No Bake Pumpkin Cheesecake

Pumpkin Cheesecake

Stop whatever you’re doing and make this recipe! I’m serious, people, this No Bake Pumpkin Cheesecake is capital D Delicious!

I have a complicated relationship with cheesecake. My mother exclusively made no bake cheesecakes when I was growing up. I think I was in my late teens before I even tried a baked cheesecake. And I didn’t love it– it was too dry and dense. Since then, I’ve had some delicious baked cheesecakes, and I’ll have some any chance I get. But I still love no bakes the most– and this one might be my favorite ever!

 

 

No Bake

A no bake cheesecake is light and creamy. The filling sets up in the fridge. Our filling is simple to make: Cream cheese, whipping cream, sugar, pumpkin, and spices!

When mixing the filling, there are a couple of important things. Make sure that the cream cheese is room temperature– that will make it much easier. Also, mix everything together for a couple minutes. The recipe says until light and fluffy– as you beat the filling, the cream will whip, which makes it even lighter.

 

 

The Crust

This Pumpkin Cheesecake has a graham cracker crust. It adds a great crunchy contrast to the creamy filling. And it’s pretty easy to make. There are just two ingredients: graham cracker crumbs and our Fresh Churned Cinnamon Honey Butter. The butter keeps the crumbs together and also add a great cinnamon flavor that perfectly compliments the pumpkin.

It’s pumpkin season! Enjoy!

 

 

No Bake Pumpkin Cheesecake
Author: 
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 ½ cups graham cracker crumbs
  • 5 oz Fresh Churned Cinnamon Honey Butter, melted
  • 16 oz cream cheese, at room temperature
  • 1 cup heavy whipping cream
  • 1½ cup powdered sugar
  • 1½ cups pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • Whipped cream, to serve
Instructions
  1. In a mixing bowl, mix graham cracker crumbs and melted Cinnamon Butter until completely combined. Press mixture into the bottom of a cheesecake pan, creating a ridge along the outside. Chill for 1 hour.
  2. Meanwhile, in a mixing bowl, combine cream cheese, whipping cream, powdered sugar, pumpkin, pumpkin pie spice, and vanilla. Mix until combined, and light and fluffy.
  3. Pour filling into the chilled graham cracker crust.
  4. Chill for 6-8 hours.
  5. Serve with additional whipped cream, if desired.

 

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