No Bake Pumpkin Cheesecake Recipe
This easy no bake pumpkin pie cheesecake is made with pumpkin puree and cream cheese in a homemade graham cracker crust.
Servings: 8 servings
Ingredients
Graham Cracker Crust
- 12 full graham cracker sheets or 1 ½ cups graham cracker crumbs
- 2 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- 6 tablespoons butter melted
Pumpkin Cheesecake Filling
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar divided
- 1 (15-ounce) can pumpkin puree
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup heavy cream
Instructions
- Line the base of a 9” springform pan with parchment paper. Place the open exterior ring around the base and close it so the parchment is sealed in the ring. Trim the excess from around the outside.
- In a food processor, combine all crust ingredients and blitz 2-3 times until crumbs are all moistened.
- Press the crumbs into the springform pan and up the sides about ¼-inch in thickness. Press the mixture along the base, thinning out the corners. Freeze the crust while you prepare the filling.
- In a large bowl, beat the softened cream cheese with a handheld electric mixer on med-high speed until light and fluffy. Add ½ cup sugar, pumpkin puree, salt and cinnamon. Whip until smooth and there are no chunks of cream cheese. Beat on low until smooth.
- In a separate bowl, beat the heavy cream to soft peaks on medium speed. Add remaining ¼ cup granulated sugar and beat to stiff peaks.
- Fold whipped cream into cheese and pumpkin mixture gently so that you deflate as little of the air as possible.
- Remove the crust from the freezer. Scrape the pumpkin mixture into the crust and level.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set. Remove from the springform pan and serve with whipped cream, if desired.
Video
Notes
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- My Top Tip: Add gelatin for a firmer structure. Unfortunately, without gelatin or a very large amount of powdered sugar, no-bake cheesecake won't keep it's structure for long once it's out of the fridge. If you'd like to add gelatin for a firmer dessert, you'll need 1 envelope (.25 oz each) of unflavored gelatin added in step 4 of the recipe with the pumpkin puree
- Storage: This no-bake cheesecake recipe is best served the day after you make it, but if you do have leftovers, they'll keep in the fridge for 3 to 4 days. Just make sure to keep the cheesecake covered so that it doesn't dry out.
- Freezing: If you're not planning on eating this no-bake pumpkin cheesecake pie straight away, freezing is a great option. Let it chill in the springform pan per the recipe. Then, once solid, wrap it again in foil and place in a freezer bag. It will keep well for up to 3 months and can be thawed in the fridge overnight before serving.
- Make Ahead Tips: You can make the graham crust crust up to 2 days in advance. Just store in the fridge until ready to use.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of cream cheese, you can substitute up to 4 ounces of it for full fat sour cream or Greek Yogurt.
- I don't recommend using your own pumpkin puree because the water content is too high for the no-bake structure of this cheesecake.
- Equipment: I use Cuisinart Elite Food Processor to make the graham cracker crust.. It’s a super powerful machine that results in the perfect crumb mixture.
Nutrition
Serving: 1slice | Calories: 329kcal | Carbohydrates: 29g | Protein: 10g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 630mg | Potassium: 204mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 750IU | Vitamin C: 0.2mg | Calcium: 229mg | Iron: 0.4mg
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