Mini No Bake Pumpkin Cheesecakes
Author: Leslie Green - The Hungry Housewife
Prep time: 15 mins
Total time: 15 mins
A fun mini no bake pumpkin cheesecake recipe.
Crumb Crust
  • 34 Gingersnap cookies (this will be 1 1/ 2 cups crushed)
  • 5 tablespoons butter, melted
  • 1- 8oz. package Cream Cheese
  • 2 tablespoons Instant Cheesecake Jell-O pudding mix(optional)
  • 1½ teaspoon Vanilla Extract
  • ½ teaspoon Pumpkin Pie Spice
  • 1 cup Pumpkin Puree
  • 12 oz. tub Cool Whip (divided)
Crumb Crust
  1. Place cookies in a blender or food processor and pulse until you reach sand texture.
  2. In a medium bowl, add crumbled cookies and melted better, Mix until incorporated.
  3. Place 1 1/ 2 tablespoons cookie mixture into bottom of mason jar or container you are using. Pat down with fingers. Set aside. (reserve any extra crumb for garnish)
  4. With an electric mixer in a large bowl, mix cream cheese until smooth.
  5. Mix in pudding mix, vanilla extract, pumpkin pie spice and pumpkin puree, mix until incorporated.
  6. Fold in 1 1/ 2 cups Cool Whip.
  7. Scoop into a gallon storage bag. Snip about ½" off one bottom corner.
  8. Pipe the pumpkin filling over the top of the crumb filling prepared jar. Fill ¾ full.
  9. Top with remaining Cool Whip.
  10. Sprinkle some crumb mixture to top for garnish.
I used 12 4oz Mason jars for this recipe.
Recipe by The Hungry Housewife at