Fall is the perfect time to indulge in all things pumpkin. If you’re looking for a delicious dessert that captures the essence of the season, then this No Bake Pumpkin Pie Cheesecake is the answer. This creamy, spiced cheesecake is easy to prepare and doesn’t require any baking, making it a wonderful treat for gatherings or cozy nights in.
Why Make This Recipe
You should make this No Bake Pumpkin Pie Cheesecake because it’s rich in flavor, light in texture, and incredibly easy to prepare. With its sweet and spiced pumpkin filling resting on a crunchy graham cracker crust, this cheesecake is a crowd pleaser that requires minimal effort. Plus, it can be made ahead of time, allowing you to enjoy more time with your friends and family!
How to Make No Bake Pumpkin Pie Cheesecake
Ingredients:
- Graham Cracker Pie Crust (click for recipe)
- 24 ounces cream cheese (681 grams, room temperature (3 bricks))
- 1 cup powdered sugar (113 grams)
- 15 ounces pumpkin puree (425 grams (1 can) – NOT pumpkin pie filling!)
- 2 teaspoons pumpkin pie spice (6 grams)
- ½ teaspoon kosher salt
- 1 cup heavy whipping cream (227 grams)
- Pumpkin Spice Whipping Cream (click for recipe)
Directions:
- Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside.
- In a mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar on low speed for 15 seconds.
- Increase to high speed and beat until the sugar and cream cheese are fully combined, about 2 minutes.
- Add the pumpkin puree, pumpkin pie spice, and salt, and mix for an additional minute.
- Add the whipping cream and mix on low speed to combine. Then, increase the mixer speed to high and beat until stiff peaks form, which should take about 3-5 minutes.
- Pour the cheesecake filling into the prepared crust.
- Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down), and place it in the refrigerator to set for 6-8 hours or overnight.
- When ready to serve, make the Pumpkin Pie Whipping Cream per the recipe directions.
- Carefully remove the cheesecake from the springform pan, take off the plastic wrap, and cut the cheesecake into thin wedges.
- Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
How to Serve No Bake Pumpkin Pie Cheesecake
Serve your No Bake Pumpkin Pie Cheesecake chilled. A slice topped with Pumpkin Pie Whipping Cream adds a delightful finish. You can also sprinkle a little extra pumpkin pie spice on top for added flavor and decoration.
How to Store No Bake Pumpkin Pie Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure to cover it tightly or keep it in an airtight container. The cheesecake will stay fresh for about 3-5 days.
Tips to Make No Bake Pumpkin Pie Cheesecake
- Ensure your cream cheese is at room temperature for smooth mixing.
- For a spicier flavor, you can add more pumpkin pie spice to the filling.
- Make sure to whip the cream until stiff peaks form for a light and fluffy texture.
Variation
If you’re looking to change things up, consider adding crushed pecans or walnuts to the crust for extra crunch. You can also mix chocolate chips into the cheesecake filling for a tasty twist!
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, you can absolutely use homemade pumpkin puree. Just ensure it is well-drained to avoid excess moisture in your cheesecake.
2. How long does it take for the cheesecake to set?
The cheesecake needs to set in the refrigerator for at least 6-8 hours; overnight is best for a firmer texture.
3. Can I freeze the No Bake Pumpkin Pie Cheesecake?
Yes, you can freeze the cheesecake for up to two months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw it in the refrigerator before serving.
No Bake Pumpkin Pie Cheesecake
Ingredients
Graham Cracker Crust
- 1 pie crust Graham Cracker Pie Crust Click for recipe
Cheesecake Filling
- 24 ounces cream cheese, room temperature (3 bricks)
- 1 cup powdered sugar
- 15 ounces pumpkin puree (1 can) NOT pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup heavy whipping cream
Topping
- 1 batch Pumpkin Spice Whipping Cream Click for recipe
Instructions
Preparation
- Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside.
- In a mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar on low speed for 15 seconds.
- Increase to high speed and beat until the sugar and cream cheese are fully combined, about 2 minutes.
- Add the pumpkin puree, pumpkin pie spice, and salt, and mix for an additional minute.
- Add the whipping cream and mix on low speed to combine. Then, increase the mixer speed to high and beat until stiff peaks form, which should take about 3-5 minutes.
- Pour the cheesecake filling into the prepared crust.
- Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down), and place it in the refrigerator to set for 6-8 hours or overnight.
Serving
- When ready to serve, make the Pumpkin Pie Whipping Cream per the recipe directions.
- Carefully remove the cheesecake from the springform pan, take off the plastic wrap, and cut the cheesecake into thin wedges.
- Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
