When you want to make a fast cheesecake recipe, make our no-bake cheesecake and have dessert on the table in no time at all. This is an easy no-bake cheesecake recipe your whole family will love.
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Similar to my hand blender: amzn.to/3uEMOod (affiliate link)
No Bake Reese's Peanut Butter Cup Cheesecake (based off liveloveandsugar.com)
1/2 recipe for store pie crust otherwise use springform pan.
3 (8oz.) cream cheese, room temperature
1/2 cup sugar
1 1/4 cups creamy peanut butter (not the natural kind)
1 tsp vanilla
1/4 cup sour cream
20 mini Reese’s, chopped
1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
Chocolate ganache topping
4 oz (2/3 cup) semi-sweet chocolate chips
5 tbsp heavy whipping cream
15 mini Reese’s, chopped