The flavor was super good, however the crust stuck to the bottom of my pan and the sides crumbled. No-Bake Pumpkin Cheesecake. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set. Family enjoyed it. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. I’m kinda excited for Thanksgiving this year! It’s hard to compete with this kind of perfection. How To Make No Bake Pumpkin Cheesecake. … Set in the fridge to … I even went to World Market for the Stauffer’s brand gingersnaps as they didn’t have them at my local grocery store. Individual No Bake Pumpkin Cheesecakes are easy and perfect for the holidays!! He’s still thinking about it weeks later. Make sure the crust mixture is really compacted. "With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust," says recipe creator Melissa Goff. Find all our recipes 👇🏻👇🏻. I’m glad your family enjoyed this recipe. See the top right hand image in the collage below for a visual. If there are lumps, keep beating until smooth. Halve the crust recipe below because we don’t need as much crust for the jar dessert. Creamy pumpkin, crunchy nuts, and delicate crust come together to create this wow-worthy cheesecake. Don’t want to use gingersnap cookies? can pumpkin puree (or 2 cups) 14 oz. Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in … It tasted great, I ended up “deconstructing” it and putting it in a trifle bowl with the broken up crust on top. Mix well. For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake Pumpkin’s popularity revs up at the end of August, but at that time of year it can still be too hot to crank up the oven. In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly … These decadent No Bake Pumpkin cheesecake is nut free, gluten free, low carb and sugar free! Keywords: no bake, cheesecake, pumpkin cheesecake, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction, This cheesecake was an absolute hit at my Thanksgiving dinner!!! Beat together the cream cheese, 1 tablespoon of milk, sugar, and vanilla in a large … Spoon mixture over cream cheese layer. Great flavor! Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. 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. Bake for 5 minutes. Pumpkin Pecan No-Bake Cheesecake Pie Credit: Lori S. View Recipe this link opens in a new tab. A dessert tradition this time of year, pumpkin pie features a smooth spiced filling sitting in a wonderfully flaky pie crust. Thanks for a wonderful recipe, Sally! Fold the paper towels over the puree, so it’s completely enclosed. In order to cut perfectly crisp slices, be sure to wipe your knife clean after every single cut. Sweetened cream cheese, pumpkin puree and all those warm Fall spices make these pumpkin … How to Make No Bake Pumpkin Cheesecake. I love all your recipes Sally! Although my cheesecake didn’t set firmly. These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust. It looks totally decadent and tastes like you spent hours and hours making it. subscribe now & get our The cheesecake is filled with the perfect amount of pumpkin and spice. No Bake Pumpkin Cheesecake I’ve been on a no-bake streak due to the hot summer weather, my most recent recipe being a cool lemon cream cheese pie . It was so light and fluffy, so much better than a regular denser cheesecake! WHY? 15 oz. So I am doing a low carb lifestyle but still love my treats! Cool on wire rack. 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! Was delicious! In a large bowl, combine the gingersnap cookie crumbs, the melted butter and the maple syrup. I do not recommend freezing the cheesecake in order to speed up the chilling process that happens in the fridge, because freezing the cheesecake will change the texture. Then add in the pumpkin puree and spices, beat again. Use a sharp knife to cut the cheesecake into slices. I’m here to show you how to make fluffy, thick, no bake pumpkin cheesecake that you can cut into clean slices because they hold their shape! Cheesecakes are popular with my family and the pumpkin flavor in this was great. "With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust," says recipe creator Melissa Goff. 2 tbsp powdered sugar. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to … My mom was particularly appreciative of the light texture, and my dad loved the gingersnap crust! You need gingersnap cookie crumbs, sugar, and melted butter. Pictured on the left below: the whipped cream. Freeze for 30 minutes. I appreciate your feedback. Add the powdered sugar and cream for another minute at medium speed. It’s creamy and delicious when chilled, but also somewhat light and fluffy, much like my Pumpkin Cheesecake Bars. Learn from my mistakes. I made this using half the batch, as a 3 inch cheesecake and 2 cheesecake jars. Easy and delicious recipe! Share: No-Bake Pumpkin Cheesecake Balls Press the mixture into the bottom and up the sides of a 9-inch springform pan. In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It is critical to remove the excess moisture so the cheesecake sets properly. Add in the pumpkin puree and spices, beat until combined. This recipe needs some chill time in the fridge though, so be sure to plan for … Follow the instructions for my. This takes about 4-5 minutes. It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. It was delicious. Remove the metal mixing bowl and beaters from the freezer. Notify me via e-mail if anyone answers my comment. Made this for Thanksgiving! To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Bite-size cheesecake balls can be chilled up to 24 hours ahead or frozen for a month so you've always got a pumpkin dessert at the ready. Save Recipe Rate Pin Print. I love the No Bake version. If you’re making the mini cheesecakes, I recommend making it the day before just to give everything enough time to set. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. The chilling period helps the cheesecake to set and thicken, which is very crucial for cutting clean cheesecake slices. Add the whipped cream cheese mixture to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream. Not sure what went wrong. We haven’t tested either with this particular recipe, but it should work out just fine. The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info! So good an addicting! In a large bowl, combine the cheesecake filling, pumpkin puree, and pumpkin pie spice. For a firm cheesecake, be sure not to deflate the whipped cream by over-mixing it into the batter. Mix … I added an extra step to include extra pumpkin spice for those of you who love it as much as I do. Fold the paper towels over the puree, so it’s completely enclosed. I made this recipe (in mini form) for Thanksgiving and everyone loved it! 2 tbsp cold water. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. The result should be a thick, fluffy, mixture that holds its shape very well. 19/08/2020 Parker Feierbach . Your email address will not be published. https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake So you’ll have to forgive me if I just skip over Halloween and focus on all things turkey and pumpkin. This site uses Akismet to reduce spam. There aren’t many seasonal desserts that top pumpkin pie. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. If you’re looking for an easy, pumpkin dessert that will wow your guests, then this no-bake pumpkin cheesecake is just the thing. The excess moisture will soak into the paper towels within a few minutes. My gut instinct said no but I went with it and with an uncooked pumpkin cheesecake, all you can taste is cloves. Sugar Free Pumpkin Cheesecake Recipe Notes: This is a VERY easy healthy dessert. I have to let y’all in on a little secret …. Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Beat until stiff peaks form, meaning the whipped cream is thick and holds its shape. How To Make No-Bake Pumpkin Pie Cheesecake The first step to making the no-bake … These step by step photos and instructions are here to help you visualize how to make this recipe. From pumpkin spice lattes to carving pumpkins, it is the essence of fall! For neat slices, wipe the knife clean between each slice. Shared with my Mum, so refreshing and flavourful! If you make this recipe, tag @beth_thefirstyear on instagram! Beat the cream cheese and powdered sugar for 1-2 minutes, until creamy. sized) balls, place on wax paper, cover and pop in the freezer for another 20 … I’ll try again bc the flavor was there. Any store bought graham cracker crust will work! And if I'm making a pumpkin cheesecake… With more flavor and crunch than a graham cracker crust, a gingersnap cookie crust isn’t just there in the background. Not only does the time in the refrigerator solidify the filling, it also gives the flavors a chance to mix and mingle. Cover the top with plastic wrap and place in the fridge to set for at least 6 hours - overnight is preferred. This is used for the filling. I served this No-Bake Pumpkin Cheesecake on Thanksgiving and everyone raved about it. Fold the paper towels over the puree, so it’s completely enclosed. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Remove and let cool to room temperature. Scoop the filling into the crust and smooth with an offset spatula. This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. Add the heavy whipping cream, 1/2 cup powdered sugar, and vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes. No Bake Pumpkin Cheesecake Recipe. If you’re preparing the crust … I think I prefer the texture of baked cheesecake to no-bake, but this was a perfect easy make-ahead recipe. Set aside. Thrilled to hear you enjoyed this recipe, Christine! The excess moisture will soak into the paper towels within a few minutes. can Eagle Brand® Sweetened Condensed Milk. As I mention above, the most important ingredient is the whipped heavy cream. Using an electric mixer, beat together the cream cheese, sugar and brown sugar until creamy. https://www.skinnytaste.com/pumpkin-spice-no-bake-cheesecake 8 oz. Definitely making this again. PHILADELPHIA No-Bake Pumpkin Cheesecake - My Food and Family Bake crust for 10 minutes or until it looks slightly dry. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. I also made the “plain” mini no-bake cheesecakes and I noticed that they set up a little firmer than the pumpkin ones. My No Bake Pumpkin Cheesecake ensures you get the pumpkin hit that this season is all about, but replaces the typical pie, with this rich, easy, and indulgent version. In this special FREE series, I reveal my most powerful SECRETS to great baking. Still a success but it didn’t look like yours! Our No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy any pumpkin cravings you might have. However, you can freeze the entire cheesecake to use at a later point in time. Learn how to make no bake pumpkin cheesecake without condensed milk or gelatin! This no bake cheesecake is thick and fluffy, and fool proof because it turns out awesome every time! Use the graham cracker crust from my plain no-bake cheesecake. The ginger snap crust was delicious and the taste of the filling was great. A mix of pumpkin puree, cream cheese, whipped topping (you can use Cool Whip or real whipped cream), cheesecake … It can be annoying, but you will have the most perfect slices. It can be annoying, but you will have the most perfect slices! This is always helpful as I work to develop new recipes. The first week of every November is all about Thanksgiving Pies. Top it with whipped cream and caramel sauce for the perfect finish to any fall … I tested this recipe 3 times because I couldn’t get the cheesecake to become firm enough. Yes! The excess moisture will soak into the paper towels within a few minutes.Â. top 10 essential dessert recipes free! In a small bowl, combine crushed graham crackers, canola oil, and 2 tablespoons sugar. Whipped Cream (or use your favorite store bought!) Crushed gingersnaps fill the bottom of each jar, layered with a mixed pumpkin … Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes. It was an easy recipe. Pumpkin Pecan No-Bake Cheesecake Pie Credit: Lori S. View Recipe this link opens in a new tab. I like to bake… https://www.upstateramblings.com/no-bake-pumpkin-cheesecake Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. Do you think this would work with butternut squash? Putting the cheesecake inside a cake keeper works great or you can cover the top with plastic wrap. With all the desserts I’ve been making lately, you knew there was going to be a pumpkin spice cheesecake, right? No-Bake Pumpkin Spice Mini Cheesecake Recipe. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! A light, fluffy, cool, sweet after a heavy meal. Place the crust in the freezer for 15 minutes before adding the filling. And the gingersnap crust, genius! Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. No-Bake Pumpkin Cheesecake Balls Get a head start on holiday desserts with this make-ahead cheesecake idea. Thanks Sally . Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in … Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Mix the other filling ingredients together: In a 2nd bowl, you need cream cheese, … Instead, it’s a whole other layer to savor. 4.88 from 8 votes. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator. , be sure to wipe your knife after every single cut small bowl ; mix well knife loosen. 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