Description
This No-Bake Pumpkin Cheesecake is a creamy and spiced dessert perfect for fall and Thanksgiving gatherings. With a buttery graham cracker crust and a smooth pumpkin-flavored filling, it’s an easy-to-make treat that requires no baking and can be prepared ahead of time.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 cup whipped topping (such as Cool Whip or homemade whipped cream)
For topping (optional):
- Additional whipped topping
- Ground cinnamon
- Chopped pecans
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix thoroughly until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch pie dish or springform pan to create the crust. Place it in the refrigerator to chill while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add pumpkin puree, powdered sugar, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract. Beat until all ingredients are well combined and the mixture is smooth. Then gently fold in the whipped topping until fully incorporated and creamy.
- Assemble and chill: Spoon the pumpkin filling over the chilled graham cracker crust, spreading it evenly with a spatula to smooth the top. Cover the cheesecake with plastic wrap or a lid, and refrigerate for at least 6 hours or overnight to allow it to set properly.
- Serve: Before serving, optionally top the cheesecake with extra whipped topping, a sprinkle of ground cinnamon, and chopped pecans for added flavor and texture.
Notes
- For a quicker version, use a pre-made graham cracker crust instead of making the crust from scratch.
- To intensify the warm spice flavor, increase the amount of cinnamon or add a pinch of ground clove to the filling.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
