Description
This no-bake pumpkin cheesecake is a creamy, spiced dessert perfect for autumn gatherings or any time you crave a rich, flavorful treat without turning on the oven. It features a crunchy graham cracker crust topped with a smooth pumpkin-infused cream cheese filling, all chilled until perfectly set and garnished with whipped cream and warm spices.
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
Topping
- 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 until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even 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 completely smooth and creamy. Add the canned pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix well until all ingredients are fully incorporated. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture to maintain a light, airy texture.
- Assemble the Cheesecake: Spread the pumpkin cream cheese filling evenly over the chilled graham cracker crust. Smooth the surface with a spatula for an attractive finish.
- Chill: Cover the assembled cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, though overnight chilling is recommended for best results and to allow the cheesecake to fully set and flavors to meld.
- Serve: Just before serving, top the cheesecake with dollops of whipped cream and sprinkle ground cinnamon or pumpkin pie spice on top for a warm, festive presentation. Slice and enjoy this luscious, no-bake dessert.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- For a firmer crust, press the graham cracker mixture tightly and chill well before adding the filling.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- This recipe is best served chilled and should not be frozen as it may affect texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
