Add the powdered sugar and cream for another minute at medium speed. Not only was incredibly easy to make considering it looks so impressive, but my husband was OBSESSED. It was so light and siry, not like a heavy cheese cake, with so much flavor. A couple of days ago, I gave you … Made the mini versions of these for Thanksgiving, and they were delicious! You can store no bake cheesecake covered in the fridge for up to 5 days. Thanks for a wonderful recipe, Sally! Freeze for 30 minutes. How To Make No Bake Pumpkin Cheesecake. This no-bake pumpkin cheesecake is a super easy gluten-free dessert that is a real crowd-pleaser. You need gingersnap cookie crumbs, sugar, and melted butter. I wasn’t incorporating the ingredients in the right way. I haven’t made a pumpkin cheesecake before and this is only my second time making a cheesecake in a spring form pan so I was a little inexperienced but thanks for your helpful tips and video it worked out! I whipped it to stiff peaks and set it aside in refrigerator while making pumpkin portion. Spread over surface of warm cheesecake. Stir until thoroughly combined. 2 tbsp hot water. I’m kinda excited for Thanksgiving this year! Remove the metal mixing bowl and beaters from the freezer. I think my issue was with the heavy whipping cream. A mix of pumpkin puree, cream cheese, whipped topping (you can use Cool Whip or real whipped cream), cheesecake … This site uses Akismet to reduce spam. You will not believe how well the sweet tang of cream cheese and the earthy flavor of pumpkin … This recipe needs some chill time in the fridge though, so be sure to plan for … Such a disappointment as it’s ruined and will have to feel thrown away after requiring quite a few ingredients. Place a metal mixing bowl and beaters in the freezer for 15 minutes. This No Bake Pumpkin Cheesecake, my friends, is seriously a fluffy cloud-like dream! How to Make No Bake Pumpkin Cheesecake. For easy no bake cheesecake without gelatin, I learned that you need to whip the cream cheese & powdered sugar separately from the heavy whipping cream. Made this for Thanksgiving! Use the graham cracker crust from my plain no-bake cheesecake. In a large bowl, combine the cheesecake filling, pumpkin puree, and pumpkin pie spice. With all the desserts I’ve been making lately, you knew there was going to be a pumpkin spice cheesecake, right? Crushed gingersnaps fill the bottom of each jar, layered with a mixed pumpkin … Then add in the pumpkin puree and spices, beat again. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. This was a hit for Thanksgiving. Mix well. For Thanksgiving this year, this No Bake Pumpkin Cheesecake is sure to be a crowd pleaser. This is always helpful as I work to develop new recipes. I love how easy no bake desserts are to throw together and, of course, no need to turn on the oven. Thanks Sally . I tested this recipe 3 times because I couldn’t get the cheesecake to become firm enough. Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping. This will also help reduce the crumbs in the corner. Easy and delicious recipe! How To Make No-Bake Pumpkin Pie Cheesecake The first step to making the no-bake … Shared with my Mum, so refreshing and flavourful! This fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. Course Dessert. Bake for 5 minutes. Another great recipe find on the site!!! ✓ In the bowl of an electric mixer, cream the butter for 30 seconds. https://www.bhg.com/recipe/no-bake-pumpkin-cheesecake-balls Any store bought graham cracker crust will work! https://cakescottage.com/2016/08/30/pumpkin-cheesecake-balls https://www.skinnytaste.com/pumpkin-spice-no-bake-cheesecake I’ll try again bc the flavor was there. I made this for our small family Thanksgiving dinner. I don’t recommend using the freezer to set this cheesecake filling. This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! 15 minutes to make cheesecake filling (meanwhile the crust is chilling in the freezer), 6 hours+ to chill the cheesecake in the fridge, 1 & 1/2 cups graham cracker crumbs (about 9 graham crackers), 2 packages full fat cream cheese, 8 oz each, room temperature, 1/2 cup pumpkin puree (excess moisture removed with paper towel method, see notes), 2 cups heavy whipping cream, equal to 1 pint. 4.88 from 8 votes. I’m glad your family enjoyed this recipe. Set aside. // To thaw the cheesecake, remove it from the freezer and remove all the wrapping. 1/2 cup of whipping cream. Here you’ll find indulgent desserts, quick and easy desserts to feed a crowd, plus healthier desserts to satisfy any craving! In order to cut perfectly crisp slices, be sure to wipe your knife clean after every single cut. In a medium bowl stir together the graham crumbs, sugar & cinnamon. Fold the paper towels over the puree, so it’s completely enclosed. Perfection I’m glad you loved this one, Laura! In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly … Flavor is incredible the next day. If you’re looking for an easy, pumpkin dessert that will wow your guests, then this no-bake pumpkin cheesecake is just the thing. However, mine didn’t set up. Scoop the filling into the crust and smooth with an offset spatula. Not only does the time in the refrigerator solidify the filling, it also gives the flavors a chance to mix and mingle. I’m here to show you how to make fluffy, thick, no bake pumpkin cheesecake that you can cut into clean slices because they hold their shape! This will be a definite keeper and repeat for many occasions! This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. Although my cheesecake didn’t set firmly. Add in the pumpkin puree and spices, beat until combined. https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake To prepare graham cracker crust: Preheat oven to 350°F. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Our No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy any pumpkin cravings you might have. Press the crust into an un-greased 8 or 9 inch springform pan. Definitely need to serve straight from the fridge but it was delicious! For a firm cheesecake, be sure not to deflate the whipped cream by over-mixing it into the batter. Beat the heavy whipping cream, remaining powdered sugar, and vanilla extract in a separate bowl that has been CHILLED in the freezer. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. This is used for the filling. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! I will put it in a pastry bag and decorate the top with the whip cream. Our No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy any pumpkin cravings you might have. No Bake Keto Pumpkin Cheesecake While apple is a close runner up for best fall flavors (like my Apple Crisp), pumpkin is a symbol of fall. This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. The first week of every November is all about Thanksgiving Pies. cream cheese, at room temperature. Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. Set in the fridge to … I’m actually so excited about the no bake gelatin cheesecake idea that I plan to make more gelatin cheesecakes in the future WITHOUT pumpkin. https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to … I made this for my husband’s birthday (which was also Thanksgiving this year). The excess moisture will soak into the paper towels within a few minutes.Â. This no bake cheesecake is thick and fluffy, and fool proof because it turns out awesome every time! Sugar Free Pumpkin Cheesecake Recipe Notes: This is a VERY easy healthy dessert. There is way too much cloves in this recipe – I can only think this is a type-o as the regular pumpkin pie recipe had far less cloves. Using an electric mixer, beat together the cream cheese, sugar and brown sugar until creamy. Place the crust in the freezer for 15 minutes before adding the filling. Add the heavy whipping cream, 1/2 cup powdered sugar, and vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes. Use a flat-based, round measuring scoop to help compact the sides and base of the crust. Keywords: no bake, cheesecake, pumpkin cheesecake, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction, This cheesecake was an absolute hit at my Thanksgiving dinner!!! Skip these 3 steps and you’ll be eating pumpkin soup for dessert. Press the mixture into the bottom and up the sides of a 9-inch springform pan. The flavor was super good, however the crust stuck to the bottom of my pan and the sides crumbled. It was delicious. These no-bake Pumpkin Cheesecake Balls are super easy to make, with only 5 ingredients, and the perfect “can’t just have one” treat. https://www.upstateramblings.com/no-bake-pumpkin-cheesecake Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Use a sharp knife to cut the cheesecake into slices. Notify me via e-mail if anyone answers my comment. I appreciate your feedback. Before serving, run an offset spatula around the outside of the pan, then remove the outer ring of the springform pan. So good an addicting! In a small bowl, combine crushed graham crackers, canola oil, and 2 tablespoons sugar. But it was delicious! Add pumpkin puree and beat until no lumps … My family loved it , but I think it was the best cheesecake I’ve ever tasted! Even tasted great before it was fully thawed kind of like frozen custard . Tips for making no-bake pumpkin cheesecake. Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake … Alternatively, you can fold them together with a spatula. For a clean and sturdy slices, refrigerate it for at least 8 hours, but 12+ hours is ideal. Thrilled to hear you enjoyed this recipe, Christine! 0 Comments, Your email address will not be published. Please scroll down to simply print out the … 15 oz. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Instead, it’s a whole other layer to savor. The chilling period helps the cheesecake to set and thicken, which is very crucial for cutting clean cheesecake slices. Made this dessert to add to my family’s traditional pie desserts for Thanksgiving. A recipe that skips the oven, says goodbye to pie crust, and waves toodaloo to any sort of cheesecake water bath. In a large bowl, combine the gingersnap cookie crumbs, the melted butter and the maple syrup. This is exactly how I prepare the crust for my (baked) pumpkin swirl cheesecake, though you need a little more of each ingredient for this recipe. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. That, along with plenty of chill time, should help! Your email address will not be published. With more flavor and crunch than a graham cracker crust, a gingersnap cookie crust isn’t just there in the background. Do you think this would work with butternut squash? I started with fresh cold heavy cream and thought it whipped ok. After folding it in, it seemed deflated. Your email address will not be published. Hi Anna, We haven’t tried this with butternut squash but mashed / puréed (unsweetened) sweet potatoes can typically replace pumpkin purée in most recipes. These easy no bake keto pumpkin cheesecakes can now join that list! To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. I think I prefer the texture of baked cheesecake to no-bake, but this was a perfect easy make-ahead recipe. Still a success but it didn’t look like yours! I also made the “plain” mini no-bake cheesecakes and I noticed that they set up a little firmer than the pumpkin ones. Thank you again. And the gingersnap crust, genius! But I found something that comes shockingly close. Press the mixture into the bottom and up the sides of a 9-inch springform pan. The ginger snap crust combined with the creamy cheesecake was perfect! … For neat slices, wipe the knife clean between each slice. WHY? Serve cheesecake with optional toppings. It was such a joy to see how much he loved it. In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. I learned that it’s all about HOW you incorporate the ingredients. If you’re preparing the crust … Yes. A dessert tradition this time of year, pumpkin pie features a smooth spiced filling sitting in a wonderfully flaky pie crust. Recipe Notes: This pie lasted four days in the fridge uncovered and was fine. You can substitute 2 tsp pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves called for in the filling if desired. The crust is the finishing touch on this tasty cake that is also toddler approved!! I used maple-flavored Oreos for the crust, which turned out to be a winning combination. This no bake pumpkin cheesecake recipe is a graham cracker crust topped with a rich and creamy pumpkin filling. There aren’t many seasonal desserts that top pumpkin pie. The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info! subscribe now & get our Required fields are marked *. The excess moisture will soak into the paper towels within a few minutes. Place cheesecake in the freezer for up to two hours to set. Combine sour cream, 1/3 cup granulated sugar and vanilla extract in small bowl; mix well. "With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust," says recipe creator Melissa Goff. Loaded with pumpkin and spice, and a layer of creamy cheesecake, it’s always a crowd-pleaser! For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season. If you make this recipe, tag @beth_thefirstyear on instagram! This site uses Akismet to reduce spam. The cheesecake was creamy and delicious! We ended up kind of just scooping the cake out with spoons like we were eating trifles, so they were delicious either way! Make sure the crust mixture is really compacted. No bake cheesecake filling needs to be chilled in the fridge for at least 6 hours, but I prefer overnight. 19/08/2020 Parker Feierbach . Not sure what went wrong. I made this recipe (in mini form) for Thanksgiving and everyone loved it! My mom was particularly appreciative of the light texture, and my dad loved the gingersnap crust! Shape into 1-2" (1 tbsp. Pictured on the left below: the whipped cream. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Fold the paper towels over the puree, so it’s completely enclosed. PHILADELPHIA No-Bake Pumpkin Cheesecake - My Food and Family Subscribe to The First Year newsletter to get our recipes sent to your inbox! Learn from my mistakes. Scrape down the sides and up the bottom of the bowl as needed to help combine. Cool on wire rack. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set. Pumpkin Pie Filling. I froze half and came back to it a few weeks later as was great! Bite-size cheesecake balls can be chilled up to 24 hours ahead or frozen for a month so you've always got a pumpkin dessert at the ready. It features a silky pumpkin pie layer, and a creamy, molasses-laced, robustly spiced, cheesecake layer, both piled high. Hi Stephanie, thank you so much for trying this recipe. It’s hard to compete with this kind of perfection. Freeze for 30 minutes. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. It was so light and fluffy, so much better than a regular denser cheesecake! It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. It was an easy recipe. Place the crust in the freezer for 15 minutes before adding the filling. Pictured on the left below: the whipped cream and pumpkin cream cheese mixture combined. I omitted the extra ginger in the crust as I’m not a fan of ginger but did use the ginger snap cookies. To make this crust a cut above the rest, I suggest adding cinnamon and ginger too. So I am doing a low carb lifestyle but still love my treats! Share: No-Bake Pumpkin Cheesecake Balls My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Putting the cheesecake inside a cake keeper works great or you can cover the top with plastic wrap. To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Bake crust for 10 minutes or until it looks slightly dry. It can be annoying, but you will have the most perfect slices! I chill mine overnight. When I got the whipped cream out, it was totally deflated. Pumpkin’s popularity revs up at the end of August, but at that time of year it can still be too hot to crank up the oven. Not sure why it didn’t work for me. No-Bake Pumpkin Cheesecake Balls Get a head start on holiday desserts with this make-ahead cheesecake idea. Was delicious! Halve the crust recipe below because we don’t need as much crust for the jar dessert. However, you can freeze the entire cheesecake to use at a later point in time. By Makinze Gore. Follow along on Instagram, Facebook, Pinterest, and Youtube. I made this for Thanksgiving and my family loved it! The result should be a thick, fluffy, mixture that holds its shape very well. Learn how your comment data is processed. Top with remaining 1/2 cup of whip topping. It looks totally decadent and tastes like you spent hours and hours making it. On the right below: the pumpkin cream cheese mixture. The air creates a deliciously fluffy mousse-like consistency and, more importantly, helps the filling set in the refrigerator. Cuisine American. Then stir in the melted butter. Remove and let cool to room temperature. published on October 26, 2020 (See ya!) Make this Philadelphia pumpkin cheesecake with cool whip or homemade whipped cream. I’m Sally, a cookbook author, photographer, and blogger. Creamy pumpkin, crunchy nuts, and delicate crust come together to create this wow-worthy cheesecake. 2 tbsp cold water. Combine slowly as you don’t want to deflate all the air in the whipped cream. Follow the instructions for my. https://thegoldlininggirl.com/2014/10/double-layer-nobake-pumpkin-cheesecake Great flavor! This might be the cheesecake to make you love cheesecake for the first time in your life if you never have been a fan. In a large bowl beat cream cheese until light and fluffy. This takes about 4-5 minutes. Whipped Cream (or use your favorite store bought!) Use two 8 oz containers of cool whip. This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. These decadent No Bake Pumpkin cheesecake is nut free, gluten free, low carb and sugar free! Save Recipe Rate Pin Print. "With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust," says recipe creator Melissa Goff. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Family enjoyed it. Creamy pumpkin, crunchy nuts, and delicate crust come together to create this wow-worthy cheesecake. In a mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. It features a silky pumpkin pie layer, and a creamy, molasses-laced, robustly spiced, cheesecake layer, both piled high. I love the No Bake version. Your email address will not be published. I served this No-Bake Pumpkin Cheesecake on Thanksgiving and everyone raved about it. No Bake Pumpkin Cheesecake Recipe. Grab a cookie, take a seat, and have fun exploring! Using a clean sharp knife, cut into slices for serving. My No Bake Pumpkin Cheesecake ensures you get the pumpkin hit that this season is all about, but replaces the typical pie, with this rich, easy, and indulgent version. It is critical to remove the excess moisture so the cheesecake sets properly. Baby B coming May 😍 For best results, at least 12 hours is best. For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. The ginger snap crust was delicious and the taste of the filling was great. I even went to World Market for the Stauffer’s brand gingersnaps as they didn’t have them at my local grocery store. The cheesecake is filled with the perfect amount of pumpkin and spice. It’s creamy and delicious when chilled, but also somewhat light and fluffy, much like my Pumpkin Cheesecake Bars. Set in the fridge to … A thick cinnamon graham cracker crust surrounds a light pumpkin cheesecake filling … Top it with whipped cream and caramel sauce for the perfect finish to any fall … This No-Bake Pumpkin Spice Cheesecake makes a great alternative to traditional pumpkin pie! I used the recipe as a base and subbed the crust for an almond flour crust that I added pumpkin extract and subbed the sugar for monk fruit. See the top right hand image in the collage below for a visual. Add the whipped cream cheese mixture to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream. Refrigerate for several hours or overnight. Remove crust from the freezer and spread filling into crust. Yes! Spoon mixture over cream cheese layer. On the right below: spread into our gingersnap cookie crust. Make sure the cheesecake is wrapped well in plastic wrap, then wrap again with aluminum foil. Chill at least 1 hour before serving. 15 minutes before serving, prepare the caramel sauce by combining all ingredients into a small bowl and heating in the microwave for 30-sec increments until fully combined or in a small saucepan on medium heat. My gut instinct said no but I went with it and with an uncooked pumpkin cheesecake, all you can taste is cloves. Sitting in a flavorful gingersnap cookie crust, this ultra creamy dessert is unforgettable. Beat together the cream cheese, 1 tablespoon of milk, sugar, and vanilla in a large … Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Fold the whipped cream into the pumpkin cheesecake filling gently so you don’t deflate all the air. Beat the cream cheese and powdered sugar for 1-2 minutes, until creamy. Let me introduce you to no-bake pumpkin cheesecake. I started off with a cold kitchenaid mixer bowl and cold cream. Definitely making this again. Required fields are marked *. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator. Fold the paper towels over the puree, so it’s completely enclosed. It’s extra creamy, velvety smooth, and surprisingly light in … 8 oz. If you don’t fall in love, I’ll happily take your leftovers. top 10 essential dessert recipes free! sized) balls, place on wax paper, cover and pop in the freezer for another 20 … Stir together until a thick mixture forms. It was a mess cutting into it. These step by step photos and instructions are here to help you visualize how to make this recipe. And if I'm making a pumpkin cheesecake… Learn how your comment data is processed. A light, fluffy, cool, sweet after a heavy meal. I used. This no-bake cheesecake is a major time saver. can pumpkin puree (or 2 cups) 14 oz. I’m so pleased to hear this was the perfect Thanksgiving dessert for you, Eda – thank you for making my recipe! If you’re making the mini cheesecakes, I recommend making it the day before just to give everything enough time to set. If there are lumps, keep beating until smooth. The gingersnap … I’ve never bought pumpkin pie spice – always made my own and I’ve always used 1/8 tsp cloves- this recipe called for 1/2 tsp. Easy, delicious, pumpkin…what more could you ask for?! It can be annoying, but you will have the most perfect slices. Although Pumpkin Pie is traditional for Thanksgiving, sometimes easy wins out and this recipe today is easy because no baking is required! Add ground pecans and salt. For 24 cupcake size no-bake pumpkin cheesecakes, use the crust and filling ingredients below and the instructions for my, You can use this recipe to make 6 8-ounce or 10 6-ounce cheesecake jars.