If you’re looking for a delightful dessert that’s perfect for fall, then this No-Bake Pumpkin Chocolate Cheesecake is a must-try. It’s an easy way to enjoy the flavors of pumpkin and chocolate without turning on the oven. You can whip this up in no time, making it an ideal treat for gatherings or just a cozy night in.
This recipe combines the rich creaminess of cheesecake with the seasonal spices of pumpkin and a luscious chocolate swirl. The best part? It’s completely no-bake, allowing you to focus on savoring every bite instead of worrying about baking times and temperatures.
Imagine the smooth texture of the cheesecake filling melting in your mouth, paired with the subtle warmth of pumpkin spice and a hint of chocolate. This no-bake wonder is not only simple to prepare but also impressively delicious.
No-Bake Pumpkin Chocolate Cheesecake Recipe
This No-Bake Pumpkin Chocolate Cheesecake features a rich and creamy filling made from cream cheese, pumpkin puree, and a blend of spices, all atop a crumbly chocolate cookie crust. The chocolate adds a luxurious touch that balances perfectly with the sweetness of the pumpkin, creating a dessert that’s both satisfying and elegant.
Ingredients
- 1 ½ cups chocolate sandwich cookie crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ½ cup heavy whipping cream
- ¼ cup cocoa powder for chocolate swirl
- Chocolate shavings or whipped cream for garnish
Instructions
- Prepare the Crust: In a bowl, mix chocolate cookie crumbs with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for 30 minutes to set.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until well combined.
- Whip the Cream: In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until just combined.
- Create the Chocolate Swirl: Scoop half of the cheesecake filling into the crust. Dust cocoa powder over the top, then add the remaining filling. Use a knife or skewer to swirl the chocolate into the filling gently.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
- Serve: Once set, run a knife around the edges of the springform pan to release the cheesecake. Top with chocolate shavings or whipped cream before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 5g
- Carbohydrates: 30g
