No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is a creamy and delicious dessert that captures the flavors of fall without turning on the oven. It's perfect for holidays or any special occasion.

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Prep Time 20

Total Time 4

Servings: 8 servings

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the Base

2 cups graham cracker crumbs
1/2 cup unsalted butter melted
1 tablespoon sugar

For the Filling

16 ounces cream cheese softened
1 cup pumpkin puree
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup whipped cream for folding into the mixture

For the Topping

1/2 cup whipped cream for garnish
1 teaspoon pumpkin pie spice for dusting

Method

Prepare the Base

In a large mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Make the Filling

In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well blended.
Gently fold in the whipped cream until just combined to maintain the light texture.

Assemble the Cheesecake

Pour the pumpkin filling over the prepared crust in the springform pan.
Spread it evenly with a spatula, smoothing the top.

Chill the Cheesecake

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve

Once set, remove the cheesecake from the springform pan.
Top with additional whipped cream and a sprinkle of pumpkin pie spice before serving.

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 10g

Notes

For best flavor, use fresh pumpkin puree. You can also substitute the whipped cream with cool whip if preferred.

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