No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake harmoniously blends velvety pumpkin and rich, luscious cheesecake, all without turning on the oven.

As the seasons change and the leaves begin to fall, there’s no better way to embrace the cozy charm of autumn than by savoring the creamy indulgence with pumpkin cheesecake recipe.

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Whether you’re a passionate pumpkin spice enthusiast or someone seeking the perfect dessert for a special occasion, you’ve come to the right place.

Join us as we explore the art of creating a delectable, no bake pumpkin cheesecake that’s sure to be the star of your fall recipes for gatherings, adding a touch of seasonal magic to every creamy bite.

For more delicious recipes, try Easy No Bake Cheesecake and The Best Lemon Cheesecake Ever.

Cheesecake Can Last How Long

The shelf life of a cheesecake depends on how it’s stored and whether it contains any perishable ingredients like dairy or eggs. Here are some general guidelines:

Refrigerated Cheesecake: A cheesecake stored in the refrigerator will typically last for about 3 to 5 days. After this period, the quality may decline, and it’s best to discard it for safety reasons.

Frozen Cheesecake: If you’ve frozen a cheesecake, it can remain safe to eat for an extended period. It’s recommended to consume it within 1 to 2 months for the best quality. However, cheesecake can be safely frozen for longer periods, but the texture and taste might gradually deteriorate.

Homemade Cheesecake: If you’ve made your cheesecake at home, it’s essential to consider the freshness of the ingredients used, especially dairy and eggs. If these ingredients were close to their expiration dates, the cheesecake may have a shorter shelf life.

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Store-Bought Cheesecake: Store-bought or commercially prepared cheesecakes are typically sealed and have preservatives, which can extend their shelf life. Follow the manufacturer’s recommendations on the packaging for storage and consumption guidelines.

Always use your best judgment when assessing the freshness and safety of a cheesecake. If it appears or smells off, or if there are any signs of mold, it’s best to discard it to ensure food safety.

Cheesecake vs Tiramisu

Cheesecake and Tiramisu, while both indulgent desserts, offer distinct experiences for the palate.

Cheesecake is known for its rich, dense and slightly crumbly texture, often perched upon a buttery graham cracker or cookie crust. It boasts a sweet, tangy flavor with variations ranging from classic New York-style to chocolate or fruit-topped creations.

The key ingredients in cheesecake are cream cheese or ricotta, sugar, and eggs, and it’s baked to perfection, typically served chilled.

On the other hand, tiramisu is a dessert that delights with its light and airy texture. It features layers of coffee-soaked ladyfingers or sponge cake, delicately intertwined with a mascarpone cheese mixture and crowned with a dusting of cocoa powder. Tiramisu’s hallmark is its coffee and cocoa flavors, harmoniously balancing sweetness with a subtle bitterness from the coffee.

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Notably, Tiramisu a no-bake delight, assembled by layering the ingredients and then refrigerated before serving.

In the choice between cheesecake and Tiramisu, it ultimately boils down to personal preference. Cheesecake lovers savor the decadent creaminess, while Tiramisu enthusiasts relish the sophisticated, coffee-infused layers of this classic Italian dessert.

How to Make No Bake Pumpkin Cheesecake

Prep Time: 20 minutes I Chill Time: 8 hours I Total Time: 8 hours 20 minutes

Ingredients:

Crust:

• 24 Oreo’s with cream inside – crushed 4 Tbsp butter- melted

Cheesecake:

• 1 C. Heavy whipping cream
• 16 oz Cream cheese – room temperature
• 3⁄4 C sugar
• 1⁄8 tsp Salt
• 2 tsp vanilla
• 1 tsp lemon juice
• 1 C. Pumpkin Puree
• 1 tsp Pumpkin Spice

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Whipped Cream:

• 1 C Heavy whipping cream
• 1⁄3 C Powdered sugar
• 1 tsp vanilla
• 1 tsp pumpkin pie spice/ or cinnamon

Directions:

Prepare an 8×8 square baking dish with two pieces of parchment paper. Set aside.

In a large bowl or ziplock bag crush Oreo’s. Melt butter for 20 seconds in the microwave. Add 10 more seconds at a time if needed. Pour the melted butter into the crushed Oreo’s. Place Oreo mixture into the prepared 8×8 dish and spread out to cover the whole bottom. Making sure to press down as you go. Use a glass to help make sure it is tightly packed.

In a medium mixing bowl beat the heavy whipping cream until stiff peaks form. Keep cool by placing this back into the refrigerator.

In a large mixing bowl beat together the cream cheese, sugar and salt. Scrape down the sides as needed. Beat until the three ingredients are mixed well. Add vanilla, lemon juice, pumpkin puree, and pumpkin pie spice. Beat until all ingredients are well combined. Gently fold in the prepared heavy whipping cream.

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Spoon the cheesecake filling onto the Oreo crust. Place in the refrigerator for 8 hours or overnight.

For the whipped cream add heavy whipping cream, powdered sugar, and vanilla to a large bowl and beat until stiff peaks form. Place in a piping bag with a tip you prefer. Add to the top of your pumpkin cheese cake. Sprinkle with pumpkin pie spice or cinnamon.

More Pumpkin Cheesecake Recipes

Indulging in the rich, spiced allure of pumpkin cheesecake is a delightful way to welcome the fall season or satisfy your sweet tooth any time of the year.

But why stop at just one pumpkin cheesecake recipe when there’s a world of flavors and variations to explore?

• Mini Pumpkin Cheesecakes
• Instant Pot Pumpkin Swirl Cheesecake
• Cheesecake Factory Pumpkin Cheesecake
• Mini Pumpkin Hojicha Cheesecake

Delve into a medley of pumpkin cheesecake recipes that go beyond the traditional, featuring twists like pumpkin swirls, caramel drizzles, pecan crusts and more.

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Whether you’re a seasoned baker or just looking to impress at your next gathering, these recipes promise a slice of pure pumpkin-spiced heaven.