I never thought I’d be the type of person to make individual desserts in mason jars. It seemed like too much work for something that looked fancy but probably tasted the same as regular cheesecake.
Then I tried making these pumpkin cheesecake jars for a fall potluck, and I completely changed my mind. Not only do they look nice when you bring them somewhere, but they’re actually easier to serve than a whole cheesecake. No cutting, no messy slices, and everyone gets their own perfect portion. Plus, the pumpkin flavor makes them feel seasonal without being too sweet.
Why You’ll Love These Pumpkin Cheesecake Jars
- High-protein dessert – With cottage cheese and Greek yogurt as the base, you get all the creamy satisfaction of cheesecake plus a protein boost that makes this treat feel a little less guilty.
- Ready in 15 minutes – No baking required! Just mix, layer, and enjoy – perfect when you’re craving dessert but don’t want to spend hours in the kitchen.
- Naturally sweetened – Maple syrup and pumpkin puree provide all the sweetness you need without any refined sugar, making this a healthier way to satisfy your sweet tooth.
- Perfect portion control – Individual jars mean you get just the right amount of dessert, and they look cute enough to serve at a dinner party or bring to a potluck.
- Simple pantry ingredients – Everything you need is probably already in your kitchen, making this an easy go-to recipe when unexpected guests drop by.
What Kind of Pumpkin Puree Should I Use?
For this recipe, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has sweeteners and spices mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s work perfectly. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version is convenient and gives consistent results every time.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Cottage cheese: If you’re not a fan of cottage cheese, you can use ricotta cheese or cream cheese instead. With cream cheese, use about 3/4 cup since it’s richer and denser than cottage cheese.
- Greek yogurt: Regular plain yogurt works fine, though your mixture might be a bit thinner. You could also use sour cream for a tangier flavor, or even more cottage cheese if that’s all you have.
- Maple syrup: Honey, agave nectar, or even regular sugar will work. If using granulated sugar, start with 3 tablespoons and adjust to taste since it’s sweeter than maple syrup.
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, you could use sweet potato puree or butternut squash puree for a similar flavor.
- Graham cracker dust: Crushed vanilla wafers, gingersnap cookies, or even crushed digestive biscuits make great alternatives. You can also skip the crust layer entirely if you prefer.
Watch Out for These Mistakes While Making
The biggest mistake when making pumpkin cheesecake jars is not blending the cottage cheese mixture long enough, which leaves you with lumpy, grainy textures instead of the smooth, creamy consistency you want – blend for at least 2-3 minutes until completely smooth.
Another common error is using pumpkin pie filling instead of pure pumpkin puree, as the pie filling contains added spices and sugar that will throw off your flavor balance and make the mixture too sweet.
Make sure to chill your jars for at least 2 hours before serving, as this time allows the flavors to meld together and the mixture to firm up properly, and don’t add all the graham cracker dust at once – save some for the top layer to create that perfect cheesecake crust experience.
What to Serve With Pumpkin Cheesecake Jars?
These little pumpkin cheesecake jars are pretty perfect on their own, but I love adding a few simple touches to make them feel extra special. A dollop of whipped cream on top is always a good idea, and you can sprinkle some extra cinnamon or even a pinch of nutmeg for that cozy fall vibe. If you want to get a little fancy, try adding some chopped toasted pecans or walnuts on top for a nice crunch that pairs beautifully with the creamy pumpkin flavor. For a fun presentation, serve them alongside some gingersnap cookies or cinnamon graham crackers for extra dipping and scooping.
Storage Instructions
Refrigerate: These pumpkin cheesecake jars are perfect for making ahead! Store them covered in the fridge for up to 5 days. The flavors actually get better after sitting overnight, so I love making these the day before I plan to serve them.
Make Ahead: You can prep these jars up to 3 days in advance without the whipped cream topping. Just add the whipped cream and any extra graham cracker dust right before serving. This makes them ideal for parties or meal prep when you want a sweet treat ready to go.
Serve: Let the jars sit at room temperature for about 10-15 minutes before serving if you want a creamier texture. They’re also delicious straight from the fridge if you prefer them chilled and firm. Don’t forget to give them a gentle stir if the layers have separated a bit!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-36 g
- Fat: 9-13 g
- Carbohydrates: 100-115 g
Ingredients
- 1 cup small curd cottage cheese
- 1 cup unsweetened greek yogurt
- 1/4 cup pure maple syrup
- 2 tsp vanilla flavoring
- 1 tsp ground cinnamon
- 1/3 cup canned pumpkin puree
- 1/2 cup crushed graham crackers, divided
- Whipped cream, for topping (optional)
Step 1: Blend the Cheesecake Filling
- 1 cup small curd cottage cheese
- 1 cup unsweetened greek yogurt
- 1/4 cup pure maple syrup
- 2 tsp vanilla flavoring
- 1 tsp ground cinnamon
- 1/3 cup canned pumpkin puree
In a food processor, combine the cottage cheese, Greek yogurt, maple syrup, vanilla flavoring, ground cinnamon, and pumpkin puree.
Blend the mixture until it becomes smooth and creamy.
Make sure there are no lumps left, as this will give your cheesecake jars a better texture.
Step 2: Prepare the Graham Cracker Crust
- 1/2 cup crushed graham crackers, divided
Crush the graham crackers until they become fine crumbs.
You can do this by placing them in a plastic bag and using a rolling pin, or by pulsing them in a blender or food processor.
Reserve some for topping.
I like to leave a few slightly larger pieces for a bit of crunch in the final dish.
Step 3: Assemble the Cheesecake Jars
- crushed graham crackers from Step 2
- cheesecake filling from Step 1
- whipped cream, for topping (optional)
- ground cinnamon (for dusting, optional)
To assemble your cheesecake jars, start by adding a layer of crushed graham cracker crumbs (from Step 2) at the bottom of each jar.
Then, spoon in a generous portion of the cheesecake filling (from Step 1).
Top each jar with whipped cream and a sprinkle of the reserved graham cracker crumbs.
For a lovely finishing touch, dust with a bit more cinnamon if desired.
I think a little extra cinnamon on top gives the jars a wonderful aroma and warmth.
Mouthwatering Pumpkin Cheesecake Jars
Ingredients
Method
- In a food processor, combine the cottage cheese, Greek yogurt, maple syrup, vanilla flavoring, ground cinnamon, and pumpkin puree. Blend the mixture until it becomes smooth and creamy. Make sure there are no lumps left, as this will give your cheesecake jars a better texture.
- Crush the graham crackers until they become fine crumbs. You can do this by placing them in a plastic bag and using a rolling pin, or by pulsing them in a blender or food processor. Reserve some for topping. I like to leave a few slightly larger pieces for a bit of crunch in the final dish.
- To assemble your cheesecake jars, start by adding a layer of crushed graham cracker crumbs (from Step 2) at the bottom of each jar. Then, spoon in a generous portion of the cheesecake filling (from Step 1). Top each jar with whipped cream and a sprinkle of the reserved graham cracker crumbs. For a lovely finishing touch, dust with a bit more cinnamon if desired. I think a little extra cinnamon on top gives the jars a wonderful aroma and warmth.