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No Bake Pumpkin Cheesecake Recipe

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4.4 from 99 reviews

This No Bake Pumpkin Cheesecake is a creamy and spiced dessert featuring a buttery graham cracker crust and a smooth pumpkin-flavored cream cheese filling. Perfect for fall or any time you crave a rich, no-bake treat that requires minimal effort but delivers maximum flavor.

Ingredients

Scale

Graham Cracker Crust

  • 2 cups graham crumbs (about 240 grams)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted

Pumpkin Cheesecake Filling

  • 15 ounce can pumpkin puree (just under 2 cups)
  • 2/3 cup heavy cream (120 ml), 33% MF or more
  • 24 ounces cream cheese (680 grams), brick-style, full-fat cream cheese
  • 1 cup powdered sugar (110 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Graham Crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and mix well. Press this mixture firmly into the bottom and up about halfway to two-thirds of the sides of a 9-inch springform pan. Place the pan in the freezer to set while preparing the filling.
  2. Blot the Pumpkin Puree: Use paper towels to blot excess liquid from the pumpkin puree by pressing and squeezing multiple times. This step helps prevent the filling from becoming watery. Set the blotted pumpkin aside.
  3. Whip the Heavy Cream: In a separate large bowl, beat the heavy cream until stiff peaks form. Set aside for folding into the cheesecake mixture later.
  4. Make the Cream Cheese Mixture: In another large bowl, beat the cream cheese until smooth. Add powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract. Continue beating until the mixture is creamy and no lumps remain. Scrape the sides and bottom of the bowl as necessary.
  5. Combine Pumpkin and Cream Cheese: Beat the blotted pumpkin puree into the cream cheese mixture until fully incorporated and smooth.
  6. Fold in Whipped Cream: Gently fold the stiff whipped cream into the pumpkin-cream cheese mixture using a rubber spatula. Take care to fold gently to maintain the airy texture. The mixture should have an even consistency without visible streaks of whipped cream.
  7. Assemble the Cheesecake: Remove the crust from the freezer. Spoon the cheesecake filling over the crust and spread evenly with a spatula for a smooth top.
  8. Chill the Cheesecake: Cover the springform pan and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
  9. Serve: Before serving, run a thin, sharp knife around the edges of the pan to loosen the cheesecake. Unlatch and remove the springform ring. Optionally, decorate the top with whipped cream using a piping bag fitted with a 1M tip. Use a thin, sharp knife to slice, cutting all the way through the crust for clean pieces.

Notes

  • Blotting the pumpkin puree is essential to prevent excess moisture in the cheesecake, which helps the filling set better.
  • Use full-fat cream cheese for the best creamy texture and flavor.
  • Pumpkin pie spice can be purchased pre-made or mixed using cinnamon, nutmeg, ginger, cloves, and allspice to taste.
  • If you don’t have a springform pan, a regular 9-inch cake pan can work, but removal might be less straightforward.
  • Chilling overnight is ideal to ensure the cheesecake is firm and flavors meld perfectly.

Keywords: No bake pumpkin cheesecake, pumpkin dessert, easy cheesecake, fall dessert, creamy pumpkin dessert

Find it online: https://www.cheftara.com/no-bake-pumpkin-cheesecake-recipe/