Have you ever felt that deep craving for a rich, creamy pumpkin dessert as soon as the first cool breeze of autumn arrives? I know I have. But sometimes, the idea of turning on the oven and spending hours baking just doesn’t sound appealing. What if I told you that you could have a stunning dessert without any of that fuss?
That’s where this amazing No Bake Pumpkin Cheesecake comes in. It’s one of my favorite No Bake Pumpkin Desserts to make when I want something impressive yet simple. It features luscious layers of cheesecake and pumpkin mousse, all topped with a crunchy pecan graham cracker crumble. It’s a real crowd pleaser!
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Why You’ll Love This Recipe
First off, the biggest win here is that it requires absolutely no baking. Your oven can stay off. This makes it a fantastic recipe for any time of year and saves you from a hot kitchen. It’s one of those Fall Cheesecake Recipes that feels fancy without the effort.
The texture is just incredible. You get this silky smooth cheesecake layer combined with a light and airy pumpkin mousse. The contrast between the creamy fillings and the toasted pecan topping is so satisfying. Each spoonful is a little bit of fall heaven.
Another great thing is that it’s served in individual cups. This makes serving a breeze, especially for parties or gatherings. No slicing, no mess. Plus, they look so lovely and professional. Your friends will think you spent all day on them.
And let’s talk about flavor. This isn’t just any pumpkin cheesecake. The use of tangy Greek yogurt or Skyr balances the sweetness of the maple syrup and the richness of the cream cheese perfectly. It’s a sophisticated take on a classic Pumpkin Spice Cheesecake.
Ingredients
Here’s what you’ll need to gather to create this delightful No Bake Pumpkin Cheesecake. The ingredients are simple and easy to find at most grocery stores.
For the Pecan & Graham Cracker Topping
- ⅓ cup pecan halves
- 2 graham crackers (1 whole sheet), broken into large pieces
- ¼ teaspoon pumpkin spice blend
For the Cheesecake Mousse
- 6 ounces cream cheese, at room temperature, cut into cubes
- ½ cup plain Icelandic Skyr or whole milk Greek yogurt
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
For the Pumpkin Mousse
- 1 can (15 ounces) pumpkin purée
- ½ cup plain Icelandic Skyr or whole milk Greek yogurt
- 2 ounces cream cheese, at room temperature
- ¼ cup maple syrup or honey
- 1 tablespoon pumpkin spice blend
- ½ teaspoon vanilla extract
- Pinch of salt
Having your cream cheese at room temperature is really important. It ensures your mousse layers are completely smooth and free of lumps. Nobody wants a lumpy mousse!
Step By Step Instructions
Ready to assemble your beautiful No Bake Pumpkin Desserts? Let’s go through the process. It’s easier than you think!
Step 1: Make The Topping
First, we make that crunchy, delicious topping. Grab a small skillet and place it over medium heat. Add your pecan halves and toast them, stirring them around occasionally. You’ll know they’re ready when they smell nutty and fragrant, which takes about 3 to 6 minutes.
Transfer those warm pecans to a food processor. Add the broken graham crackers and the pumpkin spice blend. Pulse the mixture for about 10 seconds. You want tiny pieces, not a fine powder or a nut butter. If some larger bits remain, just break them up with your fingers. Put the topping in a bowl and wipe out the food processor for the next part.
Step 2: Create The Cheesecake Mousse
Now for the cheesecake layer. In your clean food processor, combine the 6 ounces of room temperature cream cheese, the yogurt, maple syrup, and vanilla extract. Blend everything until it’s completely smooth. You might need to stop and scrape down the sides to make sure it all gets mixed in. Transfer this creamy mixture to a separate bowl.
Step 3: Whip Up The Pumpkin Mousse
It’s time for the star of our No Bake Pumpkin Cheesecake! In the same food processor (no need to wash it), combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla, and a pinch of salt. Blend again until it’s super smooth, scraping the sides as needed. This is the heart of our Pumpkin Spice Cheesecake flavor.
Step 4: Assemble The Cups
This is the fun part where it all comes together. Grab about 8 small cups or jars. Spoon about a quarter cup of the pumpkin mousse into the bottom of each cup. Next, add a layer of the cheesecake mousse, about two tablespoons per cup. If you have a little extra, just divide it evenly among them.
Finally, sprinkle about one tablespoon of your pecan and graham cracker topping over each dessert. You can serve them right away, but I have a little secret. They are even better after they have chilled in the refrigerator for a bit. The flavors meld together and the mousse firms up slightly.
How To Store Leftovers
If you happen to have any of these lovely No Bake Pumpkin Cheesecake cups left, storing them is simple. Just cover each cup tightly with plastic wrap or a lid if your container has one. Pop them into the refrigerator, and they will stay fresh and tasty for up to two days.
Honestly, I think they taste even better on the second day. The mousse sets up a bit more, and the flavors get a chance to know each other. It becomes an even richer pumpkin cheesecake experience. So making them ahead of time is a great idea for parties.
Tips
Here are a few little pointers to make your No Bake Pumpkin Cheesecake adventure a success.
- Room Temperature Is Key: I mentioned it before, but it’s worth repeating. Your cream cheese must be soft. This is crucial for a smooth, lump free mousse. Take it out of the fridge at least an hour before you start.
- Good Pumpkin Purée: Not all pumpkin purée is the same. Use a good quality brand for the best flavor and texture. Avoid pumpkin pie filling, as it has added sugar and spices.
- Don’t Overprocess Topping: Be careful not to turn your topping into dust or nut butter. You want a bit of texture and crunch to contrast with the creamy mousse layers.
- Get Creative With Layers: You can pipe the layers into the cups using a piping bag for a cleaner look. You can also alternate layers for a different visual effect. It’s one of the most flexible Fall Cheesecake Recipes.
Conclusion
So there you have it, a straightforward and delicious recipe for No Bake Pumpkin Cheesecake. It is one of those No Bake Pumpkin Desserts that looks and tastes like it came from a fancy bakery, but it’s so easy to make at home. It’s a wonderful way to celebrate the flavors of the season without any baking stress.
Whether you’re making it for a holiday gathering, a quiet night in, or just because you love pumpkin, this dessert is sure to be a hit. I hope you enjoy every creamy, crunchy, pumpkin spiced bite of this amazing pumpkin cheesecake. Happy dessert making!
FAQ
Can I Make This In A Single Pie Dish?
Yes, you certainly can! Instead of individual cups, you can assemble this No Bake Pumpkin Cheesecake in an 8 inch pie dish. You might want to double the topping recipe to create a press in crust. Simply press about two thirds of the topping mixture into the bottom of the dish, then layer the mousses on top and sprinkle with the remaining topping.
What Can I Use Instead Of Pecans?
If you’re not a fan of pecans or have an allergy, walnuts or almonds would be great substitutes. For a nut free option, you could make the topping with just graham crackers and a little melted butter to help it crisp up. Or try using crushed gingersnap cookies for an extra spicy kick.
Is It Possible To Make This Dairy Free?
Yes, you can adapt this recipe to be dairy free. Use your favorite brand of dairy free cream cheese and a dairy free yogurt, such as one made from coconut or almond milk. The results will be just as creamy and delicious. It’s a versatile recipe among Fall Cheesecake Recipes.
How Far In Advance Can I Make These?
You can make these desserts up to two days in advance. They hold up very well in the refrigerator. I actually recommend making them at least a few hours ahead of time to allow the mousse to set and the flavors to deepen. If you make them ahead, wait to add the topping until just before serving to keep it crunchy.
No Bake Pumpkin Cheesecake
A delightful no-bake pumpkin cheesecake featuring luscious layers of creamy cheesecake and light pumpkin mousse, topped with a crunchy pecan graham cracker crumble. Perfect for a simple, impressive fall dessert.
Requirements
Ingredients
Instructions
- First, we make that crunchy, delicious topping. Grab a small skillet and place it over medium heat. Add your pecan halves and toast them, stirring them around occasionally. You’ll know they’re ready when they smell nutty and fragrant, which takes about 3 to 6 minutes.
- Transfer those warm pecans to a food processor. Add the broken graham crackers and the pumpkin spice blend. Pulse the mixture for about 10 seconds. You want tiny pieces, not a fine powder or a nut butter. If some larger bits remain, just break them up with your fingers. Put the topping in a bowl and wipe out the food processor for the next part.
- Now for the cheesecake layer. In your clean food processor, combine the 6 ounces of room temperature cream cheese, the yogurt, maple syrup, and vanilla extract. Blend everything until it’s completely smooth. You might need to stop and scrape down the sides to make sure it all gets mixed in. Transfer this creamy mixture to a separate bowl.
- It’s time for the star of our No Bake Pumpkin Cheesecake! In the same food processor (no need to wash it), combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla, and a pinch of salt. Blend again until it’s super smooth, scraping the sides as needed. This is the heart of our Pumpkin Spice Cheesecake flavor.
- This is the fun part where it all comes together. Grab about 8 small cups or jars. Spoon about a quarter cup of the pumpkin mousse into the bottom of each cup.
- Next, add a layer of the cheesecake mousse, about two tablespoons per cup. If you have a little extra, just divide it evenly among them.
- Finally, sprinkle about one tablespoon of your pecan and graham cracker topping over each dessert. You can serve them right away, but I have a little secret. They are even better after they have chilled in the refrigerator for a bit. The flavors meld together and the mousse firms up slightly.
Notes
If you happen to have any of these lovely No Bake Pumpkin Cheesecake cups left, storing them is simple. Just cover each cup tightly with plastic wrap or a lid if your container has one. Pop them into the refrigerator, and they will stay fresh and tasty for up to two days.
Honestly, I think they taste even better on the second day. The mousse sets up a bit more, and the flavors get a chance to know each other. It becomes an even richer pumpkin cheesecake experience. So making them ahead of time is a great idea for parties.
Here are a few little pointers to make your No Bake Pumpkin Cheesecake adventure a success:
Room Temperature Is Key: Your cream cheese must be soft. This is crucial for a smooth, lump free mousse. Take it out of the fridge at least an hour before you start.
Good Pumpkin Purée: Not all pumpkin purée is the same. Use a good quality brand for the best flavor and texture. Avoid pumpkin pie filling, as it has added sugar and spices.
Don’t Overprocess Topping: Be careful not to turn your topping into dust or nut butter. You want a bit of texture and crunch to contrast with the creamy mousse layers.
Get Creative With Layers: You can pipe the layers into the cups using a piping bag for a cleaner look. You can also alternate layers for a different visual effect. It’s one of the most flexible Fall Cheesecake Recipes.
Nutrition
Calories
Sugar
Fat
Carbs
