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Calling all pumpkin lovers! This No Bake Pumpkin Cheesecake is the perfect creamy fall flavored recipe that only requires 15 minutes of preparation!
THE PERFECT PUMPKIN PIE ALTERNATIVE
If you love all things pumpkin, you’re going to love this super easy No Bake Pumpkin Cheesecake. It combines all the pumpkin flavors you love from a pumpkin pie with a simple no bake cheesecake recipe that you’ll adore. It really is easy, the hardest part is waiting for it to properly setup in the fridge. This takes very little effort to make and is a nice twist to the usual pumpkin desserts!
FREQUENTLY ASKED QUESTIONS:
You bet. If you have a favorite graham cracker crust recipe you like to use, use that instead of the store-bought one. Just make sure you use a springform pan or a 10-inch pie plate otherwise there might be leftover pumpkin cheesecake filling.
Nope! If you wanna change it out, feel free to. Try using an Oreo, Golden Oreo, chocolate graham cracker, or even a pecan crust.
Instead of whipped topping, you have the option of using freshly whipped cream. For this, take a big bowl or the bowl of a stand mixer and combine 1 cup of heavy whipping cream with 1/4 cup of powdered sugar. Whip it until you see the formation of stiff peaks. Keep in mind that homemade whipped cream is not as stable as whipped topping so it won’t stay set in quite the same way but it can be done.
Feel free to jazz this cheesecake up! Sprinkle with some ground cinnamon, caramel sauce or even some crumbled gingerbread cookies.
You must let it sit in the refrigerator for the full time that is on the recipe. I can’t stress this enough. I know it’s tempting to pull it out early but it really needs time to set up properly. This is the KEY to making the perfect no bake cheesecake. Remember that no bake cheesecakes have a soft set and they’ll be a little softer and less stiff than traditional baked cheesecakes.
I used a piping bag with 1m Wilton tip. It isn’t homemade whipped cream, it is just Cool Whip. The decorative look is optional and isn’t absolutely necessary. Just toss some whipped topping on each piece as you’re serving it and that will still be incredibly delicious. But if you want to make it with a beautiful presentation, that’s how this one was made.
Sure thing. This is the perfect make ahead recipe since it is imperative that this sets for at least 6 hours. As just mentioned above, you can freeze this ahead fo time too.
Certainly. This is a perfect cheesecake to make and freeze for later! Then thaw overnight in the fridge or on the counter until ready to serve. You can freeze this for up to 3 months.
Cover your cheesecake and place in the fridge for up to a week.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – it’s really important this is softened to room temperature (not melted in the microwave). If it’s not properly softened, you will end up with lumps in your cheesecake.
- powdered sugar – not granulated sugar. Powdered sugar creates a smoother texture.
- pure pumpkin puree – we’re looking for actual pumpkin here, not the pumpkin pie filling. Pumpkin pie filling has spices and sweetener added.
- pumpkin pie spice– feel free to make your own pumpkin pie spice to use instead.
- ground cinnamon – I am a cinnamon lover and I liked that addition of a little more cinnamon to this pie but you can just do the pumpkin pie spice if you prefer.
- whipped topping – the brand name for whipped topping is ‘Cool Whip’ but I usually just buy generic brand. Whipped topping is in the frozen dessert section. You will need to thaw it in the fridge (not on the counter) overnight.
- graham cracker crust – see my ingredient below, you need to look for the one that specifically says that it is 10-inch or says “2 extra servings”.
HOW TO MAKE A NO BAKE PUMPKIN CHEESECAKE
In a large bowl add the softened cream cheese and powdered sugar and whip with an electric hand mixer (or in a stand mixer) until smooth. Add the pumpkin puree, pumpkin spice, and cinnamon. Mix well.
Gently stir in the whipped topping until there are no white streaks left. Pour the cheesecake filling into the pie crust and smooth it out. Place the top on or cover with plastic wrap and place in the refrigerator for at least 6 hours to set or overnight.
Top with additional whipped topping (optional).
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No Bake Pumpkin Cheesecake
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Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 1 cup powdered sugar
- 15 ounce can pure pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 8 ounce tub whipped topping (Cool Whip), thawed (plus more for topping, optional)
- 10 inch graham cracker crust (the one with two extra servings)
Instructions
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In a large bowl add the softened cream cheese and powdered sugar and whip with an electric hand mixer (or in a stand mixer) until smooth.
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Add the pumpkin puree, pumpkin spice, and cinnamon. Mix well.
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Gently stir in the whipped topping until there are no white streaks left.
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Pour the cheesecake filling into the pie crust and smooth it out.
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Place the top on or cover with plastic wrap and place in the refrigerator for at least 6 hours to set or overnight.
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Top with additional whipped topping before serving (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Feel free to make your own graham cracker crust, just use a bigger pie plate or a springform pan.
- This was decorated with a Wilton 1m tip. I just put the Cool Whip whipped topping into a piping bag and piped on the decoration.
- Store this in the fridge for up to 1 week or freeze for up to 3 months.
- Don’t skimp on the fridge chill time, it’s what’s required to make sure the filling sets up. Because this is a no bake pie, please remember that this will be softer than a traditional baked cheesecake.
Nutrition
View FULL RECIPE. Originally published on The Country Cook
