If you’re craving a dessert that captures the essence of fall without turning on the oven, this No-Bake Pumpkin Cheesecake is the perfect choice. This decadent dessert features a creamy, spiced pumpkin filling resting on a buttery graham cracker crust. It’s the ideal treat for holiday gatherings or cozy autumn nights. Plus, it requires no baking and sets in the fridge, making it an easy and hassle-free dessert option.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Filling:
1 cup canned pumpkin puree
8 oz cream cheese, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup heavy whipping cream, chilled
For the Topping (Optional):
Whipped cream
Ground cinnamon or pumpkin pie spice, for garnish
Directions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan to create an even, compact layer.
Place the pan in the refrigerator to chill while you prepare the filling.
Make the Pumpkin Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin cream cheese mixture until smooth and evenly incorporated.
Assemble the Cheesecake:
Spread the pumpkin mixture evenly over the prepared graham cracker crust.
Smooth the top with a spatula for a neat, even finish.
Chill and Serve:
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
Before serving, top with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for added flavor and a festive touch.
Serving Tips:
Chill for Best Texture: For the best taste and texture, make sure to refrigerate the cheesecake for at least 4 hours, but overnight is even better. This helps the cheesecake set properly and allows the flavors to meld.
Top with Whipped Cream: Just before serving, add a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice on top. This adds a beautiful finishing touch and enhances the fall flavor.
Slice with Warm Knife: To make clean slices, dip your knife in hot water before cutting into the cheesecake. Wipe it dry after each slice for perfect presentation.
Serve Chilled: This dessert is best served chilled, so keep it in the fridge until you’re ready to serve.
Storage Tips:
Refrigeration: Store any leftover pumpkin cheesecake in an airtight container in the refrigerator for up to 3-4 days. The cheesecake will remain fresh and delicious when kept chilled.
Freezing: If you’d like to store the cheesecake for longer, you can freeze it. To freeze, wrap the cheesecake tightly in plastic wrap and foil. It can be stored in the freezer for up to 1-2 months. When ready to serve, let it thaw in the fridge for several hours before enjoying.
No Toppings for Freezing: If you’re freezing the cheesecake, avoid adding whipped cream and cinnamon or pumpkin pie spice until after it’s been thawed and served. This helps maintain the texture and flavor.
Related Recipes:
FAQs:
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree in place of canned pumpkin. However, make sure to cook and puree the pumpkin properly, then drain any excess moisture to ensure the filling has the right consistency. Canned pumpkin is typically thicker, so fresh pumpkin may need to be reduced slightly.
Can I make this recipe without heavy cream?
While heavy cream adds a rich, creamy texture, you can substitute it with an equal amount of whipped topping or Greek yogurt for a lighter option. However, using whipped cream will give the cheesecake its signature smooth and fluffy texture.
How can I make the crust gluten-free?
To make the crust gluten-free, simply use gluten-free graham cracker crumbs. Many brands offer gluten-free options, or you can substitute with crushed gluten-free cookies (like gluten-free vanilla wafers) for a different flavor.
Can I prepare the cheesecake in advance?
Yes, this no-bake pumpkin cheesecake is perfect for preparing ahead of time! In fact, it’s best when chilled for at least 4 hours, or even overnight, to allow the flavors to develop and the cheesecake to set properly. Just be sure to keep it refrigerated until you’re ready to serve.
Conclusion:
This No-Bake Pumpkin Cheesecake is a delightful dessert that will have everyone coming back for seconds. Whether you’re hosting a holiday dinner or just craving a seasonal treat, this creamy, chilled dessert is the answer to your pumpkin dessert cravings!
📖 Recipe:
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No-Bake Pumpkin Cheesecake
- Total Time: 4 hours 20 minutes (includes chill time)
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert that brings all the flavors of fall to your table. With a smooth, pumpkin-infused filling atop a buttery graham cracker crust, this easy-to-make, no-bake dessert requires no oven and sets in the fridge. Perfect for holiday gatherings, Thanksgiving, or any autumn celebration, this pumpkin cheesecake is the ultimate seasonal treat.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Filling:
8 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 cinnamon
1 cup heavy whipping cream, chilled
For the Topping (Optional):
Whipped cream
Ground cinnamon or pumpkin pie spice, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while making the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined. In a separate bowl, whip the chilled heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Assemble the Cheesecake: Spread the pumpkin mixture evenly over the prepared crust. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- Serve: Before serving, top with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for garnish.
Notes
Substitute for Heavy Cream: For a lighter version, you can substitute heavy cream with Greek yogurt or whipped topping, though the texture may change slightly.
Make-Ahead: This cheesecake can be prepared up to 1-2 days in advance, making it perfect for busy holiday schedules.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the cheesecake for up to 1-2 months (without toppings), thawing it in the fridge before serving.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake
- Method: No-Bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 8-10 slices
- Calories: 320 kcal per slice
