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No Bake Pumpkin Chocolate Cheesecake

Not being much of a baker, these last few weeks have been a bit trying for me. First the pound cake and banana bread, and now  pies. I almost don’t recognize myself anymore! When asked to bring a dessert to a Halloween party, and I wanted to make something with pumpkin and something unexpected. When scouring my normal food blogs, I stumbled upon a no bake pumpkin cheesecake recipe. Always thinking about chocolate, I wanted to add in some cocoa powder to the classic fall flavors. And let me tell you, this makes a lot of filling. A lot. Be ready to have some left over or have individual serving dishes on hand. But it taste good… pretty darn good.

I used Gluten Free Gingersnap cookies that I found at Whole Foods. If you aren’t gluten free, you substitute in regular gingersnap cookies or use a pre-made pie crust.

These pies can be made in advance and will keep for about 3 days in the fridge, which makes them great for they holidays or when hosting a party. Be sure to pulse those cookies until there are no large pieces left, as the crust will not hold together when cutting if you don’t.

No Bake Pumpkin Chocolate Cheesecake

Adapted from Shugary Sweets

Makes 2 9″ Pies

2 8 oz packages of cream cheese, softened
1 can (14oz) sweetened condensed milk
1 c 100% pure pumpkin puree
1 tsp cinnamon
2 tbsp cocoa powders, start with two and add more if you want to have more chocolate flavor
1/4 tsp nutmeg
10 oz frozen whipped topping, thawed, plus for more topping if desired
14 oz Ginger Snap cookies (Gluten Free if desired)
1/2 c butter, melted

Set a side a few cookies for garnish, and pulse the remaining cookies in a food processor until finely ground, and no large chunks remain. Mix pulsed cookies with melted butter and press into the bottom of 2 9 inch pie pans. Put in the fridge to harden.

In an electric mixer (or with a hand mixer) , cream the cream cheese and condensed milk together for about 5 minutes. Add the pumpkin, cinnamon, cocoa powder and nutmeg and continue mixing until well combined. Fold in the whip cream with a spatula, until completely integrated.

Pour half the filling in each pie pan, and place in the fridge to set for at least two hours. Spread more whipped topping on top of the pie and sprinkle with crumbled cookies or sift a bit of cocoa powder on top.

Another idea from Shugary Sweets is to make these as individual servings. Place the cookie and butter mixture in the bottom of the serving cups/dishes, add in filling, and top with crumbled cookies or whole cookies.

2 Comments Post a comment
  1. A Table in the Sun #

    This sounds really good! I never get tired of pumpkin. So interesting that you added cocoa powder……………….must try.

    November 3, 2012
    • Morgan #

      Thanks! It was really good, as I’ve slowly been eating one of the pies myself… If you try it, let us know how it turns out!

      November 3, 2012

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