Can I use fresh pumpkin instead of canned?

You can, but be warned - it's tricky. Fresh pumpkin has way more water than canned. If you insist (and I admire your dedication), roast and puree your pumpkin first, then strain it through cheesecloth overnight to remove excess moisture. Honestly? I always use canned - it's consistent and saves so much time.

Why is my cheesecake still runny after chilling?

Three likely culprits: 1) Didn't chill long enough (4 hours minimum, but overnight is better), 2) Overmixed the whipped topping (be gentle), or 3) Your cream cheese wasn't at room temperature when you started. If it's too late, pop it in the freezer for an hour before serving - it'll firm right up.

Can I make this without a springform pan?

Absolutely, A regular 9-inch pie dish works fine. For easy removal, line it with parchment paper first, leaving some overhang. Or just serve it right from the dish - no shame in that game.

How do I prevent cracks in my no-bake cheesecake?

The beauty of no-bake? No cracks. Unlike baked cheesecakes, you don't have to worry about this. If you see any lines after chilling, just cover them with whipped cream - problem solved and prettier too.

Can I double this recipe?

Yes, Doubles beautifully in a 9x13 pan for a crowd. Just add 1-2 hours to the chilling time since it's thicker. Pro tip: Make two separate batches rather than one giant mix - it blends more evenly.

Why does the filling taste grainy?

This usually means your powdered sugar wasn't fully dissolved. Next time, sift the sugar first and mix it with the cream cheese until completely smooth before adding other ingredients. A few extra minutes of mixing makes all the difference.

Creamy 15-Minute No Bake Pumpkin Cheesecake Recipe -

Name: Creamy 15-Minute No Bake Pumpkin Cheesecake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp melted butter; 16 oz cream cheese, softened; 1 cup pumpkin puree; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1 cup whipped topping

Creamy 15-Minute No Bake Pumpkin Cheesecake Recipe

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A creamy and delicious no-bake pumpkin cheesecake that’s easy to make.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
16 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup whipped topping

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Instructions

Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl.
Press mixture into a pie dish to form the crust.
Refrigerate crust for 15 minutes.
Beat cream cheese until smooth.
Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix well.
Fold in whipped topping.
Spread filling over chilled crust.
Refrigerate for at least 4 hours before serving.

Notes

Use canned pumpkin puree for best results.
Let cheesecake chill overnight for firmer texture.
Top with extra whipped cream before serving.

Find it online: https://recipeszest.com/no-bake-pumpkin-cheesecake-recipe/