No-Bake Scoopable Pumpkin Cheesecake with Salted Caramel

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I tried the viral scoopable cheesecake, and I wanted it lighter.

The minute I saw no-bake scoopable cheesecake pop up in my Instagram feed this summer, I knew I had to try it. I mean, scooping through a creamy pan of cheesecake goodness sounded way more fun than slicing! And way easier: no water-bath or chance of a cracked top. So I found a recipe and made it for a dinner party, pulled out the pan after dinner, and scooped it into individual cups that looked beautiful.

The concept was great, but it felt a little heavy in texture. It was missing that light, fluffiness that eggs give a traditional baked cheesecake. So I went to work on my own Scoopable Pumpkin Cheesecake version for fall, and I have to say, I don’t think I’m ever going back to baked and sliced!

More heavy cream is the secret to all that fluff

In testing, I tried multiple different ratios of heavy cream to cream cheese. I found that a higher ratio of whipped heavy cream to cream cheese is key because all that air stands in for the eggs, so you get a cheesecake that’s fluffy and almost mousse-like instead of dense. I found it to be so much lighter than most no-bake cheesecakes.

Do note to be patient with the folding and use a light hand. It takes several turns, but that’s how you keep every bit of the air you just whipped in.

I kept the pumpkin cheesecake itself lightly sweet on purpose.

That’s how I wanted it, and the salted caramel is what finishes it: a little sweet, a little salty, right up against cinnamon, ginger, and a little cardamom. (I skipped the pumpkin pie spice, it usually has too much clove!) And a little sour cream keeps the filling a touch tangy, so it tastes like cheesecake, not just pumpkin.

I use jarred salted caramel and warm it gently so it drizzles nicely. It goes in the middle, on top, and over every scoop. Promise, you’ll want every bit.

It needs about 6 hours in the fridge to chill and set, so it’s perfect for getting ahead. Make it up to two days early, cover it, and forget about it. On the big day, it takes up zero oven space. Just scoop and go.

Grab a good old lunchroom scoop

Honestly, scooping is the most satisfying part. I use this disher, like the scoops from the school lunchroom, but an ice cream scoop works too. Scoop it into little cups or bowls, then finish each one with a drizzle of salted caramel and a few of the graham crumbs you saved.

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No-Bake Scoopable Pumpkin Cheesecake (with caramel!)

A higher ratio of homemade whipped cream to cream cheese gives this scoopable pumpkin cheesecake the light, fluffy texture of a baked one, without any of the heaviness! Or fuss with a waterbath. And no crust to press. Make it up to 2 days ahead, then scoop up swirls of salted caramel and buttery graham crumbs like a total hero.

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Prep Time :20 minutes minutes

Refrigeration Time :6 hours hours

Yield: 10 servings

Author: Amanda Paa

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Equipment

• 9×9 inch square pan
• Disher Scoop

Ingredients

• 1 3/4 cups cold Kemps heavy cream
• 2 teaspoons vanilla extract, divided
• 1/2 teaspoon kosher salt, divided
• 1 cup powdered sugar, divided
• 2 (8-ounce) packages cream cheese, softened to room temperature
• 1 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom

Extras

• 6 sheets graham crackers, crushed into crumbs (I use Schar's gluten-free graham crackers)
• 4 tablespoons butter, melted
• 1/2 cup jarred salted caramel, gently warmed

Instructions 

• In a large mixing bowl, combine the cold heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and 1/2 cup powdered sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, whip until stiff peaks form. This step is key to mimicking the light, airy texture that eggs give a traditional baked cheesecake. Set aside.
• In a separate large bowl, combine the softened cream cheese, pumpkin puree, sour cream, remaining 1/2 cup powdered sugar, cinnamon, ginger, cardamom, remaining 1/4 teaspoon kosher salt, and remaining 1 teaspoon vanilla extract. Beat with a hand mixer or stand mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.
• Add half of the whipped cream to the pumpkin cream cheese mixture. Using a spatula, gently fold the whipped cream into the pumpkin mixture until fully incorporated. This will take several turns, but be patient and use a light hand. You want to preserve the air you whipped into the cream, which gives the cheesecake its fluffy, almost mousse-like texture.
• Spread the pumpkin cheesecake mixture evenly into a 9×9-inch pan, smoothing the top with a spoon.
• In a small bowl, stir together the crushed graham crackers and melted butter until the crumbs are evenly moistened. Save a bit of it for serving, then sprinkle the rest evenly over the pumpkin cheesecake layer, creating a buttery graham cracker crumb topping.
• Drizzle salted caramel over the graham cracker crumbs.
• Gently spread the remaining whipped cream over the top, smoothing it into an even layer with an offset spatula. Finish with another drizzle of salted caramel.
• Cover and refrigerate for at least 6 hours, until chilled and set. The cheesecake can be made up to 2 days ahead of time. Keep refrigerated until ready to serve. Then scoop with a disher or ice cream scoop and drizzle salted caramel on top and a few graham cracker crumbs.