No Bake Pumpkin Cheesecake

Why Make This Recipe

No-Bake Pumpkin Cheesecake is an easy and fun dessert perfect for the fall season or any time you crave something delicious. It combines the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spices. Plus, there’s no baking involved, making it a simple option for both novice and experienced bakers. You can impress your friends and family without spending hours in the kitchen!

How to Make No Bake Pumpkin Cheesecake

Ingredients:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/4 cups heavy whipping cream, cold
• 1/4 cup granulated sugar
• Whipped cream, for topping
• Caramel sauce, for drizzle
• Optional crushed graham crackers or chopped pecans, for garnish

Directions:

1. In a bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix well and press this mixture into the bottom of a springform pan. Chill it in the refrigerator.
2. In a separate bowl, whip the cold heavy cream and granulated sugar until stiff peaks form. Set this aside.
3. In another large bowl, beat the cream cheese until smooth. Mix in the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Beat until fluffy.
4. Gently fold the whipped cream into the pumpkin mixture in three additions until smooth and airy.
5. Spread the pumpkin cheesecake filling over the crust, smoothing the top as you go.
6. Cover the cheesecake and refrigerate it for at least 6 hours or overnight until firm.
7. When ready to serve, remove the cheesecake from the pan. Top it with whipped cream, drizzle caramel on top, and add your optional garnishes. Slice and enjoy!

How to Serve No Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake can be served chilled, making it a refreshing treat. Slice it into pieces and offer each slice with a dollop of whipped cream and a drizzle of caramel sauce. You can also add a sprinkle of crushed graham crackers or chopped pecans for extra flavor and texture.

How to Store No Bake Pumpkin Cheesecake

To store your No-Bake Pumpkin Cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator where it will last for about 3 to 5 days. If you want to keep it for longer, you can freeze it for up to 2 months. To freeze, slice it and wrap each piece individually in plastic wrap before placing them in an airtight container.

Tips to Make No Bake Pumpkin Cheesecake

• Ensure your cream cheese is well softened to prevent lumps in the filling.
• Whip the heavy cream to stiff peaks for a light and airy texture.
• Chill the cheesecake overnight for the best flavor and firmness.
• Feel free to adjust the spices according to your taste preferences.

Variation

You can experiment with the flavor by adding chocolate chips or using a different type of nut butter in the crust. You could also try using different pie spices or add a layer of chocolate ganache on top for a unique twist.

FAQs

1. Can I make this recipe dairy-free?
Yes! You can use dairy-free cream cheese and coconut whipped cream for a dairy-free version.

2. Is it necessary to use a springform pan?
A springform pan is ideal for this recipe because it allows for easy removal of the cheesecake. However, you can use a regular pie dish if you prefer.

3. How can I make the cheesecake firmer?
To make the cheesecake firmer, try adding gelatin as a stabilizer. Dissolve it in warm water and add it to the filling before spreading it over the crust.

No-Bake Pumpkin Cheesecake

A rich and creamy dessert combining pumpkin and spices, perfect for fall or anytime you crave a treat without baking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 390

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 1 3/4 cups graham cracker crumbs
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

Filling Ingredients

• 16 oz cream cheese, softened Ensure well softened to prevent lumps.
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Topping Ingredients

• 1 1/4 cups heavy whipping cream, cold Whip to stiff peaks for light texture.
• 1/4 cup granulated sugar
• Whipped cream, for topping
• Caramel sauce, for drizzle
• Optional crushed graham crackers or chopped pecans, for garnish

Method

 

Prepare the Crust

1. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix well and press into the bottom of a springform pan. Chill in the refrigerator.

Make the Filling

1. In a separate bowl, whip cold heavy cream and granulated sugar until stiff peaks form. Set aside.
2. In another large bowl, beat cream cheese until smooth. Mix in pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until fluffy.
3. Gently fold whipped cream into the pumpkin mixture in three additions until smooth and airy.

Assemble the Cheesecake

1. Spread the pumpkin cheesecake filling over the crust, smoothing the top.
2. Cover the cheesecake and refrigerate for at least 6 hours or overnight until firm.

Serve

1. When ready to serve, remove from the pan. Top with whipped cream, drizzle caramel, and add optional garnishes. Slice and enjoy!

Notes

To store, cover tightly and refrigerate for 3-5 days, or freeze for up to 2 months. Wrap and store individually for freezing.