Pin
This dreamy no bake pumpkin cheesecake is my secret weapon for fall holidays when oven space is tight but I want a showstopping dessert. With layers of creamy pumpkin filling nestled in a spiced cookie crust and topped with fluffy whipped cream and caramel, this treat is always the star of our Thanksgiving table.
One year I made this after my sister claimed cheesecake was too fussy for the holidays. By dessert time not a crumb was left and now she asks for it every Thanksgiving.
Ingredients
- Nilla wafers: Choose a fresh box for the crust to be crisp and sweet
- Pumpkin pie spice: Pick a good blend or use homemade for bold fall flavor
- Salted butter: Make sure it is melted and tastes fresh to bind the crust
- Cream cheese: Use full fat and let it soften so the filling is extra smooth
- Dark brown sugar: Deepens the taste and keeps the filling luscious
- Pumpkin puree: Look for cans labeled pure pumpkin with no sugar or spices
- Vanilla extract: Enhances the warmth of the spices and pumpkin
- Whipped topping or whipped cream: Fold in gently for the filling to stay airy and fluffy
- Graham crackers or store bought crust: Either make for a great base if you want to switch it up
- Caramel sauce: Optional for drizzling on top to wow your guests
- Tips for ingredients Always let cream cheese come to room temp and use real pure pumpkin not pumpkin pie filling
Step by Step Instructions
- Prepare the Crust:
- Pulse Nilla wafers and pumpkin pie spice in a food processor until you have fine crumbs with the spice blended evenly. Reserve a small spoonful of crumbs for garnish then pour in melted butter and pulse until the texture feels like wet sand. Press this mixture firmly into the bottom and slightly up the sides of a nine inch springform pan. Freeze until firm to give the crust structure.
- Mix the Cheesecake Filling:
- Beat softened cream cheese and dark brown sugar until light and creamy with no lumps left. This takes about three to five minutes and makes the base silky smooth. Scrape down the sides often. Add pumpkin puree vanilla and pumpkin pie spice. Continue to mix slowly until totally combined and velvety. Be patient so the dairy and pumpkin blend with no streaks.
- Fold in Whipped Topping:
- With a spatula gently fold in whipped topping or gently whipped cream until you have a light evenly colored filling. Do not stir roughly or it will lose fluffiness.
- Assemble and Chill:
- Scoop the cheesecake filling onto your prepared crust using an offset spatula to smooth the top. Cover well and refrigerate for at least six hours or overnight for best results. Chilling fully is key for easy slicing and the creamiest texture.
- Add Toppings and Serve:
- When ready to serve pipe or spread extra whipped topping or whipped cream across the chilled cheesecake. Sprinkle over reserved crumb mixture and a pinch of spice for looks. Release the springform pan remove the rim and slice. Add caramel drizzle if desired and enjoy cold.
Pin
My favorite ingredient is the pumpkin puree I love how it brings autumn warmth to the whole dessert. My daughter loves helping with the whipped cream topping and it is now a family tradition to decorate together before bringing it to the table.
Storage Tips
Keep leftovers covered tightly in the fridge where they will stay fresh for up to three days. For longer storage wrap the cheesecake or individual slices well then freeze up to two months. Thaw overnight in the refrigerator before serving. I have found that freezing individual slices makes it easy to pull out a special treat whenever you want a taste.
Ingredient Substitutions
If you want to skip Nilla wafers you can use graham crackers or golden sandwich cookies. Store bought crusts make prep even faster. For the whipped topping homemade whipped cream works beautifully but be gentle when folding it in to keep the cheesecake light. Brown sugar can be swapped with granulated sugar but this may slightly change the flavor.
Pin
Serving Suggestions
Serve cold straight from the fridge with dollops of whipped cream on top and a drizzle of caramel sauce for a pretty finish. For an extra holiday touch scatter on candied pecans or shaved chocolate. This cheesecake makes a pretty centerpiece for the dessert table and is beautiful served on a cake stand with autumn decorations.
Cultural and Historical Context
No bake cheesecakes became popular for their convenience and creamy texture. Pumpkin desserts are beloved in American autumn celebrations especially Thanksgiving. My version blends pumpkin pie spices with the familiar cheesecake tang creating a dessert that bridges classic and contemporary holiday traditions for our family.
Frequently Asked Questions About the Recipe
- → Can I freeze this pumpkin cheesecake?
Yes, wrap the cheesecake tightly in plastic and place it in an airtight container before freezing. It will keep well for up to two months. Thaw overnight in the refrigerator before serving.
- → How long should the cheesecake chill before serving?
Allow the cheesecake to chill for at least six hours, but overnight chilling is best to ensure it sets firmly and the flavors meld beautifully.
- → What can I use instead of whipped topping in the filling?
Fresh whipped cream can be folded in as a substitute, but be careful not to overmix to keep the filling light and airy.
- → Can I make individual portions instead of one large cheesecake?
Yes, try piping the filling into lined muffin tins to create mini cheesecakes. Using a golden OREO crust can add a special touch.
- → What toppings complement this pumpkin cheesecake?
Drizzling caramel sauce, a dusting of pumpkin pie spice, or adding dollops of whipped cream enhance the dessert's flavor and presentation.
- → Is it necessary to use a Nilla wafer crust?
No, graham cracker crust or store-bought crusts work well too. Adding pumpkin pie spice to the crust adds a lovely warmth to the overall flavor.