No-Bake Pumpkin Cheesecake In a Jar

Crust:
• 2 cups of graham cracker crumbs
• 1 cup of sugar
• 1 stick of butter, melted
Filling:
• 15-ounce can of pumpkin puree (not pie filling)
• 1 cup of sugar
• 1 teaspoon of pumpkin pie spice
• 3 8-ounce packages of cream cheese, softened
• 16 ounces of Cool Whip

Combine crust ingredients and put two heaping
tablespoons in each of 12 half-pint jars. Press firmly
into the bottom of each jar.
Use a mixer to combine pumpkin puree, sugar, and
pumpkin pie spice. Add the cream cheese, one
package at a time, mixing well after each. Add the
whipped topping and mix until completely
combined. Use a tablespoon to fill each jar, being
careful to press the filling into the jar and remove the
air bubbles. Add the jar tops and rings and
refrigerate.

Presented by Faith Baked Cakes

10/25/2016


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