🍰 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.
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!