Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for autumn or any time you crave the warm flavors of pumpkin pie without using an oven. With a crunchy graham cracker crust and a smooth pumpkin-infused cream cheese filling, it’s a simple yet indulgent treat that sets perfectly in the refrigerator. Garnished with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, it’s a crowd-pleaser that requires minimal prep and no bake time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Filling
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream, chilled
Garnish
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form a firm crust layer. Place it in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix well until all ingredients are fully incorporated. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture, ensuring a light and airy texture.
- Assemble the cheesecake: Spread the pumpkin filling evenly over the chilled graham cracker crust in the springform pan. Smooth the surface with a spatula for an even finish.
- Chill to set: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to firm up and develop flavors fully.
- Serve and garnish: Before serving, top the cheesecake with dollops of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice to enhance the presentation and flavor.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the filling.
- Use chilled heavy cream to achieve stiff peaks when whipping.
- This cheesecake can be made a day in advance and stored covered in the refrigerator.
- For a crunchier crust, you can toast the graham cracker crumbs before mixing with butter.
- If pumpkin pie spice is unavailable, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
