No Bake Pumpkin Pie Cheesecake is a delicious and perfect dessert prepared for thanksgiving dinner. This vegan Pumpkin cheesecake pie is rich, creamy, and prepared with cream cheese. This recipe for no bake pumpkin cheesecake dessert is very easy and quick to prepare. Check how to make no-bake pumpkin cheesecake.
Pumpkin Cheesecake is prepared with absolutely no oven and no bake involved. It really quick vegan dish to prepare. After preparing this easy no-bake pumpkin pie , this dessert is kept in the refrigerator to set.
This pumpkin pie cheesecake is prepared for thanksgiving dinner dessert, Christmas dinner, or weekend desserts. It can be prepared a few days in advance and kept in the refrigerator.
Mostly on occasions like Thanksgiving, Christmas, and others, my whole family including my in-laws and others sit together for a complete dinner. And for dinner desserts, this is my favorite no bake pumpkin pie cheesecake with cream cheese is served. It’s everyone’s favorite dessert.
This dessert recipe is delicious and mouthwatering with a perfect combination of two, Pumkin Pie and Cheesecake. DON’T MISS IT
Also check the recipes for homemade lemon curd
Can You Freeze No Bake Pumpkin Cheesecake
Yes, no bake pumpkin cheesecake can be stored in the freezer for 2 – 3 months in advance. This pumpkin pie has to be wrapped in plastic wrap and aluminum foil.
One night before serving it has to be removed from the freezer and place the pumpkin cheesecake in the fridge to thaw. And 30 minutes before serving, it has to be placed outside at room temperature.
How Long To Keep The Leftover Pumpkin Pie With Cream Cheese
Any Leftover pumpkin pie cheesecake can be kept in the fridge for 3 – 4 days. It is better to keep the cheesecake covered so that it does not dry up.
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INGREDIENTS For Pumpkin Pie Cheesecake (NO BAKE)
- Graham Cracker Crumbs
- Butter
- Cream Cheese
- Whipping Cream
- Powdered Sugar
- Pumpkin Puree
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Essence
- Whipped Cream (while serving)
How To Make No Bake Pumpkin Cheesecake Pie
- To make pumpkin pie cheesecake no bake, take a medium bowl, and combine the graham cracker crumbs and melted butter together until it shows like wet sand. Pour this mixture into 20cm springform pan and make an even layer at the bottom and a 1-inch or 2 cms layer at the sides
- Take a large bowl and beat the cream cheese and heavy cream together for nearly 3 – 4 minutes, till it becomes smooth. Then add pumpkin puree, powdered sugar, ground cinnamon, ground nutmeg, vanilla, and salt, and beat them. Beat until no lumps remain and till it becomes smooth and fluffy.
- Finally, pour the cream cheese batter into a springform pan. Cover it and refrigerate for at least 4 hours till it sets or overnight.
- And finally, the no bake pumpkin pie cheesecake can be topped with whipped cream, sliced, and served.
Sides That Go Well With No Bake Pumpkin Cheesecake
Pumpkin Cheesecake Pie is served as dessert with thick whipped cream, and different icecreams (vanilla ice cream my favorite).
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Pumpkin Pie Cheesecake (No Bake) - Debz Delicious
Ingredients
- 2 cups 200 grams Graham Cracker Crumbs
- 1/2 cup butter melted
- 1 cup 240 ml whipping cream (heavy)
- 24 oz 675 grams cream cheese
- 1 + 1/2 cup 340 grams pumpkin puree
- 1 cup 120 grams sugar (powdered)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla essence
- whipped cream while serving
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Instructions
- For No Bake Pumpkin Cheesecake, take a medium bowl, add the graham cracker crumbs and melted butter and mix together very well, till it shows like a wet sand.
- Take the mixture and transfer it into a 20 cm springform pan. Spread this all over into a even layer at the bottom, and also a layer of l inch (2 cms) at the sides.
- In a large bowl , beat the heavy cream and cream cheese together for nearly 3 - 4 minutes, till it becomes smooth.
- Then add pumpkin puree, powdered sugar, ground cinnamon, ground nutmeg, vanilla, salt, and beat very well. Beat everything until no lumps remain and it becomes smooth and fluffy.
- Next pour the cream cheese batter in springform pan. Cover and refrigerate for at least 4 hours till set or keep for an overnight to set.
- Finally the pumpkin pie cheesecake with cream cheese can be topped with whipped cream, sliced and served.
Notes
- the mixture can be done using a electric mixer also
Lovely pumpkin pie cheese cake, we prepared for Thanksgiving day. Amazing one.
Lovely one, Thanks for the recipe