No Bake Pumpkin Cheesecake Recipe
If you could use an easy yet tasty fall dessert, be sure to check out this recipe for No Bake Pumpkin Cheesecake. You can top it with lots of different options.
No Bake Pumpkin Cheesecake Recipe
If you are a fan of pumpkin you are sure to fall in love with this easy no bake pumpkin cheesecake recipe. This is such an easy recipe that anyone can make it. If you can use a mixer, then you can make this cheesecake.
It is a great addition to your everyday family dinner or to take as a dessert to share at a get-together. Just keep in mind that because this is a no bake recipe, it does need to stay chilled until you are ready to serve.
How To Make This No Bake Recipe:
Line the baking dish with parchment paper or spray well with cooking spray. Set aside.
In a mixing bowl, combine the graham cracker crumbs, butter, and sugar.
Once mixed, press the mixture into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.
Now in a large bowl, combine the pumpkin, cream cheese, sugar, and pumpkin pie spice. Set aside.
Use the whisk attachment of a hand mixer or stand mixer to combine the cream and powdered sugar. Mix on medium to high speed until stiff peaks form (about 5 minutes).
Gently fold the whipped cream into the pumpkin cream cheese mixture.
Remove the crust from the freezer, and pour the filling over the crust. Transfer the cheesecake to the refrigerator to set for at least 2 hours up to overnight. Serve with your favorite toppings, and keep refrigerated. Enjoy within 3 days.
Here are a few other cheesecake recipes to try.
- Hot Chocolate Cheesecake – No Bake
- No-Bake Trix Cheesecake Recipe
- Keto Pumpkin Cheesecake Recipe With Pecan Crust
- Pumpkin Cheesecake Dip
- Pumpkin Swirl Mini Cheesecake
No Bake Pumpkin Cheesecake Recipe
Ingredients
Crust:
- 6 Tbsp Unsalted Butter melted
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 Cup Granulated Sugar
Cheesecake Filling:
- 8 oz Cream Cheese softened
- 1 Cup Pumpkin Puree
- 1/2 Cup Granulated Sugar
- 1 Tsp Vanilla
- 1/2 Tsp Pumpkin Pie Spice
- 1 1/2 Cups Heavy Cream
- 1/4 Cup Powdered Sugar
Toppins: (optional)
- Whipped Cream
- Toasted Pecans
- Caramel Sauce
Instructions
Making Crust:
- Line an 8 x 8 - inch baking dish with parchment paper or spray well with cooking spray. Set aside.
- In a mixing bowl, combine the graham cracker crumbs, butter, and sugar. Once mixed, press mixture into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.
Filling:
- In a large-size bowl, combine the pumpkin, cream cheese, sugar, and pumpkin pie spice. Set aside.
- Use the whisk attachment of a hand mixer or stand mixer to combine the cream and powdered sugar. Mix on medium to high speed until stiff peaks form (about 5 minutes). Gently fold the whipped cream with the pumpkin cream cheese mixture.
- Remove the crust from the freezer, and pour the filling over the crust. Transfer the cheesecake to the refrigerator to set for at least 2 hours up to overnight.
- Serve with your favorite toppings, and keep refrigerated. Enjoy within 3 days.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
