Well, it's mid-October and the weather has finally started to cool down around here - in the mornings at least. I'm more of a spring and summer girl myself, but I do look forward to two things in particular when the weather cools - delicious fall desserts and the bugs going back into hiding! This easy to make No Bake Pumpkin Cheesecake will give you all the fall feels you're craving.
Many people save most of the fancy baking for around the holidays and are looking for quicker options that are still just as delicious in the meantime. Hi - my name is Ashley and I'm one of those people! Don't get me wrong, I still whip up fancy things from time to time before the holidays arrive - but for the most part, I need things to happen a little bit quicker and with less effort - enter this delicious No Bake Pumpkin Cheesecake.
Making No Bake Pumpkin Cheesecake
In a medium bowl, combine the graham cracker crumbs and melted butter.
Transfer the graham cracker mixture to a 9-inch springform pan, pressing into the bottom evenly and going up 1-inch on the sides.
In a large bowl, combine the cream cheese and heavy cream and beat until smooth, about 3-4 minutes.
Add the sugar, pumpkin, cinnamon, nutmeg, ginger and vanilla extract and beat until smooth and fluffy.
Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
Top with whipped cream if desired, slice, and enjoy!
No Bake Cheesecake vs. Traditional Cheesecake
I absolutely LOVE cheesecake of all kinds, but as we all know, it can be a labor of love when trying to get a traditional cheesecake just right. There is nothing worse than following your cheesecake recipe perfectly - making sure measurements are accurate, all ingredients are room temperature, using a water bath, letting the cheesecake rest in the oven - only to take it out of the oven and see cracks throughout your beautiful creation! We've all been there and it sucks!
For this reason, I choose to go for a no-bake option on a regular week when time is not of abundance. The beautiful thing about a no-bake cheesecake is the fact that it's pretty dang hard to mess it up. Mix all of your ingredients up, pour into your prepared crust, cover and refrigerate and enjoy! You can make just about any cheesecake recipe into a no-bake option and pumpkin is no exception.
The consistency is much lighter and fluffier than a traditional cheesecake but it's still just as delicious! You get all of the wonderful fall flavors in this easy recipe. Whip one up for the family tonight, refrigerate overnight and you've got dessert ready to go for tomorrow's dinner.
You Will Also Love This Caramel Cheesecake Layer Cake recipe!
No Bake Pumpkin Cheesecake
Ingredients
- 2 ½ cups graham cracker crumbs
- ½ cup butter melted
- 24 oz cream cheese 3 packages
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 ½ cups pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon vanilla
- whipped cream for serving
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Transfer the graham cracker mixture to a 9-inch springform pan, pressing into the bottom evenly and going up 1-inch on the sides.
- In a large bowl, combine the cream cheese and heavy cream and beat until smooth, about 3-4 minutes.
- Add the sugar, pumpkin, cinnamon, nutmeg, ginger and vanilla extract and beat until smooth and fluffy.
- Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
- Top with whipped cream if desired, slice, and enjoy!
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