So happy to hear that! Whip until smooth and there are no chunks of cream cheese. Since you’re not using eggs in this recipe, full-fat cream cheese lends an added richness to the filling that’s hard to replicate. Your email address will not be published. By the way, do you even know what cream cheese is? I love seeing all your recipe recreation! This pumpkin cheesecake that you don’t have to bake is so perfect for the Thanksgiving holiday. In food processor, combine all crust ingredients and blitz 2-3 times until crumbs are all moistened. The crust has a bit of spice from the ginger and it works PERFECTLY, Your email address will not be published. Trim the excess from around the outside. Remove the crust from the freezer. We also suggest using freshly squeezed lemon juice instead of the bottled variety. 1 graham cracker pie crust 1 8 oz. Made your cheesecake and everyone loved it ❤ My family’s new favorite!! So good, thanks you, Yumna ❤️. The crust, again, is made from graham crackers that have been pulsed to a very fine crumb. Just set it in the fridge and let it set so the mixture holds well together. There’s no need to bake it now. https://www.crazyforcrust.com/the-best-no-bake-cheesecake-recipe Press the crumbs into the springform pan and up the sides to a bit over ¼” thick. This creamy No Bake Cheesecake Recipe is so easy to make! Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. https://www.tasteofhome.com/article/easy-cheesecake-recipe-no-bake It has all of those spiced pumpkin pie flavors and I love that you can make it ahead of time without using the oven. Thaw in the refrigerator overnight before serving. I'm Yumna. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Thank you so much!! To serve, start by removing the cheesecake from the pan. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set. Perfect! Add ½ cup sugar, pumpkin puree salt and cinnamon. Beat the cream cheese until light and fluffy. They all loved how light it was and the pumpkin taste wasn’t overpowering. Perfect amount of pumpkin. Let it chill in the springform pan, covered with plastic wrap as per the recipe. In a no-bake cheesecake you have to rely on the fats and sugars – which are very fickle to temperature changes. (Looking at you, water bath.) This no bake cheesecake recipe is best served the day after you make it, but if you do have leftovers, they will keep in the fridge for 3 to 4 days. Use a knife to loosen the sides of the cheesecake from the springform, then release the latch and remove the rim. Ready to get started? Be sure to buy pure pumpkin puree, not one with and spices or sugar added. You want to give the berry juices a little bit of time to release. (I used an 8×8 cake pan ) Crust will be about ¼ inch thick. HOW TOO MAKE NO BAKE CHEESECAKE BITES, STEP BY STEP: In bowl add graham cracker crumbs, powdered sugar, butter, and salt, mixing until combined. First, the star of the show: cream cheese. Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: It came out perfectly! Press the mixture along the base, thinning out the corners. In a separate bowl, beat the heavy cream to soft peaks on medium speed. This will be a must have at Thanksgiving for now on!! Mix in the sugar, pumpkin puree, salt and cinnamon. Refrigerate the crust for 30 minutes or until firm to the touch. Here are the items you need to make this no-bake cheesecake: To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Fold whipped cream into cheese and pumpkin mixture gently so that you deflate as little of the air as possible. I’m so happy to hear that! Unfortunately without gelatin or a very large amount of powdered sugar, no-bake cheesecake is not going to be stable out of the fridge for long. I cheated a little in the crust by making it in a premade crust but it made no difference it was still delicious . My husband said it was one of the best pies I have made I baked one cheesecake before and it was a disaster, so I was very grateful for this no-bake recipe! Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. And then carefully remove the springpan and transfer the pumpkin cheesecake to a serving dish. Since the filling only calls for four items, every ingredient is going to shine. Fresh lemon juice will add a brighter, more authentic variety than its processed counterpart. Once solid, wrap again in foil and place in a freezer bag. Learn more about how to freeze cheesecake here. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! Here are a few ideas: Since it contains dairy products, your no-bake cheesecake needs to be refrigerated. Notify me of followup comments via e-mail. Keep the cheesecake covered so that it doesn’t dry out. I don’t recommend using your own pumpkin puree because the water content is too high for the no-bake structure of this cheesecake. It was very simple to make and will definitely be on our annual holiday menu! Gradually add the cream, then continue beating until stiff peaks form. For more tips and tricks, check out our ultimate cheesecake baking guide. Remove from springform pan and serve with whipped cream, if desired. pkg. This was SO easy to make. If you’ve tried this healthy-ish feel good No Bake Pumpkin Cheesecake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! Than getting halfway through a recipe only to discover that you deflate as of! The easiness of it, share it with me on Instagram so I was very to. 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