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No bake pumpkin cheesecake is the easiest cheesecake to make this fall. It's light, smooth, creamy, and loaded with fall flavors like pumpkin and cinnamon. | aheadofthyme.com

No Bake Pumpkin Cheesecake


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

No bake pumpkin cheesecake is the easiest cheesecake to make this fall. It's light, smooth, creamy, and loaded with fall flavors like pumpkin and cinnamon.


Ingredients

Units

For the cheesecake crust:

  • 1 + 1/2 cups Graham cracker crumbs (about 8 oz.)
  • 1/3 cup butter, melted (80 grams)

For the cheesecake filling:

  • 1 cup heavy cream
  • 2 (8 oz.) blocks cream cheese, softened at room temperature
  • 1 (13.5 oz.) can pumpkin puree
  • 1/3 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • 1/4 teaspoon salt
  • 1 (15 ml) pack gelatin powder (optional)

Instructions

For the cheesecake crust:

  1. In a large bowl, stir together Graham cracker crumbs and melted butter until well mixed. If you are using whole crackers, add the crackers into a food processor and process until fine crumbs form.
  2. Press crumb mixture firmly into a parchment-lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.

For the cheesecake filling:

  1. In a large mixing bowl, add heavy cream and whip with a hand mixer or by hand until stiff peaks form, about 3-4 minutes. Set aside. In a medium mixing bowl, mix cream cheese (at room temperature), pumpkin puree, sugar, vanilla extract, pumpkin pie spice and salt using the hand mixer until smooth, about 2 minutes. Set aside.
  2. Optionally, dissolve 1 pack (15 ml) gelatin powder in 1/4 cup water in a bowl according to package instructions. Pour gelatin over water and let it stand for 1 minute. Microwave on high for 15 seconds (or warm up the jar in a hot water bath) for 1 minute and stir well until gelatin is completely dissolved.
  3. Add the dissolved gelatin and whipped cream to the pumpkin cheese mixture and stir until well combined.
  4. Pour the filling into the cooled crust and smooth out the surface with a small icing spatula. Cover the cheesecake in the springform pan with aluminum foil and refrigerate for at least 4 hours or overnight to set completely.
  5. Once completely set, run a knife along the wall of the springform pan to separate the cheesecake. Slice and serve with whipped cream if desired.

Notes

Serve a crowd: If you’re making this dessert to serve a large party, consider getting a few round disposable cake tins so you can make several cheesecakes at once. An added bonus is that you can give away leftovers and don’t need to worry about your pans coming back to you.

Setting your cheesecake: It’s important that this no-bake cheesecake sets evenly if you want it to look right. Be careful setting the cheesecake on top of other items in the fridge so that it isn't angled which will alter the shape.

How to store: No bake cheesecake should not be left out at room temperature for more than 2 hours. To store, cover the cheesecake or transfer to an airtight container and store in the refrigerator for up 4-5 days.

How to freeze: Once set, wrap the entire cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.

  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Category: Cake
  • Method: No Bake
  • Cuisine: American

Keywords: no bake pumpkin cheesecake, homemade no bake pumpkin cheesecake, pumpkin cheesecake, how to make pumpkin cheesecake