This is one of those desserts that feels fancy but is actually super easy to make.
No oven, no stress—just creamy, spiced pumpkin goodness layered with sweet graham cracker crumbs.
I love whipping these up when I want something seasonal but don’t want to bake a whole pie.
Servings: 6 jars
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Why I Love This Recipe
This cheesecake jar is like pumpkin pie and cheesecake had the best autumn baby. It’s rich, creamy, and lightly spiced with cinnamon and nutmeg. The best part? You can make it ahead and pull it out of the fridge when you’re ready to impress.
- No oven—perfect for warm days or when your oven’s already busy
- Perfectly portioned servings, no messy slicing
- Layers make it look beautiful and Instagram-worthy
- Can be made ahead of time for stress-free hosting
What You’ll Need
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup heavy whipping cream, chilled
- Whipped cream, for topping (optional)
- Ground cinnamon, for garnish (optional)
Pro Tips
- Make sure cream cheese is fully softened before mixing—it blends smoother and avoids lumps.
- Chill your mixing bowl and beaters before whipping cream for faster, fluffier peaks.
- Use a piping bag for neat cheesecake and pumpkin layers in the jars.
- Lightly press crumb crust so it stays in place but isn’t rock-hard.
- Let jars chill at least 2 hours so flavors meld and layers firm up.
Tools Required
- Mixing bowls (medium and large)
- Electric hand mixer
- Measuring cups and spoons
- Spatula
- Small saucepan (for melting butter, optional)
- Six 8-ounce glass jars or dessert cups
Substitutions and Variations
- Use gingersnap crumbs instead of graham crackers for a spicier crust.
- Swap pumpkin puree for sweet potato puree for a twist.
- Add a pinch of cloves for a deeper spice flavor.
- Use coconut whipped cream for a dairy-free topping.
Make Ahead Tips
- Assemble jars up to 24 hours ahead and keep them covered in the fridge.
- Add whipped cream topping right before serving so it stays fluffy.
Instructions
Step 1: Make the crust
In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup packed brown sugar, and 6 tablespoons melted butter until the texture looks like wet sand.
Step 2: Press crust into jars
Spoon about 3 tablespoons of crust mixture into each jar and press lightly with the back of a spoon to form an even base.
Step 3: Make cheesecake layer
In a large bowl, beat 8 ounces softened cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
Step 4: Whip cream
Put 1 cup (240ml) cold heavy cream in a large chilled bowl.
Beat with a hand mixer on medium-high for 2–3 minutes until soft peaks form (tips bend slightly but keep their shape).
Don’t overbeat or it will turn into butter.
Step 5: Fold whipped cream into cheesecake mixture
Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Step 6: Make pumpkin cheesecake mixture
Remove half of the cheesecake mixture to another bowl. Add 1 cup canned pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger. Mix until smooth.
Step 7: Layer the jars
Spoon or pipe a layer of plain cheesecake over the crust, then a layer of pumpkin cheesecake, repeating until jars are full.
Step 8: Chill
Cover jars with lids or plastic wrap and refrigerate for at least 2 hours before serving.
Leftovers and Storage
- Store covered jars in the fridge for up to 4 days.
- Do not freeze—texture changes when thawed.
Why This Recipe Works (Quick Science)
The melted butter binds the crumb crust so it holds its shape without baking. Whipping the cream separately creates air pockets, making the cheesecake layer light instead of dense. The spices bloom as they chill, deepening flavor over time.
Common Mistakes
- Using cold cream cheese—this causes lumps in the filling.
- Over-whipping cream—it turns grainy and can collapse.
- Pressing crust too firmly—it becomes hard to scoop.
What to Serve With
- Hot spiced apple cider
- A mug of coffee or chai latte
- A sprinkle of crushed gingersnaps on top for crunch
FAQ
Can I use fresh pumpkin? Yes, but make sure it’s cooked and pureed very smooth.
Can I make it dairy-free? Yes, use dairy-free cream cheese and coconut whipped cream.
Do I have to use jars? No, any small cups or ramekins will work.
Do you want me to also calculate the macros for this recipe based on the ingredients above? That will make it fully complete.