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All Things Sweet Autumn Recipe

No Bake Pumpkin Cheesecake…in a jar

 

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!

Canadian is Thanksgiving right around the corner.  This weekend I will be posting recipes that include pumpkin.  First up I have decided on a low fat no bake pumpkin cheesecake in a jar!  Not only is it lower in fat and so delicious, but it is super easy to make!

pumpkin cheesecake

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.

While it is best chilled, it doesn’t require anymore than about 30 minutes in the refrigerator before serving so it is easy to make last minute.

pumpkin cheesecake

While most people are excited to see the relaxed schedule of summer arrive, I have always found summer way too hectic and always look forward to August coming to an end.

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!

No bake cheesecake

If I remember, I will have already tucked one away deep in the refrigerator all for myself before bringing them out to share!

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.  I love that it is portable and easy to just snap on a lid and pack it in lunches.

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: 30 mins
Serves: 6
Ingredients
  • 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
Instructions
  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.
 
3.3.3077

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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10 Comments

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Comments

  1. odile says

    October 6, 2012 at 3:46 pm

    great recipes!!!

    Reply
  2. Kati says

    October 7, 2012 at 2:54 am

    These look super yummy! 🙂 Oh my! All these recipes are making me hungry. 😀

    Reply
  3. Jillian Kay says

    October 8, 2012 at 9:53 am

    These would be fun for lunches. How long do they last?

    Reply
    • Maureen says

      October 8, 2012 at 12:00 pm

      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!

      Reply
  4. Leilani says

    September 16, 2013 at 12:14 pm

    LOVE IT! Even the sweet little jars you put them in. Such a great idea. 🙂

    Reply

Trackbacks

  1. Winning Tartlets - redcottagechronicles.com says:
    July 29, 2013 at 4:50 pm

    […] I love these jars, and picked up 4 of them.  You can see and example of how I use Weck jars here.  The ones I picked this time are a bit bigger, so I might even use them for canning this […]

    Reply
  2. Pumpkin Pie Squares - redcottagechronicles.com says:
    September 24, 2013 at 9:28 pm

    […] daughter had requested my low fat pumpkin cheesecake in a jar.  I had everything on hand except one key ingredient….low fat Cool Whip.  Neither one of us […]

    Reply
  3. 26 no bake dessert recipes says:
    August 31, 2014 at 7:37 am

    […] Pumpkin Cheesecake in a Jar by Red Cottage Chronicles […]

    Reply
  4. It's All About That Cake - redcottagechronicles.com says:
    October 14, 2015 at 5:40 pm

    […] Up next was Thanksgiving dinner on Monday.  We all gathered at my sisters home and I offered to bring dessert as well.  I wanted to make something easy and since it was going to be another big crowd I made my No-Bake Pumpkin Cheesecake in a Jar. […]

    Reply
  5. Impossible Pumpkin Pie #PumpkinWeek - Red Cottage Chronicles says:
    September 28, 2019 at 7:43 am

    […] I don’t even wait until autumn to bake with pumpkin. I make these pumpkin cheesecakes in a jar all year round! They are light, not too sweet, and […]

    Reply

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Red Cottage Chronicles

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Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

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