Best 7 No Bake Pumpkin Cheesecake Recipes
Indulge in the delightful symphony of flavors with our no-bake pumpkin cheesecake, a culinary masterpiece that harmonizes the richness of pumpkin with the creamy embrace of cheesecake. This delectable treat is not only a feast for the taste buds but also a visual spectacle, adorned with a vibrant graham cracker crust and swirls of pumpkin puree that mimic autumn leaves dancing in the wind.
In this comprehensive guide, we'll take you on a step-by-step journey to create this irresistible dessert. We'll introduce you to two variations of this classic: a traditional no-bake pumpkin cheesecake and a gluten-free version that caters to those with dietary restrictions. Each recipe is meticulously crafted to ensure a smooth, velvety texture and a symphony of flavors that will leave you craving more.
Along the way, we'll provide expert tips and tricks to elevate your cheesecake to perfection. From selecting the finest ingredients to mastering the art of creating a graham cracker crust that's both sturdy and crumbly, we'll guide you through every aspect of the process.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you with a magnificent no-bake pumpkin cheesecake that's sure to impress family and friends alike.
NO BAKE PUMPKIN CHEESECAKE
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Steps:
- Gather the ingredients.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pumpkin pie spice until the mixture resembles wet sand.
- Spoon into a 9-inch springform pan and pat into an even layer across the bottom. Place in the refrigerator to set while making the filling.
- In a large mixing bowl, beat the softened cream cheese until light and fluffy.
- Add pumpkin puree and beat until no lumps remain.
- Mix in the powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat again until incorporated and no lumps remain.
- In a separate large mixing bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the pumpkin and cream cheese mixture until just combined and no white streaks remain.
- Pour the filling over the crust and smooth the top.
- Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
- When ready to serve, run a knife along the inside of the springform pan and release the ring. Slice and serve with additional whipped cream and a dusting of pumpkin pie spice, if desired.
Nutrition Facts : Calories 347 kcal, Carbohydrate 25 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, Sodium 219 mg, Sugar 17 g, Fat 26 g, UnsaturatedFat 0 g
NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs and melted butter.
- Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
- In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
- Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
- Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
- Top with whipped cream, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PUMPKIN PIE NO-BAKE CHEESECAKE
For those of us who cannot bake cheesecake but love this classic dessert!
Provided by Beattie-Bolin
Categories Fruits and Vegetables Vegetables Squash
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
- Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
- Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
- Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
- Chill in the refrigerator until set, 3 to 4 hours.
Nutrition Facts : Calories 320 calories, Carbohydrate 35.3 g, Cholesterol 36.3 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 388.8 mg, Sugar 21.8 g
NO-BAKE PUMPKIN CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 6h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
- For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
- In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.
NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
NO-BAKE PUMPKIN CHEESECAKE
It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 259 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 397mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your cheesecake.
- Make sure your cream cheese is at room temperature. This will help it blend smoothly with the other ingredients.
- Don't overbeat the cream cheese. This can make the cheesecake dense and grainy.
- Use a springform pan. This will make it easy to remove the cheesecake from the pan.
- Refrigerate the cheesecake for at least 4 hours, or overnight. This will allow it to set properly.
- Serve the cheesecake with your favorite toppings, such as whipped cream, fruit, or caramel sauce.
Conclusion:
This no-bake pumpkin cheesecake is a delicious and easy dessert that is perfect for any occasion. It is creamy, smooth, and full of pumpkin flavor. With a few simple ingredients and a little time, you can make this cheesecake at home. So next time you are looking for a special dessert, give this no-bake pumpkin cheesecake a try.
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