why make this recipe
No Bake Pumpkin Cheesecake is a delicious and easy dessert that captures the essence of fall. It combines creamy cheesecake with the warm flavors of pumpkin and spices, making it a perfect choice for family gatherings, holidays, or any special occasion. Plus, there’s no baking involved, saving you time and effort in the kitchen!
how to make No Bake Pumpkin Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs or gingersnap crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
Directions:
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Serve chilled, topped with extra whipped cream if desired.
how to serve No Bake Pumpkin Cheesecake
Serve the cheesecake chilled. You can top it with extra whipped cream for added sweetness and garnish it with a sprinkle of pumpkin pie spice or crushed gingersnaps for a nice touch. It’s a show-stopping dessert that everyone will love!
how to store No Bake Pumpkin Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It should stay good for about 3 to 5 days.
tips to make No Bake Pumpkin Cheesecake
- Make sure the cream cheese is very soft for easy mixing.
- Do not skip folding the whipped cream gently; this keeps the cheesecake light and airy.
- For a stronger pumpkin flavor, you can add a bit more pumpkin puree or spice according to your taste.
variation
You can also experiment by adding chocolate chips or pecans into the cheesecake for extra flavor and texture. Another great variation is to use different flavored crusts, like Oreo or peanut butter cookies.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-drained to avoid excess moisture.
How long does it take for the cheesecake to set?
Usually, it takes about 4 hours to set in the refrigerator. For best results, let it chill overnight.
Can I freeze this cheesecake?
Yes, you can freeze it! Wrap it well and it will last for about 1 to 2 months. Just thaw it in the refrigerator before serving.
No Bake Pumpkin Cheesecake
Ingredients
Method
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Serve the cheesecake chilled, topped with extra whipped cream if desired and garnish with a sprinkle of pumpkin pie spice or crushed gingersnaps.