There is something special about the flavors of fall. The warm spices, the cozy feeling, and of course, all things pumpkin. But what if you could capture all that goodness without even turning on your oven?
Well, you absolutely can. This No Bake Pumpkin Cheesecake recipe is here to prove it. It’s a creamy, decadent dessert that is surprisingly simple to make. Perfect for when you want a showstopping treat without the extra work. Let’s get started!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is one of those No Bake Cheesecake Recipes that will become a regular in your rotation. It is the definition of an Easy Pumpkin Cheesecake.
First off, it requires no baking. This is a huge win, especially around the holidays when your oven is working overtime. It frees up precious space and time, making your life just a little bit easier.
The texture is just incredible. It’s so light and airy, almost like a mousse, but with that rich creaminess you expect from a good cheesecake. The filling is packed with pumpkin puree and a wonderful blend of cinnamon, ginger, nutmeg, and other warm spices.
And that crust! It’s a simple mix of graham crackers, toasted pecans, and a little brown sugar. It provides a lovely crunchy contrast to the smooth filling. You can chill it for a truly no bake experience or bake it for a few minutes for extra crispness. I’ll walk you through both ways.
This is truly one of the Best Pumpkin Cheesecake Recipe options for beginners. The steps are straightforward, and you don’t need any fancy equipment to get a beautiful result.
Ingredients
Here is everything you will need to create this fantastic dessert. The ingredients are simple and easy to find at your local grocery store.
For The Crust
- One half cup chopped pecans
- Twelve sheets graham crackers, which is about one and a half cups crushed
- One third cup dark brown sugar
- One fourth teaspoon salt
- One half cup butter, melted
For The Cheesecake Filling
- One and one fourth cups heavy cream
- One fourth cup powdered sugar
- Two eight ounce packages cream cheese, softened
- One and one fourth cups dark brown sugar
- Two teaspoons vanilla
- One and a half teaspoons cinnamon
- One teaspoon powdered ginger
- One half teaspoon powdered nutmeg
- One fourth teaspoon cloves
- One fourth teaspoon cardamom
- One half teaspoon salt
- One fifteen ounce can pumpkin puree
For The Pecan Graham Crumble (Optional)
- Six sheets graham crackers
- One fourth cup butter
- Three fourths cup chopped pecans
- Two tablespoons dark brown sugar
To Garnish
- More whipped cream, to decorate the top
- Caramel sauce, optional
Step By Step Instructions
Ready to make the most delicious No Bake Pumpkin Cheesecake? Let’s break it down into simple steps. It’s easier than you think!
Step 1: Make The Crust
First, let’s talk about the crust. For a true no bake dessert, just chill it. But if you want it a little crispier, you can bake it briefly. Your choice!
To start, toast your pecans in a small saucepan over medium heat for about three to five minutes until they smell nutty and fragrant. Stir them often so they don’t burn.
Once cooled, add the toasted pecans and graham crackers to a food processor and pulse until they are finely crushed. No food processor? No problem. Just put them in a zip top bag and crush them with a rolling pin.
Transfer the crumbs to a medium bowl. Add the brown sugar, salt, and melted butter. Stir it all together until the mixture feels like wet sand.
Now, press this mixture firmly into the bottom and up the sides of a nine or ten inch springform pan. Go up at least two inches on the sides. Use a measuring cup to really press it into the corners. The firmer you press, the better it will hold together. Chill the crust for at least twenty minutes.
Step 2: Prepare The Cheesecake Filling
While the crust is chilling, let’s make the amazing pumpkin cheesecake filling. In a large bowl or stand mixer, combine the heavy cream and powdered sugar. Beat on high speed for about two minutes until stiff peaks form. Watch it closely!
Scrape the whipped cream into a separate bowl and pop it in the fridge to stay cold. You can use the same mixer bowl for the next part, no need to wash it.
Next, add the softened cream cheese to the bowl. Beat it on medium speed for a couple of minutes until it’s completely smooth. Scrape the sides and bottom of the bowl to make sure there are no lumps at all.
Add the brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Beat for another minute, scraping the bowl again to ensure everything is mixed in smoothly.
Now it’s time for the star ingredient. Add the can of pumpkin puree. Beat on low speed just until the pumpkin is incorporated. Don’t overmix here.
Step 3: Combine And Chill
Put away your mixer for this next part. We want to keep the filling light and airy. Gently fold the chilled whipped cream into the pumpkin mixture using a large spatula. Mix only until everything is combined and you see no more white streaks.
Carefully scrape the filling into your prepared crust. Smooth the top with an offset spatula to make it nice and even. You might have a little extra filling, which is a perfect excuse for a taste test.
Cover the cheesecake tightly with plastic wrap and chill it in the fridge for at least three hours, but longer is better. I recommend chilling it for eight to twelve hours, or even up to two days. This gives the flavors time to meld together and the cheesecake time to set up properly.
Step 4: Make The Optional Crumble
This crumble is technically optional, but I highly recommend it for the added texture and flavor. Preheat your oven to 350 degrees Fahrenheit.
Break up six graham cracker sheets into a zip top bag. You want a mix of smaller crumbs and larger chunks, about the size of a quarter.
In a medium bowl, melt the butter. Add the crumbled graham crackers, chopped pecans, and brown sugar. Mix it all together so everything is coated in butter.
Spread this mixture onto a baking sheet. Bake for nine to twelve minutes, stirring every three minutes to prevent burning. When it’s lightly browned and smells amazing, take it out and let it cool completely.
Step 5: Decorate And Serve Your No Bake Pumpkin Cheesecake
Once your cheesecake is fully chilled, it’s time to decorate! You can pipe some extra whipped cream around the edges for a pretty look. A star tip works great for this.
If you plan to serve the entire cheesecake at once, you can pile the pecan graham crumble in the center. If not, it’s best to add the crumble to individual slices right before serving to keep it crunchy.
To serve, use a sharp knife, wiping it clean between each cut for neat slices. Garnish each piece with whipped cream, a generous sprinkle of the crumble, and a drizzle of caramel sauce if you’re feeling extra indulgent.
How To Store Leftovers
If you happen to have any leftovers, storing this No Bake Pumpkin Cheesecake is easy. Simply cover it tightly and keep it in the refrigerator. It will stay fresh and delicious for about three to four days.
One important note: do not freeze this cheesecake. Unlike baked cheesecakes, No Bake Cheesecake Recipes have a different structure. Freezing will significantly change the texture, and it won’t be nearly as good once thawed.
Tips
- Room Temperature Cream Cheese: Make sure your cream cheese is truly softened to room temperature. This is key to getting a super smooth, lump free filling.
- Press The Crust Firmly: I can’t say this enough! A firmly packed crust is a sturdy crust. It will make slicing and serving so much easier.
- Don’t Overwhip: Keep a close eye on your heavy cream when whipping it. It can go from stiff peaks to butter in a flash.
- Chill Time Is Key: Be patient and let the cheesecake chill for the recommended time. This is crucial for it to set properly and for the flavors to deepen.
- Garnish Just Before Serving: To keep toppings like the crumble crunchy, add them to slices right before you serve them.
Conclusion
And there you have it! A beautiful, creamy, and flavorful No Bake Pumpkin Cheesecake that is sure to impress everyone. It’s the ideal dessert for any fall gathering, holiday meal, or just a Tuesday night when you need a special treat.
This Easy Pumpkin Cheesecake recipe proves you don’t need to be a professional baker to create something truly wonderful. Give it a try, and I’m sure it will become one of your favorite No Bake Cheesecake Recipes. Happy dessert making!
FAQ
Can I Make This Dessert Ahead Of Time?
Yes, absolutely! In fact, this No Bake Pumpkin Cheesecake is an ideal make ahead dessert. It needs at least three hours to set, but it’s even better if you let it chill for eight to twelve hours or overnight. You can make it up to two days in advance.
My Crust Falls Apart When I Slice It. What Went Wrong?
A crumbly crust is usually caused by not packing the mixture firmly enough into the pan. When you press the crust into the springform pan, use the bottom of a measuring cup or glass to press it down very tightly. This helps the butter bind all the crumbs together.
Can I Use A Different Kind Of Crust?
Of course. While the pecan graham cracker crust is delicious, you can certainly swap it out. A crust made from gingersnap cookies, Biscoff cookies, or even chocolate wafer cookies would pair wonderfully with the pumpkin filling. Just follow the same ratios of crumbs to butter.
No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a creamy, decadent dessert that is surprisingly simple to make. It features a crunchy graham cracker and toasted pecan crust, topped with a light and airy pumpkin puree filling, spiced with cinnamon, ginger, nutmeg, and cardamom. Perfect for a showstopping fall treat without turning on your oven.
Requirements
Ingredients
Instructions
- Toast pecans in a small saucepan over medium heat for about three to five minutes until they smell nutty and fragrant, stirring often to prevent burning. Let cool.
- Once cooled, add the toasted pecans and graham crackers to a food processor and pulse until they are finely crushed. If you don’t have a food processor, place them in a zip-top bag and crush with an adjustable rolling pin.
- Transfer the crumbs to a medium bowl. Add the dark brown sugar, salt, and melted butter. Stir until the mixture feels like wet sand.
- Firmly press this mixture into the bottom and up the sides (at least two inches) of a 9 or 10-inch springform pan. Use the bottom of a measuring cup or glass to pack it down very tightly into the corners. Chill the crust for at least twenty minutes.
- While the crust is chilling, prepare the cheesecake filling. In a large bowl or stand mixer, combine the heavy cream and powdered sugar. Beat on high speed for about two minutes until stiff peaks form. Scrape the whipped cream into a separate bowl and refrigerate.
- Using the same mixer bowl (no need to wash), add the softened cream cheese. Beat on medium speed for a couple of minutes until it’s completely smooth. Scrape the sides and bottom of the bowl to ensure there are no lumps.
- Add the dark brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Beat for another minute, scraping the bowl again until everything is mixed in smoothly.
- Add the 15-ounce can of pumpkin puree. Beat on low speed just until the pumpkin is incorporated, being careful not to overmix.
- Put away your mixer. Gently fold the chilled whipped cream into the pumpkin mixture using a large spatula. Mix only until everything is just combined and you see no more white streaks.
- Carefully scrape the filling into your prepared crust. Smooth the top with an offset spatula to make it nice and even.
- Cover the cheesecake tightly with plastic wrap and chill it in the fridge for at least three hours, but longer is better. For the best set and flavor, chill for eight to twelve hours, or even up to two days.
- If making the optional crumble: Preheat your oven to 350 degrees Fahrenheit (175°C).
- Break up six graham cracker sheets into a zip-top bag. You want a mix of smaller crumbs and larger chunks, about the size of a quarter.
- In a medium bowl, melt the butter. Add the crumbled graham crackers, chopped pecans, and dark brown sugar. Mix it all together so everything is coated in butter.
- Spread this mixture onto a baking sheet. Bake for nine to twelve minutes, stirring every three minutes to prevent burning. When lightly browned and fragrant, remove and let cool completely.
- Once your cheesecake is fully chilled, it’s time to decorate! You can pipe some extra whipped cream around the edges for a pretty look (a star tip works great).
- If you plan to serve the entire cheesecake at once, you can pile the pecan graham crumble in the center. If not, it’s best to add the crumble to individual slices right before serving to keep it crunchy.
- To serve, use a sharp knife, wiping it clean between each cut for neat slices. Garnish each piece with whipped cream, a generous sprinkle of the crumble, and a drizzle of caramel sauce if you’re feeling extra indulgent.
Notes
Room Temperature Cream Cheese: Ensure cream cheese is truly softened for a smooth, lump-free filling.
Press The Crust Firmly: A tightly packed crust makes slicing and serving easier.
Don’t Overwhip: Watch heavy cream closely; it can quickly turn to butter.
Chill Time Is Key: Patience is crucial for proper setting and deeper flavors.
Garnish Just Before Serving: Add toppings like crumble to individual slices to keep them crunchy.
Storing Leftovers: Cover tightly and refrigerate for 3-4 days. Do not freeze, as it will change the texture.
Nutrition
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