Creamy, dreamy spiced no-bake pumpkin cheesecake with pecan graham cracker crust is the perfect healthy fall dessert. It's easy to make, perfect for serving in individual jars, and tastes amazing!
I have a serious weakness for cheesecake, and anything remotely cheesecake-like. So when fall rolls around, pumpkin cheesecake is one of the first things I want to eat! Except I don't actually want to go through the work of baking an entire pumpkin cheesecake and I don't want to heat up my house because it's still at least 90 degrees here in Texas in the early fall. These cute little no-bake pumpkin cheesecakes are the perfect solution for my pumpkin dessert cravings!
Why You'll Love This No Bake Pumpkin Cheesecake
- No-bake! These mini pumpkin cheesecake jars are super easy to prepare. All you need is a food processor. (And they're make-ahead friendly!)
- They're delicious! The creamy pumpkin cheesecake filling is perfectly spiced and absolutely dreamy atop a graham cracker and pecan 'crust'.
- They're healthier. Made with simple ingredients and lightened up with plain Greek yogurt, these individual jars are a little better for you than traditional cheesecake.
The Ingredients
- Pecans - Pecans make the crust more nutty and add some satisfying protein and healthy fat. I use raw, unsalted pecans.
- Graham crackers - Use your favorite variety. I try to buy the kind made with whole grains. If you're gluten-free, you can sub gluten-free graham crackers.
- Spices - Cinnamon for the crust and my homemade pumpkin pie spice for the filling give this dessert a warm and cozy fall feeling.
- Cream cheese - I use neauftchatel cheese (or ⅓ less fat cream cheese) for a little lighter filling.
- Greek yogurt - You want plain Greek yogurt for a lightened up filling with more protein and less sugar. Nonfat, low fat and whole milk varieties all work.
- Pumpkin puree - You want canned "100% pumpkin" or pure pumpkin puree, not pumpkin pie filling. You can also make your own if you feel so inclined!
- Maple syrup - For the perfect flavorful sweetness. I usually use just a bit less than the recipe calls for, but feel free to adjust up or down to suit your taste.
- Vanilla - You can never use too much vanilla!
How To Make Healthier No Bake Pumpkin Cheesecake
- Add graham crackers, pecans and cinnamon to the bowl of a food processor. Pulse until the mixture is in small crumbs. Divide crumbs between 8 small containers.
- Wipe out the food processor and add the cream cheese, yogurt, pumpkin, maple syrup, vanilla and pumpkin pie spice. Blend until smooth and fluffy.
- Refrigerate filling at least 30 minutes. It will taste better the longer it sits as the flavors meld.
- Spoon the mixture over the crust into the containers. Top with whipped cream or additional crust mixture (optional). Serve or refrigerate until you're ready to serve.
Tips and Ingredient Substitutions
- Don't skip the chilling step! It's important to give the flavors a chance to hang out together for a while for the best taste.
- You can use gingersnaps or even vanilla wafers in place of the graham crackers.
- If you don't have maple syrup, you could use honey, agave nectar, or even date syrup.
- You could also serve the filling as a dessert dip with graham crackers, cookies, pretzels and/or fruit.
Can This Be Made In Advance?
Yes! This dessert is absolutely make-ahead friendly. I prefer to make the crust and filling and store them in separate airtight containers (store the crust at room temperature and the filling in the refrigerator). That way, the crust stays crunchy. But you can also assemble them and store them in the refrigerator just fine for 1-2 days. I don't recommend freezing the filling since yogurt gets weepy upon thawing.
Love this pumpkin recipe? Try these other healthy and delicious pumpkin recipes!
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy No-Bake Pumpkin Cheesecake
Creamy, dreamy spiced no-bake pumpkin cheesecake with pecan graham cracker crust is the perfect healthy fall dessert. It's easy to make, perfect for serving in individual jars, and tastes amazing!
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: no bake
- Cuisine: American
Ingredients
For the crust:
- 4 full-sized sheets graham crackers
- ⅓ cup pecans
- ½ tsp cinnamon
For the filling:
- 16 oz reduced fat cream cheese, softened
- ⅔ cup nonfat plain greek yogurt
- 2 cups pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- ¾ cup pure maple syrup
Instructions
- In a food processor, pulse graham crackers and pecans until they form crumbs. Set aside.
- Wipe out the bowl of the food processor and add the cram cheese, yogurt, pumpkin puree, pumpkin pie spice, vanilla, and maple syrup. Pulse filling ingredients until smooth and fluffy, about 5 minutes. Place in the refrigerator to chill for at least 30 minutes. The filling will taste better the long you chill it.
- To assemble cheesecakes, spoon crust into the bottom of 8 dishes. Divide filling among dishes and top with whipped cream or additional curst crumbs (optional). Return to the refrigerator until ready to serve.
Notes
- Don't skip the chilling step! It's important to give the flavors a chance to hang out together for a while for the best taste.
- You can use gingersnaps or even vanilla wafers in place of the graham crackers.
- If you don't have maple syrup, you could use honey, agave nectar, or even date syrup.
- You could also serve the filling as a dessert dip with graham crackers, cookies, pretzels and/or fruit.
- Yes! This dessert is absolutely make-ahead friendly. I prefer to make the crust and filling and store them in separate airtight containers (store the crust at room temperature and the filling in the refrigerator).
Keywords: healthy pumpkin cheesecake cups, no bake healthy pumpkin cheesecake, no bake pumpkin cheesecake
Linda says
Can this be made in a spring form pan and if so what size. Will it set so it can be cut into pieces. Tks
Kaleigh says
Hi Linda,
I haven't ever made it in a large pan, but the filling it a little too soft to cut into pieces. I've been thinking about creating a version that goes into a pan though.
Linda says
Thank you I will be watching out for the new version.
K says
How much graham crackers are needed in either weight or cups?
Kaleigh says
60 grams
K says
Thank you!
Debbie says
Can you use agave or honey in lieu of maple syrup
Kaleigh says
Yes, you can!
Rebecca says
I have a can of 100% Pumpkin....it doesn't say *puree*, nor do I see if it is cooked, so it would be safe in a "no bake" recipe. Would it work? Is it safe?
Kaleigh says
If it's 100% pumpkin, it's pumpkin puree! That's great.(It is cooked, by the way)
Rebecca says
Would Kroger Carb Master Vanilla yogurt work instead of the Plain Greek Yogurt?
Kaleigh says
Yes, it should work fine! It may not be as thick as Greek yogurt, so I'd reduce the amount just a bit.
Christina Gilbert says
How big(ounces) do the containers need to be?
Kaleigh says
Hi Christina,
Each serving is about 1/2 cup, so roughly 6 ounce jars should work well!
Ann says
Can these be made a day ahead? Then add the whipped cream when ready to serve?
Kaleigh says
Yes, they should be fine one day in advance. Enjoy!
Jenn Cline says
Do these freeze well?
Kaleigh says
I don't recommend freezing them since they are made with yogurt.
Jackie says
Hi there, these look delicious. I want to make them for Canadian Thanksgiving but we're a small group, only 4 people. Is it easy to cut down the recipe?
Thanks
Jackie
Kaleigh says
Yes! You can absolutely cut the recipe in half.
Brittany Watson says
do you happen to have the calorie count on this per serving?
Kaleigh says
Just added the nutrition info!
Maggie says
If using gingersnaps, approx how much?
Kaleigh says
Hi Maggie,
I'd estimate about 12-15 cookies depending on the size,
Hena Din says
Just made this recipe and its super delicious!!
I subbed some powdered sugar instead of all maple syrup only bc I think maple syrup has too strong of a taste, it worked out nicely.
Thank you!
★★★★★
Kaleigh says
I'm so glad you enjoyed the recipe, Hena!
Phil says
Hi there I’m planning to make this for our Thanksgiving in Canada 🇨🇦 How many servings does this dessert make?
I have approximately 8-10 people at our dinner!
Thanks
Phil
Kaleigh says
Hi Phil,
It will make 6-8 small servings.
Farrah says
Oh goodness, this sounds all kinds of delicious! *-* Can't wait to try making it! <3
Kaleigh says
Thanks Farrah!