Ultimate No-Bake Pumpkin Cheesecake Recipe

three no-bake pumpkin cheesecake jars topped with whipped cream, cinnamon and a cinnamon stick

Ultimate No-Bake Pumpkin Cheesecake Recipe

Are you ready for a dessert that screams fall but doesn't require hours of baking? My No-Bake Pumpkin Cheesecake jars are the perfect dessert that balances a creamy pumpkin cheesecake filling and pumpkin spice flavors without all the fuss of a traditional baked cheesecake.

Prep Time10

Resting Time2

Course: Dessert, Snack

Cuisine: American

Diet: Diabetic, Gluten Free

Method: No Bake

Servings: small jars

Ingredients

Crust

1 cup almond flour or sub gluten-free graham cracker crumbles
2 tbsp butter melted
2 tbsp sugar-free syrup or honey
½ tsp pumpkin spice

Filling

2 cups cottage cheese blended
1/2 cup pumpkin puree
1/2 cup plain Greek yogurt
2 1/2 tbsp cream cheese softened
1/2 tsp pumpkin pie spice
1 scoop scoop vanilla protein powder about 3 tablespoons
3 1/2 tbsp powdered Swerve or Powdered Monk Fruit

Instructions

Prepare the Crust: In a bowl, combine the almond flour, melted butter, honey (or sugar-free syrup), and pumpkin spice. Mix until the texture is like damp sand. Press about 1-2 tablespoons of the mixture into the bottom of small jars or cups. Set aside while you prepare the filling.
Make the Filling: In a blender or food processor, blend the cottage cheese until smooth. In a medium bowl, mix the blended cottage cheese, pumpkin puree, Greek yogurt, softened cream cheese, pumpkin pie spice, vanilla protein powder, and powdered Swerve with a handheld mixer until everything is combined.
Assemble the Jars: Spoon the cheesecake filling over the crust in each jar. Smooth the tops with a spoon or spatula.
Chill. Cover the jars with lids or plastic wrap and refrigerate for at least 2-4 hours (or overnight) to let the cheesecake set.
Serve Garnish with whipped topping, and a sprinkle of extra pumpkin spice.

Notes

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps everything blend smoothly without any lumps. No one wants a chunky cheesecake!
Chill Time is Key: Don’t rush the chilling process! Let your cheesecake sit in the fridge for at least 2-4 hours - overnight is even better.
Make It Gluten-Free/Dairy-Free: This recipe is easy to adjust for dietary needs. Simply use gluten-free graham cracker crumbs and dairy-free cream cheese, butter, and yogurt instead of cottage cheese if needed.
Sweetener Options: I like using monk fruit for a lower sugar option, but you can always stick to regular sugar or brown sugar if you prefer.
Pumpkin tips for the best texture: Whether you’re using canned or fresh pumpkin for your pumpkin mixture, this cheesecake will turn out incredible. However, make sure to drain your fresh pumpkin puree well to avoid a runny filling. I also recommend not overmixing the batter—this keeps your cheesecake firm and avoids cracks. If your filling seems too loose, adding an extra tablespoon of cornstarch or flour can help thicken it up.

Nutrition