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    Home » Recipes » Fall Recipes

    November 17, 2021

    Mini, No-Bake Chocolate & Pumpkin Pie Cheesecake Jars

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    Need a super simple holiday dessert recipe? I've got the perfect one for you! Homemade, mini, no bake chocolate and pumpkin pie cheesecake jars are quick and easy to make.

    This sugar free cheesecake recipe uses monk fruit sweetener making it a healthy, low carb dessert option for your celebration, and so delicious that you won't feel like you're missing out on anything! Gluten free, grain free, low calorie, low carb and keto friendly.

    Mini no bake pumpkin chocolate cheesecake jars topped with whipped cream and chopped pecans. Chopped pecan are scattered around the cheesecake jars on the white countertop.
    Mini No-Bake Pumpkin Chocolate Cheesecake Jars

    Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    INGREDIENTS FOR MINI, NO BAKE CHEESECAKE JARS:

    • Reduced fat cream cheese
    • Pumpkin puree
    • Greek yogurt
    • Cinnamon
    • Salt
    • Vanilla extract
    • Monk fruit sweetener *or sub regular, white, refined sugar
    • Cocoa powder

    Greek yogurt in cheesecake?

    Yes, that's right! This cheesecake recipe contains no sour cream. I love using Greek yogurt as a healthier substitute for sour cream, it has less calories but a very similar taste!

    Close up of mini no bake pumpkin chocolate cheesecake jars topped with whipped cream and chopped pecans. Chopped pecan are scattered around the cheesecake jars on the white countertop.
    Mini No-Bake Pumpkin Chocolate Cheesecake Jars

    Making Chocolate Pumpkin Cheesecake Jars - A Quick Overview:

    Keep scrolling for the full recipe. We’ll start here with a quick rundown!

    1. Measure all ingredients, except for cocoa powder, into a small bowl. Combine with an electric mixer on medium speed until well incorporated and smooth.
    2. Transfer half of the mixture to a Ziploc or icing bag.
    3. Add cocoa powder to the ingredients that remain in the bowl. Mix until well combined.
    4. Transfer mixture with cocoa powder to a separate Ziploc or icing bag.
    5. Fill 4 ounce jars halfway with pumpkin cheesecake mixture, then add a layer of chocolate. You'll want your jars to be ¾ full, just leave a little room for toppings like whipped cream, chopped nuts or a sprinkling of Cinnamon Granola!
    6. Lid jars and place them in the refrigerator to chill or enjoy immediately. (I personally prefer mine chilled)!

    HANDY TIPS:

    • Cheesecake jars are a great dessert to make ahead of time. Prepare up to three days in advance and store them in the refrigerator to save time on the holiday. Don't add toppings until you are ready to serve your dessert. You may also choose to leave whip cream and chopped pecans to the side so guests can add them if desired!
    • For this recipe you'll need eight small glasses or jars! I purchased these super cute 4oz jars from Amazon and they work perfectly!
    • If you don't have icing bags, you can use small Ziplocs for this recipe (icing bags are a little easier to work with but Ziplocs will do the trick). Use a spatula to transfer cheesecake mixture to bags (as shown below) and cut off one corner.
    Pumpkin cheesecake mixture in one Ziploc bag and chocolate cheesecake mixture in a separate Ziploc bag.
    Cheesecake Mixture In Ziploc Bags

    Step by step photos:

    Print Recipe
    4.50 from 2 votes

    Mini, No-Bake Chocolate & Pumpkin Pie Cheesecake Jars

    Double layer, mini no-bake pumpkin and chocolate cheesecake jars. Top with whip cream and chopped pecans if desired! A quick, easy and healthier dessert option for the holidays.
    Prep Time20 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Keyword: 20 Minute Recipe, Easy Dessert, Friendsgiving Dessert, Gluten Free Cheesecake, Graham cracker crust recipe no bake, Keto Cheesecake Recipe, Keto Friendly Dessert, Mini Cheesecake, Pumpkin Pie Cheesecake
    Servings: 8 cheesecake jars
    Calories: 169kcal

    Equipment

    • Qty eight: 4 ounce jars (see recipe note below)

    Ingredients

    • 2 - 8oz bars reduced fat cream cheese
    • ¾ cup pumpkin puree
    • ⅔ cup 0% fat Greek yogurt
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon salt
    • ⅓ cup monk fruit sweetener (1:1 white sugar replacement) *or regular, white, refined sugar
    • ½ teaspoon ground cinnamon
    • 1 & ½ tablespoons cocoa powder
    • 2 tablespoons chopped pecans *optional topping
    • Whip cream *optional topping

    Recipe notes:

    4 oz jars: these are the jars I use! I got them from Amazon. They are cute and so perfect for this recipe!

    Instructions

    • Measure all ingredients, except for cocoa powder, into a small bowl. Combine with an electric mixer on medium speed until well incorporated and smooth.
    • Use a spatula to transfer half of your pumpkin cheesecake mixture to a Ziploc or icing bag. (An icing bag is a little easier to work with but a Ziploc will get the job done)!
    • Add cocoa powder to the pumpkin cheesecake remaining in the bowl. Mix until well combined.
    • Transfer cheesecake mixture with cocoa powder to a separate Ziploc or icing bag.
    • Fill 4 ounce jars halfway with pumpkin cheesecake mixture, then add a layer of chocolate. You'll want your jars to be about ¾ full, just leave a little room for toppings!
    • Lid jars and place them in the refrigerator to chill or enjoy immediately. (I personally prefer mine chilled)!
    • Enjoy!

    Nutrition

    Serving: 1jar (toppings not included, calculated using monk fruit sweetener) | Sugar: 3g | Fiber: 1.1g | Calories: 169kcal | Fat: 12.2g | Protein: 6g | Carbohydrates: 12.9g

    Did you make this recipe?!

    Wahoo! Thank you so much for trying it out – please be sure to leave a rating! Simply click on the stars in the recipe card above.

    More no-bake cheesecake recipes to try!

    • Low Carb Pumpkin Cheesecake
    • Chocolate & Peanut Butter Cheesecake Bites
    • Easy No-Bake Gingerbread Cheesecake

    Pin it for later!

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    Reader Interactions

    Comments

    1. Dee says

      November 17, 2021 at 11:46 am

      5 stars
      This sounds so amazing I can't wait to try it! You did a wonderful job explaining everything and showing it so clearly in your photos thank you so much! Giving it 5 stars because I do enough baking and cooking to know that this is a winner!

      Reply
      • stacey_olson says

        November 17, 2021 at 12:29 pm

        Thank you so much, Dee! <3

        Reply
    2. Cindy Rust says

      November 18, 2021 at 7:54 pm

      I just ordered those adorable jars and I can't wait to make this for Thanksgiving! Thanks Stacey! Pinning 😊

      Reply
      • stacey_olson says

        November 19, 2021 at 9:22 am

        That's so great!! Thank you, Cindy! <3

        Reply
    3. Kim Waldorf says

      November 19, 2021 at 8:04 pm

      These look and sound amazing! I definitely will try this recipe as you have made it so easy to follow. I have some small jars that will be perfect. Thanks for sharing!

      Reply
      • stacey_olson says

        November 21, 2021 at 10:15 am

        Thank you so much, Kim! Enjoy!

        Reply
    4. Danielle says

      November 20, 2021 at 7:49 am

      5 stars
      Oh my goodness-chocolate, pumpkin, and cheesecake!!! Three of my fave things! I love that it's low carb, low sugar too!

      Reply
      • stacey_olson says

        November 21, 2021 at 10:14 am

        Thank you so much, Danielle!

        Reply
    5. Mary Anne Russo says

      November 20, 2021 at 6:12 pm

      What an adorable looking dessert! It also looks so yummy and great to serve!

      Reply
      • stacey_olson says

        November 21, 2021 at 10:15 am

        Definitely a fun little treat!

        Reply

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    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

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