Hey there, fellow food lovers! Are you ready for a treat that screams autumn but does not demand hours in the kitchen? You know, the kind of dessert that makes everyone say, “Wow, you made this?” Today, we are diving into the wonderful world of `Easy No Bake Pumpkin Cheesecake`.
Forget about hot ovens and complicated water baths. This recipe is all about simple steps and incredible flavor, making it one of the best `No Bake Cheesecake Recipes` out there. It is the kind of dessert that comes together quickly but tastes like you have been slaving away all day. Picture this: a creamy, spiced, pumpkin filling resting on a crisp Nilla wafer crust, just waiting to be devoured. Sounds pretty good, right?
Jump To:
Why You’ll Love This Recipe
Honestly, what is not to love about an `Easy Pumpkin Cheesecake`? First off, it is a no bake wonder. That means your oven is free for other holiday dishes, or you can just kick back and relax. It is super simple to put together, making it an absolute win for beginners or anyone short on time.
This dessert is a total crowd pleaser, especially for `Fall Cheesecake Recipes`. The combination of creamy texture and warm pumpkin spice just hits all the right notes. It is also incredibly versatile. You can dress it up with caramel sauce and extra whipped cream or keep it simple. It is your kitchen, your rules!
Plus, it uses readily available ingredients, so you do not need to hunt down anything exotic. It is budget friendly, too. This cheesecake truly gives you all the festive fall vibes with minimal effort. What a sweet deal!
Ingredients
For the Crust
- 11 ounces Nilla Wafers
- 1 teaspoon pumpkin pie spice divided
- 8 tablespoons salted butter melted
For the Pumpkin Cheesecake Filling
- 12 ounces cream cheese softened
- ⅓ cup dark brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 16 ounces whipped topping divided (like Cool Whip)
For the Optional Toppings
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce
- whipped cream
A quick note on ingredients: make sure your cream cheese is lovely and soft before you begin. It makes all the difference in achieving that smooth, lump free filling. Also, always reach for pure pumpkin puree, not pumpkin pie filling. They are different things entirely and will impact the taste dramatically. If you are feeling fancy, you can also make your own graham cracker crust or homemade whipped cream, details for which are tucked away in the tips section!
Step-By-Step Instructions
Step 1: Get That Crust Ready
First things first, let us tackle the crust! Grab your Nilla wafers and that lovely `pumpkin pie spice`. Pop them into a food processor and pulse until you have fine crumbs. It is like making sand, but way tastier.
Now, take out two tablespoons of those crumbs and set them aside. These are going to be your secret sprinkle at the end. Pour in the melted butter and pulse a few more times until everything is combined. You want the butter to be evenly spread out. Press this crumb mixture firmly into the bottom of a 9 inch springform pan. Cover it up and send it to the freezer to get nice and firm while you make the filling.
Step 2: Whip Up the Cream Cheese Magic
In a large bowl, or your stand mixer, cream together the softened cream cheese and the dark brown sugar. Beat it for about four to five minutes until it is light and super fluffy. This step is key for a truly smooth and luscious texture.
Step 3: Blend the Good Stuff
Next, add your pumpkin puree, vanilla extract, and another teaspoon of pumpkin pie spice into the cream cheese mixture. Mix until everything is smooth and completely combined, about two to three minutes. Remember to scrape down the sides and bottom of your bowl so no ingredient gets left behind. You want all that `pumpkin cheesecake` flavor evenly distributed!
Step 4: Fold in the Fluff
This is where the magic happens and your `Easy No Bake Pumpkin Cheesecake` starts to get its airy texture. Gently fold in three cups of your whipped topping. Be super gentle here; we want to keep all that beautiful air in the mixture. Continue folding until it is fully incorporated and looks like a cloud of pumpkin goodness.
Step 5: Assemble and Chill
Take your chilled crust out of the freezer. Transfer the `cheesecake filling` into the springform pan. Use an offset spatula, or the back of a spoon, to smooth the top. Now, cover it well and place it in the refrigerator. This `No Bake Cheesecake` needs to chill overnight, or for a minimum of six hours, to set up perfectly. Patience is a virtue, especially when deliciousness is involved!
Step 6: Time to Serve
When you are ready to serve, carefully remove the springform rim. Spread or pipe the remaining whipped topping onto the top of the cheesecake. Then, sprinkle on the reserved crumb mixture and a little extra pumpkin pie spice if you are feeling it. Cut yourself a generous slice, and if you like, drizzle it with some caramel sauce. Enjoy your homemade `Easy Pumpkin Cheesecake`!
How To Store Leftovers
Got some of this delicious `No Bake Pumpkin Cheesecake` left over? Lucky you! You will want to keep it tightly wrapped in the refrigerator. It stays wonderfully fresh for two to three days. Just make sure it is covered well so it does not pick up any fridge flavors. Trust me, you want to savor every bite!
Thinking about making it ahead or saving some for later? This cheesecake freezes beautifully! Wrap the whole cheesecake, or individual slices, tightly in plastic wrap. Then, place it in an airtight container and pop it in the freezer. It will keep for up to two months. When you are ready for another slice, simply thaw it overnight in the fridge. Easy peasy!
Tips
Want to make your `Easy No Bake Pumpkin Cheesecake` even more fantastic? Here are a few friendly pointers:
Cream Cheese Temperature Matters: Always, always make sure your cream cheese is at room temperature. It creams up so much smoother with the sugar, preventing any pesky lumps in your filling. No one wants a lumpy cheesecake, right?
Pumpkin Puree Versus Pie Filling: This is a big one. Use pure pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar, which will throw off the flavor balance of our `pumpkin cheesecake`. Just grab the can that says
Easy No Bake Pumpkin Cheesecake
A creamy vegan dessert infused with lychee and coconut milk — light, tropical, and surprisingly easy to prepare. This recipe is perfect for a festive occasion or a simple, elegant treat.
Ingredients
Instructions
- For the crust, combine Nilla wafers and 1/2 teaspoon pumpkin pie spice in a food processor. Pulse until fine crumbs form.
- Remove 2 tablespoons of crumbs for topping and set aside. Add melted butter to the remaining crumbs and pulse until combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Cover and freeze while preparing the filling.
- In a large bowl, beat softened cream cheese and dark brown sugar for 4-5 minutes until light and fluffy.
- Add pumpkin puree, vanilla extract, and remaining 1/2 teaspoon pumpkin pie spice. Mix until smooth and fully combined, scraping down the bowl.
- Gently fold in 3 cups of the whipped topping until fully incorporated and airy.
- Pour the cheesecake filling over the chilled crust in the springform pan and smooth the top with an offset spatula or spoon.
- Cover and refrigerate for a minimum of 6 hours, or preferably overnight, until completely set.
- To serve, carefully remove the springform rim. Spread or pipe the remaining whipped topping onto the cheesecake. Sprinkle with reserved crumbs and additional pumpkin pie spice, if desired. Drizzle with caramel sauce and serve with extra whipped cream.
Notes
Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
Always use pure pumpkin puree, not pumpkin pie filling, as they have different ingredients and flavors.
This cheesecake freezes beautifully! Wrap it tightly in plastic wrap and freeze for up to two months. Thaw overnight in the fridge.
Nutrition
Calories
Sugar
Fat
Carbs
