Pumpkin No Bake Cheesecake

This silky smooth Pumpkin No Bake Cheesecake combines the cozy flavors of pumpkin pie with the rich, creamy indulgence of cheesecake—without ever turning on the oven. Perfect for Thanksgiving, Halloween, or any autumn celebration, this dessert is easy to prepare and stress-free, making it an ideal centerpiece for your gatherings.

Why You’ll Love This Recipe

• No Baking Required: Enjoy a delicious cheesecake without the hassle of using an oven.
• Creamy Texture: The whipped cream and cream cheese blend creates a silky and rich filling that melts in your mouth.
• Seasonal Flavor: Infused with warm spices like cinnamon and nutmeg, it captures the essence of fall in every bite.
• Quick Prep Time: With just 25 minutes of active preparation, you can whip up this dessert in no time.
• Versatile Serving Options: This cheesecake is perfect for various occasions, from casual family dinners to festive holiday feasts.

Tools and Preparation

Before you start making your Pumpkin No Bake Cheesecake, gather the necessary tools and equipment to ensure a smooth process.

Essential Tools and Equipment

• Mixing bowl
• Electric mixer
• Springform pan
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Mixing bowl: Provides ample space to combine ingredients without spills.
• Electric mixer: Ensures thorough mixing for a smooth filling, especially when whipping cream.
• Springform pan: Allows easy removal of the cheesecake without damaging its delicate structure.

Ingredients

For the crust:

• 1 ½ cups (170 g) grachicken chicken ham cracker crumbs (about 9 grachicken chicken ham crackers)
• ¼ cup (54 g) brown sugar
• 6 tablespoons (86 g) unsalted butter, melted

For the cheesecake filling:

• 16 oz (452 g) full-fat cream cheese, room temperature
• 1 cup (113 g) powdered sugar
• ½ cup (114 g) pumpkin puree, excess moisture removed
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 cups (473 ml) heavy whipping cream (1 pint)
• ½ cup (56 g) powdered sugar
• 2 teaspoons vanilla extract

How to Make Pumpkin No Bake Cheesecake

Step 1: Prepare Your Equipment

Place a metal mixing bowl and beaters in the freezer for 15 minutes. This will help your whipped cream form stiff peaks more easily.

Step 2: Make the Crust

1. In a bowl, combine grachicken chicken ham cracker crumbs, brown sugar, and melted butter.
2. Press the mixture firmly into the bottom and sides of an 8- or 9-inch springform pan. Use the bottom of a flat measuring cup to compact it well.
3. Freeze for 15 minutes to set.

Step 3: Make the Pumpkin Cheesecake Base

1. Remove excess moisture from the pumpkin puree by wrapping it in paper towels.
2. In a large mixing bowl, beat together full-fat cream cheese and powdered sugar until smooth.
3. Mix in pumpkin puree along with cinnamon, nutmeg, ground ginger, and ground cloves until well combined.

Step 4: Whip the Cream

Using your chilled bowl and beaters:
1. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. This should take about 4–5 minutes.

Step 5: Combine Mixtures

Gently fold the prepared pumpkin cheesecake mixture into the whipped cream until smooth. Ensure there are no lumps.

Step 6: Assemble Your Cheesecake

Spread the filling evenly into the prepared crust. Cover it tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight.

Step 7: Slice and Serve

Once set:
1. Run a spatula around the edge of the pan to release it from the springform ring.
2. Slice with a sharp knife, cleaning the blade between cuts for neat slices.

Now you’re ready to enjoy this delightful Pumpkin No Bake Cheesecake!

How to Serve Pumpkin No Bake Cheesecake

Serving Pumpkin No Bake Cheesecake is an opportunity to enhance its delightful flavors with various accompaniments. Here are some creative ideas to elevate your dessert experience.

Pair with Whipped Cream

• Top each slice of cheesecake with a generous dollop of freshly whipped cream for added creaminess and visual appeal.

Add a Caramel Drizzle

• Drizzle warm caramel sauce over the cheesecake before serving to introduce a rich sweetness that complements the pumpkin spices perfectly.

Serve with Fresh Fruit

• Arrange slices of fresh fruit, such as pears or apples, alongside the cheesecake for a refreshing contrast in flavor and texture.

Garnish with Nuts

• Sprinkle chopped pecans or walnuts on top for added crunch and a nutty flavor that pairs well with the creamy filling.

Create Individual Servings

• For a fun twist, serve mini portions in small cups or jars, allowing guests to enjoy their own personal treat.

How to Perfect Pumpkin No Bake Cheesecake

Achieving the perfect Pumpkin No Bake Cheesecake involves attention to detail in preparation and presentation. Here are some tips to ensure your dessert shines.

• Use room temperature ingredients – Let cream cheese reach room temperature before mixing. This prevents lumps and ensures a smooth filling.
• Remove moisture from pumpkin puree – Excess moisture can make your cheesecake soggy. Wrap it in paper towels to absorb any liquid before adding it to the mix.
• Chill everything thoroughly – Keep your mixing bowl and beaters cold before whipping cream. This helps achieve stiff peaks for light and airy filling.
• Be gentle when folding – Incorporate the whipped cream into the pumpkin mixture gently. This preserves the airy texture crucial for no-bake cheesecakes.

Best Side Dishes for Pumpkin No Bake Cheesecake

Complementing your Pumpkin No Bake Cheesecake with side dishes can create a delightful balance of flavors at any gathering. Here are some excellent options:

1. Spiced Apple Cider – Warm up spiced apple cider for a cozy drink that enhances the autumn flavors of your cheesecake.
2. Ginger Snap Cookies – Serve crunchy ginger snap cookies on the side for an extra touch of spice and crunch that pairs beautifully.
3. Roasted Sweet Potatoes – Sweet potatoes add a savory contrast; roast them with cinnamon for an appealing side dish.
4. Maple Glazed Carrots – These sweet, tender carrots provide a lovely balance to the rich cheesecake.
5. Cranberry Sauce – A tangy cranberry sauce can add brightness and acidity that complements the cheesecake’s sweetness.
6. Pecan Pie Bars – For those who love nutty desserts, these bars offer a different texture while still fitting into fall themes.
7. Cheese Board – Include assorted cheeses with nuts and dried fruits for an elegant appetizer spread before diving into dessert.
8. Pumpkin Soup – Start your meal with creamy pumpkin soup for seamless flavor continuity from starter to dessert.

Common Mistakes to Avoid

When making a Pumpkin No Bake Cheesecake, small mistakes can lead to big disappointments. Here are some common pitfalls to avoid:

• Not using room temperature ingredients: Cold cream cheese can lead to lumps in your filling. Always let your cream cheese come to room temperature before mixing.
• Skipping the chilling time: Rushing the refrigeration process could result in a soft cheesecake that doesn’t set properly. Make sure to chill for at least 6 hours or overnight for the best texture.
• Overmixing the whipped cream: Whipping the cream too long can make it grainy and difficult to fold into the pumpkin mixture. Stop whipping as soon as stiff peaks form for a smooth consistency.
• Using fresh pumpkin instead of puree: Fresh pumpkin contains more moisture, which can affect the cheesecake’s texture. Stick to canned pumpkin puree with excess moisture removed.
• Not measuring ingredients accurately: Baking is all about precision. Use proper measuring cups and spoons to ensure your ingredients are measured accurately.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 5 days.
• Ensure it’s covered well to prevent absorption of odors.

Freezing Pumpkin No Bake Cheesecake

• Wrap individual slices or the whole cheesecake tightly in plastic wrap.
• Store in a freezer-safe container for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Reheating Pumpkin No Bake Cheesecake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat on medium power for 15-20 seconds per slice, checking frequently.
• Stovetop: Place slices in a non-stick pan over low heat, cover, and warm gently, turning occasionally.

Frequently Asked Questions

What is Pumpkin No Bake Cheesecake?

Pumpkin No Bake Cheesecake is a creamy dessert that combines pumpkin puree with cream cheese and whipped cream, set without baking.

Can I use other spices instead of those listed?

Yes! Feel free to experiment with spices like allspice or cardamom for a unique flavor twist in your Pumpkin No Bake Cheesecake.

How do I know when my cheesecake is set?

The cheesecake should be firm but slightly jiggly in the center when you take it out of the fridge. It will firm up as it chills further.

Can I make this recipe dairy-free?

Absolutely! Substitute dairy products with plant-based alternatives like vegan cream cheese and coconut whipped cream for a dairy-free Pumpkin No Bake Cheesecake.

Final Thoughts

This Pumpkin No Bake Cheesecake is not only easy to prepare but also showcases delightful autumn flavors that everyone loves. Its versatility allows you to customize it with different spices or toppings like nuts or chocolate shavings. Give this delicious dessert a try at your next gathering!

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Pumpkin No Bake Cheesecake

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• Author: Lara
• Total Time: 25 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the delightful flavors of autumn with this Pumpkin No Bake Cheesecake. This creamy, no-bake dessert seamlessly blends the rich taste of pumpkin with a velvety cheesecake texture, making it an ideal treat for any fall celebration. With warm spices like cinnamon and nutmeg, each bite transports you to cozy gatherings and festive occasions. Not only is it easy to prepare, taking just 25 minutes of active time, but it also requires no baking, allowing you to enjoy a stress-free dessert experience. Whether you’re hosting Thanksgiving dinner or a Halloween party, this cheesecake will surely impress your guests and become a seasonal favorite.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 6 tablespoons unsalted butter, melted
• 16 oz full-fat cream cheese, room temperature
• 1 cup powdered sugar
• ½ cup pumpkin puree, excess moisture removed
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 teaspoons vanilla extract

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Instructions

1. Start by chilling your mixing bowl and beaters in the freezer.
2. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl; press into an 8-inch springform pan and freeze for 15 minutes.
3. Beat room temperature cream cheese with powdered sugar until smooth; mix in pumpkin puree and spices until combined.
4. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
5. Gently fold the whipped cream into the pumpkin mixture until smooth.
6. Spread the filling over the crust; cover and refrigerate for at least 6 hours or overnight.
7. When ready to serve, release from the springform pan and slice.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 360
• Sugar: 24g
• Sodium: 260mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg