Maria
Indulge in the delightful flavors of fall with this easy and delicious No Bake Pumpkin Cheesecake recipe. With a creamy pumpkin filling and a graham cracker crust, this dessert is perfect for autumn gatherings or a cozy night in.
Why Make This Recipe
This No Bake Pumpkin Cheesecake is the perfect dessert for when you want a taste of fall without the hassle of baking. It’s creamy, flavorful, and can be made ahead of time, making it great for entertaining or satisfying your sweet tooth with minimal effort.
How to Make No Bake Pumpkin Cheesecake
Ingredients:
- 2 1/4 cups (302g) graham cracker crumbs
- 5 tbsp (70g) brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
- 24 oz (678g) cream cheese, room temperature
- 1 1/4 cups (144g) powdered sugar, divided
- 1/2 cup (72g) brown sugar, loosely packed
- 1 1/2 cups pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 1/2 tbsp vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3/4 tsp vanilla extract
- 1/2 tsp ground cinnamon
Directions:
- Combine crust ingredients and press into a springform pan.
- Beat cream cheese and sugars until smooth. Add pumpkin and spices.
- Whip heavy cream with sugar and vanilla until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Spread filling onto crust and chill until firm.
- Top with whipped cream and refrigerate until serving.
How to Serve No Bake Pumpkin Cheesecake
Serve slices of this creamy pumpkin cheesecake chilled for the best flavor. Add a dollop of whipped cream on top and a sprinkle of cinnamon for extra flair.
How to Store No Bake Pumpkin Cheesecake
Store the cheesecake in the refrigerator, covered, for up to 3-4 days. For longer storage, freeze the cheesecake without the whipped cream topping. Thaw in the refrigerator before serving.
Tips to Make No Bake Pumpkin Cheesecake
- Make sure the cream cheese is at room temperature for a smooth filling.
- Whip the cream just until stiff peaks form to avoid overmixing.
- Chill the cheesecake for at least 5-6 hours to ensure it sets properly.
Variation
For a nutty twist, add crushed gingersnap cookies or chopped pecans to the crust mixture before pressing into the pan.
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 2 1/4 cups graham cracker crumbs
- 5 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 10 tbsp unsalted butter, melted
Filling
- 24 oz cream cheese, room temperature
- 1 1/4 cups powdered sugar, divided
- 1/2 cup brown sugar, loosely packed
- 1 1/2 cups pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1 1/4 cups heavy whipping cream, cold
- 1/2 tbsp vanilla extract
Topping
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 3/4 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Combine crust ingredients and press into a springform pan.
- Beat cream cheese and sugars until smooth. Add pumpkin and spices.
- Whip heavy cream with sugar and vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Spread filling onto crust and chill until firm. Top with whipped cream and refrigerate until serving.
