adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake
0 Likes
Prep Time:
30 minutes
Total Time:
510 minutes
Easy no-bake pumpkin cheesecake with a luxurious pumpkin spice flavor - simple, tangy, and stress-free.
Ingredients:
  • For the gingersnap crust
  • 2 cups (200 to 250g) gingersnap crumbs or graham cracker crumbs
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • For the pumpkin cheesecake filling
  • 1 cup (240ml) heavy cream
  • 2 (8-ounce) packages cream cheese
  • 1 (15-ounce) can pumpkin purée
  • 1 cup (120g) powdered sugar
  • 2 tablespoons molasses
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • For the optional toppings
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Caramel sauce
Instructions:
  • Drain the pumpkin: Scoop the pumpkin purée into a small bowl lined with paper towels to thicken the cheesecake filling while you make the crust and whipped cream.
  • Prepare the no-bake crust by mixing cookie crumbs, sugar, and melted butter until a moist, clumping mixture forms. Press the mixture into a 9 or 10-inch springform pan, using your hand or a measuring cup to create a firm, even layer along the bottom and up the sides. Place the pan in the freezer to chill before adding the filling.
  • In a mixing bowl, use a stand mixer or a hand mixer to whip the heavy cream on medium-high speed until it forms stiff peaks, about 1 to 2 minutes. Transfer the whipped cream to a separate bowl and set aside.
  • In the same bowl as the whipped cream, whip the cream cheese on medium-high speed until completely smooth for about 4 minutes. Remember to stop occasionally to scrape down the sides and bottom of the bowl for a perfectly smooth texture.
  • Prepare the filling by gently folding in drained pumpkin purée, powdered sugar, molasses, vanilla, cinnamon, ginger, nutmeg, cardamom, and cloves to the whipped cream cheese. Mix on low speed for about 1 minute until most of the powdered sugar is combined. Increase the speed to medium-high and whip for 2 to 3 minutes until the filling is smooth and creamy, pausing to scrape the bowl a few times to ensure a lump-free consistency.
  • Gently fold the whipped cream into the pumpkin mixture using a silicone spatula. Rotate the bowl and scrape the sides and bottom while stirring in sweeping motions to maintain the whipped cream's airy texture.
  • Prepare the crust: Take the crust out of the freezer and spread the pumpkin mixture evenly on top. Use a small offset spatula or a silicone spatula to ensure a smooth surface. Cover the pan tightly with plastic wrap, being careful not to let it touch the cake. Chill in the refrigerator until set, for a minimum of 8 hours, preferably 12 to 24 hours.
  • To serve: Once the cake is set and you're ready to decorate, gently run a small offset spatula or butter knife around the edge of the cake, remove the pan rim, and transfer the cake onto a serving plate or serve directly from the pan.
  • Prepare the optional whipped cream topping: In a stand mixer with a whisk attachment or a large mixing bowl with a hand mixer, beat heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form in about 1 to 2 minutes. The cream should thicken and hold its shape when the whisk is lifted. Transfer the whipped cream to a piping bag with a star tip. Pipe rosettes on top of the cake and drizzle with caramel sauce, if desired. Serve the cake, and refrigerate any leftovers for up to 3 days. Enjoy the recipe? Please leave a review!

Similar Recipes