No Bake Pumpkin Cheesecake
Fall dessert without the oven — no bake pumpkin cheesecake, pumpkin cheesecake trifle, pumpkin cheesecake dip and pumpkin fluff pie for busy holiday weeks.
★ lunch
lunchNo Bake Pumpkin Cheesecake
A delicious and creamy pumpkin cheesecake with a graham cracker crust.
Chrissie HIngredients
- 8oz cream cheese
- 1⁄2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1⁄4 cup brown sugar
- 1⁄2 cup whipped topping
- 1 graham cracker pie crust
Instructions
- 1In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until fluffy.
- 2Add whip cream and fold in until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.
- 3Top with Redi whip and serve.
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Open in Pepper →The Pumpkin Dessert You Chill Instead of Bake
When the oven is full of turkey or you just don't want to heat up the kitchen, a pumpkin dessert that sets in the fridge is worth its weight in gold. Cream cheese, canned pumpkin, a graham crust, and a few hours of patience.
Cooks on Pepper reach for these the night before a potluck, on Thanksgiving morning when the oven is booked solid, or any October weeknight when somebody asks for something sweet.
Every recipe here skips the oven: classic no bake pumpkin cheesecake, a pumpkin cheesecake trifle layered with white chocolate pudding, pumpkin cheesecake dip for graham crackers, pumpkin fluff pie with a cinnamon cereal crust, pumpkin cream cheese bars, and a sugar free pumpkin cheesecake mousse.
Quick Tips
- 1
Soften the cream cheese
Leave the block on the counter 30 to 45 minutes before mixing. Cold cream cheese leaves lumps you can't beat out later.
- 2
Blot the pumpkin puree
Press the canned pumpkin between a few paper towels for 5 minutes so the extra water doesn't keep your filling from setting.
- 3
Chill it overnight
Give a no bake cheesecake at least 6 hours in the fridge, and overnight if you can, before you try to slice it.
- 4
Press the crust firmly
Pack the graham crumbs and melted butter down with the bottom of a measuring cup, then freeze the crust 15 minutes before filling.
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