No Bake Pumpkin Cheesecake: The Ultimate Pumpkin Cheesecake Recipe

Introduction to No Bake Pumpkin Cheesecake

If you’re looking for a delicious and easy dessert that perfectly captures the flavors of fall, look no further than this No Bake Pumpkin Cheesecake. This delightful treat combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin, making it an irresistible addition to any gathering or a cozy night in. Best of all, there’s no baking required, which means you can spend more time enjoying this dessert and less time in the kitchen!

A Personal Story Behind My No Bake Pumpkin Cheesecake Journey

I’ll never forget the first time I made this No Bake Pumpkin Cheesecake. It was a crisp autumn day, and I wanted to create something special for my family. As I mixed the ingredients, the fragrant spices filled my kitchen with a warm, inviting aroma. When I served the cheesecake, it was met with smiles and compliments. Since then, this recipe has become a family favorite, enjoyed during gatherings and celebrations alike. It’s a dish that brings people together, and I can’t wait to share it with you!

What Makes This No Bake Pumpkin Cheesecake Recipe Special?

This No Bake Pumpkin Cheesecake is not only simple and quick to prepare, but it also boasts a rich, creamy texture that melts in your mouth. The combination of cream cheese and whipped cream creates a light and airy filling, while the graham cracker crust adds a delightful crunch. The use of pumpkin puree and spices like cinnamon and pumpkin pie spice makes this dessert a celebration of fall flavors. Plus, it can be made ahead of time, making it perfect for entertaining!

The Full No Bake Pumpkin Cheesecake Recipe

Ingredients

• 2 cups graham cracker crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 15 ounce can pumpkin puree
• 2/3 cup heavy cream
• 24 ounces cream cheese, full-fat brick-style
• 1 cup powdered sugar
• 1/2 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract

Instructions

1. In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Stir in the melted butter until well mixed. This will create a delicious crust that holds everything together.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. For best results, use the bottom of a measuring cup to pack it tightly. Place in the freezer while preparing the filling to ensure it sets properly.
3. Blot the pumpkin puree with a paper towel to remove excess liquid for a creamier filling. This step is crucial to avoid a watery cheesecake.
4. In a large bowl, beat the heavy cream until stiff peaks form. This will add lightness to your cheesecake filling. Set aside.
5. In another large bowl, beat the cream cheese, 1 cup of powdered sugar, 1/2 cup of brown sugar, 1 tablespoon of pumpkin pie spice, and 2 teaspoons of vanilla extract until smooth and creamy. Scrape down the sides and bottom of the bowl to ensure no lumps remain.
6. Mix the blotted pumpkin puree into the cream cheese mixture until well combined. This is where the pumpkin flavor really shines!
7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until evenly mixed. Be careful not to deflate the whipped cream, as this will keep your cheesecake light and fluffy.
8. Remove the crust from the freezer and spoon the cheesecake mixture over it, spreading the top smooth with a spatula.
9. Cover the pan and refrigerate for at least 6 hours or overnight to chill. This allows the flavors to meld beautifully.
10. Before serving, run a thin sharp knife around the edges of the pan and unclamp the springform. This will help release the cheesecake without any sticking.
11. Optionally, top with whipped cream using a piping bag for a decorative touch. When slicing, use a thin, sharp knife to cut through the crust completely for clean pieces.

Serving Suggestions and Variations for No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is delicious on its own, but here are some serving suggestions and variations to take it to the next level:

• Top with a sprinkle of extra pumpkin pie spice or cinnamon for added flavor.
• Serve with a drizzle of caramel sauce for a sweet touch.
• Add chopped pecans or walnuts on top for added crunch and flavor.
• For a chocolate twist, consider adding a layer of chocolate ganache before the cheesecake filling.
• Serve with a side of fresh whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Frequently Asked Questions About No Bake Pumpkin Cheesecake

• Can I use low-fat cream cheese?
  Yes, but the texture may be slightly different. Full-fat cream cheese gives the best results for richness and creaminess.
• How long can I store leftovers?
  Leftover cheesecake can be stored in the refrigerator for up to 3 days. Just cover it tightly to keep it fresh.
• Can I freeze this cheesecake?
  Yes, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
• What can I substitute for pumpkin puree?
  If you don’t have pumpkin puree, you can use sweet potato puree or another fruit puree, but it will alter the flavor slightly.
  

  No Bake Pumpkin Cheesecake

  A creamy and flavorful no bake pumpkin cheesecake perfect for fall.

  Print Recipe Pin Recipe

  Prep Time 30 minutes mins

  Total Time 30 minutes mins

  Course Dessert

  Cuisine American

  Servings 12 servings

  Calories 380 kcal

  Equipment

  • 9-inch springform pan For shaping the cheesecake.

  Ingredients

    

  Main Ingredients

  • 2 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1 /2 teaspoon cinnamon
  • 1 /2 cup unsalted butter, melted
  • 15 ounces pumpkin puree
  • 2 /3 cup heavy cream
  • 24 ounces cream cheese, full-fat brick-style
  • 1 cup powdered sugar
  • 1 /2 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

  Instructions

   

  • In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Stir in the melted butter until well mixed.
  • Press the mixture into the bottom and up the sides of a 9-inch springform pan. For best results, use the bottom of a measuring cup to pack it tightly. Place in the freezer while preparing the filling to ensure it sets properly.
  • Blot the pumpkin puree with a paper towel to remove excess liquid for a creamier filling.
  • In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
  • In another large bowl, beat the cream cheese, 1 cup of powdered sugar, 1/2 cup of brown sugar, 1 tablespoon of pumpkin pie spice, and 2 teaspoons of vanilla extract until smooth and creamy.
  • Mix the blotted pumpkin puree into the cream cheese mixture until well combined.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until evenly mixed.
  • Remove the crust from the freezer and spoon the cheesecake mixture over it, spreading the top smooth with a spatula.
  • Cover the pan and refrigerate for at least 6 hours or overnight to chill.
  • Before serving, run a thin sharp knife around the edges of the pan and unclamp the springform.
  • Optionally, top with whipped cream using a piping bag for a decorative touch. When slicing, use a thin, sharp knife to cut through the crust completely for clean pieces.

  Notes

  For a homemade pumpkin pie spice, mix 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

  Keyword No Bake Pumpkin Cheesecake Recipe