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No Bake Pumpkin Cheesecake…in a jar

This easy pumpkin no bake cheesecake in a jar recipe is so delicious, you would never guess it is lower in fat than traditional cheesecake!

No bake pumpkin cheesecake

Oh how I love the autumn!  My husband frowns every time I express my glee as the fall sets in, the leaves change, we visit the apple farm, and start to snuggle in on cool evenings!

pumpkin cheesecake

What you’ll love about this recipe:

  • LOW FAT – Made with low-fat cream cheese and cool whip, you get all the delicious flavour of the full fat version, but without the extra fat and calories
  • EASY – A simple graham cracker crust is topped with a creamy mixture of pure pumpkin cream cheese, sugar and spices, and a big dollop of whipped topping.
  • PORTABLE – Topped with a lid, these no bake cheesecakes are easy to pop into lunch boxes or when it is your turn to bring dessert to the next family gathering
  • MINIMAL CHILL TIME – You can make these ahead or last minute as they only need 30 minutes of chill time

It is so incredibly easy to prepare, light tasting, yet incredibly pumpkiny….if that is even a word!  It was very tempting not to eat it right from the mixing bowl.

Just a few ingredients

  • Graham cracker crumbs
  • Cream cheese
  • Pure pumpkin puree
  • Sugar and pumpkin spice
  • Whipped topping
pumpkin cheesecake

Weekends in the fall are spent slowing down and enjoying the many local activities.  Lazy Sunday afternoons spent walking the dog at St.John’s conservation area or along the river are topped off with a hearty dinner which has been slow cooking in the Crock Pot.  Having pumpkin cheesecake in a jar makes the perfect finish to an autumn meal.

no bake cheesecake

Evenings are spent curled up in blankets in the screen porch enjoying lively conversation while dessert is enjoyed.

Its’ a given that someone will claim the last pumpkin cheesecake as their own and the negotiating begins!

I can hardly believe that when I was growing up I would not so much as touch any pumpkin desserts.  I would turn up my nose at pumpkin pie and whip cream.  What was I thinking?!

Now I can’t get enough!  I have collected quite a variety of pumpkin desserts that I make often through the autumn, and this pumpkin cheesecake in a jar is no exception. 

dessert in a jar

What is your favorite pumpkin dessert?

Until next time….

Cashew Vegetable Fried Rice



No Bake Pumpkin Cheesecake in a Jar

Prep time: 3
Serves: 6
  • 1 1/2 cups graham cracker crumbs
  • 3 tbsp. low fat margarine, melted
  • 2 tbsp. sugar
  • 8 ounces low fat Philadelphia cream cheese
  • heaping 1/3 cup sugar
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 tsp pumpkin pie spice
  • 1 cup low fat Cool Whip + more for topping
  1. In a medium bowl combine graham crumbs, sugar and margarine until combined and crumbly
  2. Divide prepared crumbs between 6 jars and press down firmly. Set aside.
  3. In bowl of electric mixer whip cream cheese until fluffy.
  4. Scrape down the sides as needed.
  5. Add sugar and continue beating until well combined.
  6. Add pumpkin and pumpkin pie spice and mix until very well combined and smooth.
  7. Fold in 1 cup of Cool Whip whipped topping gently just until combined.
  8. Divide pumpkin mixture between the 6 jars, smoothing the tops. About a heaping 1/4 cup each.
  9. Top each with 3 tbsp Cool Whip to cover the pumpkin filling and place in the refrigerator for 30 minutes or until ready to serve.

Tune in tomorrow as I take it up a notch and make a baked pumpkin cheesecake with a marshmallow sour cream topping……definitely not low fat!!

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    1. We just ate our last one, 4 days after I made them. I think they would have lasted at least another day or two in the fridge. I do send them to work with the Mr. in his lunches. You could probably half the recipe if you wanted to make smaller ones for kids!