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No Bake Pumpkin Cheesecake Squares

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.