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one pumpkin parfait with whipcream

Pumpkin Cheesecake Glasses (No-bake & Vegan)

  • Author: Mikyla
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: no bake
  • Diet: Vegan


Easy no-bake vegan pumpkin cheesecake jars are the perfect mini dessert to serve this holiday season. They are made with a double layer of creamy dairy-free cream cheese and a protein-packed, gluten-free graham cracker crust layer. Ready in 10 minutes you can’t pass up this low carb vegan cheesecake recipe. 


  • 1 cup crushed graham crackers
  • 1/2 cup crushed pumpkin pie Cracklins
  • 4 cup dairy-free cream cheese
  • 1 tbsp vanilla extract 
  • 1/3 cup pumpkin puree
  • 2 tsp. pumpkin spice
  • 2 1/2 cup powder sugar 


  1. First, pull the dairy-free cream cheese out of the fridge and allow it to soften at room temperature.
  2. Then, wash your stemware and set aside to dry. 
  3. Next, blend or crush the graham crackers and Cracklin’s into a sand-like texture.
  4. After that, in a small bowl combine 2 cups cream cheese, pumpkin puree, and 1 1/4 cups of powdered sugar. Stir well until smooth and creamy and then stir in the pumpkin pie spice.
  5. Set aside and in a new small bowl mix the remaining 2 cups of cream cheese, 1 1/4 cup powder sugar, and vanilla extract until smooth and creamy. 
  6. Next, pour a layer of crust in the bottom of the pan or glasses, then carefully layer on the pumpkin cheesecake flavor.
  7. On top of that put another layer of the graham cracker crust about a 1/2″ thick and then a layer of vanilla cheesecake. 
  8. Then add some whip cream and dust with cinnamon! Serve with a cinnamon stick. 


This recipe can easily be made gluten-free by using gluten-free graham crackers or omitting them and using more cracklins. 


  • Serving Size: 1 parfait
  • Calories: 200
  • Carbohydrates: 3
  • Protein: 7

Keywords: low carb, vegan cheesecake, individual, holiday, easy, pumpkin cheesecake, high protein, no bake