No Bake Pumpkin Cheesecake is the perfect dessert for fall, combining the rich flavors of pumpkin and spices with a creamy texture. This easy-to-make cheesecake requires no baking, making it a convenient treat for any gathering. Let's explore the ingredients that come together to create this delightful dish!
INGREDIENTS
- 11 ounces Nilla Wafers: Provides a sweet and crunchy base for the cheesecake crust.
- 1 teaspoon pumpkin pie spice: Adds a warm, aromatic flavor to the crust.
- 8 tablespoons salted butter, melted: Binds the crust together and adds richness.
- 12 ounces cream cheese, softened: The main ingredient for a creamy cheesecake filling.
- ⅓ cup dark brown sugar, packed: Sweetens the filling and enhances the caramel notes.
- 1 cup pumpkin puree: Adds the characteristic pumpkin flavor (do not use pumpkin pie filling).
- ½ teaspoon vanilla extract: Enhances the overall flavor profile of the cheesecake.
- 1 teaspoon pumpkin pie spice: Deepens the pumpkin flavor in the filling.
- 16 ounces whipped topping: Lightens the cheesecake and gives it a fluffy texture.
- Optional toppings: Additional pumpkin pie spice, caramel sauce, and whipped cream for serving.
INSTRUCTIONS
- Step 1:
- In a food processor, place the Nilla Wafers and 1 teaspoon of pumpkin pie spice. Process until fine crumbs remain. Reserve 2 tablespoons of the crumb mixture for later use.
- Step 2:
- Pour the melted butter into the food processor with the crumbs and pulse until the mixture is well combined.
- Step 3:
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Cover and place in the freezer to set.
- Step 4:
- In a stand mixer, cream together the softened cream cheese and dark brown sugar until light and fluffy, about 4-5 minutes.
- Step 5:
- Mix in the pumpkin puree, vanilla extract, and 1 teaspoon pumpkin pie spice until smooth, about 2-3 minutes, scraping the sides as needed.
- Step 6:
- Gently fold in 3 cups of whipped topping until fully incorporated.
- Step 7:
- Transfer the cheesecake filling to the springform pan and smooth the top with an offset spatula.
- Step 8:
- Cover and chill the cheesecake overnight or for at least 6 hours to set.
- Step 9:
- When ready to serve, spread or pipe the remaining whipped topping onto the cheesecake, sprinkle with the reserved crumb mixture and pumpkin pie spice if desired.
- Step 10:
- Remove the springform rim, cut, and serve. Drizzle with caramel sauce if desired.
Serving and Storage Tips
- This No Bake Pumpkin Cheesecake is best served chilled, making it a refreshing dessert for any occasion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave if desired.
- For longer storage, the cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
Helpful Notes
- Feel free to customize the topping with your favorite fall flavors—like drizzling with chocolate or adding crushed nuts for extra crunch.
- If you prefer a lighter cheesecake, you can substitute part of the cream cheese with Greek yogurt for added creaminess without the extra calories.
- This cheesecake can be made ahead of time, allowing the flavors to meld beautifully while it chills in the fridge.
Tips from Well-Known Chefs
- Chef Ina Garten recommends using high-quality cream cheese for the best flavor and texture in cheesecakes.
- Chef Giada De Laurentiis suggests adding a hint of orange zest to the filling for an unexpected twist.
WHY YOU'LL LOVE THIS RECIPE
- No Bake Pumpkin Cheesecake is a simple yet impressive dessert that captures the essence of fall.
- It’s rich and creamy, perfect for pumpkin lovers and a delightful addition to any holiday gathering.
- This easy recipe makes it a go-to option for busy hosts looking for a stress-free dessert that still impresses!
VARIATIONS
- For a chocolate twist, incorporate cocoa powder into the filling or use chocolate graham crackers for the crust.
- Add crushed ginger snaps to the crust for a spicy flavor that complements the pumpkin beautifully.
- Experiment with different flavored extracts, like maple or almond, to give the cheesecake a unique taste.