Pumpkin No-Bake Cheesecake
This easy No-Bake Pumpkin Cheesecake recipe combines rich cream cheese, pumpkin purée, and warm fall spices on a graham cracker crust for the perfect fall dessert. With no baking required, it's the ultimate make-ahead treat for holiday gatherings or cozy nights in!🍁
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When the air turns crisp, and pumpkin spice cravings are in full swing, there's no better way to celebrate the flavors of fall than with this No-Bake Pumpkin Cheesecake.
It's the perfect blend of creamy cheesecake and rich pumpkin pie, all without needing to turn on the oven!
Whether you're a seasoned baker or new to the kitchen, this recipe is a breeze to follow and guarantees delicious results every time.
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Why You'll Love This Recipe:
No-Bake Simplicity: Say goodbye to complicated steps and long bake times. This recipe is as easy as mixing, layering, and chilling. Perfect for busy days or when you just don’t feel like using the oven.
Perfect Fall Flavor: The rich cream cheese and fluffy whipped cream balance the warm spices and pumpkin purée, giving you that cozy fall flavor in every bite. It's like enjoying pumpkin pie and cheesecake all in one!
Showstopper Dessert: Whether it’s a holiday gathering or a casual get-together, this no-bake cheesecake is guaranteed to impress. The smooth texture, the creamy filling, and the perfectly spiced flavor will have everyone asking for seconds (and the recipe!).
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How to Make the Best Pumpkin No-Bake Cheesecake
Equipment You'll Need:
A heavy-bottom glass or flat utensil (for pressing the crust)
Step-by-Step Instructions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and salt. Mix well.
Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
To really pack it down, I’m using my trusty heavy-bottom whiskey glass – you’ve seen me use this before!
No springform pan? No problem! A regular pie dish or a 9x9-inch square baking dish work just fine.
Place the crust in the freezer to chill while you make the pumpkin cheesecake filling.
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Make the Pumpkin Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese with an electric hand mixer (or stand mixer fitted with a paddle attachment) until smooth and creamy.
This usually takes me about 2 minutes with my hand-mixer on medium-high.
Add the pumpkin purée, powdered sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Beat again until fully combined and smooth.
Which typically takes me about 1-2 minutes with my hand-mixer on low.
You can replace the individual spices with 2 teaspoons of pumpkin pie spice if that's more convenient.
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In a separate bowl, whip the heavy cream to stiff peaks using an electric hand mixer or whisk.
This should take about 3-4 minutes on medium-high.
Gently fold the whipped cream into the pumpkin cream cheese mixture in batches, being careful not to deflate the whipped cream. Using a silicone spatula helps.
After whipping my heavy cream to stiff peaks.
After gently folding the whipped cream into my pumpkin mixture.
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Assemble & Chill:
Remove the chilled crust from the freezer.
Pour the pumpkin cheesecake filling over the crust and smooth the top with an offset spatula to create an even layer.
Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight for the best results. The cheesecake will firm up as it chills.
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Serve:
Once the cheesecake is fully set, run a thin knife or spatula around the edge of the cheesecake before releasing the springform ring to ensure a clean release.
Top with whipped cream, a dusting of cinnamon or pumpkin pie spice, and garnish with candied pecans or graham cracker crumbs if desired.
Enjoy your creamy, dreamy, pumpkin-spiced dessert!
How to Store Your No-Bake Pumpkin Cheesecake:
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 5 days in the fridge.
If you'd like to make it ahead, you can freeze it. Wrap the cheesecake in plastic wrap, then a layer of aluminum foil to prevent freezer burn. It will keep in the freezer for up to 2 months. When you're ready to enjoy, simply let it thaw in the fridge overnight.
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Ingredient Substitutions & Variations:
This No-Bake Pumpkin Cheesecake recipe is already perfect, but if you want to switch things up, here are a few ideas:
Crust: If you’re not a fan of graham crackers, try using gingersnap cookies or digestive biscuits for a twist. They’ll add even more warm spice and crunch!
Spices: Want to adjust the flavor profile? You can replace the individual spices with 2 teaspoons of pumpkin pie spice if that's more convenient. Or, if you love a bit more heat, add a pinch of allspice or cardamom.
Cream Cheese: For a slightly lighter version, you can use Neufchâtel cheese in place of cream cheese. It has a similar flavor and texture but with fewer calories.
Toppings: Garnish your cheesecake with whipped cream, chopped candied pecans, or a drizzle of caramel sauce for a show-stopping presentation. You can also sprinkle extra graham cracker crumbs or a dusting of cinnamon on top.
FAQ:
Q: Can I use fresh pumpkin instead of canned pumpkin purée?
A: Absolutely! Just make sure you cook the pumpkin and blend it until smooth. You'll need about 1 cup of fresh purée for this recipe. Make sure the purée isn’t too watery, as canned pumpkin is thicker.
Q: Can I make this cheesecake ahead of time?
A: Yes! This no-bake pumpkin cheesecake is perfect for making ahead. In fact, the cheesecake sets better if it chills overnight. You can make it up to 2 days in advance if you’re storing it in the fridge.
Q: What if I don’t have a springform pan?
A: No worries! You can use a regular pie dish or a 9x9-inch square baking dish. Just line it with parchment paper to make it easier to lift out the cheesecake when serving.
Q: Can I freeze individual slices of this cheesecake?
A: Yes, you can! Once the cheesecake has set, cut it into slices and freeze them individually on a baking sheet. Once frozen, wrap each slice in plastic wrap and store them in a freezer bag. This way, you can enjoy a slice anytime without thawing the whole cake.
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Tips & Tricks for the Best No-Bake Pumpkin Cheesecake:
Softened Cream Cheese Is Key: Make sure your cream cheese is softened to room temperature before you begin mixing. This ensures a smooth and creamy filling without lumps.
Whip the Cream Properly: When whipping the heavy cream, beat it until stiff peaks form. This will give your cheesecake a light and fluffy texture. Be careful not to overwhip, though, as the cream can turn grainy.
Chill Time Is Crucial: This cheesecake needs at least 6 hours of chilling time to firm up properly, but overnight chilling will give the best results. Don’t rush it—good things take time!
Press That Crust: When making the graham cracker crust, make sure to press it down firmly using a heavy-bottomed glass. This prevents the crust from crumbling when you slice the cheesecake.
Time to Get Creative!
This No-Bake Pumpkin Cheesecake is a fall favorite that's both easy and elevated. With its creamy texture, pumpkin spice flavors, and effortless preparation, it’s bound to be a hit. Whether you’re serving it at Thanksgiving dinner or just enjoying a cozy night in, this dessert is sure to become a new tradition.
Did You Make It?
Give this recipe a try and let me know how it turned out! I love hearing from you. Leave a comment below with your thoughts, any variations you tried, or if you have questions. Don’t forget to subscribe to my newsletter for more delicious recipes straight to your inbox and be sure to share this recipe on social media to spread the pumpkin love!
Stay Sweet, Xoxo Chyna B
More NO-BAKE RECIPES you’ll enjoy:
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WATCH THE RECIPE VIDEO HERE!
See how it’s made on YouTube!
No-Bake Pumpkin Cheesecake
Ingredients
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and salt. Mix well. Pour in the melted butter and stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use a heavy-bottom glass of the back of a spoon to pack it down. Place the crust in the freezer to chill while you make the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until smooth and creamy, about 2 minutes on medium.
- Add the pumpkin purée, powdered sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Beat again until fully combined and smooth.
- In a separate bowl, whip the heavy cream to stiff peaks using an electric hand mixer or whisk. This should take about 3-4 minutes on medium-high.
- Gently fold the whipped cream into the pumpkin cream cheese mixture in batches, being careful not to deflate the whipped cream.
- Assemble & Chill: Remove the chilled crust from the freezer. Pour the pumpkin cheesecake filling over the crust and smooth the top with a spatula to create an even layer.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight for the best results. The cheesecake will firm up as it chills.
- Serve: Once the cheesecake is fully set, run a thin knife or spatula around the edge of the cheesecake before releasing the springform ring to ensure a clean release. Top with whipped cream, a dusting of cinnamon or pumpkin pie spice, and garnish with candied pecans or graham cracker crumbs if desired.
Notes
- Make sure your cream cheese is softened to room temperature before you begin mixing.
- When whipping the heavy cream, beat it until stiff peaks form.
- Read the entire blog post for more in-depth instructions on how to create this recipe.
Nutrition Facts
Calories
500Fat
37 gSat. Fat
22 gCarbs
40 gFiber
1 gNet carbs
38 gSugar
30 gProtein
5 gSodium
299 mgCholesterol
104 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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