Yes, you read it right! This no-bake pumpkin cheesecake is exactly what the name suggests. It is a dreamlike yummy dessert that requires no baking. But with all the main dishes and side dishes to consider, you have to think about the oven space when it comes to dessert. That’s why you need this no-bake pumpkin cheesecake. It’s a much more straightforward, easy to make a dessert. Plus, it that has all the flavors of pumpkin cheesecake and is a major time saver.
Pumpkin cheesecake will soon become your new favorite dessert for this holiday season; I can already feel it.
Pumpkin spice no-bake cheesecake is a smooth, light cheesecake. It is loaded with flavor and is made with pumpkin puree and spices. No-bake cheesecake is a lot easier than baked cheesecake. Because you do not need eggs or baking, there is less that could go wrong. Traditional cheesecake have the risk of over-beating the eggs, over-baking, under-baking, or the cheesecake itself cracking. Thus, with no-bake cheesecake, all of the complicated steps are eliminated.
HOW TO MAKE NO-BAKE PUMPKIN CHEESECAKE
This no-bake pumpkin cheesecake is very easy. You just beat the filing ingredients together, then spread it into a graham cracker crust and refrigerate until ready.
For the crust, you can use the ready-made graham cracker crust, but if you choose to make your crackers, it just takes about 5 minutes for the whole process.
Steps for making low fat graham cracker crust-
It is so easy to make a low-fat graham cracker crust, using just three ingredients and water.
The ingredients you’ll need are:
- About 10 graham cracker sheets or about 1 ½ cups of graham cracker crumbs.
- Add about 2 tablespoons of sugar. You can use either white sugar or brown sugar or use a little bit of both if you like.
- Add about 3 tablespoons of butter to hold the whole crust together.
Now mix all the three in a bowl. And transfer the crumbs to your pie plate and pressed them tightly into the bottom of the pan, and use your fingers to press the crumbs firmly on the sides of the pie pan. It’s best to refrigerate the crust before baking for like 30 minutes, as this helps the crust from crumbling when ready. Then you can cook it in medium heat in the oven for about 7-10 minutes. But for the most part, for a no-bake recipe, you can even refrigerate or freeze for 10-20 minutes.
INGREDIENTS FOR THE NO-BAKE PUMPKIN CHEESECAKE
- 8 ounces cream cheese softened
- 1 cup pumpkin puree
- 1 tub 3 cups whipped topping, divided
- ½ cup of sugar
- ½ tablespoon of pumpkin pie spice
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
In a bowl, mix cream cheese, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar. Whip them until it feels light and fluffy. And refrigerate for at least up to 4 hours. Then spooned the mixture into the crust, you can smoothen the top with a spatula. Refrigerate the pie for at least 1 ½ hours or up to 24 hours. But to get a sturdy no-bake cheesecake with clean slices, refrigerate for at least 12 hours. While you are waiting, read our article “Best Cooking and Baking Shows Streaming Now.”
Before serving, top it with whipped cream if desired, and then ta-da, your no-bake cheesecake pumpkin is ready.
If you want your cheesecake to look extra pretty with toppings, then here are some of the things you can add on top of the whipped cream.
- Crushed gingersnaps
- White chocolate shavings
- Mini chocolate chips
- Caramel drizzle
- Chocolate drizzle
- Sprinkle ground cinnamon
SOME TIPS TO GET THE PERFECT NO BAKE PUMPKIN CHEESECAKE
- To keep the batter from getting lumpy, the cream cheese has to be very soft. To soften it quickly, you can microwave your cream cheese for 30 seconds.
- You can swap the graham cracker crust for chocolate baking crumbs or gingersnap crumbs for the crust for an extra hit of spice flavor.
- You’ll get a better result if you can plan and prepare the cheesecake up to 3 days before you plan to serve it. Loosely cover the cheesecake and store it in the refrigerator.
CAN YOU FREEZE THE LEFTOVER NO-BAKE CHEESECAKE WITH PUMPKIN?
Yes, you can make any cheesecake and store the leftovers. A no-bake cheesecake should be kept cool to prevent it from spoiling because it contains softened cheeses.
First, you must make sure that your cheesecake is thoroughly cooled; if not, the cheesecake will get soggy. Then make sure that the cheesecake is firmly covered.
Finally, freeze the cheesecake without any garnishes. Add whipped cream, pecans, etc. to the cake only at the time of serving. Also, consider serving in a mason jar for a fun and creative take on this recipe.
Give this easy to make no-bake pumpkin cheesecake a try, and I assure you, you’ll keep coming back for more.
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