How To make No Bake Pumpkin "Cheesecake"

No Bake Pumpkin Pie Cheesecake | One Pot Chef

My gorgeous No Bake Pumpkin Pie Cheesecake combines two classic dessert recipes to create one simple, creamy seasonal dessert that anyone can make. Pumpkin is combined with cream cheese, whipped cream, brown sugar and pumpkin spice, then carefully smoothed onto a crispy cookie base. Chilled until set, this cool and refreshing dessert is perfect for the coming holiday season - give it a try today!

Ingredients:

2 x 250g Packs of Philadelphia Style Cream Cheese (room temperature)
250g Pack of Plain Sweet Cookies (crushed)
100g of Butter (melted)
500g of Pumpkin (steamed and mashed until smooth, room temperature)
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 Teaspoon of Vanilla Extract
1 Tablespoon of Pumpkin Spice (aka Mixed Spice)
2 Cups of Whipping Cream (whipped, about 500ml)

Preparation Time: About 20 minutes
Chilling Time: About 3 hours (preferably overnight)

NOTE: This is a soft-setting cheesecake. For a slightly firmer cheesecake, place in the freezer for 30 to 60 minutes prior to serving.

SERVES 8

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No Bake Pumpkin Pie Cheesecake Recipe

I'm sharing how to make a No Bake Pumpkin Pie Cheesecake Recipe. This No Bake Cheesecake Recipe is simple and easy to make!

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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NO BAKE PUMPKIN PIE CHEESECAKE RECIPE

Ingredients

250g / 9oz Gingernuts or Ginger Snap Cookies
1 Stick / ½ Cup / 113g Butter, Melted
2 Cups / 500ml Whipping Cream
250g / 9oz Cream Cheese
1 Cup / 125g Powdered Sugar
½ Cup / 100g Brown Sugar
1 Cup Pumpkin Puree
¼ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
Whipped Cream to serve

Instructions

Crush the cookies using a food processor or in a plastic bag using a heavy object like a rolling pin or frypan.
Place the cookies into a bowl and add in the melted butter. Mix to combine.
Pour the crumbs into a lined 8inch or 20cm springform cake pan and use a spoon or flat bottom of a glass to spread it into an even layer.
Whip the cream until softly whipped and set to the side.
In a large mixing bowl combine the cream cheese and sugar together until smooth.
Add the pumpkin puree and spices into the bowl with the cream cheese mixture and mix together until combined. Pour in the whipped cream and fold together until combined.
Pour the cheesecake filling into the cake pan and place into the fridge for at least for hours or overnight to set.
Serve topped with whipped cream.

Notes

You can use homemade pumpkin puree instead of canned.
Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture.
The cheesecake will set enough from the fridge but keep it cold or it will start to soften.

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The BEST Pumpkin Cheesecake

This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!

RECIPE:

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No Bake Pumpkin Cheesecake | The Recipe Rebel

This No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving dinner!

PRINTABLE RECIPE & NUTRITION INFO:

INGREDIENTS:
2 1/2 cups graham cracker crumbs
1/2 cup butter melted
3/4 cup heavy whipping cream 35%
3 packages full fat cream cheese 8oz each, room temperature
1 1/2 cups pure pumpkin puree
1 3/4 Cups powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
whipped cream for garnish if desired

INSTRUCTIONS:
Line 9 springform pan with parchment paper (pinch it in between the sides and the bottom) and preheat oven to 350 degrees F (baking the crust is optional, but helps it stay together more firmly).
Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1 up the sides of the prepared pan.
Bake crust for 10 minutes or until it looks slightly dry. Remove and let cool to room temperature.
In a medium bowl, whip cold cream until stiff peaks form. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add the pumpkin and beat until combined, scraping down the sides as necessary.
Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
Use a spatula to gently fold in whipped cream until no white streaks remain.
Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight.
Garnish with whipped cream if desired and serve.

Easy No Bake Pumpkin Cheesecake / A New Recipe Every Day!

Easy to make No bake cheesecake with rich aroma and super creamy texture. I love it :)

Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 6 servings:

300 g pumpkin puree
400 g cream cheese
50 g butter at room temperature
180 g powdered sugar
1 tsp vanilla extract
½ tsp ginger powder

For the crust:
180 g rye crackers
100 g melted butter
50 g baked walnuts
1 tsp pumpkin spice
2 tbsp sugar

For serving:
Whipped cream
Pumpkin spice

QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE | TASTE AMAZING

QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE that TASTE AMAZING!!!!! MUST TRY!

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