This no bake pumpkin cheesecake is a great way to celebrate the start of fall. It is too hot to have the oven on still but yet a pumpkin dessert would be great - here it is!
Prep Time30 minutesmins
refrigeration4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: fall, No bake cheesecake, pumpkin dessert
2cupswhipped toppingsee instructions if making homemade
If using cookie crust
26sandwich cookiesoreos or similar
5tbspbuttermelted
Instructions
Cookie Crust
Take the cookies and smash them good in a food processor. Add in 5 tablespoons melted butter and mix well. Place into the dish you are using for your dessert and push them down firmly- either 9 inch pie dish or 8x8 dish is best.
If Making Homemade Whipped Cream
Make sure that your mixer bowl and wire whisk attachment sit in the fridge for 30 minutes or in the freezer for 10-15 minutes. Add in 1 cup of whipping cream/heavy cream, 2 tablespoons sugar and ½ teaspoon vanilla extract - separate from the amount listed above. Beat on 8 for about 2 minutes until stiff peaks just start to form. Transfer to another bowl and set aside.
Making the cake
Add cream cheese, vanilla extract, lemon juice and butter to the mixer bowl.Using the paddle attachment, put on stir until mostly incorporated. Add the powdered sugar ½ cup at a time and keep on stir until it is mixed most of the way.Turn mixer to 8 for 3 minutes.
Separate half of the mixture into a bowl and keep half in the mixer bowl. In the half you removed, gently fold in ¼ cup whipped cream. Add this layer on top of the crust.
Add the pumpkin pie spice and pumpkin puree to the mixer bowl with the remaining cream cheese mix. Turn onto 6 and mix for 2 minutes.Spread this on the top of the last layer.
Refrigerate for about 30 minutes uncovered, then cover with foil or plastic wrap. Refrigerate for at least 4 hours but overnight is better.Decorate with some of the remaining whipped cream and save some for the table so people can add their own.
Notes
This is best if refrigerated overnight. It is a no bake so it won't hold it's shape as well as the baked cheesecake, especially if eaten too soon.We also like to use our pumpkin whipped cream to serve with this.