If you're craving a creamy, comforting dessert that's easy to make, this No-Bake Pumpkin Cheesecake is the perfect choice! With a rich and smooth filling made from cream cheese and pumpkin puree, this treat offers all the cozy flavors of fall without the need for an oven. It's the ideal dessert for gatherings or a simple indulgence at home. Try this no-bake cheesecake, and you’ll surely be in for a delightful surprise!Preparation Time:60 minutesServes:6 peopleIngredients:
For the Biscuit Crust:
2 cups plain tea biscuits (crushed)
1/2 cup butter (melted)
For the Filling:
500g cream cheese (at room temperature)
1 cup granulated sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
Pinch of salt
1/2 cup heavy whipping cream (whipped)
For Topping (optional):
1 tsp ground cinnamon (for garnish)
Crushed nuts (optional, for garnish)
Chocolate chips (optional, for garnish)
Instructions:
Prepare the Crust:
In a bowl, combine the crushed biscuits and melted butter. Mix until the texture resembles wet sand.
Press the biscuit mixture into the bottom of a cheesecake pan, forming an even layer.
Refrigerate the crust for 30 minutes to set.
Prepare the Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the pumpkin puree, vanilla extract, and salt. Continue to mix until everything is well combined.
Gently fold in the whipped heavy cream until fully incorporated.
Assemble the Cheesecake:
Pour the pumpkin mixture over the chilled biscuit crust.
Cover the pan with parchment paper or plastic wrap, then refrigerate for 4-6 hours or overnight until the cheesecake is firm.
Garnish and Serve:
Once set, garnish the cheesecake with a sprinkle of ground cinnamon, crushed nuts, and chocolate chips (if desired).
Slice, serve, and enjoy!
This No-Bake Pumpkin Cheesecake is a crowd-pleaser that combines the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spice—perfect for fall gatherings or any occasion!
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