Best 3 No Bake Pumpkin Mousse Cheesecake Recipes
Indulge in the symphony of flavors with our delectable No-Bake Pumpkin Mousse Cheesecake, a culinary masterpiece that combines the essence of fall with the richness of creamy cheesecake. This tantalizing dessert features a graham cracker crust, a velvety pumpkin mousse filling, and a luscious cheesecake layer, all harmoniously blended to create an unforgettable taste experience. Alongside this star recipe, discover an array of enticing variations, including a Vegan Pumpkin Mousse Cheesecake, a Gluten-Free Pumpkin Mousse Cheesecake, and a Mini Pumpkin Mousse Cheesecakes recipe, catering to diverse dietary preferences and serving sizes. Prepare to be captivated by the symphony of textures and flavors in this autumnal delight.
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NO-BAKE PUMPKIN MOUSSE CHEESECAKE
I always aim to have one no-bake dessert for the holidays to free up my oven schedule. This easy cheesecake combines the familiar spice of pumpkin pie with the light creaminess of cheesecake. No one will guess that this isn't a traditional baked cheesecake!
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
- Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
- For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
- Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
- Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
- For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.
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.
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
Tips:
- Use high-quality ingredients. Fresh pumpkin puree, cream cheese, and heavy cream will give your mousse cheesecake the best flavor and texture.
- Make sure your cream cheese is softened to room temperature. This will help it mix smoothly with the other ingredients.
- Don't overbeat the mousse. Overbeating can cause it to become grainy.
- Chill the mousse cheesecake for at least 4 hours before serving. This will help it set and develop its flavor.
- Garnish the mousse cheesecake with your favorite toppings. Some popular options include whipped cream, pumpkin pie spice, and chopped nuts.
Conclusion:
This no-bake pumpkin mousse cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It is also a great way to use up leftover pumpkin puree. With its creamy, pumpkin-flavored mousse filling and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.
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