No-Bake Pumpkin Cheesecake | The Recipe Critic

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Scrumptious no-bake pumpkin cheesecake topped off with whipped cream is the proper fall dessert. It has a creamy cheesecake filling with actual pumpkin puree that sits in an irresistible Biscoff cookie crust. It’s simple to make, wealthy, and completely spiced!

Angle shot of someone taking a slice of the no-bake pumpkin cheesecake with whipped cream on top.

Causes You’ll Love This Recipe

No Oven Required! This no-bake pumpkin cheesecake is a fast and simple, no-fuss recipe.
Appears to be like elegant and tastes wonderful: Impress your family and friends this vacation season! Everybody loves the great mixture of creamy pumpkin cheesecake with a spiced Biscoff cookie crust!
Nice make-ahead dessert: This cheesecake wants 6 hours to set within the fridge, so it’s good for making the day earlier than Thanksgiving or one other fall celebration. Plus, it makes 12 servings to feed a crowd!

Components You’ll Must Make Pumpkin Cheesecake

This no-bake pumpkin cheesecake recipe is the whole lot you can ever need in a fall dessert! For those who’re a bit intimidated to make a conventional cheesecake, this no-bake recipe is ideal for newcomers. For actual measurements, scroll to the recipe card beneath.

Crust

Biscoff Cookie Crumbs: You’ll want 2 cups of cookie crumbs, which is the same as about one 8.8-ounce bundle of Biscoff cookies. Search for Lotus, which is a typical model of speculoos cookies out there at most grocery shops.
Brown Sugar: To sweeten the crust.
Unsalted Butter: Melted butter is combined with crushed Biscoff cookies to bind the crumbs collectively, much like a graham cracker crust.
Salt: Only one pinch will steadiness the sweetness.

Filling

Heavy Cream: Provides a lightweight and ethereal texture to the filling.
Cream Cheese: For a wealthy creaminess harking back to a traditional cheesecake, it’s greatest to make use of the full-fat selection.
Pumpkin puree: For greatest outcomes, use Libby’s model canned pumpkin.
Sugar: This recipe makes use of each granulated sugar and brown sugar for a richer, sweeter taste.
Vanilla Extract: For further heat taste.
Pumpkin Pie Spice: A should for the final word fall taste, stuffed with cinnamon, cloves, nutmeg, ginger, and different traditional flavors. You should use store-bought or attempt my home made pumpkin spice recipe.
Salt: Intensifies and enhances the flavors.

No-Bake Pumpkin Cheesecake Directions

For those who love cheesecake and pumpkin, that is the dessert for you! It’s easy to make, however plan forward as a result of it does take a while to arrange within the fridge. Make it the day earlier than your vacation celebration, and will probably be one much less factor to fret concerning the day of!

Mix: Add the cookies to a blender or meals processor and pulse till finely floor. Add the crumbs, brown sugar, and pinch of salt to a medium bowl. Add the melted butter and stir till all of the crumbs are moistened and resemble very moist sand.
Kind Crust: Spray a 9-inch springform pan with pan spray, after which press the crumb crust into the underside and up the perimeters. Place the crust within the fridge to relax whilst you put together the filling. Whip Cream: In a big bowl, whip the cream till you attain stiff peaks. Cowl the bowl and place it within the fridge to relax till you might be prepared to make use of it.

Overhead shot of crust ingredients mixed in a glass bowl.

Pumpkin Cheesecake Filling

Beat: In one other giant bowl, use a stand mixer fitted with the paddle attachment or hand mixer to beat the cream cheese till easy. Scrape down the perimeters and backside of the bowl a couple of times as you beat it to make certain it’s easy. Add each sugars and the pumpkin and beat once more till easy.
Combine: Add the vanilla, pumpkin pie spice, and salt. Combine till mixed.
Fold: Take away the whipped cream from the fridge and gently fold it into the cream cheese combination till no streaks of white stay.
Fill and Chill: Add the filling to the chilled crust and easy the highest. Cowl and chill for 6-8 hours or in a single day earlier than serving.
Serve: Serve it straight from the fridge. For one of the best slices, run a big knife beneath extremely popular water, dry it with a clear kitchen towel, and slice. Rinse the knife clear and warmth once more between every minimize for the cleanest outcomes.

Overhead shot of whipped cream cheese with sugars, pumpkin and

No-Bake Pumpkin CheesecakeTips and Variations

This no-bake pumpkin cheesecake is a favourite of mine as a result of it tastes so good and is hassle-free! Listed below are some easy suggestions and methods to alter it up!

For the Crust: Use the flat backside of a glass or measuring cup to press the crust into the pan. This helps it keep collectively nicely with out sticking to your fingers and making an enormous mess.
Room Temperature Cream Cheese: The cream cheese will grow to be silky easy in case you let it sit at room temperature for 1-2 hours earlier than getting ready the filling. It’ll nonetheless work if the cream cheese is chilled, however it might take a bit bit longer to beat it earlier than it’s easy.
Scrape the Bowl: Be sure you scrape the perimeters and backside of the bowl! If the cream cheese sticks to the bowl and isn’t scraped down, you’ll find yourself with unincorporated chunks of cream cheese all through your cheesecake filling.
Mini Cheesecakes: You may make mini no-bake pumpkin cheesecakes by dividing the crust right into a muffin tin lined with muffin liners and urgent every one with the crust into the underside. After the crusts have chilled, divide the filling evenly within the cups and chill for at the very least 4 hours.
Graham Cracker Crust: You should use customary graham cracker crumbs as an alternative of Biscoff cookie crumbs if desired.
Cheesecake Texture: In case your cheesecake remains to be mushy after chilling, the cream cheese was seemingly too heat when combined. Let it sit at room temp for not more than two hours, and skip the microwave to keep away from over-softening.
Use Whipped Topping: You may swap heavy cream for an 8-ounce container of thawed whipped topping. Simply fold it into the cream cheese combination in step 4. It’s simple to make use of and has stabilizers to assist your cheesecake maintain its form.

Overhead shot of no-bake pumpkin cheesecake.

Storing Leftover

One factor that makes this fall dessert so nice is that you could make it forward of time. Plus, leftovers maintain contemporary for per week, and you’ll freeze them!

Within the Fridge: No-bake pumpkin cheesecake must be saved within the fridge till serving to forestall it from getting mushy. Cowl leftovers and retailer within the fridge for as much as 7 days.
Within the Freezer: No-bake pumpkin cheesecake could be frozen for as much as 3 months. The thawed cheesecake will seemingly lack the identical construction as a freshly made no-bake cheesecake. Whipped cream tends to interrupt down after being thawed. You may freeze it by eradicating it from the springform pan and putting it on a parchment-lined baking sheet within the freezer for 4-6 hours. As soon as it’s frozen, wrap it in 1-2 layers of plastic wrap, adopted by a layer of foil.
To thaw: Take away the foil and plastic wrap and place the cheesecake on a serving plate. Cowl and place it within the fridge in a single day to permit it to completely thaw earlier than serving.

Close up shot of plated slice of no-bake pumpkin cheesecake.

Extra Pumpkin Dessert Recipes

Nothing hits the spot fairly like a fall dessert! I can’t get sufficient of this no-bake pumpkin cheesecake, however I’ve so many nice pumpkin recipes to select from! Listed below are a number of extra tried and true favorites that my household loves.

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