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No bake pumpkin cheesecake makes a simple, but attractive dessert for the holiday season. This pumpkin cheesecake is cool, creamy and has amazing pumpkin pie flavor.
The holidays can be busy months. I find myself needing to plan ahead to make sure I have enough time to get things done. Especially when must-do items pop up at the last minute. Make ahead pumpkin desserts are ideal so you’re prepared at the last minute for any occasion.
No-bake pumpkin cheesecake is a perfect treat for a late-fall party, picnic or Halloween gathering. Our pumpkin cheesecake recipe is as tasty as it as quick & easy to make.
Why you’ll love this recipe:
An amazing oatmeal cookie crust.
No bake filling that is sweet, tangy and full of pumpkin spice flavor.
1 full cup of pumpkin purée.
Topped with fresh homemade whipped cream.
A great make ahead dessert for Thanksgiving.
Difference between baked cheesecake and no bake cheesecake:
The main difference is that a baked cheesecake has eggs in it and a no-bake cheesecake does not. The eggs help the baked cheesecake firm up and set in the oven. In a no bake cheesecake, the cream cheese firms back up when you chill the pie in the fridge for at least 4 hours.
Baked cheesecakes are usually made in a springform pan, but no bake cheesecakes can be made in a traditional pie pan. Try our baked pumpkin cheesecake.
Oatmeal Cookie Crust
Officially, only the pumpkin cheesecake filling is “no bake” in this recipe. For the crust, I used my favorite oatmeal pie crust. It has brown sugar baked inside and tastes like an oatmeal cookie and is AMAZING.
In the bowl of a stand mixer, whip the heavy cream until it holds stiff peaks. Set aside in the refrigerator. (Switch to a different bowl if you want to continue to mix with the stand mixer.)
In another bowl (or the clean stand mixer bowl), beat the cream cheese until smooth and creamy.
Add in ¼ cup of pumpkin puree. Mix well. Adding the pumpkin in stages will help keep the filling smooth.
Add in another ¼ cup pumpkin and mix again.
Add in the remaining pumpkin, cinnamon, ginger, nutmeg, allspice, powdered sugar and vanilla extract. Beat until smooth.
Fold in the heavy cream carefully. You can use a hand mixer on the lowest speed, but be sure not to overmix.
Fill the oatmeal pie crust (or other 9-inch pie crust) with the pumpkin filling and spread smooth.
Make the whipped topping:
In a clean large bowl, whip the heavy cream, powdered sugar and vanilla until it holds stiff peaks.
Spoon the whipped topping on top of the cheesecake. Or use a large piping tip (Wilton 1M or 2D) to make stars over the top.
Refrigerate the cheesecake for at least 4 hours or overnight.
Lightly dust the top of the cheesecake with pumpkin pie spice or cinnamon.
Also filled a 9 ounce Graham cracker pie crust (10”).The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**