By Griselda M., last updated on April 4, 2022
Wait! Where are you going? Don’t leave! This is the best no-bake pumpkin cheesecake recipe sweetened with condensed milk from the web.
Give yourself a chance to check it out, you won’t regret it! It is delicious! And as a spoiler alert, you also have a list of substitutes for a lighter version.
No-Bake Cheesecake
If you haven’t made a no-bake cheesecake, let me tell you that is so easy and fun to do.
A no-bake cheesecake does not include eggs in it. Instead, it is made with gelatin powder or gelatin sheets, even without it! And is the easiest way of making a cheesecake.
In fact, you can transform a baked cheesecake recipe into a no-bake recipe. Its actually less complicated to make and also, you don’t need that much patience.
I know, some of us crave eating a cheesecake right away. Isn’t that right? Most of us -cheesecake lovers- can’t wait for a cheesecake to cool or settle down when we’ve already taken a bite out of it or already spooned it.
Hashtag, sorry-not-sorry.
Pumpkin Cheesecake
Pumpkin is a very important ingredient in American pastries and is the basis of many desserts that are made for Halloween, Thanksgiving, and Christmas. Such as the famous pumpkin pie, as well as biscuits, cookies, and cheesecakes.
Pumpkin Cheesecake Recipe Sweetened With Condensed Milk
This pumpkin pie with cream cheese and condensed milk we are presenting to you in this post, has a very creamy texture, a smooth and delicious flavor, and is right at its sweet spot. It consists of a graham crackers crumb base and the filling is made with pumpkin puree, cream cheese, sour cream, vanilla, spices, among other ingredients.
A delicious dessert, with which you will undoubtedly surprise your loved ones. And the best of all is that it doesn’t need to be baked! Check out the list of ingredients and the step-by-step directions you’ll need to follow to achieve it.
Ingredients Needed
For the crust
- 200 g of graham cracker -crumbs-
- 50 g of unsalted butter -melted-
For the cheesecake filling
- 8 oz of room temperature cream cheese -1 package-
- 1 cup of icing sugar
- 15 oz of pumpkin puree
- 1/2 cup of whipping cream
- 1 tsp of cinnamon powder
- 1/2 tsp of ginger powder
- 1/2 tsp of nutmeg powder
- 1/4 tsp of clove powder
- a pinch of black pepper
Step-by-Step Instructions
Step #1: Prepare your graham crumbs
Start by processing the cookies in a food processor until crumbs. Then, melt your butter in the microwave for about 30 seconds or until completely melted. Next, pour your butter into the graham crumbs and process until well combined.
Step #2: Make your crust
Grease your pie mold with cooking oil first. Second, pour your crumbs and press firmly using your fingers. Make sure to cover all the edges of the mold. Then, take it into the fridge while you make your cheesecake filling.
Step #3: Start mixing
In a mixing bowl, put the cream cheese, icing sugar, and pumpkin puree. Use an electric mixer to blend these 3 ingredients together. Then, add the spices and mix again for about 1 minute.
Step #4: Combine
In a different mixing bowl, whisk the whipping cream. Use your electric mixer also until form peaks. Then, add your whipped cream with your cream mixture and fold it carefully.
Remember this has to be made manually. You can use a plastic or wooden spatula.
Step #5: Finish your pumpkin cheesecake
Get your pie mold with the crust out of the fridge. Pour your pumpkin cheesecake cream onto the bottom and spread it evenly using your spatula.
Step #6: Let it set
Get your cheesecake into the fridge for about 3 hours or overnight if possible. This will help it settle and it will taste better.
As a tip, do not leave your cheesecake in the freezer. If you do so, you will not be able to slice it for another hour or so. Because you will need to wait for it to defrost and this may take a while.
So, three hours in the fridge will be perfect.
Step #7: Decorate and enjoy
You can decorate your cheesecake with whipped cream. I personally recommend this brand: Natural By Nature. You can buy it at instacart for about $4.69.
Ingredient Substitute For A Lighter Version
In this paragraph, we will give you information on how to make practically every no-bake cheesecake into a lighter version. This would be perfect for our fitness friends out there and for people who would love to try a different version of this recipe.
It is very important for you to know that every suggestion we make is up to your discretion. But, no more words. Here are the perfect substitutes for your light cheesecake version:
Graham Cracker Crust Substitute
You can opt for any light cookies instead. To make your crumbs you can choose whole grain or oat cookies. You can also make your own crumbs using granola.
If you use granola, don’t forget you still need to process it in your food processor. And, as another recommendation, you can do it with amaranth. It actually goes absolutely perfect with pumpkin spice!
Butter Substitute
For this one, you can use coconut oil. It would actually provide it with an excellent extra flavor everyone will love.
Icing Sugar Substitute
You can replace sugar by adding maple syrup or honey. With this recipe, you can add 1/2 cup of it.
Whipping Cream Substitute
Feel free to replace this with thick greek yogurt. You can strain it by leaving it for an hour in the fridge with a cheesecloth. If you need some assistance on this, I’ll leave you a video down here so you can take a look at it.
To Sum Up…
Don’t forget to decorate your cheesecake before you slice it. And don’t forget to clean your knife with water and a clean kitchen towel with every slice.
If you make this delicious recipe, please don’t hesitate to share your opinion with us. We will love to hear that you also loved it.
And hey, any time is good to enjoy a delicious no-bake pumpkin cheesecake.
Pumpkin Cheesecake Recipe Sweetened With Condensed Milk
Ingredients
For the crust
- 200 g of graham cracker -crumbs-
- 50 g of unsalted butter -melted-
For the cheesecake filling
- 8 oz of room temperature cream cheese -1 package-
- 1 cup of icing sugar
- 15 oz of pumpkin puree
- 1/2 cup of whipping cream
- 1 tsp of cinnamon powder
- 1/2 tsp of ginger powder
- 1/2 tsp of nutmeg powder
- 1/4 tsp of clove powder
- a pinch of black pepper
Instructions
- Start by processing the cookies in a food processor until crumbs. Then, melt your butter in the microwave for about 30 seconds or until completely melted. Next, pour your butter into the graham crumbs and process until well combined.
- Grease your pie mold with cooking oil first. Second, pour your crumbs and press firmly using your fingers. Make sure to cover all the edges of the mold. Then, take it into the fridge while you make your cheesecake filling.
- In a mixing bowl, put the cream cheese, icing sugar, and pumpkin puree. Use an electric mixer to blend these 3 ingredients together. Then, add the spices and mix again for about 1 minute.
- In a different mixing bowl, whisk the whipping cream. Use your electric mixer also until form peaks. Then, add your whipped cream with your cream mixture and fold it carefully.
- Remember this has to be made manually. You can use a plastic or wooden spatula.
- Get your pie mold with the crust out of the fridge. Pour your pumpkin cheesecake cream onto the bottom and spread it evenly using your spatula.
- Get your cheesecake into the fridge for about 3 hours or overnight if possible. This will help it settle and it will taste better.
- As a tip, do not leave your cheesecake in the freezer. If you do so, you will not be able to slice it for another hour or so. Because you will need to wait for it to defrost and this may take a while.
- So, three hours in the fridge will be perfect.
- You can decorate your cheesecake with whipped cream.
Notes
Graham Cracker Crust Substitute
You can opt for any light cookies instead. To make your crumbs you can choose whole grain or oat cookies. You can also make your own crumbs using granola. If you use granola, don't forget you still need to process it in your food processor. And, as another recommendation, you can do it with amaranth. It actually goes absolutely perfect with pumpkin spice!
Griselda is an experienced pastry chef and baker with a passion for creating delicious desserts. She has been cooking and baking for over ten years and loves the creative process of creating something special for her friends, family, and customers. Griselda has a special talent for creating beautiful and tasty desserts like cakes, pies, and cookies. She is experienced in a variety of baking techniques and loves to experiment with new flavors and textures. When Griselda isn‘t in the kitchen, she loves to spend time with her friends, family, and her two cats.