Description

This No-Bake Pumpkin Cheesecake is a creamy, flavorful dessert perfect for fall or any time you want a quick and easy treat. It features a buttery graham cracker crust topped with a smooth pumpkin and cream cheese filling, delicately spiced with cinnamon and pumpkin pie spice. No oven required, this cheesecake needs just a few hours of chilling to set, making it a convenient and impressive dessert for gatherings or cozy nights in.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar

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 Garnish

Whipped cream
Ground cinnamon or pumpkin pie spice, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand, ensuring all crumbs are evenly coated.
Press the Crust: Transfer the crumb mixture into the bottom of a 9-inch springform pan. Press firmly and evenly to form a compact crust layer. Place the pan in the refrigerator to chill while you prepare the filling.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix thoroughly until all ingredients are well incorporated.
Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream using a mixer until stiff peaks form, which means the cream holds its shape firmly when you lift the beaters.
Fold the Cream into the Pumpkin Mixture: Gently fold the whipped cream into the pumpkin and cream cheese mixture. Use a spatula and fold carefully to keep the mixture light and airy.
Assemble the Cheesecake: Spread the pumpkin filling evenly over the chilled graham cracker crust. Use a spatula to smooth the top for an even surface.
Chill and Set: Cover the cheesecake with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight, allowing the cheesecake to firm up properly.
Serve: Before serving, garnish with a dollop of whipped cream and sprinkle ground cinnamon or pumpkin pie spice on top for added aroma and decoration.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
You can substitute the heavy whipping cream with full-fat coconut cream for a dairy-free alternative, but note this will change the flavor slightly.
Chilling overnight will improve the texture and flavor development of the cheesecake.
This cheesecake is best served chilled and kept refrigerated until ready to eat.
If you prefer a sweeter crust, increase the sugar in the crust mixture to 1/4 cup.