Indulge in the rich and creamy goodness of no bake pumpkin cheesecake, a dessert that captures the essence of autumn in every bite. With its velvety texture and spiced pumpkin flavor, this cheesecake is not only easy to make but also a delightful addition to any festive table. Perfect for those who want a delicious dessert without the hassle of baking, this recipe will quickly become a favorite among friends and family.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup pumpkin puree
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 1 cup whipped cream for topping
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, with no cooking time required.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Total Fat: 24g
– Saturated Fat: 14g
– Carbohydrates: 30g
– Sugars: 15g
– Protein: 4g
Step-by-Step Cooking Process
1. In a bowl, combine graham cracker crumbs and melted butter until well mixed.
2. Press the mixture into the bottom of a springform pan to form a crust.
3. Refrigerate the crust for 10 minutes to firm up.
4. In a separate bowl, beat the softened cream cheese until smooth.
5. Add pumpkin puree, powdered sugar, vanilla extract, and spices. Mix until well combined.
6. Fold in half of the whipped cream gently into the pumpkin mixture.
7. Spread the pumpkin filling over the chilled crust evenly.
8. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
9. Before serving, top with remaining whipped cream and sprinkle with cinnamon.
10. Slice and enjoy your delicious no bake pumpkin cheesecake!
Alternative Ingredients
You can substitute graham cracker crumbs with digestive biscuits or almond flour for a gluten-free option. Cream cheese can be replaced with mascarpone or dairy-free cream cheese for a lighter version.
Serving and Pairings
This no bake pumpkin cheesecake pairs beautifully with spiced coffee, vanilla ice cream, or a drizzle of caramel sauce. It’s perfect for holiday gatherings or as a sweet treat after dinner.
Storage and Reheating
Store leftovers in the refrigerator for up to 5 days, covered tightly. This cheesecake does not freeze well; however, you can freeze the crust separately for future use.
Cooking Mistakes
– Avoid overmixing the cream cheese to prevent a grainy texture.
– Ensure the cream cheese is at room temperature before mixing.
– Don’t skimp on refrigeration time; it’s essential for setting.
– Use fresh pumpkin puree for the best flavor.
– Make sure your crust is firm enough before adding the filling.
Helpful Tips
– Use a food processor for quick crumb mixing.
– Customize spices according to your taste.
– Top with pecans or walnuts for added crunch.
– Use a serrated knife for cleaner slices.
– Garnish with whipped cream just before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but ensure it is well-cooked and pureed for smooth texture.
How long can I store the cheesecake?
You can store the no bake pumpkin cheesecake in the refrigerator for up to 5 days.
Is it possible to make this cheesecake dairy-free?
Absolutely! Substitute cream cheese with dairy-free alternatives and use coconut cream for whipping.
What can I use instead of graham crackers?
You can use digestive biscuits, almond flour, or even crushed Oreo cookies for a different flavor.
Can I add chocolate to this recipe?
Yes, you can swirl in melted chocolate or add chocolate chips for a delicious variation.
Conclusion
No bake pumpkin cheesecake is a delightful and easy dessert that captures the flavors of fall. Its creamy texture and spiced pumpkin flavor make it a perfect choice for any gathering. Try this recipe today and enjoy a slice of autumn bliss!
No Bake Pumpkin Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup whipped cream for topping
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a springform pan to form a crust.
- Refrigerate the crust for 10 minutes to firm up.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and spices. Mix until well combined.
- Fold in half of the whipped cream gently into the pumpkin mixture.
- Spread the pumpkin filling over the chilled crust evenly.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, top with remaining whipped cream and sprinkle with cinnamon.
- Slice and enjoy your delicious no bake pumpkin cheesecake!
