No-Bake Pumpkin Cheesecake Recipe
How do I make no bake pumpkin cheesecake? What’s the taste of a pumpkin pie? If you’re anything like me, sometimes you just crave that warm, spiced pumpkin flavor but you don’t know why? Is it possible to hide a pie crust under the covers? Where does beauty come in? Imagine creamy, dreamy cheesecake filling, swirled with the cozy flavors of fall, all resting on a tin of chocolate. Buttery graham cracker crust. What is the best part? No oven required! What is the best dessert for a busy holiday gathering? I need a little pick-me-up. I’ve been making this for years, and honestly, it’s always a hit. Is it just one of those recipes that screams “fall” and brings everyone running to the table?
What is no bake pumpkin cheesecake?
What is the best way to break it down? What is a pumpkin spice cheesecake? Instead of baking it, we’re relying on the refrigerator to do all the work. What’s essentially a creamy mixture of cream cheese, pumpkin puree, sugar, and spices that sets up the recipe. Is it a good idea to put something in Is it as dense as a baked cheesecake? The graham cracker crust gives it that satisfying crunch, and the pumpkin spice adds that finishing touch. What are some comforting, autumnal I personally think it’s even better than baked sometimes! Plus, it’s so much easier to make, which is always a win in my book. What are some of the best desserts to impress your friends and family without spending hours in the kitchen?
Why you will love this recipe?
Honestly, where do I even start? The flavor is just out of this world. The creamy cheesecake base is perfectly balanced with the warm spices of pumpkin pie, and the graham cracker crust adds a delightful crunch. It’s a flavor combination that’s hard to beat. The simplicity is another huge selling point. This recipe requires minimal effort and time, which is a lifesaver when you’re juggling a million other things. What I love most about this is how budget-friendly it is! All the ingredients are readily available and relatively inexpensive, so you can whip up a stunning dessert without breaking the bank. My kids ask for this all the time, especially around the holidays, and I never feel guilty making it because it’s so easy. Plus, it’s incredibly versatile! You can serve it plain, with a dollop of whipped cream, a drizzle of caramel sauce, or even a sprinkle of chopped nuts. Or, if you’re feeling extra fancy, top it with some candied pecans. Compared to other pumpkin desserts, like complicated pies or fussy cakes, this no-bake cheesecake is a total breeze. And trust me, the taste is just as impressive (if not more!). It’s a crowd-pleaser that everyone will love, and you’ll be the star of the show without even breaking a sweat.
How do I make no bake pumpkin cheesecake?
Quick Overview
What’s the lowdown? How do you make a graham cracker crust, whipping up the creamy pumpkin cheesecake filling? Is it good to put everything together and let the fridge do its magic? Is it that simple? What is the beauty of this recipe? You don’t have to worry about baking mishaps or cracks in your oven. The no bake method guarantees a smooth, creamy texture every time. What are some of the best recipes for a beginner baker? What is my go-to dessert when I have a lot of time? I promise, you’ll be amazed at how easy it is to make such a delicious dessert.
Ingredients Notes
For the Crust:
Graham Cracker Crumbs: You can buy them pre-made or crush your own. I usually crush my own because it feels more authentic, and it’s a great way to release some stress!
Melted Butter: Unsalted butter works best so you can control the salt level. I sometimes use browned butter for an extra nutty flavor.
Sugar: Just a touch to sweeten the crust. Can you use brown sugar or regular granulated sugar for a deeper flavor?
For the Filling:
Cream Cheese: Full-fat cream cheese is a must for that creamy, rich texture. Make sure it’s softened to room temperature for a smooth filling.
Pumpkin Purée: Not the pie mix—just the plain stuff in a can. Where things get weird (and brilliant): we dry it a little. It feels unnecessary, but trust me, your filling will thank you.
Granulated Sugar: For sweetness. You can adjust the amount to your liking.
What is the magic of pumpkin spice?
Vanilla Extract: Adds a touch of warmth and enhances other flavors.
Heavy Cream: Whipped to stiff peaks, this gives the cheesecake its light and airy texture.
Powdered Sugar: For sweetening the whipped cream and stabilizing it.
For the Glaze:
Powdered Sugar: The base of the glaze. Sift it to avoid lumps!
Milk: Just a little bit to thin out the glaze. Can you use regular milk, almond milk or even coffee for a unique flavor?
Vanilla Extract: Adds a touch of flavor.
Pinch of Salt: Balances the sweetness.
What are the steps to
Step 1: Prep the Crust
First, crush your graham crackers into fine crumbs. I like to use a food processor for this, but you can also put them in ziploc bags and crush them. With a rolling pin. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it down. Place the pan in the refrigerator while you prepare the filling.
Step 2: Beat the Cream Cheese
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Set aside. This is crucial for a lump-free cheesecake, so don’t skip this step! If your cream cheese is still cold, you can microwave it for a few seconds to soften it up.
Step 3: Add the Pumpkin and Spices
Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Stir to combine. Beat until everything is well combined and smooth. Make sure to scrape down the sides of the bowl to ensure that all the ingredients are fully coated.
Step 4: Whip the Cream
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. What gives cheesecake its airy texture? If you overwhip the cream, it will turn into butter.
Step 5: Combine Filling
Gently fold the whipped cream into the pumpkin cream cheese mixture. How do you deflate whipped cream? Is whipped cream a marbled effect?
Step 6: Assemble the Cheesecake
Pour the pumpkin cheesecake filling over the graham cracker crust in the springform pan. How do you smooth the top with a spatula? Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. How do you bake cheesecake?
Step 7: Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Set aside. If the glaze is too thick, add a little milk. If you want a thicker cake, add powdered sugar. If it’s too thick, drop it.
Step 8: Glaze and Serve
Once the cheesecake is set, remove it from the refrigerator and carefully clean it. Springform pan. Drizzle the glaze over the top of the cheesecake. Can you make a swirl pattern with the glaze? What’s your favorite pumpkin pie spice? Garnish with a sprinkle of whipped cream.
Step 9: Enjoy!
What is the best way to enjoy a no bake pumpkin cheesecake? What are some of the best desserts to make? Is it so easy to make a salad?
What should I serve it with?
How do I make no bake pumpkin cheesecake?
For Breakfast:A slice of this cheesecake pairs perfectly with a hot cup of coffee or pumpkin spice latte. What is a good way to start your day?
For Brunch: Serve it alongside other brunch favorites like quiche, fruit salad, and mimosas. The creamy texture and spiced flavor will complement the other dishes beautifully.
As Dessert:After dinner, this cheesecake is a showstopper. Serve with vanilla ice cream or caramel sauce. What is the perfect ending to a meal?
For Cozy Snacks:Can you serve this cheesecake with a cup of tea or milk? What is the ultimate comfort food for a night in? I like to sprinkle cinnamon on top of everything I eat. My family loves to gather around the fireplace with a slice of this cheesecake and hot chocolate. What is the best way to spend a chilly evening?
How do I make a pumpkin cheesecake?
Here are some expert tips to help you make the best no-bake pumpkin cheesecake ever:
Cream Cheese Prep: Make sure your cream cheese is completely softened to room temperature before you start mixing. This will ensure a smooth and creamy filling without any lumps. If you’re short on time, you can microwave it for a few seconds, but be careful not to overheat it.
Pumpkin Purée: To prevent a soggy cheesecake, drain the pumpkin puree by squeezing out any excess moisture with paper towels. This will help to keep the filling thick and creamy. I learned this trick after years of making this recipe, and it makes a huge difference!
Whipped Cream: When whipping the heavy cream, make sure to use a cold bowl and beaters. This will help the cream whip up faster and hold its shape better. Be careful not to overwhip the cream, or it will turn into butter.
Graham Cracker Crust: To prevent the crust from becoming soggy, you can bake it for a few minutes before adding the filling. This will help to crisp it up and create a barrier against the moisture from the filling. I usually bake it at 350°F for about 5-7 minutes.
Chill Time: Don’t rush the chilling process! The longer the cheesecake chills, the better it will set up. I recommend chilling it for at least 4 hours, or preferably overnight.
Glaze Variations: Get creative with the glaze! You can add different extracts, spices, or even coffee to customize the flavor. I sometimes add a splash of bourbon to the glaze for an extra touch of warmth. It won’t punch you in the face—it just hangs out in the background like a chill friend.
Ingredient Swaps: You can easily customize this recipe to your liking. For a healthier version, you can use Greek yogurt instead of cream cheese. You can also use almond milk instead of heavy cream. Just be aware that these substitutions will affect the texture and flavor of the cheesecake.
Storing and Reheating Tips
Here’s how to store your no-bake pumpkin cheesecake to keep it fresh and delicious:
Room Temperature: This cheesecake should not be left at room temperature for more than 2 hours. The cream cheese will start to soften and the cheesecake will lose its shape.
Refrigerator Storage: Store the cheesecake in the refrigerator in an airtight container or covered with plastic wrap. It will keep for up to 3-4 days. Make sure to store it away from strong-smelling foods, as it can absorb odors.
Freezer Instructions: You can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the cheesecake, it’s best to add the glaze after thawing. The glaze can become watery if frozen and thawed.
I’ve made this cheesecake ahead of time for parties and it’s always a lifesaver knowing it’s ready to go in the fridge. Just be sure to wrap it well to prevent it from drying out.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to no-bake pumpkin cheesecake recipe! It’s seriously one of the easiest and most delicious desserts you’ll ever make. The creamy texture, warm spices, and buttery crust are a match made in heaven. Plus, it’s perfect for any occasion, from holiday gatherings to cozy nights in. If you’re a pumpkin lover like me, you absolutely have to try this! And if you enjoy this recipe, be sure to check out my other no-bake desserts for more easy and delicious ideas. I hope you love this recipe as much as my family does. Happy baking (well, no-baking!) and I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me – I’m always looking for new ideas!
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No-Bake Pumpkin Cheesecake Recipe
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 cup heavy whipping cream cold
- 9 inch graham cracker crust pre-made
Instructions
Preparation Steps
- In a large bowl, beat together the softened cream cheese, pumpkin puree, and granulated sugar until smooth and creamy.
- Add the vanilla extract, ground cinnamon, and ground nutmeg. Mix until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Spoon the mixture into the pre-made graham cracker crust and smooth the top.
- Refrigerate for at least 3 hours or until set before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
