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No-Bake Pumpkin Cheesecake Recipe

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★★★★★

4.9 from 134 reviews

This No-Bake Pumpkin Cheesecake is a creamy, luscious dessert perfect for fall or anytime you crave the flavors of pumpkin pie without turning on the oven. With a spiced graham cracker crust and a rich pumpkin-infused cream cheese filling, this cheesecake is chilled to set, making it simple to prepare yet impressive in taste and texture.

Ingredients

Scale

Crust

  • 2 cups graham crumbs (about 240 grams)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted

Cheesecake Filling

  • 15 ounce can pumpkin puree (just under 2 cups)
  • 2/3 cup heavy cream (120 ml), 33% milk fat or more
  • 24 ounces cream cheese (680 grams), brick-style, full-fat
  • 1 cup powdered sugar (110 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Graham Crust: In a medium bowl, stir together graham crumbs, brown sugar, and cinnamon. Then, mix in the melted butter until the mixture is evenly combined.
  2. Form the Crust: Press this mixture into the bottom and up the sides about halfway to two-thirds up of a 9-inch springform pan, creating an even crust layer.
  3. Chill the Crust: Place the crust in the freezer to firm up while you prepare the cheesecake filling.
  4. Blot Pumpkin Puree: Using a paper towel, blot the pumpkin puree thoroughly to remove as much excess liquid as possible by pressing repeatedly, then set aside.
  5. Whip Heavy Cream: In a large bowl, beat the heavy cream until stiff peaks form. Set aside carefully to maintain the volume.
  6. Mix Cream Cheese and Sugars: In another large bowl, beat together the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and creamy. Scrape down the bowl sides and bottom to remove all lumps.
  7. Combine Pumpkin and Cream Cheese: Slowly beat the blotted pumpkin puree into the cream cheese mixture until fully combined.
  8. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese and pumpkin mixture using a rubber spatula in smooth, gentle strokes until the mixture is uniform without streaks.
  9. Assemble the Cheesecake: Remove the crust from the freezer and spoon the prepared cheesecake filling over the crust, spreading it into an even layer.
  10. Chill to Set: Cover the springform pan and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set properly.
  11. Release from Pan: When ready to serve, run a thin, sharp knife around the edge of the pan to loosen the cheesecake, then carefully unclamp and remove the springform pan sides.
  12. Optional Garnish and Serve: Optionally, top with whipped cream using a piping bag fitted with a star tip for a decorative finish. Slice carefully with a thin, sharp knife for clean portions.

Notes

  • Blotting the pumpkin puree is crucial to avoid a watery cheesecake; take your time removing excess moisture.
  • You can make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves if preferred.
  • Using full-fat, brick-style cream cheese improves the richness and texture of the cheesecake.
  • Make sure the heavy cream is cold before whipping to achieve better volume and stability.
  • For best results, chill the cheesecake overnight to allow flavors to meld and the texture to firm up.
  • If you want a firmer crust, consider baking the crust beforehand for 5 to 8 minutes, but this is optional for this no-bake recipe.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: no bake, pumpkin cheesecake, pumpkin dessert, fall dessert, easy cheesecake, creamy pumpkin pie, chilled cheesecake

Find it online: https://stirringwithstella.com/no-bake-pumpkin-cheesecake-recipe/