These Pumpkin Cheesecake Cups are fool proof and make such a cute and fun holiday dessert.
I love no bake cheesecakes. They are super easy to whip up and are totally fool proof. These no bake pumpkin cheesecake cups are that easy dessert but in fun and cute mason jars. If you want to make it as a whole cheesecake, use my No Bake Pumpkin Cheesecake recipe.
No Bake Pumpkin Cheesecake
How to Make Pumpkin Cheesecake Cups
This is a brief overview of how to make this simple recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the filling. Beat the cream cheese until smooth and then beat in the whipped topping. Add in the spices.
- Make the “crust.” Mix together crushed ginger snaps, melted butter, and sugar. Press the mixture into the bottom of the mason jars.
- Fill the cups. Add a heaping half cup of cheesecake filling to each jar. Top with whipped cream .
Pumpkin Spice Mix
The great flavor in this recipe comes from cinnamon, nutmeg, and cloves. These are a few of the spices that make up my delicious pumpkin spice mix . If you are making all the pumpkin treats you can get your hands on, make a big batch of my spice mix!
For this recipe, you will want to use 2 teaspoons of my spice mix in place of the cinnamon, nutmeg and cloves.
Pumpkin Pie Spice Recipe
Stabilized Whipped Cream
If you do not want to make this recipe with Cool Whip, you can replace it with my stabilized whipped cream recipe. It will work perfectly in place of the store-bought whipped topping.
Stabilized Whipped Cream
Making Ahead
This recipe can be made up to 24 hours in advance. Leave off the whipped cream and put the tops on all of the mason jars. Store them in the refrigerator. When it is time to serve them, remove the lids, and add the whipped cream and cookie.
Storing Leftovers
Leftover cheesecake cups can be stored in the refrigerator for up to five days. As with all recipes, use your best discretion when it comes to leftovers. I do not recommend freezing this recipe, as the filling will change in an unpleasant way.
More Cheesecake Recipes
- Cheesecake Cups
- Pumpkin Cheesecake Recipe
- Easy Cheesecake Recipe
If you make this recipe, leave me a comment and let me know what you think!
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Ingredients
- 16 ounces cream cheese room temperature
- 8 ounces whipped topping
- 1 cup 100% pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 24 ginger snaps crushed plus more for serving
- 1 tablespoon butter melted
- 1 tablespoon granulated sugar
Instructions
- Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Stir in the pumpkin, powdered sugar, cinnamon, nutmeg, and cloves. 16 ounces cream cheese, 8 ounces whipped topping, 1 cup 100% pumpkin puree, 1 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom. 24 ginger snaps, 1 tablespoon butter, 1 tablespoon granulated sugar
- Add a little more than half a cup of the cheesecake filling to each of the eight 8 ounce mason jars. Top with whip cream right before serving and garnish with half a ginger snap.
Notes
did you make this
No Bake Pumpkin Cheesecake Cups
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Pumpkin Cake
Pumpkin Fudge
Pumpkin Sugar Cookies
Pumpkin Bread Recipe
These Pumpkin Cheesecake Cups are fool proof and make such a cute and fun holiday dessert.
I love no bake cheesecakes. They are super easy to whip up and are totally fool proof. These no bake pumpkin cheesecake cups are that easy dessert but in fun and cute mason jars. If you want to make it as a whole cheesecake, use my No Bake Pumpkin Cheesecake recipe.
No Bake Pumpkin Cheesecake
How to Make Pumpkin Cheesecake Cups
This is a brief overview of how to make this simple recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the filling. Beat the cream cheese until smooth and then beat in the whipped topping. Add in the spices.
- Make the “crust.” Mix together crushed ginger snaps, melted butter, and sugar. Press the mixture into the bottom of the mason jars.
- Fill the cups. Add a heaping half cup of cheesecake filling to each jar. Top with whipped cream .
Pumpkin Spice Mix
The great flavor in this recipe comes from cinnamon, nutmeg, and cloves. These are a few of the spices that make up my delicious pumpkin spice mix . If you are making all the pumpkin treats you can get your hands on, make a big batch of my spice mix!
For this recipe, you will want to use 2 teaspoons of my spice mix in place of the cinnamon, nutmeg and cloves.
Pumpkin Pie Spice Recipe
Stabilized Whipped Cream
If you do not want to make this recipe with Cool Whip, you can replace it with my stabilized whipped cream recipe. It will work perfectly in place of the store-bought whipped topping.
Stabilized Whipped Cream
Making Ahead
This recipe can be made up to 24 hours in advance. Leave off the whipped cream and put the tops on all of the mason jars. Store them in the refrigerator. When it is time to serve them, remove the lids, and add the whipped cream and cookie.
Storing Leftovers
Leftover cheesecake cups can be stored in the refrigerator for up to five days. As with all recipes, use your best discretion when it comes to leftovers. I do not recommend freezing this recipe, as the filling will change in an unpleasant way.
More Cheesecake Recipes
- Cheesecake Cups
- Pumpkin Cheesecake Recipe
- Easy Cheesecake Recipe
If you make this recipe, leave me a comment and let me know what you think!
- Youtube
- Newsletter
Ingredients
- 16 ounces cream cheese room temperature
- 8 ounces whipped topping
- 1 cup 100% pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 24 ginger snaps crushed plus more for serving
- 1 tablespoon butter melted
- 1 tablespoon granulated sugar
Instructions
- Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Stir in the pumpkin, powdered sugar, cinnamon, nutmeg, and cloves. 16 ounces cream cheese, 8 ounces whipped topping, 1 cup 100% pumpkin puree, 1 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom. 24 ginger snaps, 1 tablespoon butter, 1 tablespoon granulated sugar
- Add a little more than half a cup of the cheesecake filling to each of the eight 8 ounce mason jars. Top with whip cream right before serving and garnish with half a ginger snap.
Notes
did you make this
No Bake Pumpkin Cheesecake Cups
Facebook
Twitter
Pinterest
Youtube
Newsletter
Pumpkin Cake
Pumpkin Fudge
Pumpkin Sugar Cookies
Pumpkin Bread Recipe
Instagram
Facebook
Youtube
Newsletter
No Bake Pumpkin Cheesecake Cups
Ingredients
- 16 ounces cream cheese room temperature
- 8 ounces whipped topping
- 1 cup 100% pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 24 ginger snaps crushed plus more for serving
- 1 tablespoon butter melted
- 1 tablespoon granulated sugar
Instructions
- Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Stir in the pumpkin, powdered sugar, cinnamon, nutmeg, and cloves. 16 ounces cream cheese, 8 ounces whipped topping, 1 cup 100% pumpkin puree, 1 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom. 24 ginger snaps, 1 tablespoon butter, 1 tablespoon granulated sugar
- Add a little more than half a cup of the cheesecake filling to each of the eight 8 ounce mason jars. Top with whip cream right before serving and garnish with half a ginger snap.
Notes
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