No Bake Pumpkin Cheesecake
Try this No Bake Pumpkin Cheesecake recipe
Try this No Bake Pumpkin Cheesecake recipe
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup pumpkin puree
- 2 tbsp sugar
- 8 oz cream cheese softened
- 4 tbsp butter
- 1 1/2 cups mini marshmallows
- 3 tbsp melted butter
- 1 1/2 cups of crushed gingersnap cookies (fine crumbs) plus extra for topping
- 1 1/2 tsp pumpkin pie spice
- 8 oz tub of cool whip thawed (for topping)
- Carbohydrate 362.551014727121 g
- Cholesterol 805.123303079492 mg
- Fat 283.782548595852 g
- Fiber 22.9347005223419 g
- Protein 29.5182487618782 g
- Saturated Fat 173.76901942098 g
- Serving Size 1 1 recipe (1501g)
- Sodium 16891.4457808862 mg
- Sugar 339.61631420478 g
- Trans Fat 25.2816573926491 g
- Calories 4003 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Combine the gingersnap crumbs with the sugar and melted butter.
- Press evenly into the bottom of a 9" springform cheesecake pan.
- Bake for 5 minutes then remove from oven and set aside to cool.
- In the bowl of your stand mixer, beat the cream cheese until light and fluffy.
- Add the sour cream and pumpkin and mix until combined.
- Meanwhile in a small saucepan over medium high heat melt the butter.
- Add the marshmallows to the butter and stir until the marshmallows melt evenly.
- With the beater going, slowly add the marshmallow to the cheesecake mixture.
- Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.
- Pour into the prepared crust and spread out evenly.
- Chill in fridge for 4-24 hours.
- Once chilled properly, carefully spread out the cool whip in an even layer on top of cheesecake.
- Sprinkle with extra gingersnap crumbs for decoration.
No Bake Pumpkin Cheesecake: A Busy Mom's Delight
Life as a working mom is a whirlwind of early mornings, school runs, work deadlines, and evening chores. Finding time for anything beyond the essentials often feels like a Herculean task. But even amidst the chaos, there's always room for a little indulgence – especially when that indulgence requires minimal effort. Enter the No Bake Pumpkin Cheesecake, my go-to dessert for busy weeknights and spontaneous gatherings. It's unbelievably creamy, wonderfully spiced, and requires no oven time – a trifecta of perfection for a time-strapped parent like myself.
This recipe is my secret weapon for impressing guests without spending hours in the kitchen. The creamy pumpkin filling is unbelievably smooth and rich, perfectly balanced by the crunchy gingersnap crust. I love how adaptable it is, too. Feel free to experiment with different toppings – a sprinkle of pecans, a drizzle of caramel sauce, or even a dollop of whipped cream adds a luxurious touch. It's a dessert that's both elegant and effortless, making it perfect for everything from casual weeknight dinners to more formal occasions.
The best part? The prep time is incredibly short. While the chilling time is essential for setting the cheesecake, the actual hands-on time is minimal. This means I can whip it up after the kids are in bed or even prep most of it in the morning before I head to work. It’s become a staple in our household, a comforting treat that reminds me that even amidst the busyness, there's still time for moments of sweetness and satisfaction.
Beyond the Recipe: This No Bake Pumpkin Cheesecake isn't just a dessert; it's a symbol of efficiency and deliciousness. It's a testament to the fact that you can indulge in something decadent without sacrificing valuable time. It's the perfect reward after a long day, a delightful surprise for unexpected company, or a simple way to add a touch of elegance to any gathering. So, the next time you're looking for a simple yet impressive dessert that doesn't demand hours in the kitchen, give this No Bake Pumpkin Cheesecake a try. You won't be disappointed!
Tips and Variations:
- Make it ahead: The cheesecake tastes even better after a day or two in the fridge, making it perfect for prepping ahead of time.
- Spice it up: Add a pinch of cinnamon or nutmeg to the filling for an extra warm, autumnal flavor.
- Get creative with toppings: Experiment with different toppings such as chocolate shavings, candied pecans, or a dusting of powdered sugar.
- Use different crusts: A graham cracker crust or even a shortbread crust would be delicious alternatives.
- Portion control: This recipe makes a generous amount, so you can easily cut it into smaller portions for individual servings.
This No Bake Pumpkin Cheesecake is more than just a dessert; it's a testament to the power of simplicity and the joy of creating something delicious without the fuss. It’s a recipe that embodies the spirit of efficient living, a reminder that even amid the whirlwind of a busy life, there’s always room for a little sweetness – and a whole lot of deliciousness.
