If you aren’t really feeling pumpkin pie for Thanksgiving this year, this No Bake Pumpkin Cheesecake is the perfect alternative. It is easy to make, and absolutely fool proof. We start with a simple graham cracker crust and then use a mixture of heavy whipping cream, cream cheese, and pumpkin to make the glorious filling. Finally, we top it off with some stabilized whipped cream so that those beautiful peaks hold and last for your guests. You can’t beat this amazing dessert.
Making Ahead
If you have a lot going on, this is a great recipe to make ahead of time. Since it needs eight hours to chill, it will need to be made ahead anyway. This no bake cheesecake can be made up to two days ahead of time. You will want to store it covered in the refrigerator.
Make the crust. Combine the graham cracker crumbs, melted butter, and sugar. Stir together until it has the consistency of wet sand. Press the crust into your pan. I share my favorite springform pan below. It doesn’t need to bake, just some time to set up. Put the pan and crust in the refrigerator while you prepare the cheesecake filling. Make the filling. Beat the cream cheese, pumpkin, spices, powdered sugar, and vanilla together until smooth. Whip the heavy cream. This is the key to getting the best texture! In a separate bowl, beat the heavy cream until it has a thick consistency, similar to shaving cream, and it forms stiff peaks. Fold it into the cream cheese mixture, being mindful not to overmix. Add the filling to the crust. Pour the filling over the crust, cover, and place in the refrigerator for eight hours or overnight.
Alternatively, you could make a batch of whipped cream and serve this on the side. This allows guests to top their own cheesecake. If you are hosting and piping on whipped cream is one step too many, this is a great alternative. You can also freeze this no bake cheesecake. I like to freeze it in individual slices. That way you can take out just what you want to eat. Freeze for a few hours on a wax paper, then transfer the frozen pieces to an airtight container. Store for up to three months in the freezer.
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