These Pumpkin Pie Cheesecake Jars layer a creamy high-protein cheesecake filling with spiced pumpkin puree and a buttery graham cracker base. Perfect for fall, they’re easy to make, portioned for individual servings, and bursting with cozy flavor.

PUMPKIN PIE CHEESECAKE JARS

If you love all things pumpkin pie but want a lighter, high-protein twist, these Pumpkin Pie Cheesecake Jars are about to be your new obsession.

They’re creamy, cozy, and packed with all the warm fall spices you crave — but without the heavy cream cheese. Instead, we use cottage cheese and Greek yogurt for a silky texture and a sneaky protein boost.

Perfect for fall gatherings, meal prep, or when you just want dessert in 5 minutes, these cheesecake jars are a quick, no-bake treat that still feels fancy.

If you love Fall recipes you may also enjoy my Pumpkin Spice Energy Balls or my Air Fryer Apple Crisp.

SIMPLE INGREDIENTS YOU NEED FOR THE NO BAKE PUMPKIN PIE CHEESECAKE JARS

You will need the following ingredients listed below to make this easy dessert (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of this blog post):

Cottage cheese – Creates a rich, creamy cheesecake base without the heaviness of cream cheese.
Plain Greek yogurt – Adds tang and extra protein.
Maple syrup – Naturally sweetens and pairs beautifully with pumpkin spice.
Vanilla extract – Rounds out the flavors.
Cinnamon – Adds warm, cozy notes.
Pumpkin pie spice – Brings the fall flavor to life.
Vanilla protein powder – Boosts protein while keeping the cheesecake texture.
Pure pumpkin puree – Pure pumpkin (not pie filling) for the perfect flavor and color.
Graham cracker crumbs – Adds crunch and that classic cheesecake “crust” element.
Whipped cream – Light, fluffy topping for the perfect finish.

HOW TO MAKE THE NO BAKE PUMPKIN CHEESECAKE JARS

Blend the filling – In a food processor, combine cottage cheese, Greek yogurt, protein powder, maple syrup, vanilla bean paste, pumpkin puree, cinnamon, and pumpkin pie spice. Blend until smooth and creamy.
Make the graham cracker dust – Crush graham crackers in a blender or in a sealed bag with a rolling pin until fine.
Assemble – Add a layer of graham cracker dust to the bottom of jars, spoon in cheesecake filling, and repeat layers if desired. Then refrigerate for minimum 2 hours.
Finish – Top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!

TIPS AND TRICKS FOR BEST RESULTS

Use full-fat dairy – For a creamier, richer texture.
Chill before serving – Let them set in the fridge for 1-2 hours for the best flavor and texture.
Make it dairy-free – Swap cottage cheese and Greek yogurt for plant-based alternatives.
Switch up the topping – Try crushed pecans or a drizzle of caramel sauce.

FAQS

HOW TO STORE THIS NO BAKE PUMPKIN CHEESECAKE RECIPE?

Store the jars in the refrigerator for up to 4 days. The graham cracker layer may soften slightly over time, but the flavor will still be delicious.

CAN I MAKE THESE MINI PUMPKIN CHEESECAKES DAIRY-FREE?

Yes — swap the Greek yogurt for a plant-based yogurt and use a dairy-free whipping cream for the topping.

CAN I USE A HAND MIXER OR STAND MIXER INSTEAD OF A FOOD PROCESSOR FOR THESE PUMPKIN PIE CHEESECAKE JARS?

Yes! A stand mixer with the paddle attachment on medium speed or a hand mixer on low speed will whip the pumpkin cream cheese mixture until smooth.

CAN I SWAP GRAHAM CRACKERS FOR A DIFFERENT CRUST IN THIS PERFECT FALL DESSERT?

Yes! Gingersnap cookies with melted butter make a delicious crumb mixture for a spiced holiday twist.

DO I HAVE TO SERVE THE MASON JAR PUMPKIN CHEESECAKE RECIPE IN A JAR?

Nope! You don’t have to serve this mason jar pumpkin cheesecake recipe in an actual jar.

You can layer the buttery graham cracker crust, creamy pumpkin cheesecake filling, and whipped cream in small dessert cups, ramekins, a square baking dish, or even wine glasses for a fancier look. The jars are just an easy way to portion, store, and transport — but any container will work.

More Pumpkin Desserts And Recipes For Pumpkin Season You May Like To Try!

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Pumpkin Pie Cheesecake Jars (No Bake Recipe)

These Pumpkin Pie Cheesecake Jars layer a creamy high-protein cheesecake filling with spiced pumpkin puree and a buttery graham cracker base. Perfect for fall, they’re easy to make, portioned for individual servings, and bursting with cozy flavor.

Prep Time15

Cook Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: mason jars

Calories: 236kcal

Author: Bailey Campbell

Ingredients

1 cup cottage cheese
1 cup plain greek yogurt
1 scoop vanilla protein powder
3 tbsp sugar-free maple syrup
2 tsp vanilla bean paste
⅓ cup pumpkin puree
1 tsp cinnamon
½ tsp pumpkin pie spice
6 graham crackers
Whipped cream

Instructions

Blend the filling – In a food processor, combine cottage cheese, Greek yogurt, protein powder, maple syrup, vanilla bean paste, pumpkin puree, cinnamon, and pumpkin pie spice. Blend until smooth and creamy.
Make the graham cracker dust – Crush graham crackers in a blender or in a sealed bag with a rolling pin until fine.
Assemble – Add a layer of graham cracker dust to the bottom of jars, spoon in cheesecake filling, and repeat layers if desired. Then refrigerate for minimum 2 hours.
Finish – Top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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