No Bake Pumpkin Cheesecake in Mason Jars

If you love making desserts with your kids you’ve got to try this no bake pumpkin cheesecake in mason jars treats! Perfect flavors for Fall or year round. With just 3 ingredients for the filling your kids can help you make them.

No Bake Pumpkin Cheesecake in a Jar

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.

Pumpkin Cheesecake in Mason Jars

The main portion of this is just 3 things. 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 you can grab some labels for Box Tops for Education while you’re at it.

• We’ve done this for years to earn free money for the kids’ school. I was even the coordinator one year to help them out.

We just have a bowl or container we throw them into. When it’s full we empty them into a baggie and they take it to school so they can be turned in during the next collection date.

3 Ingredient No Bake Pumpkin Cheesecake

Pumpkin No Bake Cheesecake

These are the ingredients you will need to make the easy crust as well as the filling that needs no cooking at all.

1. Cream cheese – allow it to become room temperature
2. Golden Grahams cereal or Cinnamon Toast Crunch – crushed
   1. or make graham cracker crust instead
3. Melted butter – this will create your “pie crust”

Pumpkin – canned or make homemade pumpkin puree yourself. Either way works just fine and brings all the goodness into your mouth. NO need to turn on that oven and heat your house up anymore, you can make this in individual jars or larger as a no bake pumpkin pie in a ready made graham cracker crust tin.

Philadelphia No Bake Pumpkin Cheesecake

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.

1. Pumpkin pie spice – optional, cute sprinkled on top
   1. could sprinkle some brown sugar on top too
   2. or put a dollop of whipped topping or whipped cream to make it pretty
2. Marshmallow creme – some use cool whip but that doesn’t turn out nearly as thick, this is better
3. Small mason jars – could use small springform pan instead

No bake Dessert Recipes

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.

• With this same favorite ingredient you should also make pumpkin cream cheese dip with graham crackers
• Scotcheroos with peanut butter and rice krispies are awesome
• Then try our rocky road bars
• Our chocolate chip cookie cookie in a mug is great

Pumpkin Pie in Mason Jars

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 crumbs and melted butter until combined.

1. In another bowl put your cream cheese (make sure it’s room temperature) and approx 3 tbsp. of canned pumpkin.
2. In a bowl beat 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.
3. Spoon pumpkin pie filling cheesecake mixture into a pint size freezer or pastry bag. Place into the fridge for about an hour so it hardens more.
4. Put 2 heaping tbsp. of your cereal mixture into each mini mason jar and pat down with the back of your spoon. 
5. 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.
6. Squeeze one more layer of no bake pumpkin cheesecake mixture on top of that and sprinkle with cinnamon and nutmeg if desired.

If you want it really cooled, stick in your fridge for an hour and then serve!

This is a sponsored conversation written by me on behalf of CVS Box Tops for Education. The opinions and text are all mine.