This silky no-bake pumpkin cheesecake with a buttery crust is a fast dessert choice and the proper method to finish your Thanksgiving dinner. Topped with fluffy Cool Whip and full of fall-flavors, it’ll be the star of your menu.

Why You’ll Love This No Bake Cheesecake Recipe

Should you love pumpkin-everything as soon as fall comes round, you want to do that spiced no bake pumpkin cheesecake.

• Excellent for fall. Cinnamon, earthy nutmeg, spicy ginger, and floor gloves create a selfmade pumpkin spice combine for the recipe.
• Newbie-friendly. It’s an easy dessert made with the meals processor and mixer so everybody can nail it.
• No-bake. Don’t fear about firing up the oven. This luscious cheesecake is prepped on the counter after which units within the fridge.
• Higher than the bakery. You recognize precisely what’s in it, you may add matcha powder, and even make an Oreo crust for it.

What You’ll Want

Velvety pumpkin purée and heat spices like nutmeg and cloves are a heavenly taste mixture. Scroll to the underside of the put up for precise ingredient quantities.

For the Crust

• Graham crackers – Use your favourite model.
• Butter – I desire unsalted butter, however salted butter is okay as nicely.

For the Cheesecake Filling

• Pumpkin purée – Sugar-free and/or natural purées are finest.
• Cream cheese – Full-fat cream cheese whips right into a richer filling.
• Sugar – Go for granulated sugar or gentle brown sugar.
• Vanilla extract – It helps spherical out the sweetness.
• Spices – You want floor cinnamon, floor nutmeg, floor ginger, and floor cloves.
• Cool Whip – You should use common or the Lite model. Whipped cream works too.

How To Make No Bake Pumpkin Cheesecake

Any dessert the place the meals processor and mixer do many of the be just right for you is easy. Scroll to the underside of the put up for the complete recipe card.

• Prep the crust. Pulse the graham crackers within the meals processor till high-quality and sandy. Switch the combination to a bowl and pour within the melted butter. Mix till you get a moist, coarse combination.

• Make the cheesecake. Use a hand mixer to beat the cream cheese, pumpkin purée, sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves in a medium-sized bowl till gentle and fluffy. Gently fold within the Cool Whip. Cowl the bowl with plastic wrap and refrigerate it for 1 hour.
• Assemble them. Press 2-3 tablespoons of the crust combination into the underside of every serving glass till packed and flat. Switch the chilled cheesecake combination into a big pastry bag with a big tip. Squeeze 1/2-3/4 cup of cheesecake combination over the crust in every serving glass.
• Serve. High with Cool Whip to style. Take pleasure in!

Suggestions & Variations

You may make common, matcha, or chocolatey variations of this creamy no bake pumpkin cheesecake even and not using a mixer.

• Make it chocolatey. Add 1 1/2 tablespoons unsweetened cocoa powder into the cheesecake elements for a chocolatey chunk.
• Add toppings. Sprinkle the cheesecakes with mini chocolate chips, shredded coconut, or chopped pecans for further taste and texture.
• Skip the mixer. Should you don’t have a hand mixer, use a whisk to organize the filling. The purée must be at room temperature and the cream cheese softened. Skip the sugar and swap it for honey in order that the combination doesn’t end up grainy. Prep and assemble as common.
• Go matcha. Add 1 tablespoon matcha powder to the filling elements for an earthy, inexperienced tea variation with numerous pumpkin goodness.
• Prep forward. Whip up the combination and/or course of the crust as much as 4 days upfront. Assemble them proper earlier than dinner for a fast dessert.
• Swap the crust. Use Oreo or Biscoff cookies as an alternative of graham crackers for the crust. This offers you an extremely decadent cheesecake deal with.
• Add a drizzle. A salted caramel, dulce de leche, or chocolate syrup drizzle over the cheesecakes can take them to the following degree.

Correct Storage

Hold them away from strong-smelling meals to stop the switch of odors.

• Fridge: Tightly cowl the serving glasses with plastic wrap and refrigerate for as much as 3 days.
• Freezer: Assemble or switch the cheesecakes to freezer-friendly containers. Freeze for as much as 2 months. Thaw in a single day within the fridge or on the counter for 20-Half-hour.

Extra Pumpkin Desserts To Strive

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