If you love pumpkin desserts, use these easy-to-follow step-by-step instructions to make this smooth and creamy no-bake pumpkin pie cheesecake! Full of fall flavors, this light, and airy no-bake cheesecake is so simple to make.
If you are looking for a make-ahead dessert that keeps your ovens free this terrific pumpkin cheesecake recipe is it! A no-bake dessert is a great option when oven space is at a premium. This easy pumpkin cheesecake recipe has a creamy filling and is full of pumpkin pie flavors without being a pumpkin pie!
No-Bake Pumpkin Cheesecake Recipe
There is nothing better than cheesecake, and in the fall through winter, pumpkin is king, so why not combine those two great taste sensations and make this no-bake cheesecake! While a pumpkin dessert is perfect for autumn or the holidays (think Thanksgiving dinner and Christmas dinner!), because it is a no-bake dessert it is the perfect dessert to make year-round without heating up your kitchen.
Tips and variations for making this No-Bake Pumpkin Cheesecake:
● I list a stand electric mixer but if you have a strong hand mixer, I think that can be used, too.
● You can buy Graham cracker crumbs in the grocery store, or, if you have Graham crackers on hand, place a few in a food processor (or mini food processor) and give it a few pulses to make the crumbs. Alternatively, you can place the Graham crackers in a small baggie and then use a rolling pin to crush the crackers and make crumbs. When I do this, I use a zipper bag but do not close it all the way. I don’t want to hold air and have the bag burst! It is quick and easy and doesn’t compete for oven time with all of our other holiday dishes!
● For a different taste in your graham cracker crust, add some chopped pecans (¼ cup). Use this trick to make chopped nuts easily! Other ideas would be ½ teaspoon pumpkin pie spice, although the cinnamon spice used is a very nice compliment.
● While I have not done it, if you want to make a baked pie crust, cool it, and then add this filling and chilling directions, I bet it would come out well!
● You can substitute gingersnap cookies for Graham crackers if you prefer.
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need two packages of cream cheese for this recipe. Make sure the cream cheese is softened to room temperature before you use it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter.
● Make certain you whip the heavy whipping cream until stiff peaks form before folding it into the filling.
● This cheesecake is not quite as stiff due to the pumpkin puree. However, the flavor impact is worth it!
● This is a great make-ahead dessert! You want this no-bake cheesecake to be thoroughly set, so making it the day before is perfect! Make it up to two days prior and serve on the third day. That gives you plenty of time to concentrate on other parts of your party or holiday meal!
● Garnish before serving with whipped cream and top that with ground cinnamon, cinnamon sugar, pumpkin pie spice, pumpkin spice, Graham cracker crumbs, Graham cracker cookies, or decorative sprinkles (jimmies).
● Make your own vanilla extract! I have made my own vanilla extract for over 20 years now. It is easy. Get the directions on how to make your own vanilla extract.
Here are a few more easy recipes I am sure you will enjoy:
If you prefer cheesecake recipes, here are a few baked cheesecake recipes you might enjoy:
No-Bake Pumpkin Cheesecake Ingredients:
For the Crust:
● 1½ cups Graham Cracker Crumbs
● 2 tsp Granulated Sugar
● ⅓ cup Melted Butter
● ½ tsp Ground Cinnamon
For the Filling:
● 16 oz Cream Cheese, softened
● ½ cup Granulated White Sugar
● ½ cup Brown Sugar
● 14 ounces Pumpkin Puree
● 1 tsp Vanilla Extract
● 1 TBSP Pumpkin Pie Spice
● 2 cups Heavy Whipping Cream
No Bake Pumpkin Cheesecake Mise en Place:
No-Bake Pumpkin Cheesecake Directions:
1. To make the crust:
2. In a small bowl, combine Graham cracker crumbs, granulated sugar, and cinnamon.
3. Add in melted butter and mix with a fork until the mixture is resembles wet sand.
4. Pour and press the crumbs into the bottom of a full-sized springform pan (9″ or 10″).
5. Refrigerate for at least 30 minutes.
6. To make the cheesecake filling:
7. Using a stand mixer, in a large mixing bowl, beat on medium speed the cream cheese, granulated sugar, and brown sugar together until smooth and creamy.
8. Add in the vanilla extract, pumpkin pie spice, and pumpkin puree and continue to beat until well mixed. Set aside.
9. Using a stand mixer, in a medium mixing bowl whip the heavy whipping cream until it reaches stiff peaks.
10. Fold the heavy whipping cream into the pumpkin cream cheese mixture, stir gently until everything is combined.
11. Remove crust from the refrigerator and pour the pumpkin cheesecake filling over the top of the crust.
12. Spread and smooth the cheesecake filling before covering it with aluminum foil or a layer of plastic wrap.
13. Refrigerate the cheesecake for at least 4 hours.
14. Use a toothpick or knife to release the edge of the cheesecake from the springform pan.
15. Garnish the entire cheesecake or simply the edges with whipped cream, cinnamon, pumpkin pie spice, Graham cracker crumbs, and/or Graham cracker cookies.
- For the Crust:
- 1½ cups Graham Cracker Crumbs
- 2 teaspoons Granulated White Sugar
- ⅓ cup Melted Butter
- ½ teaspoon Ground Cinnamon
- For the Filling:
- 16 oz Cream Cheese, softened
- ½ cup Granulated White Sugar
- ½ cup Brown Sugar
- 14 ounces Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 tablespoon Pumpkin Pie Spice
- 2 cups Heavy Whipping Cream
- To make the crust:
- In a small bowl, combine Graham cracker crumbs, granulated sugar, and cinnamon.
- Add in melted butter and mix with a fork until the mixture resembles wet sand.
- Pour and press the crumbs into the bottom of a full-sized springform pan (9" or 10").
- Refrigerate for at least 30 minutes.
- To make the cheesecake filling:
- Using a stand mixer, in a large mixing bowl beat on medium speed the cream cheese, granulated sugar, and brown sugar together until smooth and creamy.
- Add in the vanilla extract, pumpkin pie spice, and pumpkin puree and continue to beat until well mixed. Set aside.
- Using a stand mixer, in a medium mixing bowl whip the heavy whipping cream until it reaches stiff peaks.
- Fold the heavy whipping cream into the pumpkin cream cheese mixture, stir gently until everything is combined.
- Remove crust from the refrigerator and pour the pumpkin cheesecake filling over the top of the crust.
- Spread and smooth the cheesecake filling before covering it with aluminum foil or a layer of plastic wrap.
- Refrigerate the cheesecake for at least 4 hours.
- Use a toothpick or knife to release the edge of the cheesecake from the springform pan.
- Garnish the entire cheesecake or simply the edges with whipped cream, cinnamon, pumpkin pie spice, Graham cracker crumbs, and/or Graham cracker cookies.
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Amount Per Serving: Calories: 435Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 96mgSodium: 222mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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