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Easy No-Bake Pumpkin Cheesecake Recipe

Easy No-Bake Pumpkin Cheesecake Recipe
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★★★★★

5.2 from 11 reviews

This Easy No-Bake Pumpkin Cheesecake is a delightful dessert that combines creamy pumpkin filling with a buttery graham cracker crust. Perfect for fall gatherings or holiday celebrations, it requires no baking and can be prepared quickly with simple ingredients. The smooth pumpkin-spiced filling paired with a crisp crust makes it a crowd-pleaser that’s light, fluffy, and flavorful.

Ingredients

Scale

Crust Ingredients

  • 1 store-bought 9″ graham cracker crust OR
  • 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
  • 1/4 cup brown sugar
  • 6 tbsp butter (melted)

Filling Ingredients

  • 8 oz cream cheese (softened)
  • 1 1/4 cups pumpkin puree
  • 3/4 cup powdered sugar
  • 1 tsp pumpkin pie spice (or more to taste; or you can add cinnamon to taste as well)
  • 1 tsp vanilla extract
  • 2 1/2 cups Cool Whip (thawed; an 8oz tub has about 3 cups)

Instructions

  1. Prepare the crust: If using a store-bought crust, skip to filling preparation. If making your own crust, combine graham cracker crumbs and brown sugar in a bowl, then add melted butter and mix until fully combined. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish, using a measuring cup or the back of a spoon to compact it tightly. Chill the crust in the refrigerator for at least 1 hour to set.
  2. Make the filling: In a mixing bowl, add softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed for 3 to 5 minutes until the mixture is smooth, light, and fluffy.
  3. Fold in the Cool Whip: Gently fold the thawed Cool Whip into the pumpkin mixture until fully incorporated, being careful not to deflate the airy texture.
  4. Assemble the cheesecake: Spoon the prepared filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  5. Refrigerate: Place the assembled cheesecake in the refrigerator for at least 3 hours to set properly. For easier slicing, you may freeze the cheesecake for 30 minutes before cutting and serving.
  6. Optional decoration: Before serving, decorate the cheesecake with whipped cream or cream cheese frosting if desired for extra indulgence and presentation.

Notes

  • You can use either a store-bought graham cracker crust or make your own from scratch.
  • Adjust pumpkin pie spice to taste; cinnamon can be added for extra warmth.
  • Be sure the cream cheese is softened for easier mixing and a smooth texture.
  • This cheesecake is best served chilled but can be frozen temporarily to ease slicing.
  • Store leftovers in the refrigerator covered for up to 3 days.
  • Use full-fat cream cheese and Cool Whip for the creamiest texture.

Nutrition

Keywords: pumpkin cheesecake, no bake cheesecake, easy pumpkin dessert, fall dessert, graham cracker crust, pumpkin pie spice

Find it online: https://tastemadebyclara.com/easy-no-bake-pumpkin-cheesecake-recipe/