You’ve got to make mini no bake pumpkin cheesecake in mason jars! Perfect flavors for Fall or year round. With just 3 ingredients for the filling your kids can help you make them.
We love baking year round but especially during the summertime and when it’s “pumpkin everything season!” 😉 This year we decided to make a no bake cheesecake recipe like this! Aren’t these fun? (affiliate links present)
No Bake Pumpkin Cheesecake Recipe
I love no bake because I don’t have to turn on my oven, and when you are including your kids in the “baking” process it is much easier to eliminate that step. One part my kids love when making this fun Fall dessert in mason jars is making the “crust”!
We thought a few cups of Cinnamon Toast Crunch cereal would work great for a layered crust. Graham crackers crumbs would work well too. Of course smashing it is a lot of fun to get it to just the right consistency. 😉 These and our muffin tin cheesecake recipe are fun after school snacks to make together.
Ingredient Notes
- Cream cheese needs to be softened a bit so about an hour before you want to make this take it out of the fridge to allow it to become room temperature
- Graham cracker crumbs, or Golden Grahams cereal or Cinnamon Toast Crunch crushed is what we are going to use for the graham cracker crust essentially. Whether you made these mini like this or in a pie pan I’d use this.
- Melted butter will create your “pie crust” in order to bind together the crushed bits into a solid layer. You could use a dairy free substitute.
- Pumpkin pie spice is optional, cute sprinkled on top, you could sprinkle some brown sugar on top too, or put a dollop of whipped topping or whipped cream to make it pretty
- Marshmallow creme – some use cool whip but that doesn’t turn out nearly as thick, this is better to make this creamy filling.
- Pumpkin – canned or make homemade pumpkin puree yourself.
- Small mason jars – could use small springform or regular sized pie pan instead
You’ll want a large bowl to combine ingredients. Then gently beat the cream cheese, pumpkin and marshmallow creme together. I used a hand mixer for that.
Tips
Yes, you just want to make sure there are no cracks in them so nothing leaks. Since there is no baking involved with this you don’t have to worry about them cracking or breaking. You just press the crust into the bottoms and spoon the filling right on top of that.
You can just stop there and not make the crust at all if you didn’t want to. OR buy an already made in the tin graham cracker crust from Keebler and pour the filling inside. If you’re using crushed cereal there are a ton of choices but we go with Golden Grahams.
If you have made our Philadelphia cream cheese dip before you know that that one ingredient makes everything delicious. Next time you go to the store grab another block so you can make both of these for your next Fall get together. There is always a store brand available too which is pretty close to the same taste, but a bit cheaper.
If you want it really cooled, stick in your fridge for an hour and then serve! A perfect Fall treat and then for the next holiday give our Gingerbread Cheesecake a whirl too.
Other No bake Dessert Recipes You’ll Love
- With this same favorite ingredient you should also make pumpkin cream cheese dip with graham crackers
- How to Make Scotcheroos with peanut butter and rice krispies are awesome
- We have a No Bake Cake made with pudding like Boston cream
- Our Haystacks Recipe is typically made at Easter time but no need to wait
- Our chocolate chip cookie cookie in a mug is great
No Bake Pumpkin Cheesecake
Equipment
- 6 mini mason jars
- 1 Bowl
Ingredients
No Bake Pumpkin Cheesecake
- 1 pkg cream cheese, 8 oz. – room temperature
- 1/2 container marshmallow creme, 7 oz. container
- 3 tbsp pumpkin, puree
No Bake Pie Crust
- 3 c cereal, we used cinnamon toast crunch, smashed, or use graham crackers
- 4 tbsp butter, melted
- nutmeg
- cinnamon
Instructions
- Put 3 cups of your cereal into a gallon baggie. Zip to close. Smash them until they are fine, empty into a bowl.
- Melt your butter and pour it into the bowl with your smashed cereal, stir until well combined.
- In another bowl put your cream cheese (make sure it's room temperature)and approx 3 tbsp. of canned pumpkin.
- Use a mixer on low speed to create a smooth pumpkin cheesecake mixture. Do not over mix, it will be thick. Then gently fold in your marshmallow creme.
- Spoon cheesecake mixture into a pint size freezer or pastry bag and place into the fridge for about an hour so it hardens more.
- Put 2 heaping tbsp. of your cereal mixture into each mini mason jar and pat down with the back of your spoon.
- Snip the corner of your freezer bag off and squeeze a swirl of your pumpkin cheesecake mixture on top, followed by another layer of 2 heaping tbsp. full of your cereal mixture.
- Squeeze one more layer of no bake pumpkin cheesecake mixture on top of that and sprinkle with cinnamon and nutmeg if desired. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The biggest change is that this one is egg free. That means it won’t be quite as firm as the latter. If you chill in the fridge it will stiffen up more though, so there’s a tip. 😉
Cooling in the refrigerator is the easiest way. You also want to ensure that you’re gently folding in the marshmallow creme instead of beating it in.
