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Mini Pumpkin Pie Cheesecakes in jar title image

Mini Pumpkin Pie Cheesecakes in Mason Jars

As an alternative for to a full pie, these mini Pumpkin Pie Cheesecakes in Mason jelly jars provide a light, tangy version of the beloved traditional pie in moderate servings. May be made the day prior and served at room temperature or chilled. 
If traveling for Thanksgiving, simply add Mason jar lids and bring them along.
Course Dessert
Cuisine American
Keyword mini pumpkin cheesecakes, pumpkin pie cheesecakes, pumpkin pie in jars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 4-ounce Mini Cheesecakes
Calories 215kcal
Author Toni Dash


  • 1 cup Ginger Snap crumbs , gluten-free or regular (I used gluten-free Midel Ginger Snaps, ground in a blender to make crumbs)
  • 1 tablespoon plus 3 tablespoons Granulated Sugar
  • 4 tablespoons Unsalted Butter , melted
  • 3 tablespoons Dark Brown Sugar
  • 1 8- ounce package of Mascarpone Cheese , room temperature
  • 6 ounces Cream Cheese (3/4 of an 8-ounce package), room temperature
  • 3/4 cups Pumpkin Puree (canned or homemade)
  • 2 Eggs , room temperature
  • 3/4 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Vanilla Extract
  • Supplies: 12 4-ounce jelly jars
  • Optional topping: Chopped Candied Maple Pecans , whipped cream and/or fresh mint sprig


  • Preheat oven to 325 degrees. Spray jelly jars inside with non-stick cooking spray.
  • In a medium mixing bowl, add the ginger snap crumbs, 1 tablespoon of the granulated sugar and the melted butter; stir to fully combine.
  • Spoon crust mixture evenly into the twelve prepared jars (approximately 1 tablespoon per jar). Tamp crust down with the back of a dining spoon or a wine cork (something with a flat bottom) to evenly distribute crust on the bottom of the jars.
  • In the bowl of a freestanding mixer, beat together the cream cheese, mascarpone cheese, pumpkin puree, remaining sugar (3 tablespoons each granulated and brown sugar) and pumpkin pie spice until smooth.
  • Add the eggs, one at a time; beat on medium-high until incorporated and the mixture is fluffly and light. Beat in the vanilla extract.
  • Add the cheese mixture evenly to the jelly jars, filling to the lowest outer glass ring (approximately 1/2 inches from the top of the jar; refer to photos).
  • Place jars in a 13 x 9 inch baking pan. Fill the pan with boiling water until the water level reaches halfway up the outside of the jelly jars.
  • Place in preheated oven and bake for 30 minutes. Remove mini cheesecakes from the pan and allow to cool to room temperature on a cooling rack. They may be served chilled or at room temperature.


Calories: 215kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 171mg | Potassium: 117mg | Fiber: 0g | Sugar: 7g | Vitamin A: 2845IU | Vitamin C: 0.7mg | Calcium: 99mg | Iron: 1mg