NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs and melted butter.
- Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
- In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
- Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
- Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
- Top with whipped cream, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
NO-BAKE PUMPKIN CHEESECAKE
It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 259 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 397mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
NO BAKE PUMPKIN CHEESECAKE
Steps:
- Gather the ingredients.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pumpkin pie spice until the mixture resembles wet sand.
- Spoon into a 9-inch springform pan and pat into an even layer across the bottom. Place in the refrigerator to set while making the filling.
- In a large mixing bowl, beat the softened cream cheese until light and fluffy.
- Add pumpkin puree and beat until no lumps remain.
- Mix in the powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat again until incorporated and no lumps remain.
- In a separate large mixing bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the pumpkin and cream cheese mixture until just combined and no white streaks remain.
- Pour the filling over the crust and smooth the top.
- Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
- When ready to serve, run a knife along the inside of the springform pan and release the ring. Slice and serve with additional whipped cream and a dusting of pumpkin pie spice, if desired.
Nutrition Facts : Calories 347 kcal, Carbohydrate 25 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, Sodium 219 mg, Sugar 17 g, Fat 26 g, UnsaturatedFat 0 g
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
MINI NO-BAKE PUMPKIN CHEESECAKES
Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
NO-BAKE PUMPKIN CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 6h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
- For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
- In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.
NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE
This is my family's favorite version of pumpkin pie. Top the cake off with more whipped topping if you like.
Provided by mightymight81
Categories Pumpkin Cheesecake
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
- Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
- Refrigerate for at least 30 minutes, or until ready to serve.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 37.8 g, Cholesterol 30.8 mg, Fat 20.6 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 335.3 mg, Sugar 27.4 g
MINI NO-BAKE PUMPKIN CHEESECAKES
Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.
Provided by Mary Jenny
Categories Cheesecake
Time 10m
Yield 24 cheesecakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
- Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
- Chill until firm, about 3 hours. Serve chilled.
Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6
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