No-Bake Pumpkin Nutella Cheesecake: 5 Easy Steps to Deliciousness

Craving something sweet and easy? Are you tired of complicated dessert recipes that take hours to prepare? Then dive into this No-Bake Pumpkin Nutella Cheesecake! This decadent treat requires just five simple steps and delivers rich, autumnal flavors that will satisfy even the most discerning sweet tooth. This recipe is perfect for beginner bakers and seasoned pros alike, promising deliciousness in a fraction of the time.

Ingredients List

This recipe yields approximately 12 servings of pure pumpkin Nutella bliss. Prepare to be amazed by the simple ingredients that create such an incredible flavour combination.

• Crust:
  • 1 ½ cups graham cracker crumbs (or gluten-free alternative)
  • ¼ cup powdered sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted
• Filling:
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup Nutella
  • ¾ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • ½ cup heavy cream, whipped to stiff peaks

Timing

Total time: Approximately 45 minutes, which is 30% less than the average no-bake cheesecake recipe!

Preparation time: 20 minutes
Chill time: At least 2 hours (longer is better!)

Step-by-Step Instructions

Step 1: Crafting the Perfect Crust

Preheat your oven to 350°F (175°C) for 5 minutes to warm the plate. This small trick avoids a cold crust, leaving your cheesecake delightfully creamy. In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 5 minutes in the preheated oven to set.

Step 2: Whipping Up the Creamy Filling

In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the pumpkin puree, Nutella, and pumpkin pie spice, mixing until well combined. Gently fold in the whipped heavy cream until just incorporated. Avoid overmixing to maintain a light and fluffy texture.

Step 3: Layering the Delight

Pour the creamy pumpkin filling over the cooled crust. Smooth the top with a spatula for a neat finish.

Step 4: Chill Out to Perfection

Cover the springform pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely. The longer it chills, the more intense the flavors become!

Step 5: Presenting Your Masterpiece

Once chilled, carefully remove the sides of the springform pan. Garnish with a sprinkle of pumpkin pie spice or a drizzle of extra Nutella for an elegant touch.

Nutritional Information (Per Serving, Approximate)

This information is an estimate and may vary based on specific ingredients used.

• Calories: Approximately 350
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 5g

Note: Consult a nutritionist for personalized dietary advice.

Healthier Alternatives for the Recipe

For a healthier twist, consider these substitutions:

• Crust: Use almond flour or oat flour instead of graham cracker crumbs for a gluten-free and potentially lower-sugar option.
• Sweetener: Reduce the amount of powdered sugar and use a natural sweetener like maple syrup or honey for a healthier sugar alternative. (Adjust accordingly for taste)
• Fat: Use Greek yogurt instead of some of the cream cheese to reduce the fat content.

Serving Suggestions

Slice and serve chilled. This cheesecake is delicious on its own, but you can also enhance the experience with:

• A dollop of whipped cream
• A sprinkle of chopped pecans or walnuts for added crunch
• A drizzle of caramel sauce for extra sweetness
• Serve with fresh berries for a touch of acidity to balance the richness

Consider individual servings in small glasses for a sophisticated presentation.

Common Mistakes to Avoid

• Overmixing the filling: Overmixing can lead to a dense, less airy cheesecake. Gently fold in the ingredients to maintain a light and fluffy texture.
• Not chilling sufficiently: Ensure adequate chilling time (at least 2 hours) for the cheesecake to properly set.
• Using pumpkin pie filling instead of pumpkin puree: Pumpkin pie filling contains added spices and sugar, which will alter the recipe’s flavor profile profoundly.

Storing Tips for the Recipe

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For optimal freshness, cover the top of the cheesecake with plastic wrap before refrigerating to prevent the formation of a crust.

Conclusion

This No-Bake Pumpkin Nutella Cheesecake recipe delivers a delicious, easy-to-make dessert that’s perfect for any occasion. With just five simple steps and a short chill time, you can enjoy this rich, autumnal treat without spending hours in the kitchen. Try it today and share your experience in the comments below! You can also check out our other delicious no-bake recipes here!

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🍰 No-Bake Pumpkin Nutella Cheesecake: 5 Easy Steps to Deliciousness

Looking for an easy fall dessert that wows? This no-bake pumpkin Nutella cheesecake combines creamy, spiced pumpkin with rich Nutella in just 5 simple steps. No oven stress, just pure deliciousness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Crust:

• 1½ cups graham cracker crumbs or gluten-free alternative
• ¼ cup powdered sugar
• 6 tbsp 3 oz unsalted butter, melted

For the Filling:

• 1 15 oz can pumpkin puree (not pumpkin pie filling)
• 1 8 oz package cream cheese, softened
• ½ cup Nutella
• ¾ cup powdered sugar
• 1 tsp pumpkin pie spice
• ½ cup heavy cream whipped to stiff peaks

Instructions

 

Step 1: Prepare the Crust

• Preheat oven to 350°F (175°C) just for 5 minutes to gently warm the springform pan (optional but prevents cold crust).
• Mix graham crumbs, powdered sugar, and melted butter.
• Press into bottom of a 9-inch springform pan.
• Bake for 5 minutes to lightly set (optional but helpful). Cool completely.

Step 2: Make the Filling

• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Mix in pumpkin puree, Nutella, and pumpkin pie spice until creamy.
• Fold in whipped heavy cream gently — don’t overmix!

Step 3: Assemble the Cheesecake

• Spread filling evenly over cooled crust. Smooth top with a spatula.

Step 4: Chill

• Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

Step 5: Decorate & Serve

• Remove springform ring. Garnish with pumpkin spice, Nutella drizzle, or whipped cream.

Notes

This No-Bake Pumpkin Nutella Cheesecake is your shortcut to fall dessert heaven. Quick, rich, and unforgettable. Try it today and tag your creation with #PumpkinNutellaCheesecake!

Keyword no-bake pumpkin cheesecake, pumpkin Nutella cheesecake, Nutella pumpkin dessert, no-bake cheesecake, fall dessert recipe

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