Easy No-Bake Pumpkin Cheesecake

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

Easy No-Bake Pumpkin Cheesecake…

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.  It is also 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 makes a delicious dessert. 

It is a real winner!  Plus from start to finish, it takes about 15 to 20 minutes in total; and then it only needs to be chilled for a few hours before serving.

Everyone is pleasantly surprised after they take their first bite.  They can’t get over how incredibly light and delicious this pumpkin cheesecake really is.

Best of all, the pumpkin flavor is not overpowering (as it is with a pumpkin pie), persuading even those who don’t care for pumpkin- to loving this one!

I guess, 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 Needed for Easy NO Bake Pumpkin Cheesecake:

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 Tbsp. of unflavored gelatin powder (I used 1 envelope of Knox)

• 1/4 cup boiling water

• 1 (8 ounces) 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:

1.  First,  you’ll need to make room in your freezer to fit your springform pan.  Then prepare for the crust! Lightly spray your springform pan with cooking spray and set it aside.

2.  Next, Combine in a small mixing bowl, the first five ingredients for the crust.

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

4.  Place the prepared pan onto your freezer for about 10 minutes while you prepare the filling. Freezing the crust will make it firm, and perfect to slice when serving.

For the Filling:

1.   Sprinkle gelatin powder over 1/4 cup of boiling water.  Let it stand for about one minute, then stir until dissolved.
2.  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.

3.  Open the top of the blender and slowly pour the hot gelatin into the pumpkin mixture.
Close the lid and put a towel onto the lid and hold it down.  Turn on the lowest speed for about 1 minute then gradually switch to a higher speed than to the highest speed on the blender, and blend for about 4 to 5 minutes.

4.  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 is beaten with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.  Beat until it forms peaks.  Chill and serve.

Yields: 12 servings

A Few More Delicious Recipes for Pumpkin!

• Crumbly Cheesecake Pumpkin Bars.

• Pumpkin Cranberry Nut Cookies.

• Pumpkin Waffles.

• Easy Pumpkin Spice Cinnamon Rolls.

Yield: 10 to 12 servings

Easy No-Bake Pumpkin Cheesecake

Print

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!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

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

For the Filling:

• 1 Tbsp. (1 envelope) of unflavored gelatin powder
• 1/4 cup boiling water
• 1 (8 ounces) cream cheese, at room temperature
• 2 cups fresh pumpkin puree or 1 (15 oz.) can 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

Instructions

1. First, make room in your freezer to fit your springform pan.
2. Lightly spray the bottom and sides of a 9-inch springform pan with cooking spray. Set it aside.
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 springform 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 your freezer for at least 10 minutes, while you prepare the filling.

For the Filling:

1. Sprinkle the gelatin powder over 1/4 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 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.

Nutrition Information:

Yield:

12 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 378Total Fat: 26.2gCarbohydrates: 33gFiber: 2.9gSugar: 17.4gProtein: 5.7g

 

Hello friends!  Have you been enjoying the pumpkin season?  And, when I find some pure pumpkin on the shelves, I couldn’t resist.  So come along and follow us!

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Stay Healthy … and Happy Cooking and Baking!   🙂

Thanks for stopping by!

xo Anna and Liz