Friday, February 23, 2024

No Bake Pumpkin Cheesecake | The Novice Chef


Prep Time 20 minutes

Cook dinner Time 4 hours

Whole Time 4 hours 20 minutes

This put up could include affiliate hyperlinks. Learn my disclosure coverage.

This clean, creamy No Bake Pumpkin Cheesecake recipe contains a crispy gingersnap crust and a silky-soft pumpkin cheesecake filling. It’s good as a dessert for Thanksgiving, or anytime you need to savor the flavors of fall.

Overhead shot of a partially-sliced cheesecake decorated with piped whipped cream and cookie crumbs.

Why You’ll Adore This No Bake Pumpkin Cheesecake

When you do this recipe, you’ll need to make it on a regular basis! That’s as a result of this no-bake pumpkin cheesecake recipe is…

  • Simple to Make: Whereas baked cheesecakes could be a little fussy to make, this no-bake model is virtually easy. After you whip the whole lot collectively, the fridge does the remainder of the laborious work by letting the cheesecake arrange and chill.
  • Filled with Autumn Vibes: This cheesecake is gorgeously infused with the comfortable flavors of pumpkin and spices. With every chew creamier than the final, nobody can resist an opulent, silky pumpkin cheesecake with a spiced gingersnap crust!
  • Handy: No want to make use of the oven or creating with a water tub with this simple no-bake cheesecake. That makes this cheesecake good for heat climate and chilly climate.
  • Travels Properly: Searching for dessert to carry to a fall get collectively or for Thanksgiving dinner? It is a eye-catching dessert that’s advisable to be made the day earlier than and travels very simply!

(Need extra choices? I’ve acquired ‘em! Cheesecake and pumpkin are such a magical combo, you’ve acquired to take a look at my favourite basic pumpkin cheesecake, these lovely mini pumpkin cheesecakes, and this simple pumpkin pie cheesecake with two attractive layers!) 

Ingredients for no bake pumpkin cheesecake arranged on a table.

The Components You’ll Want

This no-bake pumpkin cheesecake is a celebration of fall flavors. Mainly, comfort meets deliciousness, and I’m right here for it! For full ingredient quantities and instructions, scroll to the printable recipe card on the backside of this put up.

For the Crust

  • Gingersnap Cookie Crumbs: These cookie crumbs present a novel twist to the basic crust, including a kick of heat spices and molasses.
  • Gentle Brown Sugar: The brown sugar lends a refined caramel observe to the crust, enhancing its general sweetness.
  • Butter: Melted butter binds the crust substances collectively, making a sturdy and scrumptious base. I take advantage of unsalted butter.

Cheesecake Filling

  • Heavy Whipping Cream: The cream must be chilly. Chilly whipping cream, when whipped, provides a velvety and ethereal texture to the cheesecake filling.
  • Cream Cheese: Cream cheese is the star right here, lending the long-lasting creamy richness to the cheesecake. Be sure that it’s at room temperature earlier than utilizing it.
  • Powdered Sugar: The powdered sugar sweetens the filling, and dissolves completely with out heating up the combination.
  • Pumpkin Pie Spice: This mix of spices captures the essence of fall! You should utilize home made, or make your individual (see the Suggestions part for a fast information).
  • Vanilla: Pure vanilla extract enhances the cheesecake. You could possibly additionally use vanilla bean paste.
  • Salt
  • Pumpkin Puree: Use retailer purchased canned pumpkin or home made pumpkin puree.

Elective Topping:

  • Whipped Cream: A dollop of freshly whipped cream provides a luscious and ethereal distinction to the wealthy cheesecake.
  • Further Crushed Gingersnaps: For much more crunch.
Lifting a slice of no bake cheesecake with a pie server.

The way to Make No-Bake Pumpkin Cheesecake

Now for the enjoyable half: mixing all of it up! Let’s get began on this simple no bake pumpkin cheesecake. 

  • Make the Crust. Line a 9-inch springform pan with parchment paper, and create the crust by mixing gingersnap crumbs, brown sugar, and melted butter. Press this combination into the pan, and freeze it for 10-Quarter-hour.
  • Whip the Cream. Beat the heavy cream in a clear bowl with clear beaters, till tender peaks kind in a bowl.
  • Make the Cheesecake Combination. In a separate bowl, beat the cream cheese, sugar, spice, vanilla, and salt. Beat within the pumpkin, after which fold in your whipped cream.
  • Fill the Crust and Chill. Unfold the combination into the crust, cowl, and refrigerate for 4 hours or in a single day.
  • Get pleasure from! Rigorously take away the cheesecake from the pan, enhance it, and serve.

Is No-Bake Cheesecake as Good as Baked Cheesecake?

So which one is best – no bake cheesecake, or basic baked cheesecake? In the end, that’s a private desire. Some individuals love the sunshine, tender texture of a no bake cheesecake, whereas others benefit from the dense, wealthy style of a baked cheesecake. Each are nice for various causes.

No Bake Cheesecakes Are… 

  • Fluffier in texture
  • Simpler and faster to make
  • Handy

Baked Cheesecakes Are…

  • Denser in texture
  • Richer and extra concentrated in style
  • Conventional
A partially sliced autumn cheesecake.

Useful Suggestions for Success

Are you excited to do this recipe? Belief me, you’re gonna adore it. Let’s dive into some useful tricks to create an irresistible no bake pumpkin cheesecake!

  • Crushing the Cookies: One of many best methods to crush cookies is to easily place them in a zip-top bag, seal it, after which hit the cookies with a rolling pin or small saucepan. The children at all times love serving to with this half!
  • Graham Cracker Crust: If you’re in a rush, seize a retailer purchased graham cracker crust as a substitute! Or should you choose graham crackers over gingersnap cookies, you can also make my home made graham cracker crust recipe as a substitute.
  • Room-Temp Cream Cheese: Bringing the cream cheese to room temperature earlier than making the recipe is so essential. Room-temperature cream cheese will mix far more simply right into a clean, lump-free filling.
  • Whipping the Cream: Do not overbeat the heavy cream! If you happen to do, it will probably separate and switch into grains of butter in skinny buttermilk. And as soon as that occurs, there’s no going again – it’s important to begin over with a contemporary batch of heavy whipping cream.
  • Mini Cheesecakes: For an excellent cuter dessert, strive making mini pumpkin cheesecakes through the use of a muffin pan as a substitute of a springform pan. Or, use mini 4 oz mason jars to create particular person no-bake cheesecakes which are as stunning as they’re tasty!
  • Cool Whip: If you happen to choose to make use of Cool Whip over whipped cream, you will have 3 cups of Cool Whip.
  • Pumpkin Pie Spice: If you happen to wouldn’t have pumpkin pie spice, you can also make your individual by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon floor ginger, and 1/4 teaspoon cloves.
Side view of a slice of no bake pumpkin cheesecake on a dessert plate.

Storing No-Bake Pumpkin Cheesecake

Retailer this no bake pumpkin cheesecake for as much as 5 days within the fridge. Be sure that to cowl it tightly with a layer of plastic wrap or foil, to maintain it contemporary.

Does No Bake Cheesecake Freeze Properly?

Sure! For longer storage, you may freeze this dessert as a substitute. Wrapped in a double layer of foil, or a layer of foil and a layer of plastic wrap, it is going to hold for as much as 3 months. Switch it to the fridge 24 hours earlier than you need to serve, so it will probably thaw. 

Close-up, overhead shot of pumpkin cheesecake.

Extra Excellent Pumpkin Recipes

Landscape shot of homemade no bake pumpkin cheesecake.

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Pin Recipe

Yield: 10

No Bake Pumpkin Cheesecake

This clean, creamy No Bake Pumpkin Cheesecake recipe contains a crispy gingersnap crust and a silky-soft pumpkin cheesecake filling. It is good as a dessert for Thanksgiving, or anytime you need to savor the flavors of fall.

Prep Time20 minutes

Cook dinner Time4 hours

Whole Time4 hours 20 minutes

Components

Crust:

  • 2 cups gingersnap cookie crumbs
  • cup packed gentle brown sugar
  • ½ cup unsalted butter, melted

Cheesecake:

  • 1 cup heavy whipping cream, chilly
  • 2 (8 oz) blocks cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup pumpkin puree

Elective Topping:

  • 1 cup whipped cream
  • Crushed gingersnap cookies, for garnish

Directions 

  • Line a 9-inch springform pan with parchment paper and set it apart.
  • Put together the crust by combining gingersnap cookie crumbs, brown sugar, and butter in a bowl. Switch the combination to the springform pan and press it firmly up the edges. Freeze for 10 to fifteen minutes.

  • In a medium bowl, beat heavy whipping cream till tender peaks kind. Put aside.

  • In one other medium bowl, beat softened cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt, till creamy and clean.

  • Add the pumpkin puree and beat for a pair extra minutes, till properly mixed.

  • Gently fold the ready whipped cream into the cheesecake combination, till simply mixed. Watch out to not over stir.

  • Unfold the cheesecake combination over the crust within the springform pan, smoothing the highest. Cowl with plastic wrap and refrigerate for at the least 4 hours, or in a single day.

  • As soon as set and able to serve, rigorously take away the cheesecake from the springform pan.

  • Switch the pumpkin cheesecake to a plate or cake stand and enhance with whipped cream. Mud some crushed gingersnap cookies for added taste. Gently slice and serve!

Notes

Storage: Retailer cheesecake for up 5 days within the fridge. It can be frozen for as much as 3 months. Switch it to the fridge 24 hours earlier than you need to serve it to permit it to thaw.
Crushing the Cookies: One of many best methods to crush cookies is to easily place them in a zip-top bag, seal it, after which hit the cookies with a rolling pin or small saucepan. The children at all times love serving to with this half!
Graham Cracker Crust: If you’re in a rush, seize a retailer purchased graham cracker crust as a substitute! Or should you choose graham crackers over gingersnap cookies, you can also make my home made graham cracker crust recipe as a substitute.
Room-Temp Cream Cheese: Bringing the cream cheese to room temperature earlier than making the recipe is so essential. Room-temperature cream cheese will mix far more simply right into a clean, lump-free filling.
Whipping the Cream: Do not overbeat the heavy cream! If you happen to do, it will probably separate and switch into grains of butter in skinny buttermilk. And as soon as that occurs, there’s no going again – it’s important to begin over with a contemporary batch of heavy whipping cream.
Mini Cheesecakes: For an excellent cuter dessert, strive making mini pumpkin cheesecakes through the use of a muffin pan as a substitute of a springform pan. Or, use mini 4 oz mason jars to create particular person no-bake cheesecakes which are as stunning as they’re tasty!
Cool Whip: If you happen to choose to make use of Cool Whip over whipped cream, you will have 3 cups of Cool Whip.
Pumpkin Pie Spice: If you happen to wouldn’t have pumpkin pie spice, you can also make your individual by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon floor ginger, and 1/4 teaspoon cloves.

Vitamin

Serving: 1 slice, Energy: 357kcal, Carbohydrates: 40g, Protein: 3g, Fats: 22g, Saturated Fats: 13g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 0.4g, Ldl cholesterol: 56mg, Sodium: 196mg, Potassium: 176mg, Fiber: 1g, Sugar: 25g, Vitamin A: 4492IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg

This put up could include affiliate hyperlinks. Learn my disclosure coverage.

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