No Bake Pumpkin Cheesecake Recipe
Light and Fluffy Pumpkin Cheesecake
This no bake pumpkin cheesecake recipe makes a large 12″ cheesecake. As no-bake pumpkin cheesecake is so light and fluffy the crust on this recipe is thick. If you have a smaller springform pan, you can reduce the amount of crust if you like. I would leave the filling as it is. To make this absolutely no bake you can buy a premade crust. The ginger crust recipe below is easy to make and only takes about ten minutes to put together.
If your wanting to create an easy pumpkin dessert everyone appreciates this no bake pumpkin cheesecake recipe is just the thing. Its very light and creamy, so velvety smooth and not nearly as rich at its baked cousin.
This is a very spectacular dessert thats as good as pumpkin pie and not at all hard to make. I love it because it has all the amazing pumpkin flavour and fall spices everyone seems to crave this time of year.
How to Make a No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake Recipe Ingredients
Graham Cracker Crust
2 cups graham wafer crumbs
6 tbsp melted butter
2 tsp ground cinnamon
1/2 tsp ground ginger
4 tbsp brown sugar
No Bake Pumpkin Cheesecake Filling
2 – 8 oz pkg cream cheese
2 cups pumpkin puree (not pie filling)
1 cup granulated white sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 cups whipped cream
To Make the Ginger Crust
Butter a large 10″ springform pan with butter. Preheat oven to 350 F.
In a medium sized bowl combine all your graham cracker crust ingredients. The crumbs, sugar and spices. Drizzle with the melted butter and using a fork mix until the crumbs are damped.
Line the bottom of the springform pan with the crumbs. Press and smooth into place. Bake the crust for about 20 minutes. Let cool while making the filling.
No Bake Pumpkin Cream Cheese Recipe Filling
No bake cheesecakes should be lighter and fluffier than the traditional baked cheesecake To get this texture beat it and beat it some more, and little more to be sure.
This recipe requires whipped cream. To make it easier place the 2 cups of whipped cream into a mixing bowl, beat until soft peaks form. Set aside in the fridge to chill.
In a second mixing bowl with the beater attachment add your cream cheese. Beat on high for one minute. Push the cream cheese down from the sides of your bowl and beat or another minute.
Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down. The beating is important it melts the sugar and your cheesecake will be silky smooth and not grainy.
Add the pumpkin and spices, beat for another minute. Remove from the mixer.
Add the whipping cream and fold it into your pumpkin mixture. You want to fold it in, not stir it.
Once incorporated pour the entire mixture onto your backed graham cracker crust and place in the fridge for a few hours until set. Its a good idea if you can leave it overnight.
Storing and Freezing No Bake Pumpkin Cheesecake
You can keep the cheesecake in the fridge for up to 3 days. Just make sure its covered well. To freeze this cheesecake I wrap it very well in the springform pan. First I wrap it in tin foil and then plastic wrap. Mark the top with the date. You can freeze it for up to two months, but who can wait that long.
Serving No Bake Pumpkin Cheesecake Recipe
I really like to top this cheesecake with swirls of whipped cream and a little sprinkle of cinnamon sugar on top. I mix a tsp of sugar and tsp of cinnamon for my sugar mix.
The ginger crust adds a little bit of extra flavour. And the creamy pumpkin cheesecake goodness is truly addicting, I promise you will love this pumpkin dessert recipe.
Happy Pumpkin Spice Season!
No Bake Pumpkin Cheesecake
Ingredients
Ginger Crust
- 2 cups graham wafer crumbs
- 6 tbsp butter melted
- 2 tsp cinnamon
- ½ tsp ginger
- 4 tbsp brown sugar
Pumpkin Cream Cheese Filling
- 2 pkg cream cheese
- 2 cups pumpkin puree
- 1 cup white sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 2 cups whipped cream Whip the cream first
Instructions
- Ginger Crust
Ginger Crust
- Butter a large 12″ springform pan with butter. Preheat oven to 350 F
- In a medium sized bowl combine all your ingredients. Line the bottom of the springform pan with the crumbs. Press in place and bake for about twenty minutes. Let cool while making the filling.
No Bake Pumpkin Filling
- Start by whipping your cream, add the vanilla, combine and set aside.
- In the same mixing bowl with the beater attachment add your cream cheese and beat on high for one minute. Push the cream cheese down from the sides of your pan and beat or another minute.
- Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down.
- Add the pumpkin and spices, beat for another minute. Remove from the mixer.
- Add the whipping cream and fold it into your pumpkin mixture. You want to fold it in, not stir it. Once incorporated pour it into your baked shell and place in the fridge for a few hours until set.
Topping
- I like to serve this topped with whipped cream and a little bit of cinnamon sugar on top.
Other Pumpkin Dessert Recipes to Try
30 Pumpkin Flavoured Treats to Try
If you want pumpkin flavours, this post will have a recipe for you. It has pumpkins bars to pumpkin dips. Theres gota to be a pumpkin recipe for everyone to deal with those pumpkin spice cravings.
Pumpkin Cake with Streusel Topping
This Pumpkin cake recipe is really special. Its very moist and the cream cheese layer bakes into the cake. So good and the texture is delish, but really hard to describe.