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+ servings
No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Course Brunch, Desserts, Party Perfect, Seasonal
Cuisine American
Keyword brown sugar, butter, cheesecake, cinnamon, cloves, cookies, cream cheese, dessert, Easy, fall, fall flavors, farm fresh, ginger, Halloween, homemade, nutmeg, Pumpkin Puree, Quick, seasonal, snack, vanilla extract, whipped cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 18 cookies Ginger snaps or your favorite cookies, crushed
  • 2 Tbsp Prairie Farms butter, unsalted, melted
  • 1 1/2 cups Prairie Farms Heavy Whipping Cream
  • 8oz Prairie Farms cream cheese
  • 1/2 cup Brown sugar, packed
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Ginger, ground
  • pinch Cloves, ground
  • 1/4 tsp salt
  • 14oz can Pumpkin Puree, chilled


  • In a small bowl, combine crushed cookies and butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
  • Using an electric mixer, whip cream until stiff peaks form. In a separate mixing bowl, beat cream cheese until fluffy. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, salt and beat for 2 minutes.
  • Using a spatula, fold in pumpkin puree, then ¾ of the prepared whipped cream.
  • Spoon pumpkin cheesecake evenly into jars. Add the remaining whipped cream into a piping bag, or a Ziploc bag with a cut corner, and pipe on top. Garnish with a sprinkle of cinnamon, nutmeg, or left over cookie crumbs.
  • Serve immediately or refrigerate for up to 24 hours.