How long does it take to set in the fridge?

It typically takes at least 8 hours , but for best results, aim for 12 to 24 hours of chill time. This gives the whipped cream and cream cheese time to firm up properly, resulting in cleaner slices.

Can I use homemade pumpkin purée?

Technically yes, but it’s not recommended. Homemade purée tends to have a higher water content, which can prevent the cheesecake from setting properly. If you must use homemade, be sure to strain or blot thoroughly . Canned pumpkin is far more reliable.

How long can it be frozen and still taste good?

Frozen no bake pumpkin cheesecake retains its flavor and texture for up to 3 months when properly wrapped. Just make sure to defrost it overnight in the fridge for the creamiest consistency.

What’s the best substitute for molasses?

Molasses gives a deep, caramel-like undertone that enhances pumpkin spice flavors. If you don’t have it, try using maple syrup or dark brown sugar as a substitute. These provide similar richness, though the flavor won’t be quite as bold.

No Bake Pumpkin Cheesecake – The Best Fall Dessert Ever

Name: No Bake Pumpkin Cheesecake
Prep time: 30 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 2 cups gingersnap or graham cracker crumbs; 1/3 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 (15-ounce) can pumpkin purée; 1 cup heavy cream; 2 (8-ounce) packages cream cheese; 1 cup powdered sugar; 2 tablespoons molasses; 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 1 cup heavy cream (for topping); 2 tablespoons powdered sugar (for topping); 1 teaspoon vanilla extract (for topping); Caramel sauce (optional)

No Bake Pumpkin Cheesecake

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This No Bake Pumpkin Cheesecake is a creamy, spiced fall dessert that’s perfect for holidays or cozy gatherings. Made with a gingersnap crust and velvety pumpkin cream cheese filling, it’s easy to prepare ahead and freezer-friendly.

Author: Catherine
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 8 hours 30 minutes
Yield: 10 to 12 servings
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups gingersnap or graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 (15-ounce) can pumpkin purée
1 cup heavy cream
2 (8-ounce) packages cream cheese
1 cup powdered sugar
2 tablespoons molasses
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup heavy cream (for topping)
2 tablespoons powdered sugar (for topping)
1 teaspoon vanilla extract (for topping)
Caramel sauce (optional)

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Instructions

Line a bowl with paper towels and add the pumpkin purée to blot excess moisture. Set aside.
In a bowl, mix the cookie crumbs, sugar, and melted butter until combined. Press into a 9-inch springform pan and chill in the freezer.
Whip the heavy cream until very stiff peaks form. Set aside.
In a separate bowl, whip the cream cheese until smooth, then add the blotted pumpkin, powdered sugar, molasses, vanilla, and spices. Beat until creamy and lump-free.
Fold the whipped cream into the pumpkin mixture gently to keep it airy.
Pour the filling into the chilled crust, smooth the top, and refrigerate for at least 8 hours or overnight.
Optional: Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Decorate the cheesecake with whipped cream and drizzle with caramel sauce.
Serve chilled. Store leftovers in the fridge up to 3 days or freeze for up to 3 months.

Notes

Use full-fat cream cheese bricks for the best texture.
Whip cream to very stiff peaks to ensure proper setting.
Blot pumpkin purée to reduce excess moisture.
Canned pumpkin is preferred over homemade for consistency.
Gingersnap crust adds a spiced flavor but graham crackers work too.

Find it online: https://recipeshots.com/no-bake-pumpkin-cheesecake-recipe/