No bake kitchens Cheesecake-a rich and fluffy pot cheesecake in a homemade graham cracker crust with a sprinkle of pumpkin paste.
No Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin Cheesecake Recipe

The cheesecake of this pumpkin is so simple and delicious. A rich mixture of cream and pumpkin cheese with a touch of pumpkin pie spice and vanilla. No bake graham crust made from homemade graham is made of Brown Sugar and a splash of pumpkin pie. The best recipe for a cheesecake with no bakes.

For the last couple of weeks, I worked on this recipe and found the right taste and texture combination. No cheesecakes with a real pot and a pumpkin pie spice, are made from rich and fluffy. This sets up well in the refrigerator and you don't need to bake the crust or the filling.

How to Make a No Bake Pumpkin Cheesecake

  • Start with graham cracker crust preparation. You may use whole graham crackers or crumbs from graham crackers. TIP: Using a non-stick cooking spray in a pastry pot to facilitate removal of the graham cracker.
  • To ensure a cheese cake is smooth, using two room temperature cheese blocks in conjunction with a room temperature pumpkin.
  • Smooth in crust and cool for at least 4 hours or overnight.

How long should I chill a No Bake Cheesecake?

At least 4 hours. The fastest slicing takes 6 hours or up to overnight. This cheesecake without baking is great to save time in busy vacations.

No Bake Pumpkin Cheesecake

No bake kitchens Cheesecake-a rich and fluffy pot cheesecake in a homemade graham cracker crust with a sprinkle of pumpkin paste.

  • Prep Time 15 mins
  • Chilling Time 4 hrs
  • Total Time 4 hrs 15 mins
  • Course: Dessert
  • Cuisine: American
  • Keyword: No Bake Pumpkin Cheesecake, Pumpkin Cheesecake
  • Servings: 8
  • Calories: 489 kcal

Ingredients :

Graham Cracker Crust :

  • 1 1/2 cups graham cracker crumbs from 10 whole graham crackers
  • 6 tablespoons butter melted
  • 1/4 cup firmly packed Brown Sugar
  • 1/2 teaspoon pumpkin pie spice

No Bake Pumpkin Cheesecake :

  • 16 oz cream cheese softened
  • 1 1/2 cups powdered sugar 6 oz
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup of canned 100% pure pumpkin
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract

Instructions :

  • Spray a non-stick cooking spray 9-inch pasta board. Using a rolling pin to crumble graham crackers to crumbs or use dried graham crumbs in a gallon size plastic baggie. Combine the cracker crumbs of graham and the brown and pumpkin pie spices in a small bowl with the melted butter. For pin a graham cracker meal tightly to a tarp plate, use a flat bottom measuring cup. Place the mixture tightly on the sides of the pastry plate using fingertips. In the refrigerator, cool for 30 minutes.
  • Combine cream cheese with powdered sugar and pumpkin pasta Spice in a stand mixer bowl with a paddle attachment. Continue to combine pumpkin and scrap down sides, if possible. Stir in heavy cream and extract vanilla.
  • Move to the chilled graham cracker crust the pumpkin cheesecake mix and cool for at least 4 hours or overnight.

Nutrition Facts :

  • No Bake Pumpkin Cheesecake Recipe
  • Amount Per Serving
  • Calories 489 Calories from Fat 288
  • % Daily Value*
  • Fat 32g 49%
  • Saturated Fat 18g 113%
  • Cholesterol 95mg 32%
  • Sodium 368mg 16%
  • Potassium 184mg 5%
  • Carbohydrates 47g 16%
  • Fiber 1g 4%
  • sugar 35g 39%
  • Protein 5g 10%
  • Vitamin A 5899IU 118%
  • Vitamin C 1mg 1%
  • Calcium 92mg 9%
  • Iron 1mg 6%


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