This easy no-bake pumpkin cheesecake is made with a delicious gingersnap crust.Â This homemade no-bake cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes.Â It’s a fall and holiday dessert staple!
No bake cheesecakes were at the top of the rotation for birthdays at my house growing up.Â This is a little variation of that.Â This no bake cheesecake combines the ease of no-bake with the incredible fall flavors we all love.Â This homemade cheesecake is make with real pumpkin puree and real whipped cream.Â Your family is going to love this sweet and festive dessert!
This recipe can be used with a graham cracker crust or you can use my recipe of Gingersnap Crust.
This easy no-bake pumpkin cheesecake can be made into a 9″ pie, mini cheesecakes, or even in a cup form for ease at a party or gathering.
This easy no-bake pumpkin cheesecake is made with a delicious gingersnap crust. This homemade no-bake cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes. It's a fall and holiday dessert staple!
- 8 oz Cream Cheese, at room tempreure
- 1/3 Cup Sugar
- 1 Cup Pumpkin Puree
- 1/2 tsp Pumpkin Pie Spice
- 1 cup whipping cream, heavy
- 1 pkg. Jello Instant pudding, cheesecake (small box)
In a large bowl, add the heavy cream, using an electric mixer, whip the cream until soft peaks form. Set aside
In another bowl, add the cream cheese and beat with the electric mixer until smooth and creamy. Add the sugar, pumpkin puree and pumpkin spice. Mix until smooth again.
Add the pudding and mix.
Now add the two mixtures together, the whipped cream to the pumpkin mixture and mix until smooth.
Spoon this pumpkin filing into a prepared pie crust, or eat by the spoonful!
How To Whip Cream:
In a mixing bowl, add the heavy cream, sugar, and vanilla.Â Using a hand-held mixer, mix on medium-high speed until soft peaks form.Â This should take a few minutes.Â Another way to accelerate the process a little is to start out with a chilled bowl.Â Put the mixing bowl in the freezer for 10-15 minutes to chill the bowl before you start beating the cream.Â Use immediately or store in a covered container in the fridge for up to a couple days.
Here are some other no-bake recipes youâ€™ll love
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