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No Bake Pumpkin Cheesecake Recipe

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★★★★★

4.9 from 50 reviews

This No Bake Pumpkin Cheesecake is a creamy, fluffy, and perfectly spiced dessert that combines a crunchy graham cracker crust with a luscious pumpkin-flavored filling. With its rich cream cheese base lightened by whipped cream and enhanced by warm pumpkin pie spices, this cheesecake is an effortless and delicious treat perfect for fall or any occasion. It requires no baking and only needs to chill in the fridge to set, making it a quick and easy dessert to prepare for family gatherings or special celebrations.

Ingredients

Scale

For the Crust

  • 1 1/2 cups (180g) graham cracker crumbs, finely crushed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Filling

  • 16 oz (450g) cream cheese, softened to room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, whipped to stiff peaks

Instructions

  1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and sugar until combined. Pour in the melted butter and stir until the mixture resembles wet sand. Using a fork helps to evenly distribute the butter throughout. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact and sturdy crust base.
  2. Make the Filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract, and blend everything until fully incorporated. Scrape down the sides of the bowl as needed to avoid lumps.
  3. Fold in the Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture using a spatula, taking care to keep the filling light and airy without deflating the whipped cream.
  4. Assemble and Chill: Spread the pumpkin cheesecake filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula. Cover with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
  5. Serve It Up: Before serving, run a knife around the edge of the pan to loosen the cheesecake, then release and remove the springform sides. Slice the cheesecake into 8-10 pieces and, if desired, top each slice with a dollop of whipped cream or your preferred garnish. Enjoy this creamy and spiced no-bake pumpkin treat!

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can affect the cheesecake’s flavor.
  • For best texture, chill the cheesecake overnight, although 4 hours of chilling is sufficient if you’re short on time.
  • Try variations like chocolate drizzle, gingersnap crust, maple syrup in the filling, caramel swirls, nut toppings, white chocolate chips, or extra cinnamon to customize the flavor.
  • Make sure to whip the cream to stiff peaks but avoid overwhipping to prevent turning it into butter.
  • A firmly pressed crust is essential to support the creamy filling, so press down the crust mixture well.

Keywords: no bake pumpkin cheesecake, pumpkin dessert, easy cheesecake, fall dessert, pumpkin pie cheesecake, cream cheese pumpkin dessert

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