When you’re oven is full of turkey and dressing, this no-bake cheesecake is the perfect dessert!
As always, Chef Baker recommends using weight measurements rather than volume measurements. Click here to find out why!

When your oven is occupied by a giant bird, this no bake dessert takes the cake!
- 1 pre-made pie shell
- 225 g heavy cream or 1 cup
- 450 g cream cheese, softened or 1 3/4 cups
- 300 g unseasoned pumpkin puree or 2/3 can
- 90 g powdered sugar or 3/4 cup
- 60 g brown sugar or 1/3 cup
- seasoning to taste
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Whip the heavy cream to a medium peak.
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Separately, mix together remaining ingredients (except pie shell) until smooth and uniform in texture.
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Season to taste.
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Fold with the whipped cream and pour into your prepared pie shell.
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Chill completely before serving.
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