We love a great pie, but let’s face it: sometimes, we’re looking for something a bit easier. Allow us to present our no-bake pumpkin chocolate cheesecake. It looks (and tastes!) like a showstopper, but comes together in a flash: no oven, rolling pin, or elbow grease required. Try something new this Thanksgiving, or serve this dessert alongside your favorite traditional pumpkin pie.
No-Bake Pumpkin Chocolate Cheesecake
Active Cook Time: 15 minutes
Inactive Cook Time: 4 hours (up to overnight)
(For the crust)
1 9-oz package chocolate wafer cookies
¼ tsp salt
1 stick (½ cup) unsalted butter, melted
(For the filling)
3 8-oz packages cream cheese, softened
¾ cup confectioner’s sugar
2 tsps vanilla extract
¼ cup sour cream
4 oz bittersweet chocolate, melted
1 cup canned pumpkin
1 tsp pumpkin pie spice
Make the crust: In a food processor, pulse the cookies until finely ground. With the motor running, add the salt and slowly stream in the melted butter until well combined. Using your hands, evenly press the cookie mixture into the bottom and up the sides of an 8-inch springform pan.
Make the filling: Using an electric mixer, beat the cream cheese and sugar on medium-high 2 to 3 minutes, or until smooth. Add the vanilla and sour cream; reduce the speed to medium and beat 1 to 2 minutes, or until light and smooth. Evenly divide between 2 medium bowls. Add the melted chocolate to 1 bowl; stir to combine. Add the pumpkin and pumpkin pie spice to the other bowl; stir to combine.
Assemble the cheesecake: Evenly spread the chocolate-cream cheese mixture into the crust. Evenly top with the pumpkin-cream cheese mixture. Refrigerate until set, at least 4 hours or up to overnight.
Find more holiday inspiration from Blue Apron