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Home » Recipes » Desserts

By Kaleigh McMordie - October 14, 2016, Updated September 15, 2021

Healthier No-Bake Pumpkin Cheesecake

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jar of no bake pumpkin cheesecake with two jars in the background and text overlay on the top.

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!

jar of healthier no bake pumpkin cheesecake with a gold spoon in it and two more jars of pumpkin cheesecake in the background.

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.
overhead view of ingredients needed to make healthy no bake pumpkin cheesecake on a white marble background.

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

4 image collage showing steps for making healthy no bake pumpkin cheesecake crust and filling in a food processor.
  1. 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.
  2. Wipe out the food processor and add the cream cheese, yogurt, pumpkin, maple syrup, vanilla and pumpkin pie spice. Blend until smooth and fluffy.
  3. Refrigerate filling at least 30 minutes. It will taste better the longer it sits as the flavors meld.
  4. 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.
healthy no bake pumpkin cheesecake in glass jars surrounded by graham cracker crumbs.

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!

Print

Healthy No-Bake Pumpkin Cheesecake

healthy no bake pumpkin cheesecake in a glass jar with a gold spoon in it.
Print Recipe

★★★★★

5 from 1 reviews

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!

  • Author: Kaleigh
  • 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

Scale

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

  1. In a food processor, pulse graham crackers and pecans until they form crumbs. Set aside.
  2. 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.
  3. 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

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About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

Reader Interactions

Comments

  1. Linda says

    October 04, 2021 at 1:02 am

    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

    Reply
    • Kaleigh says

      October 04, 2021 at 6:07 am

      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.

      Reply
      • Linda says

        October 05, 2021 at 4:11 pm

        Thank you I will be watching out for the new version.

  2. K says

    June 02, 2021 at 3:10 pm

    How much graham crackers are needed in either weight or cups?

    Reply
    • Kaleigh says

      June 03, 2021 at 7:22 am

      60 grams

      Reply
      • K says

        June 04, 2021 at 11:59 pm

        Thank you!

  3. Debbie says

    November 28, 2020 at 11:19 pm

    Can you use agave or honey in lieu of maple syrup

    Reply
    • Kaleigh says

      November 30, 2020 at 2:38 pm

      Yes, you can!

      Reply
  4. Rebecca says

    November 25, 2020 at 3:02 pm

    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?

    Reply
    • Kaleigh says

      November 25, 2020 at 3:56 pm

      If it's 100% pumpkin, it's pumpkin puree! That's great.(It is cooked, by the way)

      Reply
  5. Rebecca says

    November 25, 2020 at 2:51 pm

    Would Kroger Carb Master Vanilla yogurt work instead of the Plain Greek Yogurt?

    Reply
    • Kaleigh says

      November 25, 2020 at 3:54 pm

      Yes, it should work fine! It may not be as thick as Greek yogurt, so I'd reduce the amount just a bit.

      Reply
  6. Christina Gilbert says

    November 24, 2020 at 6:07 pm

    How big(ounces) do the containers need to be?

    Reply
    • Kaleigh says

      November 25, 2020 at 12:06 pm

      Hi Christina,

      Each serving is about 1/2 cup, so roughly 6 ounce jars should work well!

      Reply
  7. Ann says

    November 24, 2020 at 11:22 am

    Can these be made a day ahead? Then add the whipped cream when ready to serve?

    Reply
    • Kaleigh says

      November 24, 2020 at 12:23 pm

      Yes, they should be fine one day in advance. Enjoy!

      Reply
  8. Jenn Cline says

    October 26, 2020 at 4:10 pm

    Do these freeze well?

    Reply
    • Kaleigh says

      October 26, 2020 at 5:03 pm

      I don't recommend freezing them since they are made with yogurt.

      Reply
  9. Jackie says

    October 06, 2020 at 5:20 pm

    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

    Reply
    • Kaleigh says

      October 07, 2020 at 12:55 pm

      Yes! You can absolutely cut the recipe in half.

      Reply
  10. Brittany Watson says

    September 03, 2020 at 8:57 am

    do you happen to have the calorie count on this per serving?

    Reply
    • Kaleigh says

      September 04, 2020 at 6:00 am

      Just added the nutrition info!

      Reply
  11. Maggie says

    November 27, 2019 at 7:23 am

    If using gingersnaps, approx how much?

    Reply
    • Kaleigh says

      November 27, 2019 at 8:03 am

      Hi Maggie,

      I'd estimate about 12-15 cookies depending on the size,

      Reply
  12. Hena Din says

    October 08, 2019 at 8:14 pm

    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!

    ★★★★★

    Reply
    • Kaleigh says

      October 09, 2019 at 6:30 am

      I'm so glad you enjoyed the recipe, Hena!

      Reply
  13. Phil says

    September 18, 2019 at 3:49 pm

    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

    Reply
    • Kaleigh says

      September 19, 2019 at 10:17 am

      Hi Phil,
      It will make 6-8 small servings.

      Reply
  14. Farrah says

    October 17, 2016 at 8:14 pm

    Oh goodness, this sounds all kinds of delicious! *-* Can't wait to try making it! <3

    Reply
    • Kaleigh says

      October 19, 2016 at 11:11 am

      Thanks Farrah!

      Reply

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