No Bake Pumpkin Cheesecake Squares

These no bake pumpkin cheesecake squares are light and airy.  The cream cheese and heavy cream balances the flavors of pumpkin and spice.

While it may look like many steps, it is actually a super easy dessert to make.

Ingredients

For the Crust

• 3 cups ground graham crackers
• 8 tablespoons dark brown sugar
• 9 tablespoons butter, melted

To Make the Filling

• 1 (15 ounce) can pure pumpkin puree
• 2 (8 ounce) blocks cream cheese at room temperature
• 1/4 cup dark brown sugar
• 3 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pumpkin spice
• 1 tablespoon powdered vanilla flavored gelatin (I used Jello French Vanilla Pudding and Pie Filling)
• 1-1/2 cups heavy cream, cold
• 8 tablespoons (1/2 cup) powdered sugar (confectioner’s sugar)

For the Topping

• 1/2 cup heavy cream
• 3 tablespoons powdered sugar (confectioner’s sugar)
• 1/2 teaspoon vanilla extract
• cinnamon sugar

Or, you can use ready made whipped cream topping.

Steps to make the No Bake Pumpkin Cheesecake Squares

For the Crust

• Combine the graham cracker crust, brown sugar and melted butter in a bowl.  The combination will be like wet sand.

• Press down in a 9 x 13 inch refrigerator safe dish.  If you have a 9 x 13 inch springform pan, that would be ideal.  Refrigerate at least 30 minutes before adding the filling.

To make the Filling

• In one bowl, combine the pumpkin puree, cream cheese, brown sugar, vanilla extract, ground cinnamon, pumpkin spice, powdered gelatin.

• Using an electric mixer, stir until smooth.

• Pour the cold heavy cream into a bowl that has been refrigerated for at least 30 minutes.  Using a large whisk or electric mixer, beat the heavy cream.

• Gradually add the powdered sugar and beat the cream until stiff peaks form.

• Using a spatula, fold the whipped heavy cream into the pumpkin cream cheese mixture.

• Stir until smooth.

• Pour into the prepared crust and refrigerate overnight.

For the Topping

• Pour the cold heavy cream into a bowl that has been refrigerated for at least 30 minutes.  Using a large whisk or electric mixer, beat the heavy cream.  Gradually add the powdered sugar and vanilla extract and beat the cream until stiff peaks form.  Scoop into a piping bag and refrigerate until ready to use.  Pipe some of the whipped cream topping on each piece of the no bake pumpkin cheesecake.

• Another delicious option is my Brown Sugar Whipped Cream recipe.  Or, use a ready made whipped cream topping and then sprinkle some cinnamon sugar on top.

You could also top it with a drizzle of caramel sauce.

Visit my dessert page for more delicious ideas.

Print

No Bake Pumpkin Cheesecake Squares

These no bake pumpkin cheesecake squares are light and airy.  The cream cheese and heavy cream balances the flavors of pumpkin and spice.

Course Dessert

Cuisine American

Keyword Cheesecake

Servings 10

Ingredients

For the Crust

• 3 cups ground graham crackers
• 8 tablespoons dark brown sugar
• 9 tablespoons butter melted

For the Filling

• 1 15 ounce can pure pumpkin puree
• 2 8 ounce blocks cream cheese at room temperature
• 1/4 cup dark brown sugar
• 3 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pumpkin spice
• 1 tablespoon powdered vanilla flavored gelatin I used Jello French Vanilla Pudding and Pie Filling
• 1-1/2 cups heavy cream cold
• 8 tablespoons 1/2 cup powdered sugar (confectioner’s sugar)

For the Topping

• 1/2 cup heavy cream
• 3 tablespoons powdered sugar confectioner’s sugar
• 1/2 teaspoon vanilla extract
• cinnamon sugar
• Or, you can use ready made whipped cream topping.

Instructions

For the Crust

1. Combine the graham cracker crust, brown sugar and melted butter in a bowl.  The combination will be like wet sand. Press down in a 9 x 13 inch refrigerator safe dish.

2. Refrigerate at least 30 minutes before adding the filling.

For the Filling

1. In one bowl, combine the pumpkin puree, cream cheese, brown sugar, vanilla extract, ground cinnamon, pumpkin spice, powdered gelatin.  Using an electric mixer, stir until smooth.
2. Pour the cold heavy cream into a bowl that has been refrigerated for at least 30 minutes.  Using a large whisk or electric mixer, beat the heavy cream.  Gradually add the powdered sugar and beat the cream until stiff peaks form.

3. Using a spatula, fold the whipped heavy cream into the pumpkin cream cheese mixture.  Fold until smooth. Pour into the prepared crust and refrigerate overnight.

For the Topping

1. Pour the cold heavy cream into a bowl that has been refrigerated for at least 30 minutes.  Using a large whisk or electric mixer, beat the heavy cream.  Gradually add the powdered sugar and vanilla extract and beat the cream until stiff peaks form.  Scoop into a piping bag and refrigerate until ready to use.  Pipe some of the whipped cream topping on each piece of the no bake pumpkin cheesecake.
2. Or, use a ready made whipped cream topping and then sprinkle some cinnamon sugar on top.

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