No-bake pumpkin mousse cheesecake is a delicious and indulgent dessert that is perfect for any occasion. It is made with a creamy pumpkin mousse filling and a graham cracker crust, and it is topped with whipped cream and a sprinkling of pumpkin pie spice. This no-bake cheesecake is easy to make and can be prepared in just a few hours. It is also a great make-ahead dessert, as it can be stored in the refrigerator for up to 3 days. So if you are looking for a delicious and easy-to-make dessert, this no-bake pumpkin mousse cheesecake is the perfect recipe for you.
Here are our top 7 tried and tested recipes!
NO-BAKE PUMPKIN MOUSSE CHEESECAKE
I always aim to have one no-bake dessert for the holidays to free up my oven schedule. This easy cheesecake combines the familiar spice of pumpkin pie with the light creaminess of cheesecake. No one will guess that this isn't a traditional baked cheesecake!
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
- Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
- For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
- Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
- Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
- For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.
NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs and melted butter.
- Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
- In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
- Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
- Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
- Top with whipped cream, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PUMPKIN MOUSSE CHEESECAKE
Chef Brad Farmerie calls his mother's Thanksgiving Pumpkin Mousse Cheesecake recipe a "home run"-try it as a decadent alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 17
Steps:
- Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
- In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
- Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
- Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
- Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.
PUMPKIN MOUSSE CHEESECAKE
Fresh from the vine comes my merry after-dinner delight! The scrumptious pumpkin filling makes this cheesecake different from most, and the glaze adds a nice touch. It's a big hit among my family and friends.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add the pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return to baking sheet., Bake at 325° 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. For glaze, melt chips and shortening in a small heavy saucepan or microwave; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes. If desired, sprinkle with additional nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 251 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 142mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN MOUSSE CHEESECAKE
A wonderful alternative to pumpkin pie. It tastes like the lightest pumpkin pie ever!!! I found the recipe in the Houston Chronicle. I'm not much on pumpkin pie but this is the best!
Provided by mccarroll
Categories Cheesecake
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- CRUST: Mix the cookie crumbs and butter until crumbs are moistened. Press into the bottom of a 9 inch spring form pan. Freeze, uncovered, until filling is ready.
- FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves and allspice until just combined. Set aside.
- In a large mixing bowl with paddle attachment, beat the cream cheese on medium-high for three minutes. Add the brown sugar and beat for two minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin mixture; mix on low until incorporated.
- Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake 45 to 50 minutes or until the cheesecake starts to pull away from the sides of the pan but is still loose in the center.
- Cool on a wire rack for two hours. Refrigerate for at least two house before decorating or serving.
- TOPPING: In a small bowl, blend together sugar and cinnamon. Usisng a fine-meshed sieve, dust mixture over top of cooled cheesecake.
- For additional garnishes, pipe whipped cream around the edge and serve with whole gingersnaps.
MINI PUMPKIN CHEESECAKES (NO BAKE)
This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!
Provided by MustangFilly77
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 48
Number Of Ingredients 10
Steps:
- Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
- Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
- Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
- Chill cheesecakes in the refrigerator for 2 hours.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g
Tips:
- Use graham cracker crumbs with melted butter as a simple and delicious crust. If you want to try something different, you can use other cookie crumbs or even a pretzel crust for a salty-sweet combination.
- Be sure to use high-quality cream cheese that is at room temperature. This will help it blend smoothly and create a creamy texture.
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices added, which could overpower the delicate flavor of the pumpkin mousse.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to press the graham cracker crust firmly into the bottom and sides of the pan.
- Chill the mousse cheesecake for at least 4 hours before serving. This will help it set and firm up.
Conclusion:
No-bake pumpkin mousse cheesecake is a delightful dessert that is perfect for fall gatherings. It is easy to make and can be customized to your liking. With a creamy pumpkin mousse filling, a graham cracker crust, and a dollop of whipped cream, this cheesecake is sure to be a hit. So next time you're looking for a delicious and festive dessert, give this no-bake pumpkin mousse cheesecake a try.
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