Get ready to indulge in a dessert that’s as enchanting as it is delicious! Our No Bake Pumpkin Pie Cheesecake with Cauldrons is the ultimate treat for fall lovers and cheesecake enthusiasts alike. With a creamy pumpkin filling nestled in a buttery graham cracker crust and served in adorable chocolate cauldrons, this dessert not only tastes divine but also looks spectacular on any festive table. In just 20 minutes of prep time, you can whip up this delightful no-bake cheesecake that will have your guests begging for seconds. Don’t miss out on this seasonal sensation—read on to discover how to create this magical dessert!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup whipped cream
- Chocolate cauldrons for serving
Instructions
- Begin by preparing your workspace and gathering all the ingredients listed above. Ensure that the cream cheese is softened to room temperature for easier mixing.
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of an 8-inch pie dish or individual serving dishes, creating an even layer. Set aside to allow it to firm up slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese. Mix on low speed until fully combined, scraping down the sides of the bowl as needed.
- Once the mixture is smooth and well combined, gently fold in the whipped cream using a spatula. Be careful not to deflate the whipped cream; you want to maintain the light and airy texture.
- Pour the pumpkin cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow it to set. If you're short on time, you can skip this step, but chilling will enhance the flavors and texture.
- Once the cheesecake has set, carefully remove it from the refrigerator. If using individual serving dishes, you can skip this step.
- To serve, carefully scoop the cheesecake into chocolate cauldrons or slice the pie into wedges. Garnish with additional whipped cream and a sprinkle of pumpkin spice if desired.
- Enjoy your delicious No Bake Pumpkin Pie Cheesecake with Cauldrons, perfect for any fall gathering or festive occasion!
Tips
- Soften Your Cream Cheese: Make sure your cream cheese is at room temperature before mixing; this will help you achieve a smooth and creamy filling without lumps.
- Graham Cracker Crust: For an extra flavor boost, try adding a pinch of cinnamon or nutmeg to your graham cracker crumb mixture.
- Whipped Cream Folding: When folding in the whipped cream, use a gentle hand to keep the mixture light and airy, ensuring a fluffy cheesecake texture.
- Chill Time: While you can serve the cheesecake right away, allowing it to chill for at least 2 hours (or longer) will enhance the flavors and make it easier to slice.
- Serving Suggestions: Get creative with your presentation! Besides chocolate cauldrons, consider serving the cheesecake in mini pumpkin-shaped bowls or topping it with caramel drizzle for added decadence.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert for gatherings.
- Garnishing: Don’t forget the finishing touches! A dollop of whipped cream and a sprinkle of pumpkin spice on top will elevate your cheesecake to a whole new level of deliciousness.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 8g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 120mg