Cakes, Pies and Cupcakes/ Desserts/ Holiday Treats

Easy No-Bake Pumpkin Cheesecake

EASY No-Bake Pumpkin Cheesecake , by 2sistersrecipes.com

Easy No-Bake Pumpkin Cheesecake is incredibly light and delicious with a silky-smooth texture.  Loaded with cream cheese, sour cream and pumpkin puree, this no-bake pumpkin cheesecake is SO good, we think it’s one of the best tasting pumpkin cheesecake we ever had! Featured in a cookie crumb crust and seasoned with one spice, this pumpkin cheesecake offers an incredible flavor, and that “wow” factor!

Everyone always describes this pumpkin cheesecake as light as a feather!”

A few weeks ago we posted How to Make Home-Made Pumpkin Puree which is the main ingredient for this cheesecake, and it’s the main reason the texture turns out very light and airy.

Anna makes this cheesecake every year for her son’s birthday; it’s his absolute favorite dessert of all time! In fact, 3 out of her four kids are Scorpios and have birthdays in the same week.  Need I say more?

And, she always makes one for Thanksgiving as well.  It’s a crowd-pleaser dessert, especially when served on Thanksgiving Day.  For sure.

 

Easy No-Bake Pumpkin Cheesecake is a real winner!  It very easy to make, about 15 to 20 minutes in total; and then it needs to be chilled for a few hours before serving.

Everyone is always surprised about how light and delicious this cheesecake really is.  Best of all, the pumpkin flavor is not over powering (like in a pumpkin pie), persuading even those who don’t care for pumpkin- to loving this one!   Y’all have to try it!

ENJOY!!

You may follow this recipe below or jump down to the bottom for our full recipe card! 

Ingredients you will need:

For the crust:

  • 2 + 1/2 cups graham cracker crumbs
  • 4 to 6  Back to Nature Ginger Snap Cookies, crushed into crumbs
  • 2 Tbsp. sugar
  • 1 tsp. ground cinnamon
  • 1 stick unsalted butter, melted
  • cooking spray

Filling:

  • 1.25 ounce package unflavored gelatin
  • 1/4 cup boiling water
  • 1 (8 ounce) cream cheese, at room temperature
  • 2 cups fresh pumpkin puree or 1 can (15 oz.) organic pure pumpkin
  • 1 + 1/2 cups sour cream
  • 3/4 cup white sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. pure vanilla extract

Garnish: optional

  •  2/3 cup chopped walnuts or pecans to garnish on top
  •  whipped cream, on the side

Directions:

Preheat oven to 300 F degrees .

Use a measuring cup to press the crumb mixture into the bottom and slightly up (about 1-inch) the sides.

Place the prepared pan onto a baking sheet and place it on the middle rack in the oven.
Bake for only 10 minutes.  Here you will need to use a timer to ensure no burning.  Remove, set aside to cool.

For the Filling:
Sprinkle gelatin over 1/4 cup of boiling water.
Let it stand for about one minute, then stir until dissolved.
Using a blender, start on low speed; blend cream cheese, pumpkin puree, sour cream, sugar, pumpkin pie spice and vanilla for about 2 minutes, until well combined.
Open the top of the blender and slowly pour in the hot gelatin into the pumpkin mixture.
Close the lid and put a towel onto of the lid and hold it down.  Turn on the lowest speed for about 1 minute then gradually switch to a higher speed then to the highest speed on the blender, and blend for about 4 to 5 minutes.

Slowly pour the mixture into the crust and refrigerate, uncovered for 1 hour. Then cover with foil or clear wrap and continue to refrigerate for at least 3 more hours before serving.
Stays fresh up to 2 days.

Optional: Garnish with chopped nuts around the perimeter and in the center.
Serve with some whipped cream on the side.

To Make Whipped Cream: One cup of heavy cream beaten with 2 tablespoons powdered sugar and 1 teaspoon of vanilla extract.  Beat until it forms peaks. Chill and serve.

Yields: 12 servings

EASY NO BAKE Pumpkin Cheesecake

Easy No-Bake Pumpkin Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12 servings
 
An easy no-bake pumpkin cheesecake is incredibly light and silky smooth. SO good it's the best tasting pumpkin cheesecake we ever had! And it's the perfect dessert to serve on Thanksgiving Day!
Ingredients
For the crust:
  • 2 + ½ cups graham cracker crumbs
  • 4 to 6 Back to Nature Ginger Snap Cookies, crushed into crumbs
  • 2 Tbsp. sugar
  • 1 tsp. ground cinnamon
  • 1 stick unsalted butter, melted
  • cooking spray
For the Filling:
  • 1.25 ounce package unflavored gelatin
  • ¼ cup boiling water
  • 1 (8 ounce) cream cheese, at room temperature
  • 2 cups fresh pumpkin puree or 1 (15 oz.) can organic pure pumpkin
  • 1 + ½ cups sour cream
  • ¾ cup white sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. pure vanilla extract
Garnish: optional
  • ⅔ cup chopped walnuts or pecans to garnish on top
  • whipped cream, on the side
Instructions
  1. Preheat oven to 300 degrees.
  2. Spray the bottom and sides of a 9-inch spring pan with cooking spray.
  3. Place butter in a glass bowl and microwave for 2 minutes, or until butter is completely melted.
  4. In a mixing bowl, combine graham cracker crumbs, cookie crumbs, melted butter, sugar and cinnamon in a bowl and transfer to a 9-inch spring form pan.
  5. Using a measuring cup, press mixture into the bottom and slightly up (about 1-inch) the sides.
  6. Place the prepared pan onto a baking sheet and place it on the middle rack in the oven.
  7. Bake for only 10 minutes. Here you will need to use a timer to ensure no burning.
  8. Remove, set aside to cool.
For the Filling:
  1. Sprinkle gelatin over ¼ cup of boiling water.
  2. Let it stand for about one minute, then stir until dissolved.
  3. Using a blender, start on low speed; blend cream cheese, pumpkin puree, sour cream, sugar, pumpkin pie spice and vanilla for about 2 minutes, until well combined.
  4. Open the top of the blender and slowly pour in the hot gelatin into the pumpkin mixture. Close the lid and put a kitchen towel over the lid and hold it down. Turn on the lowest speed for about 1 minute then gradually switch to a higher speed then to the highest speed on the blender, and blend for about 4 to 5 minutes.
  5. Slowly pour the mixture into the crust and refrigerate, uncovered for 1 hour. Then cover with foil or clear wrap and continue to refrigerate for at least 3 more hours before serving.
  6. Stays fresh up to 2 days.
  7. Yields: 12 servings
Optional: Garnish with chopped nuts around the perimeter and in the center.
  1. Serve with some whipped cream on the side.
To Make Whipped Cream: One cup of heavy cream beaten with 2 tablespoons powdered sugar and 1 teaspoon of vanilla extract. Beat until it forms peaks. Chill and serve.

More ideas for Pumpkin!

Crumbly Cheesecake Pumpkin Bars

Pumpkin Cranberry Nut Cookies

Pumpkin Waffles

Easy Pumpkin Spice Cinnamon Rolls

 

Thanks for stopping by!

xo Anna and Liz

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9 Comments

  • Reply
    Joanne
    November 22, 2013 at 1:58 pm

    Anything to free up oven space sounds good to me! Love that this is no-bake and so light!

    • Reply
      annaliz
      November 22, 2013 at 5:15 pm

      Thank Joanne and yes anything that frees up the oven is good for us too! Especially for Thanksgiving!
      Have a wonderful Thanksgiving!

  • Reply
    Tina @ Tinas Chic Corner
    November 22, 2013 at 4:28 pm

    I've never made a no-bake cheesecake before but this looks delicious! I'd even make this in the summer time…who says pumpkin is just for Thanksgiving. 😉

    • Reply
      annaliz
      November 22, 2013 at 5:19 pm

      Hey Tina you are so right! That's so funny, one can blow anyone's mind if you make this during the summertime. right ? I love the idea! xxoo

  • Reply
    Abbe@This is How I Cook
    November 22, 2014 at 5:46 pm

    What a luscious cheesecake! Happy Birthday to all the Scorpios! I have twins an always used to make two cakes. People thought I was crazy but a girl's gotta do what a girl's gotta do!1

    • Reply
      annaliz
      November 24, 2014 at 1:21 pm

      Lol !! I used to do the same thing but then would eat all the leftovers and put on extra pounds. So I stopped!

  • Reply
    Tricia Buice
    November 17, 2015 at 10:50 pm

    I love that you make this in the blender! I bet it is smooth and delicious. Hope you ladies have a wonderful Thanksgiving!

  • Reply
    annaliz
    November 19, 2015 at 12:32 am

    Thank you Tricia. A blender is a cooks best friend in the kitchen along with a glass of wine! Have a great week.

  • Reply
    Pumpkin Waffles - 2 Sisters Recipes by Anna and Liz
    October 20, 2017 at 1:04 pm

    […] our Easy NO BAKE Pumpkin Cheesecake! […]

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