15 Minute No-Bake Pumpkin Cheesecake Recipe
Personal No Bake Pumpkin Cheesecake is easy and holiday-friendly! ! Crushed gingerbread fills the bottom of each jar, tops with mixed pumpkin puree, and tops with whipped cream and caramel!
Easy Pumpkin Cheesecake
Hello Lil’ Luna readers! It’s me, Natalie from Life Made Simple. I’m back today with another no bake recipe (PS did you catch my last one? If not, you definitely want to check it out here!)
These individual no-bake pumpkin cheesecakes are super easy to make – you can whip them up in 15 minutes! I may be biased, but I’d rather have these no-bake pumpkin cheesecake people partying for the holidays than struggling for hours with a real pumpkin cheesecake!
These pumpkin cheesecakes come in individual tins. Each jar has a delicious buttery gingerbread (or Biscoff cookie) crust, and a creamy pumpkin cheesecake filling. Light and fluffy cheesecake with the perfect pumpkin flavor and your favorite fall spice.
TIP: The filling can be easily packed into the jar in a ziploc bag with the tips cut off (this is easier and quicker than spooning in)!
No-Bake Pumpkin Cheesecake Ingredients:
I like to make my own whipped cream and use piping tips to make it look prettier on cheesecake. If you want to go the extra mile, here are some things you can put on whipped cream!
- sprinkle with cinnamon
- caramel drizzle
- Chocolate Drizzle
- Mini Chocolate Chips
- white chocolate chips
- light rain
- Crushed gingerbread or Biscoff cookies
Can you make these ahead of time?
You can definitely make these ahead of time for a special occasion, as long as it’s within 24 hours! Otherwise, the case might get a little wet. Just make them (no toppings) and keep in the fridge until you’re ready to serve. Then you can quickly pull them out, add your ingredients, and refrigerate. If you don’t make it ahead of time, you don’t need to refrigerate it before serving because the ingredients are already cold.
I hope you try these individual no bake pumpkin cheesecakes, they are amazing! We devoured it immediately and not a single crumb was left behind!
For more pumpkin recipes, check out:
Prep time 15 minutes
Total time 15 minutes
Serving Size 6
Calories 551 kcal
by Lil’ Luna
- 18 round gingerbread cookies, or crushed Biscoff cookies
- 2 TB unsalted butter melted
- 1 1/2 c heavy cream divided
- 8 ounces cream cheese
- 1/2 c brown sugar package
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon ground ginger
- crushed cloves
- 1/4 teaspoon salt
- 14 oz can refrigerated pumpkin puree
In a small bowl, combine cookie crumbs and melted butter. Blend until evenly spread. Press into the bottoms of 6 jars or glasses.
In the bowl of a stand mixer or large mixing bowl, beat heavy cream until stiff.
In a separate mixing bowl, beat cream cheese until fluffy. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt and blend for 2 minutes. Stir in pumpkin puree with spatula, then 3/4 whipped cream.
Scoop into a ziplock bag, cut off a corner, and pipe over the bottoms of the cookies. Add the remaining whipped cream to a ziploc bag, cut off the corners and pipe on top (I used a tip, but you don’t have to). Garnish with cinnamon, nutmeg, white chocolate chips or caramel.
Serve immediately or refrigerate for up to 24 hours.
I’m so glad it’s pumpkin season! ! These look amazing, Natalie! Thank you so much for sharing these! For more of her delicious recipes, head to Life Made Simple!