15 Pumpkin Cheesecake Recipe No-bake

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 pumpkin cheesecake recipe no-bake that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Pumpkin Cheesecake Recipe No-bake

No Bake Pumpkin Cheesecake

8 hr 20 min

Cream cheese, salted caramel, pumpkin pie spice, brown sugar, dark brown sugar

4.8159

Sally’s Baking Addiction

PHILADELPHIA No-Bake Pumpkin Cheesecake

3 hr 15 min

Philadelphia cream cheese, cool whip, pumpkin pie spice, graham cracker, canned pumpkin

4.6213

Kraft Foods

No Bake Pumpkin Cheesecake

20 min

Cream cheese, graham cracker crust, pumpkin spice, instant vanilla pudding, cinnamon

4.977

Spend with Pennies

Easy No Bake Pumpkin Cheesecake

3 hr 10 min

Cream cheese, cool whip, pumpkin pie spice, graham cracker crust, brown sugar

4.65

31 Daily

No Bake Pumpkin Cheesecake

2 hr 1 min

Cream cheese, pumpkin pie spice, graham cracker crumbs, brown sugar, caramel sauce

5.010

Dinner at the Zoo

No-Bake Pumpkin Cheesecake

20 min

No bake cheesecake, canned pumpkin, cinnamon, sugar, whipped topping

3.84

Taste of Home

No-Bake Pumpkin Cheesecake Pie

4 hr 10 min

Cream cheese, pumpkin pie filling, shortbread pie crust, sugar, whipped topping

4.422

Allrecipes

No Bake Pumpkin Cheesecake

8 hr 25 min

Cream cheese, pumpkin pie spice, graham cracker crust, brown sugar, heavy whipping cream

5.04

Confessions of a Baking Queen

No Bake Pumpkin Cheesecake

3 hr 20 min

Cream cheese, pumpkin pie filling, pumpkin pie spice, graham cracker crumbs, whipped cream

5.016

Amanda’s Cookin’

Best Ever No-Bake Pumpkin Cheesecake

6 hr 20 min

Cream cheese, pumpkin pie filling, pumpkin pie spice, brown sugar, heavy whipping cream

5.03

The Domestic Rebel

No Bake Pumpkin Cheesecake

20 min

Cream cheese, crushed graham crackers, brown sugar, can pumpkin puree, heavy cream

5.030

Feel Good Foodie

No Bake Pumpkin Cheesecake

8 hr 20 min

Brown sugar, ginger biscuits, soft cheese, pumpkin puree, double cream

5.011

Anna Banana

No Bake Pumpkin Cheesecake Recipe by Tasty

Cream cheese, graham cracker crumbs, heavy whipping cream, pumpkin puree, whipped cream

4.6750

Tasty

No Bake Pumpkin Cheesecake Recipe

20 min

Cream cheese, pumpkin pie spice, graham cracker crumbs, heavy whipping cream, pure pumpkin puree

4.020

The Recipe Rebel

No-Bake Pumpkin Cheesecake

6 hr 20 min

Cream cheese, springform pan, pure pumpkin puree, powdered sugar, cinnamon

4.217

Food Network

12 Related Question Answers About Pumpkin Cheesecake Recipe No-bake

What is the difference between no bake cheesecake and regular cheesecake?

The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake “sets” by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge. The textures of these two cheesecakes are totally different.

What does pumpkin cheesecake taste like?

It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream.

What does cornflour do in cheesecake?

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit.

How do you make cheesecake Harden?

For the best and tastiest results, place your baked cheesecake in the refrigerator for at least four hours, but overnight is best. You can’t rush perfection, so keep this double chocolate espresso cheesecake chilling until it’s set.

Why is my No Bake Cheesecake not firm?

Can I put a cheesecake in the freezer to set? To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse.

Why is my No Bake Cheesecake base soggy?

Occasionally, the cheesecake filling can penetrate into the biscuit base causing it to go soggy. Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it.

How do you know when a pumpkin cheesecake is done?

The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say. Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done.

What is in the Cheesecake Factory pumpkin cheesecake?

In case you forgot, the pumpkin cheesecake has a graham cracker crust, creamy pumpkin filling with whipped cream. The pumpkin pecan cheesecake takes that up a notch with a layer of pecan pie underneath the cheesecake all wrapped in a pastry crust and topped with caramel, pecans, and whipped cream.

What is in pumpkin cheesecake?

PUMPKIN CHEESECAKE INGREDIENTS

1. Cream cheese.
2. Sugar: Granulated and light brown sugar.
3. Eggs.
4. Pumpkin puree.
5. Heavy cream.
6. Vanilla.
7. Pumpkin pie spice.

What is the secret to a good cheesecake?

10 TIPS FOR A PERFECT CHEESECAKE

1. Your cream cheese should always be room temperature. …
2. Use a little flour or cornstarch. …
3. Add some sour cream. …
4. Don’t over mix the batter or mix on too high speed. …
5. Use a water bath. …
6. Leak-proof your water bath. …
7. Use a springform pan. …
8. Don’t open the oven.

What happens if you don’t put cornstarch in cheesecake?

Without starch, cheesecakes are creamy

Thickening occurs when raw egg proteins unwind and link together, which is what happens when eggs cook.

Why do you put eggs in cheesecake?

Eggs give custards and cheesecakes their extra smooth and rich texture, but don’t go overboard. In fact, adding too much egg to your recipe will cause the dreaded “cheesecake canyon” on the surface.