Spiced No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake is a decadent fall make-ahead dessert. With just 10 minutes you can prepare a festive refrigerator dessert.
Servings: 16 Servings
Calories: 309kcal
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 16 ounces cream cheese softened
- 3/4 cup brown sugar
- 15 ounce can 100% pure pumpkin
- 1 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 9-inch Diamond Pumpkin Pie Spice, Walnut or Pecan Pie Crust or homemade crust
- Garnish: sea salt caramel, pumpkin spice pumpkin seeds, cookies
Instructions
- In a large bowl, whip heavy whipping cream and sugar with a hand mixer or whisk until stiff peaks form.
- In another large bowl, beat cream cheese and brown sugar until creamy. Add pumpkin, vanilla, and pumpkin pie spice. Beat until well incorporated. Fold all but 1 cup of the whipped cream into the pumpkin mixture.
- Spread evenly into crust. Garnish with the reserved whipped cream.
- Refrigerate at least 3-4 hours before serving. Garnish as desired.
Video
Notes
Storage:
Store leftovers in an air-tight container in the refrigerator up to 4-5 days. It can also be frozen in an air-tight, freezer-safe container up to 2 months. Thaw overnight in the refrigerator before consuming.
The texture of the garnishes you choose might be compromised over time if the cheesecake is refrigerated or frozen then thawed. You can remove the original garnishes and add fresh garnishes when servings leftovers. If you plan on refrigerating or freezing for an extended period of time, wait and add garnishes when ready to serve.
Tips:
- Make two cheesecakes rather than one to entertain a crowd. the filling can be divided into 2 pie crusts instead of one. The height of the cheesecake will be lower, but the satisfaction is equally high!
- Be sure to let the cheesecake sit in the fridge for 3 to 4 hours to set. If you want your cheesecake to be the right consistency then this is the most important step of the recipe.
- The best crust for this pumpkin no bake cheesecake is a store-bought or homemade "cookie crust" or "graham cracker crust."
- Great options for topping this pumpkin cheesecake are fresh whipped cream, whipped topping, candied pecans or walnuts, caramel sauce, sea-salt caramel drizzle, ground cinnamon, ground nutmeg, crushed gingersnaps, chocolate shavings or curls and/or pumpkin spiced pumpkin seeds.
- Another cute garnish you can add to the top of this cheesecake are these Pumpkin Cheesecake Macarons! They're light and delicious!
- Serve with ice cream. Double the pumpkin deliciousness and add a scoop of this no-churn Pumpkin Pie Ice Cream on the side!
Nutrition
Calories: 309kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 213mg | Potassium: 188mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4731IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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