NO BAKE pumpkin cheesecake!!
No-Bake Pumpkin Cheesecake
Pumpkin pie and pumpkin cheesecake are just about as iconic as you can get in terms of delicious autumnal desserts, but this sweet treat takes the cake, as it doesn’t require baking, meaning it won’t take up precious oven space as it cooks. We don’t know about you, but when it comes to game days or holidays when we have lots of people over, it doesn’t get any better than having an amazing dessert on hand that’s easy to make (seriously, anyone can do this!) and also allows us to fill our oven up to the brim with other yummy dishes.
The dish in question? No-bake pumpkin cheesecake. That’s right, with all the same flavors as the baked version, this one uses frozen whipped topping to add a light airiness to the pie, making it almost mousse-like, and making it so that we can shovel in three slices and not feel too stuffed...we’ll chalk that up as a major win! This cheesecake is perfectly sweet, with just the right amount of tang from the cream cheese, so next time you’re thinking about making the classic pie or cheesecake make this one instead - you won’t be disappointed!
Written recipe here:
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.
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 Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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