Crunchy and buttery graham cracker crust that is filled with a velvety and light pumpkin cheesecake filling. Learn how to make this no bake pumpkin cheesecake in minutes for a simple but decadent fall-flavored dessert.
We all I think can agree that a no-bake dessert is always welcome. Here you will be able to throw together a mousse-like cheesecake that is bursting with warm pumpkin spice flavors. Then the piped whipped cream on top throws even more sweet flavors to this dessert.
Want more easy pumpkin dessert ideas? Serve up these mini pumpkin pies, pumpkin pie tart, or even this pumpkin roll recipe.
Reasons You Will Love This Pumpkin Cheesecake
- This is a super quick and easy dessert to throw together and get it chilling in the fridge. No need to turn on the oven for this simple pumpkin dessert.
- Compared to a traditional cheesecake, this is a time-saver recipe. Get similar flavors of a traditional pumpkin cheesecake in a fraction of the time.
- A very creamy and smooth texture to the cheesecake filling.
- Full of fall flavors in each bite of this cheesecake. Warm pumpkin spice flavor in every bite for that autumn flavor.
- Can be made a day in advance in case you are looking for a make-ahead-friendly dessert.
- If you are not a pro in the kitchen, you will find that this recipe is a great starter recipe.
- This no bake pumpkin cheesecake is a gorgeous presentation value.
Ingredients
Cream Cheese – The base of the cheesecake is of course, cream cheese. Make sure it is softened so it creams up nice and smooth.
Powdered Sugar – If your powdered sugar has clumps sift it first to get a velvety smooth texture to the batter.
Pumpkin – Canned pumpkin puree is going to give this easy cheesecake that pumpkin flavor. Make sure it is puree and not pie mix.
Pumpkin Spice – Make your own pumpkin pie spice blend or buy it. Add in the spice and watch this cheesecake transform on the flavor profiles it offers.
Cinnamon – I am a sucker for cinnamon so adding a little extra in really helps give the dessert a more vibrant flavor.
Whipped Topping – Homemade whipped topping or a tub of Cool Whip works great.
Graham Cracker Crust – Buy a pre-made crust for one extra simple step to making the no-bake creamy cheesecake.
Variations To Recipe
- Create a marble effect. Melt the chocolate in a bowl and then drizzle on top of the cheesecake. Then swirl it around with a knife to create a swirled look.
- Use a mini muffin pan and make individual mini no-bake cheesecakes. Just use a cupcake liner to ensure you can get it removed from the pan.
- Swirl in some caramel sauce or salted caramel sauce.
- Flavor the whipped cream on top with some maple extract to create more flavor. Or even a brown sugar whipped cream.
- Add in a teaspoon of instant coffee for an added coffee flavor to the cheesecake.
- Top with candied nuts for a crunchy flavor.
Tips for Making
Full Fat Cream Cheese
Make sure to use full fat cream cheese for this dessert. You are going to find that if you use a fat free version it is going to be a bit less creamy and can be softer in texture. But you can use less fat if needed.
Pumpkin Puree
When you buy the pumpkin puree do not mix it up with pumpkin pie mix, as that has other ingredients compared to pumpkin puree.
Crust
I used a pre-bought store crust but go right ahead and opt to make your own crust if you prefer. You can make any type of crust for the cheesecake. I really love this with graham crackers or ginger snaps.
Chilling Cheesecake
It is very important that you allow your cheesecake to chill. This is going to help allow the ingredients to set up firmer so when you slice into the cheesecake it holds shape.
Pumpkin Pie Spice
You can add less or more pumpkin pie spice and cinnamon into the cheesecake. If you want feel free to leave out the extra cinnamon and just do pumpkin pie spice if you prefer.
Over Mixing
Make sure you do not overmix the cheesecake mixture. If you overmix it can deflate and lose that airy and light texture to the cheesecake.
Storing
Make Ahead – Make this pumpkin spice cheesecake a day in advance. Just whip it up and store it in a sealed container in the fridge.
Refrigerate – This cheesecake recipe needs to be refrigerated or it will spoil. Place in an airtight container and store for around 5-7 days.
Freeze – You can also freeze any leftover cheesecake. Place in a freezer-friendly container and freeze for 2-3 months. Thaw in the fridge overnight.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Go right ahead and use fresh pumpkin if you prefer. Just make sure it is drained well so it doesn’t water down the filling.
My filling turned out runny. What should I do?
You will find if the filling is watery you can add in a bit more whipped cream to the batter. Or chill the cheesecake for a few more hours in the fridge. Sometimes it takes longer for the batter to set up.
How can I achieve a smooth texture in the filling?
Make sure the cream cheese is fully softened and sift the powdered sugar. Those two tips will leave you with that silky and velvety smooth texture for the cheesecake filling.
Can I use a different type of pumpkin (e.g., butternut squash) in the filling?
You can swap the pumpkin puree with mashed sweet potato or even butternut squash. You will find it is going to affect the texture and flavor of the cheesecake.
More Fall Recipes
No Bake Pumpkin Cheesecake
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 15 ounce pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 8 ounces whipped topping thawed plus more for topping, optional
- 10- inch graham cracker crust the one with extra servings
Instructions
- In a mixing bowl with electric mixer or a stand mixer, cream the cream cheese till fluffy.
- Slowly work in the powdered sugar, mixing to incorporate.
- Add in the pumpkin puree, pumpkin spice, cinnamon and mix well. Make sure to scrape the sides of the bowl to ensure it is fully combined.
- Fold in the whipped cream until no streaks remain.
- Pour into the pie crust and cover with foil and refrigerate 6 hours to overnight.
- Once fully set you can frost with more whipped cream if you want or slice and serve.
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