Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert that brings all the flavors of fall to your table. With a smooth, pumpkin-infused filling atop a buttery graham cracker crust, this easy-to-make, no-bake dessert requires no oven and sets in the fridge. Perfect for holiday gatherings, Thanksgiving, or any autumn celebration, this pumpkin cheesecake is the ultimate seasonal treat.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Filling:
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup heavy whipping cream, chilled
For the Topping (Optional):
Whipped cream
Ground cinnamon or pumpkin pie spice, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while making the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined. In a separate bowl, whip the chilled heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Assemble the Cheesecake: Spread the pumpkin mixture evenly over the prepared crust. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- Serve: Before serving, top with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for garnish.
Notes
Substitute for Heavy Cream: For a lighter version, you can substitute heavy cream with Greek yogurt or whipped topping, though the texture may change slightly.
Make-Ahead: This cheesecake can be prepared up to 1-2 days in advance, making it perfect for busy holiday schedules.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the cheesecake for up to 1-2 months (without toppings), thawing it in the fridge before serving.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake
- Method: No-Bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 8-10 slices
- Calories: 320 kcal per slice