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No Bake Pumpkin Cheesecake Cups

Servings: 8 cups
Author: Lisa Longley


  • 8 wide mouth 8 ounce mason jars
  • 16 oz cream cheese at room temperature
  • 8 oz Cool Whip at room temperature
  • 1 cup 100% pumpkin puree at room temperature
  • 1 cup powdered sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 24 ginger snaps crushed plus more for serving (I used Target's brand) *see note
  • 1 TBSP butter melted
  • 1 TBSP granulated sugar
  • Whip cream optional


  • Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Then beat in the pumpkin, sugar, cinnamon, nutmeg, and cloves.
  • Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom.
  • Add a little more than half a cup of the cheesecake filling to each mason jar. Top with whip cream right before serving and garnish with half a ginger snap.


Ginger snap cookies have a strong gingery flavor, and often are very hard requiring a food processor to turn them into crumbs. You could just as easily use some crushed up Oreos without the butter or sugar for the "crust."