No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake is a creamy, smooth dessert made with pumpkin puree, warm spices, and a buttery graham cracker crust. This easy no-bake cheesecake recipe is perfect for fall gatherings, holidays, and make-ahead desserts without using an oven.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours
- Total Time: 4 hours 20 minutes – 6 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 450g (16 oz) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until combined.
- Press mixture firmly into the bottom of a springform pan to form the crust.
- Refrigerate the crust while preparing the filling.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin spice, and cinnamon; mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until smooth and airy.
- Spread filling evenly over the chilled crust.
- Refrigerate for at least 4–6 hours or until fully set.
- Slice and serve chilled, optionally topped with whipped cream
Notes
Chill overnight for best texture and flavor.Ensure cream cheese is fully softened to avoid lumps.Do not overmix after adding whipped cream to keep the filling light.Gingersnap crust adds a spicier flavor variation.Optional: add gelatin for a firmer set if needed.
Find it online: https://cookibly.com/no-bake-pumpkin-cheesecake/
