Pumpkin Cheesecake is everything I love in a dessert... pumpkin and cheesecake!
However, a baked cheesecake takes time and patience, and I always worry if it is going to crack.
This No-Bake (full-proof) Pumpkin Cheesecake is super easy with only four ingredients (with options to add more if wanted) and can be made in less than 15 minutes.
I have been experimenting with no-bake pumpkin cheesecake recipes this month. Most of the recipes include cream cheese, pumpkin puree, and whipped cream or cool whip.
I like these recipes, but they are not "pumpkiney" enough for me. Also, they are a little too light and airy for a traditional cheesecake.
I had my family rate several no-bake pumpkin cheesecake recipes, and this recipe was the winner by far!
I decided to use my mother-in-law's no-bake cherry cheesecake recipe, and adjust it for a pumpkin cheesecake. This is a dense cheesecake that is a favorite in my family.
For the No-Bake Cherry Cheesecake Click here.
Tips:
Buy a Store-bought graham cracker crust for the fastest preparation. There are other store-bought ready-made varieties to try as well. A walnut crust for example would be a delicious crust for this pie.
For this pie, I made a homemade Graham Cracker/Ginger Cookie crust. See below for the recipe.
Be sure your cream cheese is at room temperature for the best results. Leave the cream cheese out for about an hour or so to get it to room temperature.
I added pumpkin puree to this recipe for the most pumpkin flavor. If you don't have pumpkin puree on hand, leave it out. The pie will still taste great. However, I do like the addition of the pumpkin puree. Reduce the sweetened condensed milk slightly if you do this to keep the rich consistency of the pie. Specific instructions are included in the recipe.
Little mini pumpkin cheesecakes are so cute and perfect for a party. See below for specific instructions.
I hope you enjoy this easy but delicious pumpkin cheesecake!
Ingredients:
Store-bought graham cracker crust, or homemade graham cracker crust *(recipe included below)
One 8-ounce package of softened cream cheese
One 3.4-ounce package of Instant Jello Pumpkin Spice Pudding (buy at the store or order online)
12 or 14-ounce can of sweetened condensed milk (NOT evaporated milk)
1/2 cup of pumpkin puree (optional)
Toppings (optional) such as Dulce de Leche, chocolate leaves, Cool Whip/whipped cream, or Halloween candies
Directions:
1. Beat softened cream cheese with sweetened condensed milk with a mixer until well blended. (Note: I used around 12 ounces of the sweetened condensed milk since I was also adding the pumpkin puree. If you are not going to add the pumpkin puree, use the whole can (14 oz) of the sweetened condensed milk.)
2. Add the pudding mix, and mix until well blended and slightly thickened.
Click the highlighted title above to order the Pumpkin Spice pudding.
3. Blend/mix in the pumpkin puree (optional) until well blended.
4. Pour the mixture into a Graham Cracker Crust, mini crusts, or *homemade crust and evenly spread the mixture in the crust with a knife or offset spatula.
5. Refrigerate for at least 2 hours before serving.
6. Top with Dulce de Leche (a Carmel syrup found at your grocery store), chocolate, whipped cream, or Halloween candies.
This pie was topped with Dulce de Leche and chocolate leaves that I found at The Fresh Market.
7. Refrigerate the leftovers...(if you have any) and cover with plastic wrap.
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*Home-Made Graham Cracker/Ginger Crust
Ingredients:
1 1/2 cups of finely ground graham cracker crumbs or Ginger cookies or a combination of both
1/3 cup of sugar or the equivalent of a sugar substitute
6 tablespoons of melted butter
Directions:
If you get the Graham cracker squares, place them in a plastic zip-lock bag, and pound them into crumbs with a rolling pin. Or use a food processor to blend them into crumbs.
For this recipe, I used 1 cup or so of graham cracker crumbs, and 1/2 cup of Dewey's Triple Ginger cookie thins crushed into crumbs.
Mix graham cracker crumbs, sugar, and melted butter until blended, and press them into an 8 or 9-inch pie plate.
Note: If the mixture is too wet, add more crumbs, if too dry, add more melted butter.
(Optional) Bake at 375 degrees for 7 minutes. Let cool in the refrigerator for 30-60 minutes.
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Little Mini Pumpkin Cheesecakes are perfect for a party!
Make the pumpkin cheesecake mixture above, and pipe the cheesecake mixture into small store-bought mini shells.
You can use a small spoon to transfer the cheesecake mixture into the shells, but it can be messy. I like to pipe the cheesecake mixture into the shells.
Buy the mini shells at your grocery or specialty food store. I bought mine at The Fresh Market. I have also seen them at Kroger.
*At the time I made the mini cheesecakes, I did not think to take pics of piping the mixture into the shells. I did this after the fact, and used some carrot hummus I had on hand! The pics are not great, but hopefully, you will get the idea!
To pipe the mixture:
Put a pastry bag or large plastic food storage bag in a tall glass or container, pushing the sides of the bag down around the glass container. Make sure the tip of the bag is at the bottom of the glass.
Use a spoon, and carefully fill the bag with the cheesecake mixture
Push the cheesecake mixture down to the end of the bag, and twist the bag to close. If using a large plastic food storage bag, snip the end with scissors.
You are ready to fill the small shells with the cheesecake mixture!
Carefully pipe the cheesecake mixture into the shells, smoothing the cheesecake out with a spoon or offset spatula if necessary.
Add sprinkles for a festive touch! So cute and yummy!!
I hope you enjoy this easy Pumpkin Cheesecake!
Happy Fall Y'all! đ
Bon appétit!!
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