March 27, 2020

No Bake Pumpkin Cheesecake


1 pkg cream cheese 8 oz. – room temperature

½ container marshmallow crème – 7 oz. container

3 tbsp. canned pumpkin

3 cups S&J Cinnamon Glazed Almonds

4 tbsp melted butter



½ pt. size mason jars


  1. Use a food processor to chop the cinnamon glazed almonds, and then empty into a bowl.
  2. Melt your butter and pour it into the bowl with your almonds, stir until well combined.
  3. In another bowl put the cream cheese (make sure its room temperature) and approx. 3 tbsp. of canned pumpkin.
  4. Use a mixer on low speed to create a smooth pumpkin cheesecake mixture. Do not over mix, it will be thick. Then gently fold in your marshmallow crème.
  5. Spoon cheesecake mixture into a pint size freezer bag or pastry bag and place in the refrigerator for about an hour.
  6. Put 2 heaping tbsp. of almond mixture into each mini mason jar and pat down with the back end of your spoon.
  7. Snip the corner of your freezer bag or pastry bag off and squeeze a swirl of your pumpkin cheesecake mixture on top, followed by another layer of 2 heaping tbsp. of almond mixture.
  8. Squeeze one more layer of no bake pumpkin cheesecake mixture on top of that and sprinkle with cinnamon and nutmeg.