When the autumn air gets a little crisp, my mind immediately jumps to cozy flavors. I’m talking about cinnamon, spice, and of course, pumpkin. But let’s be honest, sometimes turning on the oven feels like a huge commitment.
That’s where this amazing No Bake Pumpkin Cheesecake comes in. It has all the rich, creamy goodness you want from a classic pumpkin cheesecake but without any of the baking fuss. It is truly one of the simplest No Bake Pumpkin Desserts you can make.
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Why You’ll Love This Recipe
First off, this recipe is incredibly easy. You just mix, chill, and serve. It’s a fantastic choice for beginners or anyone who wants a delicious dessert without spending hours in the kitchen. The active prep time is really quite short.
The texture is just wonderful. The filling is smooth and velvety, with a light and airy feel from the whipped cream. It sits on top of a buttery, sweet graham cracker crust that provides a nice little crunch. It’s a delightful combination.
Plus, it’s a huge crowd pleaser. Whether you’re making it for a holiday gathering, a family dinner, or just a Tuesday night treat, everyone enjoys it. Slicing it into Pumpkin Cheesecake Bars makes it so easy to share with friends and family.
This is one of those Fall Cheesecake Recipes that will become a yearly tradition. It’s a simple way to bring the taste of autumn right to your table. You will make this No Bake Pumpkin Cheesecake again and again.
Ingredients
For the Crust
- 8.5 ounces graham cracker crumbs, which is about 2 cups
- One half cup unsalted butter, melted and slightly cooled
- 4 tablespoons granulated sugar
- A pinch of salt
For the Pumpkin Cheesecake Filling
- One 8 ounce block of cream cheese, at room temperature
- 10 ounces pumpkin puree, which is about one and a half cups
- One half cup granulated sugar
- 2 teaspoons pumpkin spice
- 1 cup heavy cream, whipped to stiff peaks
Step By Step Instructions
Step 1: Prepare The Pan And Crust
First, get your 8 by 8 inch pan ready. Line it with parchment paper, leaving a little bit of overhang on the sides. This will make it super easy to lift the cheesecake out later for slicing.
In a medium bowl, combine all the crust ingredients. Stir everything together until it’s evenly moist. The texture should look a lot like wet sand. This is the base for your yummy No Bake Pumpkin Cheesecake.
Now, transfer that crumb mixture to your prepared pan. Use the back of a spoon or the bottom of a flat glass to press it down firmly and evenly. You want a nice, compact layer. Pop the crust into the refrigerator to chill while you work on the filling.
Step 2: Make The Cheesecake Filling
Grab your electric hand mixer or a stand mixer with the paddle attachment. In a large bowl, beat the cream cheese, pumpkin puree, granulated sugar, and pumpkin spice together. Mix until it’s all smooth and well combined. Scrape down the sides of the bowl to make sure you get everything.
The key here is to have your cream cheese at room temperature. This helps avoid any lumps and gives you that silky smooth texture we all love in a pumpkin cheesecake. It makes a big difference.
Next, it’s time for the whipped cream. Gently fold in your stiffly whipped heavy cream. Use a spatula and a light touch. You want to keep all that air in the cream to give the filling a lovely, light consistency. Continue folding just until it’s combined.
Step 3: Combine And Chill
Take your chilled crust out of the fridge. Pour the pumpkin cheesecake filling over the crust. Use your spatula to spread it into an even layer, smoothing the top so it looks pretty. This is the last step before the magic happens in the fridge.
Cover the pan and place it back in the refrigerator to chill. It needs at least 6 to 8 hours to set up properly. Honestly, chilling it overnight is even better. This ensures your Pumpkin Cheesecake Bars will be firm enough to slice cleanly.
Once it’s fully chilled and firm, you can lift the whole No Bake Pumpkin Cheesecake out of the pan using the parchment paper overhangs. Slice it into bars and serve. Enjoy one of the best No Bake Pumpkin Desserts around!
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Just keep the Pumpkin Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 or 5 days.
I find the flavor even gets a little bit better on the second day as everything melds together. It’s a treat that keeps on giving. This is one of those Fall Cheesecake Recipes that is great for making ahead.
Tips
For the smoothest filling, make absolutely sure your cream cheese is at room temperature. Cold cream cheese is the main cause of a lumpy cheesecake filling. Leave it on the counter for an hour or so before you start.
When whipping your heavy cream, make sure it’s very cold. A chilled bowl and beaters can also help. Beat it until stiff peaks form. This means when you lift the beaters out, the cream stands up straight without flopping over.
Don’t be shy when packing the crust. A firmly packed crust holds together much better when you slice the bars. Use the bottom of a drinking glass to press it down really well across the entire bottom of the pan.
Feel free to add a little flair with toppings. A dollop of extra whipped cream on each slice looks lovely. You could also drizzle some caramel sauce over the top or add a light sprinkle of cinnamon or more pumpkin spice just before serving.
Conclusion
And there you have it. A completely delicious and straightforward No Bake Pumpkin Cheesecake recipe that is sure to become a favorite. It’s the kind of dessert that feels special without requiring a lot of effort, which is always a win in my book.
This recipe is a wonderful addition to your collection of Fall Cheesecake Recipes. It’s a simple, elegant dessert that captures the warm, comforting feelings of the season. Give this pumpkin cheesecake a try; you’ll be so glad you did.
FAQ
Can I Use A Different Type Of Cookie For The Crust?
Absolutely! While graham crackers are classic, this crust would be delicious with other cookies. Gingersnaps would add a wonderful spicy kick. Biscoff cookies or even vanilla wafers would also be fantastic choices. Just crush them up and measure the same amount.
Do I Have To Use An 8 By 8 Pan?
Nope! An 8 by 8 inch pan is great for making bars, but you can also make this recipe in a 9 inch pie plate. The crust and filling amounts will work well. It will look more like a traditional pie, which is lovely for serving at a dinner party.
Can I Make This Recipe Dairy Free?
Yes, you can make substitutions. Use a dairy free cream cheese alternative and a plant based butter for the crust. For the whipped cream, you can use a whipped coconut cream. The texture might be slightly different, but it will still be a tasty dessert.
Is It Possible To Use Homemade Pumpkin Puree?
You can definitely use homemade pumpkin puree. Just make sure it is thick and not watery. If your puree seems a bit loose, you can let it drain in a cheesecloth lined sieve for a little while to remove excess moisture. This will help your No Bake Pumpkin Cheesecake set up properly.
No Bake Pumpkin Cheesecake
Enjoy a rich, creamy No Bake Pumpkin Cheesecake with a crunchy graham cracker crust, perfect for fall flavors without oven time. Simple to make, it’s a delightful dessert for any occasion.
Requirements
Ingredients
Instructions
- First, get your 8 by 8 inch pan ready. Line it with parchment paper, leaving a little bit of overhang on the sides. This will make it super easy to lift the cheesecake out later for slicing.
- In a medium bowl, combine all the crust ingredients. Stir everything together until it’s evenly moist. The texture should look a lot like wet sand. This is the base for your yummy No Bake Pumpkin Cheesecake.
- Now, transfer that crumb mixture to your prepared pan. Use the back of a spatula or the bottom of a flat glass to press it down firmly and evenly. Pop the crust into the refrigerator to chill while you work on the filling.
- Grab your electric hand mixer or a stand mixer with the paddle attachment. In a large bowl, beat the cream cheese, pumpkin puree, granulated sugar, and pumpkin spice together. Mix until it’s all smooth and well combined. Scrape down the sides of the bowl to make sure you get everything.
- Next, it’s time for the whipped cream. Gently fold in your stiffly whipped heavy cream. Use a spatula and a light touch. You want to keep all that air in the cream to give the filling a lovely, light consistency. Continue folding just until it’s combined.
- Take your chilled crust out of the fridge. Pour the pumpkin cheesecake filling over the crust. Use your spatula to spread it into an even layer, smoothing the top so it looks pretty. This is the last step before the magic happens in the fridge.
- Cover the pan and place it back in the refrigerator to chill. It needs at least 6 to 8 hours to set up properly. Honestly, chilling it overnight is even better. This ensures your Pumpkin Cheesecake Bars will be firm enough to slice cleanly.
- Once it’s fully chilled and firm, you can lift the whole No Bake Pumpkin Cheesecake out of the pan using the parchment paper overhangs. Slice it into bars and serve. Enjoy one of the best No Bake Pumpkin Desserts around!
Notes
If you happen to have any leftovers, storing them is simple. Just keep the Pumpkin Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 or 5 days.
I find the flavor even gets a little bit better on the second day as everything melds together. It’s a treat that keeps on giving. This is one of those Fall Cheesecake Recipes that is great for making ahead.
For the smoothest filling, make absolutely sure your cream cheese is at room temperature. Cold cream cheese is the main cause of a lumpy cheesecake filling. Leave it on the counter for an hour or so before you start.
When whipping your heavy cream, make sure it’s very cold. A chilled bowl and beaters can also help. Beat it until stiff peaks form. This means when you lift the beaters out, the cream stands up straight without flopping over.
Don’t be shy when packing the crust. A firmly packed crust holds together much better when you slice the bars. Use the bottom of a drinking glass to press it down really well across the entire bottom of the pan.
Feel free to add a little flair with toppings. A dollop of extra whipped cream on each slice looks lovely. You could also drizzle some caramel sauce over the top or add a light sprinkle of cinnamon or more pumpkin spice just before serving.
You can definitely use homemade pumpkin puree. Just make sure it is thick and not watery. If your puree seems a bit loose, you can let it drain in a cheesecloth lined sieve for a little while to remove excess moisture. This will help your No Bake Pumpkin Cheesecake set up properly.
Nutrition
Calories
Sugar
Fat
Carbs
