This fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. I’ve never bought pumpkin pie spice – always made my own and I’ve always used 1/8 tsp cloves- this recipe called for 1/2 tsp. I love that these No-Bake Pumpkin Cheesecake cups feel indulgent, but they’re made with healthier ingredients like real pumpkin, Greek yogurt, and light cream cheese. Easy, delicious, pumpkin…what more could you ask for?! Add the heavy whipping cream, powdered sugar, vanilla extract and ground cinnamon for the whipped cream topping to a large mixer bowl. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. For a clean and sturdy slices, refrigerate it for at least 8 hours, but 12+ hours is ideal. It features a silky pumpkin pie layer, and a creamy, molasses-laced, robustly spiced, cheesecake layer, both piled high. So good an addicting! … Start off by mixing the cream cheese and pumpkin puree together until smooth and creamy. In a medium bowl, beat heavy cream to stiff peaks. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Now it is time to make the no bake pumpkin cheesecake filling. You may be able to find more information about this and similar content at piano.io, 54 Killer Sweet Potato Recipes To Make This Fall, 21 Savory And Sweet Recipes For Fresh Cranberries, 20 Mind-Blowing Ways to Eat Baked Apples This Fall. Scrape down the sides and up the bottom of the bowl as needed to help combine. Serve with whipped cream and crushed gingersnaps. Thanks Sally . Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Delish editors handpick every product we feature. Such a disappointment as it’s ruined and will have to feel thrown away after requiring quite a few ingredients. It’s creamy and smooth, with just the right pumpkin flavour. In a large bowl beat cream cheese until light and fluffy. Beat the cream cheese until light and fluffy. It is a fool proof recipe because it turns out amazing every time! This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Pipe swirls of whipped … If you don’t fall in love, I’ll happily take your leftovers. Halve the crust recipe below because we don’t need as much crust for the jar dessert. That, along with plenty of chill time, should help! No Bake Pumpkin Cheesecake is a dreamy dessert with layers of cheesecake, spiced pumpkin and whipped topping all nestled in a graham crust. This no bake pumpkin cheesecake is super easy and foolproof, no baking or water bath required. This recipe … Your email address will not be published. This recipe for Skinny No-Bake Pumpkin Cheesecake is one of our favorites. Instead, it’s a whole other layer to savor. Both paleo, vegan … Mix well. From pumpkin spice lattes to carving pumpkins, it is the essence of fall! No Bake Keto Pumpkin Cheesecake. In a large bowl beat cream cheese until light and fluffy. We haven’t tested either with this particular recipe, but it should work out just fine. Enjoy! Let us know what you think in the comments below! So I am doing a low carb lifestyle but still love my treats! I think I prefer the texture of baked cheesecake to no-bake, but this was a perfect easy make-ahead recipe. There aren’t many seasonal desserts that top pumpkin pie. Thanks so much for giving it a try, Randi! These easy no bake keto pumpkin cheesecakes can now join that list! There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season. Whip on high speed until stiff peaks form. Avoid that mess! And they only take a few … This takes several turns of your rubber spatula. Pictured on the left below: the whipped cream and pumpkin cream cheese mixture combined. On the right below: spread into our gingersnap cookie crust. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Mix in the sugar, pumpkin puree, salt and cinnamon. Super rich and perfectly sweet but light and fluffy, this recipe will be requested every fall, … Make this Philadelphia pumpkin cheesecake … You can make this cheesecake a couple of days ahead of time and it even freezes well. Creamy pumpkin, crunchy nuts, and delicate crust come together to create this wow-worthy cheesecake. Press into a pie plate. Do you think this would work with butternut squash? Combine slowly as you don’t want to deflate all the air in the whipped cream. Learn how your comment data is processed. Made the mini versions of these for Thanksgiving, and they were delicious! This will be a definite keeper and repeat for many occasions! No Bake Pumpkin Cheesecake Recipe Sweetened Condensed Milk. You may be able to find more information about this and similar content on their web site. This No Bake Pumpkin Cheesecake is a breeze to make. Skip these 3 steps and you’ll be eating pumpkin soup for dessert. It’s the perfect healthy dessert for your fall or winter holiday, and is also gluten-free and diabetes friendly! Made this for Thanksgiving! The longer refrigerated, the nicer the no-bake cheesecake will set up. In the blender, combine all of the cheesecake filling ingredients (except the pumpkin filling ingredients) and blend until smooth, at least 2-3 minutes. With more flavor and crunch than a graham cracker crust, a gingersnap cookie crust isn’t just there in the background. I used maple-flavored Oreos for the crust, which turned out to be a winning combination. Place cheesecake in the freezer for up to two hours to set. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Have you tried this yet? Hi Anna, We haven’t tried this with butternut squash but mashed / puréed (unsweetened) sweet potatoes can typically replace pumpkin purée in most recipes. Follow the instructions for my. No bake pumpkin cheesecake chelsea s messy a no bake pumpkin cheesecake how to make no bake pumpkin cheesecake wishes and dishes no bake pumpkin cheesecake thick fluffy and fool proof The ginger snap crust was delicious and the taste of the filling was great. As I mention above, the most important ingredient is the whipped heavy cream. Family enjoyed it. It was an easy recipe. Just need to practice. It chilled for about 18 hours and I had to spoon it out of pie plate. Heck, I make this even when I’m not in a pinch because it’s so simple and delicious! Before you begin, be sure that your cream cheese is at room temperature and your whipped topping is thawed. Trust me, it’s a game changer! The ginger snap crust combined with the creamy cheesecake was perfect! Not sure why it didn’t work for me. I don’t recommend using the freezer to set this cheesecake filling. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. Yield: 8 No Bake Pumpkin Cheesecake… This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. This site uses Akismet to reduce spam. Sitting in a flavorful gingersnap cookie crust, this ultra creamy dessert is unforgettable. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Although my cheesecake didn’t set firmly. Mix together your room temperature cream cheese and pumpkin puree. A gingersnap crust is topped with rich and creamy pumpkin cheesecake filling for a delicious dessert. I made this recipe (in mini form) for Thanksgiving and everyone loved it! I tried to whip it again to no avail. To prepare graham cracker crust: Preheat oven to 350°F. Made this dessert to add to my family’s traditional pie desserts for Thanksgiving. This was a hit for Thanksgiving. I haven’t made a pumpkin cheesecake before and this is only my second time making a cheesecake in a spring form pan so I was a little inexperienced but thanks for your helpful tips and video it worked out! I love all your recipes Sally! Pour batter over crust and smooth top with an offset spatula. I chill mine overnight. If there are lumps, keep beating until smooth. This content is imported from {embed-name}. Perfection I’m glad you loved this one, Laura! Your email address will not be published. I also made the “plain” mini no-bake cheesecakes and I noticed that they set up a little firmer than the pumpkin ones. It tasted great, I ended up “deconstructing” it and putting it in a trifle bowl with the broken up crust on top. Definitely making this again. Not only was incredibly easy to make considering it looks so impressive, but my husband was OBSESSED. Serve cheesecake with optional toppings. And the gingersnap crust, genius! However, mine didn’t set up. Required fields are marked *. It was so light and siry, not like a heavy cheese cake, with so much flavor. I think my issue was with the heavy whipping cream. This no bake pumpkin cheesecake recipe is the perfect Thanksgiving dessert! The air creates a deliciously fluffy mousse-like consistency and, more importantly, helps the filling set in the refrigerator. I used the recipe as a base and subbed the crust for an almond flour crust that I added pumpkin extract and subbed the sugar for monk fruit. Add pumpkin puree and beat until no lumps remain. It's super easy to make because it doesn't require any bake time; you can whip this up the night before and let it refrigerate overnight, or make it the morning of and let the cheesecake refrigerate for a few hours. I even went to World Market for the Stauffer’s brand gingersnaps as they didn’t have them at my local grocery store. I tried this. Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Refrigerate until set, at least 4 hours and up to overnight. In a large bowl beat cream cheese until light and fluffy. PHILADELPHIA No-Bake Pumpkin Cheesecake - My Food and Family Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. (See ya!) The flavor was super good, however the crust stuck to the bottom of my pan and the sides crumbled. Thrilled to hear you enjoyed this recipe, Christine! Fold the whipped cream into the pumpkin cheesecake filling gently so you don’t deflate all the air. In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. 8oz1/3 less fat Philadelphia Cream Cheese. Ingredients. 1tspvanilla. It … (Photo: Skinny Mom / PopCulture.com) Every Thanksgiving meal needs a few great desserts! It was delicious. An easy dairy free and no bake recipe for pumpkin cheesecake bites! I whipped it to stiff peaks and set it aside in refrigerator while making pumpkin portion. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. But it was delicious! In a medium bowl, beat heavy cream to stiff peaks. I can’t get pumpkins where I live this time of the year. Hi! He’s still thinking about it weeks later. Lightened No Bake Pumpkin Cheesecake Pie with Gingersnap Crust In a food processor, process cookies and sugar until they are fine crumbs. In a small bowl, combine crushed graham crackers, canola oil, and 2 tablespoons sugar. With an easy homemade crust and a filling made from 5 easy ingredients, this is one of the best ways to make a delicious cheesecake. And if using xylitol, make sure to be careful if you have a pup (or furry buddy) around the house, as itâ s highly toxic to the little guys! For neat slices, wipe the knife clean between each slice. My family loved it , but I think it was the best cheesecake I’ve ever tasted! I’ll try again bc the flavor was there. Definitely need to serve straight from the fridge but it was delicious! Thank you again. Remove the baking tin with the crust from … A light, fluffy, cool, sweet after a heavy meal. 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