Best No-Bake Pumpkin Cheesecake – Easiest Recipe Ever:- Allow yourself to indulge in the velvety smoothness of this pumpkin cheesecake that does not require baking. This cheesecake is perfect for satisfying your appetites for autumn without the need for an oven, so give yourself permission to indulge completely.
Best No-Bake Pumpkin Cheesecake – Easiest Recipe Ever
In this dish, the rich flavours of pumpkin are mixed with the smoothness of cheesecake, which avoids the requirement for baking that would otherwise be required. Cheesecake is traditionally made using cream cheese. Whether you are giving this dessert to guests or simply to yourself, there is no question that it will leave an impression that will last a lifetime.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1 cup pumpkin puree
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups heavy cream
- Whipped cream, for garnish (optional)
- Ground cinnamon, for garnish (optional)
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Instructions
Graham cracker crumbs, granulated sugar, and melted butter should be mixed together in a bowl for added convenience. The mixture should be pressed into the bottom of a spring form pan measuring 9 inches. While you are preparing the filling, chill the mixture in the refrigerator. Cream cheese should be beaten in a large bowl until it is completely smooth and creamy.
To the cream cheese, add pumpkin puree, brown sugar, vanilla essence, cinnamon, nutmeg, ginger, and cloves. Mix gently until everything is combined. Mix until everything is completely incorporated and smooth. The heavy cream should be whipped in a separate basin until it thickens into firm peaks.
Combine the pumpkin mixture with the whipped cream by gently folding it in until it is completely mixed. When the crust has been created, pour the filling over it, and then use a spatula to level out the top. Place the pan in the refrigerator for at least four hours, or until the mixture has reached the desired consistency.
Once the cheesecake has reached the desired consistency, take it from the spring form pan and, if preferred, you can decorate it with whipped cream and a sprinkling of ground cinnamon. The slices should be served cold. Enjoy your tasty pumpkin cheesecake that doesn’t require baking!
Nutrition
- Calories: ~380
- Total Fat: 30 g
- Saturated Fat: 17 g
- Cholesterol: 90 mg
- Sodium: 250 mg
- Total Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Sugars: 17 g
- Protein: 5 g
Tips
If you want the cream cheese to have a smooth and creamy texture, you need to make sure that it has been softened to room temperature. It is possible to increase the quantity of pumpkin puree slightly in order to achieve a more robust pumpkin flavour. You have the ability to change the amount of brown sugar to your desire if you think you would want a cheesecake that is sweeter.
In order to get the correct consistency for the filling, it is imperative that the heavy cream be whipped together until it forms stiff peaks. The cheesecake should be allowed to cool in the refrigerator for the allotted amount of time in order to guarantee that it will set properly before it is served.
FAQ
Q.1) Can I use store-bought whipped cream instead of making my own?
Undoubtedly, whipped cream purchased from a store might be utilised as a time-saving alternative for the purpose of garnishing the cheesecake.
Q.2) How long will this cheesecake keep in the refrigerator?
This cheesecake may be kept in the refrigerator for up to three to four days without suffering any degradation in its flavour if it is placed inside of an airtight container.
Q.3) Can I freeze this cheesecake?
The answer is yes; you may freeze this cheesecake for up to one to two months. Before placing it in the freezer, make sure it is secured with plastic wrap and aluminium foil. Before serving, allow the food to defrost in the refrigerator for a full night.
