No Bake Pumpkin Cheesecake Recipe
If you love making desserts with your kids you've got to try this no bake pumpkin cheesecake in a jar treat! Perfect flavors for Fall or year round.
Servings: 6
Equipment
- 6 mini mason jars
- 1 Bowl
Ingredients
Pumpkin Cheesecake
- 1 block cream cheese 8 oz. - room temperature
- 1/2 container marshmallow creme 7 oz. container
- 3 tbsp pumpkin puree
Pie Crust
- 3 cup graham cracker crumbs or smash cereal like cinnamon toast crunch
- 4 tbsp butter melted
- 1 pinch nutmeg
- 1 pinch cinnamon
Instructions
- Put 3 cups of your graham crackers or 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 this, stir until well combined.
- In another bowl put your cream cheese (make sure it's room temperature) and approx 3 tbsp. of canned pumpkin puree.
- 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 bags or a pastry bag with a tip and place into the fridge for about an hour so it hardens more.
- Put 2 heaping tbsp. of your graham cracker crumbs 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 crumbs.
- 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
Serving: 3oz | Calories: 379kcal | Carbohydrates: 21g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 393mg | Potassium: 127mg | Sugar: 4g | Vitamin A: 4260IU | Vitamin C: 13.8mg | Calcium: 62mg | Iron: 6.8mg