https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake https://www.upstateramblings.com/no-bake-pumpkin-cheesecake Scrape down the sides and up the bottom of the bowl as needed to help combine. No-Bake Pumpkin Cheesecake. Beat the heavy whipping cream, remaining powdered sugar, and vanilla extract in a separate bowl that has been CHILLED in the freezer. It’s hard to compete with this kind of perfection. Remove side of springform pan. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Share: No-Bake Pumpkin Cheesecake Balls Your email address will not be published. Cheesecakes are popular with my family and the pumpkin flavor in this was great. Required fields are marked *. In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. The excess moisture will soak into the paper towels within a few minutes. For neat slices, wipe the knife clean between each slice. There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Definitely making this again. Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in … Unfortunately, the filling didn’t quite fully set for me, even though I chilled the mini cheesecakes for more than twice the amount of time called for. This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. 15 minutes before serving, prepare the caramel sauce by combining all ingredients into a small bowl and heating in the microwave for 30-sec increments until fully combined or in a small saucepan on medium heat. Fold the whipped cream into the pumpkin cheesecake filling gently so you don’t deflate all the air. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Bake crust for 10 minutes or until it looks slightly dry. The cheesecake was creamy and delicious! I started off with a cold kitchenaid mixer bowl and cold cream. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. He’s still thinking about it weeks later. I love how easy no bake desserts are to throw together and, of course, no need to turn on the oven. It’s creamy and delicious when chilled, but also somewhat light and fluffy, much like my Pumpkin Cheesecake Bars. 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 . Spoon mixture over cream cheese layer. I’ve never bought pumpkin pie spice – always made my own and I’ve always used 1/8 tsp cloves- this recipe called for 1/2 tsp. I omitted the extra ginger in the crust as I’m not a fan of ginger but did use the ginger snap cookies. Add in the pumpkin puree and spices, beat until combined. I can’t get pumpkins where I live this time of the year. Pictured on the left below: the whipped cream. However, you can freeze the entire cheesecake to use at a later point in time. Stir until thoroughly combined. The flavor was super good, however the crust stuck to the bottom of my pan and the sides crumbled. Thanks so much for giving it a try, Randi! I appreciate your feedback. Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake … Place the cheesecake inside a cake keeper and keep it in the fridge overnight to thaw. Yes. Place a metal mixing bowl and beaters in the freezer for 15 minutes. Set in the fridge to … We ended up kind of just scooping the cake out with spoons like we were eating trifles, so they were delicious either way! Set aside. The cheesecake is filled with the perfect amount of pumpkin and spice. https://cakescottage.com/2016/08/30/pumpkin-cheesecake-balls Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. top 10 essential dessert recipes free! You can also use a pie pan. This might be the cheesecake to make you love cheesecake for the first time in your life if you never have been a fan. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to … I’m glad your family enjoyed this recipe. It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. 15 minutes to make cheesecake filling (meanwhile the crust is chilling in the freezer), 6 hours+ to chill the cheesecake in the fridge, 1 & 1/2 cups graham cracker crumbs (about 9 graham crackers), 2 packages full fat cream cheese, 8 oz each, room temperature, 1/2 cup pumpkin puree (excess moisture removed with paper towel method, see notes), 2 cups heavy whipping cream, equal to 1 pint. It was an easy recipe. I will put it in a pastry bag and decorate the top with the whip cream. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. 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! I made this using half the batch, as a 3 inch cheesecake and 2 cheesecake jars. I also made the “plain” mini no-bake cheesecakes and I noticed that they set up a little firmer than the pumpkin ones. With more flavor and crunch than a graham cracker crust, a gingersnap cookie crust isn’t just there in the background. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Use the graham cracker crust from my plain no-bake cheesecake. Add the 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. Quality recipes and step-by-step tutorials, my goal is to give you the confidence bake... Pie features a smooth spiced filling sitting in a flavorful gingersnap cookie crust isn ’ t recommend using freezer. T need as much as i do instructions are here to help compact the sides.. Easy, delicious, pumpkin…what more could you ask for? is to! 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Soup for dessert thanks so much flavor touch on this tasty cake that is a very easy dessert!