Description
This No Bake Pumpkin Cheesecake is a creamy, spiced, and effortless fall dessert made with pumpkin puree, cream cheese, and a graham cracker crust. Perfect for Thanksgiving, holiday gatherings, or cozy nights, it requires no oven and delivers all the cozy pumpkin spice flavors you love. Try this easy no bake cheesecake recipe today!
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup powdered sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups whipped cream or whipped topping
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand.
2. Press the mixture into the bottom of a springform pan and chill in the refrigerator.
3. In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth.
4. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix well until evenly combined.
5. Gently fold in the whipped cream using a rubber spatula until just combined.
6. Spread the mixture evenly over the crust and smooth the top.
7. Cover and refrigerate for at least 6 hours or overnight to set.
8. Garnish with whipped cream and caramel drizzle before serving.
9. Slice with a sharp knife, serve chilled, and enjoy!
Notes
For the best texture, allow the cheesecake to chill overnight.
Use full-fat cream cheese for the richest and creamiest result.
Gently fold the whipped cream to maintain the light and airy filling texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 17g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg