No Bake Pumpkin Cheesecake

Why This is the Best No Bake Pumpkin Cheesecake Recipe

It has a rich cheesecake consistency with all the wonderful pumpkin pie flavor you could ask for.

Putting this fall no-bake cheesecake on a chocolate cookie crust satisfies both pumpkin and chocolate lovers.

This is the best pumpkin cheesecake recipe ever because it looks and tastes gourmet, but it takes mere minutes to prepare!

If you love chocolate and pumpkin together you can't miss my chocolate pumpkin swiss roll and pumpkin brownies recipes. They're simply scrumptious!

Ingredients

For the chocolate pumpkin cheesecake crust:

• Chocolate Cookies, Oreo cookies recommended
• Butter
• Sugar

For the pumpkin cheesecake filling:

• Cream Cheese - make sure it is room temperature for better blending
• Powdered Sugar
• Canned Pumpkin Puree - make sure it is pure pumpkin and not pumpkin pie filling
• Pumpkin Pie Spice - for the warm flavors of your favorite pumpkin pie
• Vanilla Extract
• Cool Whip - gives it that creamy, light consistency with no baking needed

How to Make Pumpkin No Bake Cheesecake

So just how easy is this dessert? Check it out:

for chocolate cookie crust

1. Crush the chocolate wafer cookies either in a food processor or chopper or in a resealable bag using a rolling pin. I swear by my Ninja chopper which works on anything and everything!
2. Add the sugar and sitr.
3. Pour in the melted butter.
4. Stir until the mixture is moist and sticks together when pinched with your fingers.
5. Pour the crumbs into the prepared springform pan.
6. Press into the bottom and up the sides of pan. Bake for 8 minutes at 350 degrees then let cool on a wire rack.

for the pumpkin cheesecake

1. Place cream cheese and powdered sugar in a mixing bowl.
2. Cream the mixture until it is smooth and creamy.
3. Add in the pumpkin puree, pumpkin pie spice and vanilla extract.
4. Beat until well mixed.
5. Fold in Cool Whip.
6. Mix until combined and no white streaks are visible. Refrigerate until ready to fill crust.

7. Pour mixture into cooled chocolate crust and smooth top.

Remove from pan and place on a round platter. Serve as is or decorate with whipped cream and a sprinkling of nutmeg or pumpkin pie spice.

Place in the refrigerator until serving or you get so hungry looking at it that you just can't wait another second to try it.

Halloween Spider Web Cheesecake

It is easy to decorate this creamy cheesecake with a chocolate spider web for Halloween. Here's how:

1. Melt ¼ cup of chocolate chips in a microwave-safe dish.
2. Place the melted chocolate in a small baggie, snip a hole in the corner, and do your artist thing and make a spider web on top.
3. Place a plastic spider on top. Voila, instant Halloween dessert!

Thanksgiving Cheesecake

Want to decorate the cheesecake for Thanksgiving? Use melted chocolate to draw pumpkins and or leaves on top.

What to Serve with Pumpkin Cheesecake

There are many garnishes and toppings that are great for a pumpkin cheesecake. Here are some ideas:

• Caramel Sauce or Salted Caramel Sauce
• Chocolate Sauce
• Crumbled Praline or Toffee Candy
• Toasted Chopped Pecans or Walnuts
• Whipped Cream or Cool Whip

Filling Variations

It's easy to add more flavor to this no bake pumpkin pie cheesecake. Here are some suggestions:

• Bourbon Pumpkin Cheesecake - Add 2 tablespoons of bourbon to the filling mixture.
• Pumpkin Ginger Cheesecake - Add ½ teaspoon of ground ginger to the filling mixture.
• Pumpkin Maple Cheesecake - Add 2 tablespoons of maple syrup OR 1 teaspoon maple flavoring to the filling mixture.
• Pumpkin Pecan Cheesecake - Add ½ cup toasted chopped pecan pieces to the filling mixture. Likewise with walnuts, almonds, or your favorite nuts.

Crust Variations

Want something different than a chocolate crust for your pumpkin cheesecake? Try these:

• Gingersnap Crust - Use ginger snap cookies instead of chocolate cookies.
• Graham Cracker Crust - Use graham crackers instead of chocolate cookies.
• Pecan Crust - Substitute the chocolate cookie crumbs with ¾ cup graham cracker crumbs and ¾ cup finely chopped toasted pecans.

Mini Pumpkin Cheesecakes

There are several ways you can make individual pumpkin cheesecake instead of a full-size one:

• Pumpkin Cheesecake in a Jar - Sprinkle the crust mixture into the bottom of small mason jars. Use a muddler to press down the crust. Do not bake. Spoon the filling over the crust.
• Pumpkin Cheesecake in Muffin Tin - Place foil cupcake liners in a muffin tin. Sprinkle and press the crust mixture into the bottom of each. If you want you can bake the crust at 350°F for 5 minutes then let it cool completely. Spoon the filling over the crust.
• Mini No Bake Pumpkin Cheesecake with Graham Cracker Crust - use the premade mini graham cracker pie crusts.

How to Store

Pumpkin no bake cheesecake should be stored in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight storage container. It will last up to 5 days.

To Freeze: Wrap the cheesecake first with a layer of plastic wrap and then a layer of aluminum foil. Freeze it for up to 3 months. Thaw it in the fridge overnight.

Pumpkin Recipes You Don't Want To Miss

• Chocolate Pumpkin Swiss Roll has a spongy chocolate cake wrapped around pumpkin cheesecake filling
• Pumpkin Cheesecake Brownies combines chocolate and pumpkin for a not to miss snack
• Pumpkin Chocolate Chip Bars - easy to make pumpkin bars filled with chocolate chips
• Pumpkin Pie Ice Cream from Ice Cream from Scratch
• Pumpkin Pecan Pie for when you can't make up your mind between pumpkin pie and pecan pie

Find lots more pumpkin recipes on 2CM!