Description
No Bake Pumpkin Cheesecake is a creamy, spiced fall dessert that combines the richness of classic cheesecake with the warm flavors of pumpkin and autumn spices. Easy to prepare without any baking, this recipe offers a silky texture with a crunchy graham cracker crust, perfect for sharing with family and friends throughout the season.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1 tablespoon sugar
Filling
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree (preferably fresh)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup heavy cream or whipped topping
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter and sugar until evenly combined. Press the mixture firmly into the base of your pan to create an even, compact crust. Chill in the refrigerator while preparing the filling.
- Make the pumpkin cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Blend thoroughly until silky and well combined.
- Whip the cream: Whip heavy cream or whipped topping until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture to keep the filling light and airy.
- Assemble: Pour the pumpkin cheesecake filling over the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.
Notes
- Use softened cream cheese at room temperature for a smooth, lump-free filling.
- Chill the cheesecake thoroughly to achieve a firm, sliceable texture.
- Adjust the amount of cinnamon and nutmeg to your taste without overpowering the pumpkin flavor.
- Use fresh pumpkin puree instead of canned pumpkin pie filling for better control over flavor and texture.
- Fold the whipped cream gently into the filling to maintain an airy consistency.
- Press crust firmly and chill before adding filling to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg