Imagine the warmth of cinnamon and nutmeg filling your kitchen as you effortlessly create a creamy, no-bake pumpkin cheesecake.
There’s something about this dessert that feels like a cozy hug, perfect for any occasion.
With simple steps and just a dash of indulgence, watch as everyday ingredients transform into a delightful treat that’s sure to impress.
Kitchen Tools Required
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 9-inch springform pan
- 1 measuring cup set
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups heavy whipping cream
Cook & Prep Time
To efficiently manage your time while making the Easy Pumpkin Cheesecake No Bake, follow this timeline:
- Reading & Gathering Ingredients (10 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps.
- Gather all the ingredients and equipment needed to make the cheesecake.
- Prepare the Crust (5 minutes)
- Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- Set the crust aside.
- Prepare the Filling (10 minutes)
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
- Stir in the canned pumpkin puree, cinnamon, nutmeg, and cloves until fully incorporated.
- Whip the Cream (5 minutes)
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Combine and Assemble (5 minutes)
- Gently fold the whipped cream into the pumpkin mixture until well combined.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
- Smooth the top with a rubber spatula.
- Chill the Cheesecake (4 hours)
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until firm.
- Serving
- Once chilled, remove the cheesecake from the refrigerator and release it from the springform pan before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
For best results, consider chilling overnight if you prefer a firmer cheesecake.
Recipe Instructions
Mix graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl until well combined.
Press the mixture into the bottom of a 9-inch springform pan to create the crust, and set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until fully incorporated.
In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until well combined.
Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
Smooth the top with a rubber spatula, cover with plastic wrap, and refrigerate for at least 4 hours or until firm.
Remove from the refrigerator and release the cheesecake from the springform pan before serving.
Serving Tips
- Whipped Cream: Add a dollop of fresh whipped cream on top for extra creaminess and visual appeal.
- Caramel Drizzle: Drizzle some caramel sauce over the cheesecake for a sweet and decadent touch.
- Chopped Pecans: Sprinkle chopped pecans for a crunchy texture and nutty flavor contrast.
- Cinnamon Dusting: Lightly dust with ground cinnamon for an aromatic finish.
- Fresh Berries: Garnish with fresh berries like raspberries or blueberries to add a pop of color and freshness.
Storage
To store the Easy Pumpkin Cheesecake No Bake, cover it with plastic wrap or place it in an airtight container.
Refrigerate the cheesecake to maintain its freshness.
It can be kept for up to three days for ideal taste and texture.
Freezing
To freeze Easy Pumpkin Cheesecake No Bake, wrap it tightly in plastic wrap and aluminum foil.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Reheating
Since the Pumpkin Cheesecake is no-bake, reheating isn’t necessary.
If stored in the fridge, serve directly after removal.
For a firmer texture, keep chilled until just before serving.
Final Thoughts
This no-bake pumpkin cheesecake is an easy and delicious dessert option.
The creamy filling combined with warm spices and a graham cracker crust makes it perfect for fall gatherings or any time you’re craving something sweet.
Make sure to allow enough time for it to chill and set in the refrigerator.
For the best texture, consider chilling it overnight.
Adjust the spices to suit your taste and enjoy your homemade cheesecake!
Frequently Asked Questions
Can I Use a Different Type of Crust for the Cheesecake?
Yes, you can! Swap the graham cracker crust with crushed ginger snaps or Oreo cookies for a delicious twist. I once tried a pecan crust—it added a nutty flavor and crunch. Just press firmly and chill.
How Can I Make This Recipe Gluten-Free?
Swap graham cracker crumbs for gluten-free alternatives or crushed gluten-free cookies. I’ve tried almond meal, adding a nutty flavor that works beautifully. Verify all packaged ingredients, like pumpkin puree, are certified gluten-free for safety. Enjoy!
Is There a Substitute for Heavy Whipping Cream?
You can use coconut cream instead of heavy whipping cream. I once tried it, and the hint of coconut added a lovely twist. Chill the coconut milk can overnight, scoop the cream off the top, and whip it.
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree. Just cook and puree the pumpkin until smooth. I did this last fall; it adds a lovely, earthy flavor. Make certain it’s well-drained to avoid excess moisture.
What Are Some Topping Suggestions for This Cheesecake?
You’ve got options like whipped cream swirls, crushed pecans, or a drizzle of caramel sauce. I once added a sprinkle of nutmeg and cinnamon on top, and it was a hit at our family gathering!
Easy Pumpkin Cheesecake No Bake
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 9-inch springform pan
- 1 measuring cup set
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 16 ounce cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust, and set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
- Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until fully incorporated.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well combined.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
- Smooth the top with a rubber spatula, cover with plastic wrap, and refrigerate for at least 4 hours or until firm.
- Remove from the refrigerator and release the cheesecake from the springform pan before serving.
Notes
