Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese … This is exactly how I prepare the crust for my (baked) pumpkin swirl cheesecake, though you need a little more of each ingredient for this recipe. Super rich and perfectly sweet but light and fluffy, this recipe will be requested every fall, … Pipe swirls of whipped … Beat the cream cheese until light and fluffy. I also made the “plain” mini no-bake cheesecakes and I noticed that they set up a little firmer than the pumpkin ones. Add the heavy whipping cream, powdered sugar, vanilla extract and ground cinnamon for the whipped cream topping to a large mixer bowl. This no bake cheesecake is thick and fluffy, and fool proof because it turns out awesome every time! The ginger snap crust combined with the creamy cheesecake was perfect! Made this for Thanksgiving! 15 minutes before serving, prepare the caramel sauce by combining all ingredients into a small bowl and heating in the microwave for 30-sec increments until fully combined or in a small saucepan on medium heat. Start off by mixing the cream cheese and pumpkin puree together until smooth and creamy. Remove crust from the freezer and spread filling into crust. Scrape down the sides and up the bottom of the bowl as needed to help combine. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set. Thanks Sally . I tried this. Press into a pie plate. The essence of fall is in this dessert. I’m Sally, a cookbook author, photographer, and blogger. Save this No Bake Pumpkin Cheesecake recipe or pin it on Pinterest so you have it in a pinch! So I am doing a low carb lifestyle but still love my treats! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Serve with whipped cream and crushed gingersnaps. Hi! Still a success but it didn’t look like yours! Gently fold the fresh whipped cream into the batter so you don't loose it's beautiful volume. Mix in the sugar, pumpkin puree, salt and cinnamon. Pumpkin treats have never been my ride or die dessert. Trust me, it’s a game changer! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Make this Philadelphia pumpkin cheesecake … The ginger snap crust was delicious and the taste of the filling was great. It was an easy recipe. A recipe that skips the oven, says goodbye to pie crust, and waves toodaloo to any sort of cheesecake water bath. This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! Combine slowly as you don’t want to deflate all the air in the whipped cream. I made this using half the batch, as a 3 inch cheesecake and 2 cheesecake jars. Let us know what you think in the comments below! Definitely need to serve straight from the fridge but it was delicious! Mix together your room temperature cream cheese and pumpkin puree. Use an. I whipped it to stiff peaks and set it aside in refrigerator while making pumpkin portion. The first week of every November is all about Thanksgiving Pies. Fold the whipped cream into the pumpkin cheesecake filling gently so you don’t deflate all the air. Your email address will not be published. Hi Anna, We haven’t tried this with butternut squash but mashed / puréed (unsweetened) sweet potatoes can typically replace pumpkin purée in most recipes. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. Notify me via e-mail if anyone answers my comment. The air creates a deliciously fluffy mousse-like consistency and, more importantly, helps the filling set in the refrigerator. Don’t want to use gingersnap cookies? I served this No-Bake Pumpkin Cheesecake on Thanksgiving and everyone raved about it. Pictured on the left below: the whipped cream. It was so light and fluffy, so much better than a regular denser cheesecake! Obviously better with the other crust but I’ll take it! Add vanilla, cinnamon, and salt and beat until no lumps remain fall flavors like! Siry, not like a heavy meal no bake pumpkin cheesecake is smooth and creamy pumpkin cheesecake … easy... Gently fold the whipped cream and fold in until just combined to Christmas with 10 cookie... Hours and up the bottom of the pumpkin ones husband ’ s birthday which. Oven to 350°F crust and smooth firmly onto bottom, cheesecake layer, both piled.! Look like yours onto bottom could you ask for? t work for me gently so have. 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