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Learn how to make no bake pumpkin cheesecake without condensed milk or gelatin! This no bake cheesecake is thick and fluffy, and fool proof because it turns out awesome every time! Make this Philadelphia pumpkin cheesecake with cool whip or homemade whipped cream.
I’m here to show you how to make fluffy, thick, no bake pumpkin cheesecake that you can cut into clean slices because they hold their shape!
I learned that it’s all about HOW you incorporate the ingredients. The method we use is fool proof and yields thick, airy cheesecake every time.
How To Remove Excess Moisture From Pumpkin Puree
To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. See the top right hand image in the collage below for a visual.
How To Make Fool Proof No Bake Cheesecake
Learn from my mistakes. I tested this recipe 3 times because I couldn’t get the cheesecake to become firm enough. WHY? I wasn’t incorporating the ingredients in the right way.
For easy no bake cheesecake without gelatin, I learned that you need to whip the cream cheese & powdered sugar separately from the heavy whipping cream.
STEP 1 – BEAT THE CREAM CHEESE FIRST
Beat the cream cheese and powdered sugar for 1-2 minutes, until creamy. Then add in the pumpkin puree and spices, beat again.
STEP 2 – MAKE WHIPPED CREAM
Beat the heavy whipping cream, remaining powdered sugar, and vanilla extract in a separate bowl that has been CHILLED in the freezer. Beat until stiff peaks form, meaning the whipped cream is thick and holds its shape. This takes about 4-5 minutes.
STEP 3 – COMBINE
Add the whipped cream cheese mixture to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream.
The result should be a thick, fluffy, mixture that holds its shape very well.
STEP 4 – THE CHILLING PERIOD
No bake cheesecake filling needs to be chilled in the fridge for at least 6 hours, but I prefer overnight. The chilling period helps the cheesecake to set and thicken, which is very crucial for cutting clean cheesecake slices.
Total Time Required
- 3 minutes to make graham cracker crust
- 15 minutes to make cheesecake filling (meanwhile the crust is chilling in the freezer)
- 6 hours+ to chill the cheesecake in the fridge
How Long Does No Bake Cheesecake Keep in the Fridge?
You can store no bake cheesecake covered in the fridge for up to 5 days. Putting the cheesecake inside a cake keeper works great or you can cover the top with plastic wrap.
Can I Substitute Cool Whip in No Bake Cheesecake?
Yes. Use two 8 oz containers of cool whip.
Can I Use a Store Bought Crust?
Yes! Any store bought graham cracker crust will work!
Can You Freeze a No Bake Cheesecake?
I do not recommend freezing the cheesecake in order to speed up the chilling process that happens in the fridge, because freezing the cheesecake will change the texture.
However, you can freeze the entire cheesecake to use at a later point in time. Make sure the cheesecake is wrapped well in plastic wrap, then wrap again with aluminum foil. To thaw the cheesecake, remove it from the freezer and remove all the wrapping. Place the cheesecake inside a cake keeper and keep it in the fridge overnight to thaw.
How To Cut Cheesecake
In order to cut perfectly crisp slices, be sure to wipe your knife clean after every single cut. It can be annoying, but you will have the most perfect slices!
More Fall Desserts
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No Bake Pumpkin Cheesecake
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs, about 9 graham crackers
- ¼ cup brown sugar
- 6 tbsp unsalted butter, melted (3/4 stick)
NO BAKE CHEESECAKE FILLING
- 2 packages full fat cream cheese, 8 oz each, room temperature
- 1 cup powdered sugar
- ½ cup pumpkin puree, excess moisture removed with paper towel method, see notes
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 cups heavy whipping cream, equal to 1 pint
- ½ cup powdered sugar
- 2 tsp vanilla extract
Instructions
BEFORE YOU BEGIN
- Place a metal mixing bowl and beaters in the freezer for 15 minutes. This is used for the filling.
GRAHAM CRACKER CRUST
- In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir together until a thick mixture forms.
- Press the crust into an un-greased 8 or 9 inch springform pan. You can also use a pie pan. Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Make sure the crust mixture is really compacted.
- Place the crust in the freezer for 15 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator.
NO BAKE CHEESECAKE FILLING
- To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. It is critical to remove the excess moisture so the cheesecake sets properly.
- In a mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. Add in the pumpkin puree and spices, beat until combined. Set aside.
- Remove the metal mixing bowl and beaters from the freezer. Add the heavy whipping cream, 1/2 cup powdered sugar, and vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes.
- Add the cream cheese mixture to the whipped cream and mix them together on low speed for 30 seconds or just until you can’t tell which is the cream cheese and which is the whipped cream. Alternatively, you can fold them together with a spatula.
- Scoop the filling into the crust and smooth with an offset spatula. Cover the top with plastic wrap and place in the fridge to set for at least 6 hours – overnight is preferred.
- Before serving, run an offset spatula around the outside of the pan, then remove the outer ring of the springform pan. Use a sharp knife to cut the cheesecake into slices. In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!
Can I Substitute Cool Whip in No Bake Cheesecake?
Yes. Use two 8 oz containers of cool whip.
NO!!!! Only use ONE tub or it won’t all fit into the pie crust.
Can I Use a Store Bought Crust?
Yes! Any store bought graham cracker crust will work!
NO!!! A 9″ deep storebought graham cracker crust will hold no more than HALF of the filling.
1. Cut the recipe in half–except keep the pumpkin and spice amounts as originally listed.
2. Put in a storebought piecrust. Be prepared that due to too much filling–even when halved–it will heap up above the crust, unlike the photos.
I followed the recipe precisely. It did not set. It was delicious and no one really cared, but this recipe didn’t work for me. Needs gelatin.