No Bake Pumpkin Pie Cheesecake - Best of Both Desserts

Looking for the ultimate fall dessert? This No Bake Pumpkin Pie Cheesecake combines the creamy, dreamy texture of cheesecake with the warm, spiced flavors of pumpkin pie. It’s an easy-to-make treat that requires no oven time, making it perfect for holiday gatherings or a simple weeknight indulgence. Get ready to impress your friends and family with this delightful dessert mashup!

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What is No Bake Pumpkin Pie Cheesecake?

No Bake Pumpkin Pie Cheesecake is a decadent dessert that merges the best qualities of two beloved treats: pumpkin pie and cheesecake. Imagine a rich, smooth cheesecake filling infused with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg, all nestled on top of a buttery graham cracker crust. The beauty of this recipe lies in its simplicity; no baking is required, relying instead on refrigeration to set the cheesecake to the perfect consistency.

This makes it an excellent option for busy bakers, warm kitchens, or anyone looking to avoid the oven altogether. It’s a crowd-pleasing dessert that is guaranteed to be a hit during the fall season and beyond

Key Ingredients for No Bake Pumpkin Pie Cheesecake:

For the Crust:

1 ½ cups (about 12 sheets) Graham Cracker Crumbs: These form the base of our cheesecake, providing a sweet, slightly nutty flavor and a satisfying crunch. Use pre-made crumbs or crush graham crackers in a food processor or by hand using a rolling pin inside a ziplock bag.
5 tablespoons (2 ½ ounces) Unsalted Butter, Melted: This binds the graham cracker crumbs together, creating a firm and flavorful crust. Make sure it’s fully melted but not hot.
3 tablespoons Granulated Sugar: Adds a touch of sweetness to complement the graham cracker flavor.

For the Filling:

24 ounces Cream Cheese, Softened: The foundation of our cheesecake filling! Ensure the cream cheese is at room temperature for a smooth, lump-free consistency.
1 ½ cups Pumpkin Puree (Not Pumpkin Pie Filling): Provides the signature pumpkin flavor and adds moisture to the filling. Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
1 cup Granulated Sugar: Sweetens the cheesecake filling to perfection.
1 teaspoon Pumpkin Pie Spice: A blend of warm spices like cinnamon, ginger, nutmeg, and cloves, gives the cheesecake its classic pumpkin pie flavor. You can also make your own by combining equal parts of each spice.
1 ½ teaspoons Vanilla Extract: Enhances the overall flavor of the cheesecake.
½ teaspoon Salt: Balances the sweetness and brings out the other flavors.
1 ½ cups Heavy Cream: Creates a light and fluffy texture in the cheesecake filling.
2 teaspoons Powdered Gelatin: Helps the cheesecake set properly without baking.
¼ cup Cold Water: Used to bloom the gelatin before adding it to the filling.

How to Make No Bake Pumpkin Pie Cheesecake:

This No Bake Pumpkin Pie Cheesecake is incredibly easy and delicious. It combines the comforting flavors of pumpkin pie with the rich texture of cheesecake, all without ever turning on your oven.

Expect to spend about 20 minutes preparing the ingredients and assembling the cheesecake, followed by at least 6 hours of refrigeration to allow it to set. This recipe is not only simple and satisfying but also a real crowd-pleaser, perfect for fall gatherings and holidays.

Step-by-Step Instructions:

1. Prepare the Graham Cracker Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to even out the surface so it is compact.
Place the crust in the refrigerator to chill while you prepare the filling.

2. Prepare the Gelatin:

In a small bowl or cup, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom (soften).

3. Make the Pumpkin Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps.
Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt to the cream cheese mixture. Beat until well combined.
In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip.
Heat the bloomed gelatin in the microwave for about 15-20 seconds, or until it is completely dissolved. Alternatively, heat in a saucepan on low heat, stirring constantly until dissolved. Do not boil.
Slowly pour the warm gelatin mixture into the pumpkin cream cheese mixture while mixing on low speed. Mix until just combined.
Gently fold the whipped cream into the pumpkin cream cheese mixture until evenly distributed. Be careful not to deflate the whipped cream.

4. Assemble the Cheesecake:

Pour the pumpkin cheesecake filling over the chilled graham cracker crust, spreading it evenly.

5. Chill the Cheesecake:

Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.

6. Serve and Enjoy:

Once the cheesecake is set, carefully remove it from the springform pan. To do this easily, run a thin knife along the inside edge of the pan to loosen the cheesecake.
Decorate the cheesecake with whipped cream, a sprinkle of pumpkin pie spice, or graham cracker crumbs, if desired.
Slice and serve chilled. Enjoy!

Why You’ll Love This No Bake Pumpkin Pie Cheesecake

This No Bake Pumpkin Pie Cheesecake is a dream come true for dessert lovers! The highlight is undoubtedly the incredible combination of creamy cheesecake and warm, spiced pumpkin pie flavors, perfectly balanced in every bite. Making this at home is not only significantly cheaper than buying a pre-made cheesecake, but you also have full control over the ingredients and quality, ensuring a delicious and wholesome treat. The topping possibilities are endless, from a simple dollop of whipped cream and a sprinkle of cinnamon to a drizzle of caramel sauce and candied pecans, allowing you to customize it to your liking.

If you enjoy no-bake desserts, you might also like a classic No Bake Chocolate Cheesecake. This pumpkin version offers a delightful twist for fall, bringing a seasonal flair to a beloved dessert. So, give it a try and bring the best of both worlds to your dessert table!

What to Serve No Bake Pumpkin Pie Cheesecake With:

This No Bake Pumpkin Pie Cheesecake is incredibly versatile and pairs well with a variety of complementary dishes and drinks.

Coffee or Tea: The rich, creamy cheesecake complements the warm, comforting beverages perfectly.
Whipped Cream: A classic topping that enhances the cheesecake’s sweetness and texture.
Caramel Sauce: Adds a layer of decadent sweetness and a beautiful visual appeal.
Candied Pecans: Provides a crunchy texture and nutty flavor that complements the pumpkin and spice notes.
Cranberry Sauce: The tartness of cranberry sauce can balance the sweetness of the cheesecake.
Gingerbread Cookies: Served on the side, these cookies add a festive touch and a contrasting texture.

Top Tips for Perfecting No Bake Pumpkin Pie Cheesecake:

Softened Cream Cheese is Key: Ensure your cream cheese is fully softened at room temperature to avoid lumps in the filling. This will provide for the best, smoothest texture.
Don’t Overmix: Once you add the gelatin to the cream cheese mixture, mix only until just combined to prevent a rubbery texture.
Fully Bloomed Gelatin: Make sure the gelatin is fully bloomed and dissolved before adding it to the filling. Undissolved gelatin can result in a grainy texture to a cheesecake.
Chill Time is Crucial: Allow the cheesecake to chill for at least 6 hours, or preferably overnight, for the best set and flavor. Be patient, the wait is worth it.
Crust Consistency: If your graham cracker crust seems too dry, add a little more melted butter, a tablespoon at a time, until it holds together well when pressed.
Spice it Up (or Down): Adjust the amount of pumpkin pie spice to your preference. If you like a stronger spice flavor, add an extra ½ teaspoon.
Ingredient Substitutions: If you don’t have pumpkin pie spice, you can use a mix of cinnamon, ginger, nutmeg, and cloves. For a vegan version, use a vegan cream cheese alternative and agar-agar instead of gelatin.
Easy Release: To prevent sticking, lightly grease the bottom of the springform pan with cooking spray or line it with parchment paper before pressing in the graham crust.

Health Benefits of No Bake Pumpkin Pie Cheesecake:

While this No Bake Pumpkin Pie Cheesecake is a decadent treat, it does offer some nutritional benefits. Pumpkin is a good source of Vitamin A, which is essential for vision and immune function. It also contains fiber, contributing to digestive health. Additionally, the spices used, such as cinnamon and ginger, have antioxidant and anti-inflammatory properties. However, it’s important to consume this dessert in moderation as part of a balanced diet due to its higher sugar and fat content. Enjoying a reasonable portion can allow you to savor the flavors and benefits without overindulging.

Storing and Reheating Tips:

Storing:

Refrigeration: Store leftover No Bake Pumpkin Pie Cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 3-4 days.
Freezing: For longer storage, freeze individual slices or the entire cheesecake. Wrap tightly in plastic wrap, then in aluminum foil or place in a freezer-safe container. It can be stored in the freezer for up to 1-2 months.

Reheating:

Since this is a no-bake cheesecake, reheating is not necessary. Simply thaw frozen slices in the refrigerator overnight or at room temperature for a few hours. Do not microwave.
Once thawed, the texture might be slightly softer than when freshly made.

Final Thoughts:

This No Bake Pumpkin Pie Cheesecake is a show-stopping dessert that’s surprisingly easy to make. The combination of creamy cheesecake and spiced pumpkin flavor is irresistible. Whether you’re hosting a holiday gathering or just craving a special treat, this recipe is sure to be a hit. Enjoy!

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No Bake Pumpkin Pie Cheesecake Frequently Asked Questions:

Q: Can I use a different type of crust?

A: Yes, you can use a different type of crust like Oreo cookies or gingersnap cookies. Just adjust the amount of butter accordingly.

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: No, you should use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the cheesecake.

Q: How do I prevent the crust from getting soggy?

A: Make sure to press the crust firmly into the bottom of the pan and chill it in the refrigerator before adding the filling. This helps it to set and prevents it from becoming soggy.

Q: Can I decorate the cheesecake ahead of time?

A: It’s best to decorate the cheesecake just before serving to prevent the decorations from becoming soggy or losing their appeal.

Q: What if I don’t have a springform pan?

A: If you don’t have a springform pan, you can use a regular pie dish. Just make sure to line it with parchment paper, leaving an overhang on the sides, so you can easily lift the cheesecake out after it has set.

Q: Can I make this recipe vegan?

A: Yes, you can substitute the cream cheese with a vegan cream cheese alternative and use agar-agar instead of gelatin. Make sure to research the correct ratio of agar-agar to liquid for a proper set.

No Bake Pumpkin Pie Cheesecake – Best of Both Desserts