Recipe: No-Bake 5-Ingredient Whipped Pumpkin Cheesecake

Recipe: No-Bake 5-Ingredient Whipped Pumpkin Cheesecake

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Grace Elkus
Nov 15, 2018
(Image credit: Joe Lingeman | Kitchn)

It's no secret that pumpkin cheesecake is the ultimate crowd-pleasing fall dessert. But making a full-sized cheesecake from scratch is no small feat. So I took all the best parts of the creamy, tangy dessert — the light-as-air spiced pumpkin filling, the crumbly graham cracker crust, the swoosh of whipped cream — and packed them into miniature single-serve treats. They're just as tasty as the real deal, and they're ready to serve to guests in just 10 minutes.

(Image credit: Joe Lingeman | Kitchn)

The 5 Ingredients You Need for No-Bake Pumpkin Cheesecakes

You know how most pumpkin recipes remind you to buy pumpkin purée and not pumpkin pie filling? For this recipe, you actually want the can of pumpkin pie filling, which is just sweetened and spiced pumpkin purée. The flavorful purée allows you to get away with fewer total ingredients for this cheesecake.

The pie filling is sweet, sure, but not quite sweet enough for a dessert, so I added a bit of brown sugar, which also bumps up the cheesecake's flavor. You'll whip the sugar with softened cream cheese until it's super light and fluffy (the texture should be almost mousse-like, which is why I often refer to this as whipped pumpkin cheesecake), then beat in the pie filling and fold in homemade whipped cream.

To serve, divvy up the whipped cheesecake between individual glasses, top with more whipped cream, sprinkle with graham cracker crumbs, and top with a dash of ground cinnamon. They're as festive as it gets, and pretty darn delicious, too.

No-Bake Easy Pumpkin Cheesecake

Serves 6 to 8

Prep time: 10 minutes

  • 2 cups

    cold heavy cream

  • 2 (8-ounce) packages

    cream cheese, at room temperature

  • 1/4 cup

    packed light brown sugar

  • 1 (15-ounce) can

    pumpkin pie filling

  • Graham cracker crumbs, for garnish

  • Ground cinnamon, for garnish (optional)

Beat the cream on high speed in a stand mixer fitted with the whisk attachment or in a large bowl with an electric hand mixer until soft peaks form, 1 1/2 to 2 minutes (do not overbeat). Transfer to a separate bowl and set aside.

Place the cream cheese and brown sugar in the now-empty bowl. Beat on high speed until fluffy, about 1 minute. Add the pumpkin pie filling and beat until just combined, about 30 seconds. Fold in half the reserved whipped cream by hand until evenly combined, but be careful not to deflate.

Divide the whipped cheesecake between 6 to 8 glasses. Dollop the remaining whipped cream onto each. Sprinkle with graham cracker crumbs and dust with cinnamon, if using.

Recipe Notes

Make ahead: The cheesecake mixture can be made up to 3 days in advance. Top with whipped cream, graham cracker crumbs, and cinnamon just before serving.

Storage: Leftovers can be refrigerated for up to 2 days.

(Image credit: Joe Lingeman)
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