No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is my go-to dessert when I need something fuss-free and festive that truly tastes like fall. It is creamy and light yet has the perfect pumpkin spice punch and a buttery cookie crust. You can make it ahead for gatherings and it is always the first dessert to disappear from the table.

I first made this on a whim when I offered to bring dessert to Thanksgiving and realized my oven was packed. Since then I have added it to every holiday party because everyone always asks for the recipe.

Ingredients

• Nilla Wafers: give the crust a vanilla sweet base and are easy to find use fresh cookies for the best flavor
• Pumpkin pie spice: brings in all the classic fall warmth and makes the whole dessert aromatic seek out a fresh and fragrant blend
• Salted butter: melts into the crust for richness and helps it stick together choose a good butter for extra flavor
• Cream cheese: is the key to a smooth tangy cheesecake pick regular full fat for the creamiest texture
• Dark brown sugar: adds depth and a bit of molasses flavor make sure it is tightly packed for accurate measuring
• Pumpkin puree: provides real pumpkin flavor look for pure pumpkin not pie filling for best results
• Vanilla extract: rounds out the flavors and enhances the cream cheese always use pure vanilla not imitation
• Whipped topping: keeps the cheesecake fluffy and light Cool Whip is easiest but you can swap for homemade whipped cream
• Optional caramel sauce and extra pie spice for garnish: give a beautiful finish drizzle lightly for that sweet touch

Step-by-Step Instructions

Crush the Cookies:

Place Nilla wafers and pumpkin pie spice into a food processor and blend until you get very fine crumbs This should look like sand and ensures the base is even

Mix the Crust:

Pour the melted butter over the cookie crumbs and pulse again a few times Make sure the crumbs are evenly moistened so the crust binds together

Form the Crust:

Press the mixture firmly and evenly into the bottom of a nine inch springform pan Use the bottom of a glass to compact it well then freeze to set the shape

Make the Cheesecake Base:

Whip the softened cream cheese and dark brown sugar for at least four to five minutes on medium high The mixture needs to be fluffy and smooth without lumps

Add Pumpkin Mixture:

Scrape down the sides and add pumpkin puree vanilla and pumpkin pie spice Beat for another two to three minutes so everything is fully incorporated

Fold in Whipped Topping:

Gently fold in three cups of whipped topping Use a spatula to avoid deflating the mixture Stop stirring once no streaks remain

Assemble the Cheesecake:

Spread the pumpkin cheesecake filling over the chilled crust Use an offset spatula to smooth it out carefully so the surface is even

Chill the Cheesecake:

Cover with plastic wrap and refrigerate at least six hours or overnight This step is crucial for the texture to set

Finish and Serve:

Before serving top with remaining whipped topping and sprinkle reserved cookie crumbs and extra pumpkin pie spice Slice and add a drizzle of caramel if you want a special touch

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My favorite part is the way the pumpkin and brown sugar come together to make the filling extra cozy I remember making this dessert with my kids for their first Halloween party at home and the kitchen smelled so good even before it set

Storage Tips

This cheesecake keeps best tightly wrapped in the refrigerator for up to three days For longer storage you can freeze individual slices or the whole cake Wrap very securely with plastic wrap then place in a sealed container Thaw slices overnight in the fridge for best texture

Ingredient Substitutions

If you do not have Nilla wafers use graham crackers or another crisp vanilla cookie Graham cracker crust is a classic swap For the whipped topping whipped cream made from heavy cream and powdered sugar works beautifully Homemade gives a bit richer flavor

Serving Suggestions

Slice chilled and arrange on dessert plates for a show stopping holiday dessert It also pairs well with hot coffee Cinnamon or caramel ice cream on the side turns this into a full celebration For parties serve small slices so guests can try multiple desserts

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Cultural and Historical Context

Pumpkin cheesecake traces its roots to American autumn baking traditions It blends the classic flavors of pumpkin pie with the creamy indulgence of cheesecake making it popular for Thanksgiving and Friendsgiving gatherings The no bake method has become a modern favorite as more cooks seek easy crowd pleasers

Recipe FAQs

→ How long does it need to chill before serving?

The cheesecake should chill for at least 6 hours, overnight if possible, for best texture and easy slicing.

→ Can I substitute graham crackers for the Nilla wafers?

Yes, graham cracker crumbs can be used in place of Nilla wafers. Combine with melted butter to form the crust.

→ Is homemade whipped cream suitable instead of whipped topping?

Absolutely! Whip heavy cream with powdered sugar and vanilla to stiff peaks, then gently fold it into the filling.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to 3 days. You can also freeze slices for longer storage.

→ What toppings work well?

Creamy whipped topping, a sprinkle of pumpkin pie spice, caramel drizzle, or reserved crust crumbs all make delicious finishes.