Yum! Need I say more? I love baking during the holidays. I love to bake and share with my family and friends. Baking something for someone is an inexpensive way to say you thought of them, you care about them. Homemade from the heart~It’s basically a great gift idea!
There are also many recipes that make great holiday gifts that require no baking at all. That’s why I love the recipe I’ll be sharing with you today. It requires no baking at all. It can involve the kids in the kitchen. It is an easy recipe for any time of the year.
This is our first year participating in 4-H. The kids are old enough now to participate in the individual clubs they are interested in. Our 10-year old son is participating in Archery and Rifle Shooting, and our daughter is just as eager to participate in this club, but unfortunately she misses the cutoff starting age by just a few months. She has signed up for the Creative Arts Group, where the kids will be learning cooking skills, recipes and sewing.
This week they learned how to make a No Bake Pumpkin Cheesecake. Each club member made their own individual small cheesecake (2-3 servings) from this recipe (filling ingredients doubled). This is a very kid-friendly recipe that’s safe for the young ones to participate in and doesn’t require the heat from the oven or stove. Our daughter is excited to make this dessert again for our Thanksgiving dinner.
Baking for others at the Holidays can become a sweet traditions for all involved!
Today I’m sharing that super easy recipe for No Bake Pumpkin Cheesecake.
|No Bake Pumpkin Cheesecake||
- 1 1/2 ( 1 package) cups finely ground graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1/2 teaspoon cinnamon (optional)
- 4 ounces cream cheese, softened (in the microwave)
- 2 Tablespoons sugar
- 1 cup milk
- 1/2 cup whipped topping
- 15-ounce can of pumpkin
- 2 boxes instant vanilla pudding (4 servings each)
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla
- Crush graham cracker crumbs in 1 gallon sized Ziploc. (Kids can do this step. To make it easier for them they can roll an unopened can of pumpkin or vegetables to crush the crackers. Be careful not to punch holes in bag.)
- Add sugar, melted butter and cinnamon; mix until well blended. Press mixture into an 8 or 9 inch pie plate. Chill while making filling, about 1 hour.
- For Layering Cheesecake-Mix together the cream cheese, the sugar, and the whipped topping. Blend well with a spatula and smooth into the pie crust.
- Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, salt, ginger, cloves and the vanilla. Adjust to taste.
- Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours.
- Top with Cool Whip if desired.
Layering the cheesecake is optional. Second half of ingredients can be mixed together and smoothed into pie crust.
Substitute for Graham Cracker Crumb Crust: In a pinch you can use crushed corn flakes or crackers in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes, 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350 for 10 min. *Use the non-frosted corn flakes.
I also re-made the recipe without layering the filling. So for our Share Our Holiday Table today, I thought adding these individual cheesecakes to our family holiday sharing list and deliver them to the Food Bank and Abused Women and Children’s Shelter.
Do you have a baking tradition? What do you bake? What No Bake Recipes are your family’s favorite? Does your family share your holiday table with others? When do you deliver? I would love to know what you do and how!
Is there something that you would like me to write about? If you need to get caught up on day(s) you missed they are all listed below: