These Pumpkin Cheesecake Jars are no bake, dairy free and ready in minutes! With a gingernut base and spiced pumpkin topping, these are the perfect Autumn dessert!
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Hi everyone, how was your weekend? We did some DIY, since we can’t go out! After owning this house for 3 and 1/2 months and living here for over a month, I finally unpacked all my photography props!
I’ve had to dig through boxes and try and find the individual items I’ve needed for the last few weeks. However, things are now much easier to access, so I can grab a baking dish quickly!
We will be decorating and changing the floor at some point, so it will have to come out again. But for now, it’s usable space and I’m loving having a room where I can shut the door on my work stuff.
Today I have these delicious Pumpkin Cheesecake Jars to share with you. They are no bake, dairy free and really easy to make! You can whip them up in 10 minutes or make them ahead of time!
Of course, I had to make these dairy free, otherwise I wouldn’t be able to eat them. But, you can make these Pumpkin Cheesecake Jars with dairy cream cheese.
Talking of vegan cream cheese. I’ve found one that I love! I had bought the Violife one and it tastes alright. It doesn’t seem to cook or bake well. It stays a bit lumpy if you try and whip it as it never really softens when out of the fridge.
However, I picked up the Sainsbury’s Free From when we did our food shopping and my goodness. If you gave it to me without telling me it wasn’t ordinary cream cheese, I wouldn’t know.
The taste, texture, how it looks. It tastes just like cream cheese! And it’s smooth, softens when it warms up and beats up well for cheesecake.
LET’S GET INTO HOW TO MAKE THESE NO BAKE PUMPKIN CHEESECAKE JARS…
To begin with I took some gingernut biscuits and broke them into small pieces in my mini food chopper. I blitzed them up until I had fine crumbs, then added 3tbsp of melted margarine. Mix that up until everything is coated in butter and that’s the base done!
To make the pumpkin cheesecake part, I placed non dairy double cream into my stand mixer and whipped it until it reached the soft peak stage. Then I added in spices, sugar, vanilla, pumpkin and my cream cheese before mixing it again. Once your mixture is thick and creamy, it’s done!
Assembly couldn’t be easier either! I just divided the biscuit crumbs between 4 small jars and pressed them into a smooth layer.
Then I divided the pumpkin cheesecake mixture between the jars. You can eat these pumpkin cheesecake jars as soon as you make them. Or you can make them ahead and chill them in the fridge. They will also set up a little in the fridge.
I prefer to chill these cheesecakes before serving. I also love to sprinkle some more gingernut crumbs on the top of the cheesecakes before serving. The more gingernut biscuits, the merrier! They’re one of my favourite biscuits!
You can use digestives for the base if you’d rather. It’s completely up to you.
I can’t tell you how glad I am that, even though I can’t have dairy anymore, I can still enjoy cheesecake!! I have to say when I first realised I was allergic to dairy, I was really down about missing out on some of my favourite foods. But, slowly, slowly, I’m finding great alternatives!!
Let me know if you get to make these Pumpkin Cheesecake Jars. You can tag me on Instagram, my handle is @anniesnomsblog.
No Bake Pumpkin Cheesecake Jars
- FOR THE BASE:
- 1 1/2 cups (180g) gingernuts or digestives
- 3 tbsp margarine/butter
- FOR THE CHEESECAKE:
- 1/2 cup (120ml) double cream/vegan double cream, I used Elmlea plant based
- 8 oz (225g) cream cheese/vegan cream cheese, I used Sainsbury's Free From
- 1 cup (240g) pumpkin purée
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground all spice
- Pinch of salt
- 6 tbsp light brown sugar
- Break the biscuits up into a food processor/mini food chopper and blitz until you have fine crumbs.
- Place the butter/margarine into a small, heat proof bowl and microwave in 20 second increments, until melted.
- Pour the melted butter into the biscuit crumbs and mix until all the crumbs are coated in butter.
- Divide the biscuit mixture between 4 individual sized ramekins/jars. Leave to one side.
- Now make the cheesecake layer: Place the double cream into your stand mixer, or a medium sized bowl and whisk until you reach the soft peak stage. You want to pull the whisk out and have a peak come up, but the peak falls over as you remove the whisk.
- Add in the cream cheese, pumpkin, vanilla, spices, salt and sugar and turn the mixer onto low-medium speed. Mix until all the pumpkin and cheese is combined and everything is smooth.
- Divide the pumpkin mixture between your ramekins/jars and smooth over the top. You can either serve immediately or place in the fridge to firm up. You can make these cheesecakes a day ahead and keep them covered in the fridge. I put mine in the fridge for 2 hours to firm up slightly. To garnish, crush a gingernut biscuit and sprinkle on top.
- Pumpkin Cheesecake Jars will keep in the fridge, covered, for 2 days.