Make these individual Pumpkin Cheesecake Jars when you need a fall treat that’s easy, delicious, and full of pumpkin-y flavor. You have a creamy pumpkin filling made with pumpkin puree then topped with caramel sauce and whipped cream. It’s a fall dream dessert!
As soon as you see those first leaves change colors, you’ll want to whip out this recipe. It’s perfect for all kinds of fall celebrations but it’s easy enough to make on any given moody autumn evening.
Looking for other simple fall treats? Check out some of our other guaranteed pleasers like these pumpkin rice krispie treats or this pumpkin fluff dip.
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Why You’ll Love This Recipe…
- There so creamy and full of pumpkin spice flavor which makes them perfect for fall.
- Are you looking for something elegant to make for your next fall get-together? Serving this dessert in individual glasses makes them a bit more special.
- Easy to make ahead. I like to assemble them a day ahead and serve them the next day.
Ingredients
- Pumpkin puree
- Cream Cheese
- Pumpkin Pie spice
- Vanilla extract
- Brown Sugar
- Whipped Topping
- Salt
See the recipe card for quantities.
How to Make Individual Pumpkin Cheesecake Cups
Blend the graham crackers and brown sugar in a food processor. Add the melted butter and pulse until it resembles wet sand. Pour into a small bowl and set aside.
Blend the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, brown sugar, and salt in the food processor. Blend until completely smooth.
Pour the mixture into a large bowl and fold in the whipped topping.
Fill each jar with a tablespoon of the crust mixture. Lightly shake each jar to even out the crust at the bottom.
Then, add a big spoonful of the pumpkin cheesecake filling. Chill for 3-4 hours.
You can eat them immediately, but the texture is best after chilling. Top with extra whipped topping, and enjoy!
Top Tip
Chill the pumpkin cheesecake cups for at least 2 hours before serving. You want the filling to firm up and the flavors to come together. Personally, I like letting them chill for even longer.
Storage
You can store covered pumpkin cheesecake cups for up to 4 days. If adding additional toppings like whipped cream and graham cracker crumbs, wait until closer to serving to add them.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
You’ll want to let them chill for at least 2 hours. Doing so allows the filling to firm up and the flavors have a chance to come together. If you have the time, allow them to chill for 4 hours or overnight.
I wait to add toppings until I’m about to serve them. Graham crackers will get soggy and whipped cream will deflate if you add it too early.
Yes, this recipe calls for canned pumpkin puree. It’s a common ingredient and ready to use straight from the can.
Pumpkin Cheesecake Jars Recipe
Ingredients
Filling
- 14 Oz Pumpkin Puree
- 8 Oz Cream Cheese Room Temperature
- 2 ½ Tsp Pumpkin Pie Spice
- 1 Tsp Vanilla Extract
- ½ Cup Brown Sugar + 2 Tablespoons
- 4 Oz Whipped Topping
- Pinch of salt
Crust
- 9 Sheets of Graham Crackers Crushed
- 5 Tbsp Unsalted Butter Melted
- ¼ Cup Brown Sugar
Instructions
- Blend the graham crackers and brown sugar in a food processor. Add the melted butter and pulse until it resembles wet sand. Pour into a small bowl and set aside.
- Blend the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, brown sugar, and salt in the food processor. Blend until completely smooth.
- Pour the mixture into a large bowl and fold in the whipped topping.
- Fill each jar with a tablespoon of the crust mixture. Lightly shake each jar to even out the crust at the bottom.
- Then, add a big spoonful of the pumpkin cheesecake filling. Chill for 3-4 hours. You can eat them immediately, but the texture is best after chilling. Top with extra whipped topping, and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 7 days.
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