Indulge in the smooth and velvety texture of no bake pumpkin cheesecake, a delightful dessert that captures the essence of autumn in every bite. This easy-to-follow recipe combines the warm flavors of pumpkin spice with a creamy cheesecake filling, all resting on a buttery graham cracker crust. Perfect for those who want to enjoy a delicious dessert without the hassle of baking, this cheesecake is sure to impress your guests and satisfy your sweet cravings.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup heavy cream
- Whipped cream, for topping
- Mini chocolate pumpkins, for decoration
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a chilling time of 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Fat: 22g
– Carbohydrates: 30g
– Sugar: 15g
– Protein: 4g
Step-by-Step Cooking Process
- In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese, mixing until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well incorporated.
- Pour the pumpkin cheesecake filling over the crust in the springform pan.
- Smooth the top with a spatula and cover the pan with plastic wrap.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and mini chocolate pumpkins for decoration.
Alternative Ingredients
If you’re looking for alternatives, you can use gluten-free graham crackers for the crust or substitute cream cheese with mascarpone for a different flavor. For a lower sugar option, consider using a sugar substitute in place of powdered sugar.
Serving and Pairings
This no bake pumpkin cheesecake pairs wonderfully with a cup of spiced chai tea or a glass of apple cider. You can also serve it alongside a fruit salad for a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This cheesecake is not suitable for reheating, but it can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Not allowing the cheesecake to set long enough can result in a runny texture.
- Overmixing the cream cheese can lead to a grainy texture.
- Using cold ingredients can make it difficult to achieve a smooth mixture.
- Not pressing the crust firmly enough can cause it to crumble.
- Skipping the whipped cream folding step may result in a denser cheesecake.
Helpful Tips
- Make sure all ingredients are at room temperature for easy mixing.
- Chill your mixing bowl before whipping the cream for better results.
- Experiment with different flavored extracts for a unique twist.
- Decorate with fresh spices like nutmeg or cinnamon for added flavor.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but ensure it is well cooked and blended to a smooth consistency before using it in the recipe.
How long can I store the no bake pumpkin cheesecake?
You can store it in the refrigerator for up to 4 days or freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
Is it possible to make this cheesecake dairy-free?
Yes, you can substitute cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream for a dairy-free version.
Can I add chocolate to the cheesecake?
Absolutely! You can swirl in melted chocolate or add chocolate chips to the filling for a chocolate-pumpkin flavor combination.
What can I use instead of graham crackers?
You can use crushed cookies like Oreos or gluten-free cookie crumbs as a substitute for graham crackers in the crust.
Conclusion
No bake pumpkin cheesecake is a delightful and easy dessert that encapsulates the flavors of fall. With its creamy texture and spiced flavor, this cheesecake is perfect for any gathering or celebration. Impress your guests with this stunning and delicious treat that requires no baking at all.
No Bake Pumpkin Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup pumpkin puree
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup heavy cream
- Whipped cream for topping
- Mini chocolate pumpkins for decoration
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese, mixing until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well incorporated.
- Pour the pumpkin cheesecake filling over the crust in the springform pan.
- Smooth the top with a spatula and cover the pan with plastic wrap.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and mini chocolate pumpkins for decoration.
Nutrition
