No Bake Pumpkin Cheesecake
User Reviews
5
No Bake Pumpkin Cheesecake
Description
No Bake Pumpkin Cheesecake features a crust made from crushed graham crackers, dark brown sugar, and ground ginger pressed into a pan and frozen to set. The pumpkin-flavored filling blends room temperature cream cheese and pumpkin puree with cinnamon and sugar to smoothness, then incorporates whipped heavy cream for lightness. Without any baking, the dessert relies on chilling to firm up, preserving the creamy texture and gentle pumpkin spice profile. The crust’s ginger adds a gentle aromatic note that enhances the pumpkin. Once set, it can be sliced like a traditional cheesecake.
The cheesecake suits a chilled dessert course during autumn or winter months, pairing well with coffee or tea. Its soft texture and spiced flavors complement holiday meals or casual gatherings. Serving chilled preserves the structural firmness and the creamy mouthfeel. It’s best allowed to rest at least overnight for optimal flavor melding.
This recipe can be prepared ahead by assembling the crust up to two days in advance. The cheesecake stores covered in the refrigerator for up to 3-4 days without drying out. Leftovers can be frozen when wrapped properly and thawed overnight in the fridge for later enjoyment. Using canned pumpkin puree is recommended over homemade to maintain the no-bake texture, since homemade versions can be too watery.
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.
Notes
- Prepare the graham cracker crust up to 2 days before assembling the cheesecake to save time on serving day.
- Store the cheesecake covered in the refrigerator for 3 to 4 days to keep it from drying out.
- For longer storage, freeze the cheesecake wrapped well in foil and plastic wrap; thaw overnight in the refrigerator before serving.
- Choose canned pumpkin puree instead of homemade as it maintains the desired texture of the no-bake filling.
- Using a food processor to blend the crust ingredients ensures an even, moistened crumb mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 329kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 630mg | 26% |
| Potassium | 204mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 26g | 52% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 229mg | 23% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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