Home · Recipes · Spring + Summer No Bake Pear Cheesecake Author: Maryanne CabreraPublished: Dec 3, 2015Updated: Aug 14, 2024 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. This no bake pear cheesecake is made with a gingersnap crust and topped with cinnamon sugar pears. It’s perfect for sharing during the holidays! Disclosure: Special thanks to USA Pears for sponsoring this post! Find more pear inspiration on Twitter and Instagram searching the hashtag #SnackOnPears and #PEARfectpairings Table of Contents No Bake Pear CheesecakeMore Pear Dessert RecipesNo Bake Pear CheesecakeView moreView less No Bake Pear Cheesecake Pear season is here! Thanks to the abundance and variety of pears available during this time of year, December is National Pear Month. I am working with USA Pears to showcase this delicious and versatile fruit. Cheesecake is a family favorite during the holidays. However, cheesecake is often time consuming and a bit labor intensive when you bake it the traditional way in a water bath. This no-bake pear cheesecake takes out much of the hassle, leaving you more time to enjoy the holidays with loved ones. Starkrimson Pears For this cheesecake, I’m using Starkrimson pears. Starkrimson are known for their distinct red color, their namesake. These pears are very juicy and delicately sweet. Unlike many other fruits, pears do not ripen on the tree. They’re harvested when mature and likely to ripen by the time you purchase them at the store. How do you know when a pear is ripe? Check the neck. Gently press the stem end part of the fruit. If it yields to gentle pressure, you’ve got yourself a winner. I used gingersnap cookies to create the crust. It’s a nice flavorful crunch that works perfectly with the creamy cheesecake and the sweet pear. The cheesecake batter is simply a mixture of cream cheese, sour cream, powdered sugar, and a touch of heavy cream. It’s a decadent treat that pairs lovely with the mildly sweet Starkrimson. I left the beautiful red skin of the pear intact. The pears are gently cooked in a brown sugar syrup infused with cinnamon. It adds a nice warm, aromatic touch to the delicate fruit. More Pear Dessert Recipes Pear Rice Pudding Flourless Chocolate and Pear Cake Pear Custard Pie No Bake Pear Cheesecake No ratings yet An easy to make creamy dessert that combines tangy cheesecake filling, crunchy gingersnap cookie bottom, and sweet poached pears. Yield: makes four 12.5 oz jars Prep Time: 20 minutes minutesChill Time: 30 minutes minutesTotal Time: 50 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe IngredientsCheesecake:▢ 1 ½ cups crushed gingersnap cookies *▢ 6 Tbsp unsalted butter, melted, slightly cooled▢ 12 oz cream cheese, room temp▢ ⅓ cup sour cream, or creme fraiche▢ ¾ cup confectioners’ sugar▢ ½ cup heavy creamTopping:▢ 1 large USA Pears Starkrimson variety, medium chop▢ ¼ cup water▢ ½ cup dark brown sugar, packed▢ 1 cinnamon stick, optional Instructions Pulse gingersnap cookies in a food processor until ground. Combine with melted butter until moistened. Divide among four serving containers* and press cookie crumbs to the bottom to form the crust. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sour cream and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add confectioners’s sugar and heavy cream. Mix on low speed until mixture is smooth.Divide cheesecake batter among prepared serving containers. Use a mini offset spatula, or the back of a spoon, to level cheesecake batter. Cover and store in fridge for at least 30 minutes, up to overnight.Meanwhile, place chopped pears in a heavy bottomed sauce pot. Add water, brown sugar, and optional cinnamon stick. Set over medium heat and cook until sugar has melted. Stir often to ensure sugar does not burn at the bottom of the pot. Once sugar has melted, remove from heat. Set aside until cheesecake is chilled.Spoon pears and syrup over chilled cheesecakes. Serve immediately. NotesI used these 12.5 oz glass jars. Ingredients Notes: crushed graham crackers or crushed crunchy cookies of choice may be used in place of gingersnap cookies. NutritionCalories: 782kcal | Carbohydrates: 100g | Protein: 17g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 858mg | Potassium: 548mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1144IU | Vitamin C: 3mg | Calcium: 413mg | Iron: 3mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Emma says: December 3, 2015 MUST-TRY! I am huge fan of raw/no bake desserts! I think the last couple of months I like them more than traditional baked sweets. <3 Happy Holidays! Reply
Mary Ann | The Beach House Kitchen says: December 3, 2015 Just gorgeous Maryanne! I LOVE pears, so I’ll definitely be giving these a go! Reply
Heather (Delicious Not Gorgeous) says: December 3, 2015 thanks for the tip about checking ripe pears! i usually just haphazardly press wherever to see if it gives, hah. and i love the color on these! i’ve never seen such a deeply and evenly colored pear before. Reply
Joanie @ Zagleft says: December 3, 2015 I love this winter take on a cheesecake and no-bake makes it even better! Beautiful dessert! Reply
Justine | Cooking and Beer says: December 3, 2015 These little cheesesteak cakes are seriously STUNNING! Reply
Kimberly @ The Daring Gourmet says: December 3, 2015 These look so perfect! I love that caramel-pear topping – gorgeous pics! Reply
Michelle | A Latte Food says: December 3, 2015 I had no idea it was National Pear Month! Totally celebrating with these gorgeous cheesecakes! Reply
Ivana @ Macarons and Pearls says: December 4, 2015 My oh my, this is heaven! I love pears, but never know what dessert to make with them, and now I’ve got the perfect inspiration. This cheesecake looks incredible, and easy recipes always win my heart :) Reply
Erin @ Dinners, Dishes, and Desserts says: December 5, 2015 This looks amazing! I am not a huge lover of pears, but I want to dive into this so fast! That gingersnap crust sounds like the perfect pair. Reply
Cathy Trochelman says: December 7, 2015 These flavors sound amazing, and I’m loving those gorgeous pears! What a perfectly delicious winter dessert! Reply