When I’m in the mood for pumpkin dessert recipes, I make pumpkin cake, pumpkin muffins, pumpkin chocolate chip cookies, pumpkin dump cake, or this simple yet satisfying no bake cheesecake. October is here and I’m totally going to pretend that there’s a chill in the air and pumpkins are everywhere. In reality it’s been over 100 degrees here and there’s nothing fall to be seen, but that doesn’t mean we can’t have a slice of no bake pumpkin cheesecake anyways! I shared this pumpkin gooey butter cake a while back, and now it’s time for another pumpkin dessert that doesn’t even require an oven!
No Bake Pumpkin Cheesecake Ingredients
To make this recipe, you will need graham cracker crumbs, granulated sugar, butter, cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, whipped topping and caramel sauce.
How Do You Make No Bake Pumpkin Cheesecake?
Mix together the graham cracker crumbs, granulated sugar and butter. Press the graham mixture into the bottom and sides of a pie plate to make the crust. Chill the crust in the freezer until it is firm. Beat together the cream cheese and pumpkin with an electric mixer or stand mixer. Add the brown sugar and pumpkin spice, then mix until smooth. Fold in the whipped topping, then spoon the filling into the pie crust. Place the cheesecake in the fridge for at least 1 1/2 hours. When you’re ready to serve, you can decorate the edge of the cheesecake with garnishes such as whipped cream and pecans if you like. Cut the cake into slices, add a drizzle of caramel sauce to each slice, then serve.
Tips For The Perfect Cheesecake
Be sure to use pumpkin puree, and not canned pumpkin pie filling. The pie filling will not work in this recipe. Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly. This recipe calls for whipped topping, but if you prefer you can use an equal amount of sweetened whipped heavy cream. Don’t use the cream in an aerosol can as it will deflate and the cheesecake will not hold its shape. Leftovers will stay fresh in the refrigerator in an airtight container for up to 5 days.
Flavor Variations
This dessert is great as is, but you can customize some of the ingredients to suit your tastes.
Flavorings: Instead of adding caramel sauce to each slice, try loosely mixing it into the finished cheesecake batter to have a caramel swirl cheesecake. You can also add a little vanilla extract to the mix. Crust: Swap out the graham cracker crumbs in the crust for gingersnaps or chocolate sandwich cookies for a different flavor. Toppings: Finish the cheesecake with whipped cream, candied pecans, toffee bits, candied walnuts or even candy pumpkins!
What I love most about this dessert is that it’s super easy to make, yet looks and tastes totally impressive. This treat is sure to earn you rave reviews from family and friends.
No Bake Pumpkin Cheesecake Video
