbs Store-bought or homemade crumbs both work.
  • 6 tbsp unsalted butter Melted; bind the crumbs into a firm layer.
Pumpkin cheesecake filling
  • 16 oz cream cheese Softened to prevent lumps.
  • 1 cup canned pumpkin puree Use pure pumpkin, not pumpkin pie filling.
  • 1 cup powdered sugar Adds sweetness and helps the filling set.
  • 1 tsp pumpkin pie spice For warm fall spice flavor.
  • 1.5 cup heavy cream Whip to stiff peaks for a thicker, spoonable filling.
  • Whipped cream Optional topping; use for garnish.
  • cinnamon Optional topping; dust just before serving.

Equipment

  • 1 stand mixer

Method
 

Make the crumb layer
  1. Combine the graham cracker crumbs and melted butter, then set aside for layering.
  2. Let the crumb mixture sit while you prepare the filling so it stays cohesive in the jars.
Make the pumpkin cheesecake filling
  1. Beat the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice together until smooth and creamy.
  2. Gently fold in the whipped cream until no streaks remain and the mixture looks uniformly fluffy.
Assemble the jars
  1. Layer the graham cracker mixture and pumpkin cheesecake filling in individual jars, alternating layers.
  2. Top each jar with a dollop of whipped cream and a dusting of cinnamon for a finished look.
Chill and serve
  1. Chill for at least 2 hours before serving to fully set the layers.
  2. Serve cold straight from the jars, keeping any leftovers refrigerated.

Notes

Pro tip: soften the cream cheese fully to avoid lumps—if needed, microwave briefly in short bursts and stir until smooth. Store covered in the refrigerator for up to 4 days; for best texture, assemble and chill within 24 hours. Freezing isn’t recommended because the whipped cream texture can loosen after thawing. For a lighter option, use low-fat cream cheese and reduce the powdered sugar by 2–3 tbsp, noting the filling may set slightly softer.