6-Ingredient No-Bake Easy Pumpkin Cheesecake.
A no-bake pumpkin cheesecake that'll be the HIT of your holiday dinner party!
Ingredients
Instructions
Want to see how it turns out?
We've hidden the final 2 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thekoreanvegan →Frequently Asked Questions
Q: Can I make this no-bake pumpkin cheesecake in advance?
A: Yes! In fact, this no-bake pumpkin cheesecake tastes best if you allow it to sit in the fridge for at least 24 hours before serving. You can make this no-bake pumpkin cheesecake up to 3 days in advance. Just cover it with a lid and place it in the refrigerator until it's ready to serve!
Q: Can I freeze this no-bake pumpkin cheesecake?
A: Yes. This no-bake pumpkin cheesecake freezes GREAT. Make sure it's covered and thaw it in the refrigerator for at least 8 hours before serving.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I made this for Thanksgiving and it was such a hit that my boyfriend, who enjoys but doesn't have a memory for food, requested it for his birthday in January. I'll be making this a second time this week. I just made a small tweak for maximum flavor: put the 1tsp of pumpkin spice blend into the filling, and add extra on top.
I used it almost immediately after taking it out of the freezer to be placed eith the other ingredients in a mixer. Also, I added a little bit of pumpkin pie dpice mix to be mixed because it didn't seem pumpkin-ey enough to me at least.
I’m making this today and had a question. Should the whipped topping be thawed or frozen?
Made this last year for Thanksgiving and it was such a hit, even amongst non-vegans. Def repeating for this year!
Did you make this recipe?
Leave a Comment