Description
This No-Bake Pumpkin Cheesecake is a light, creamy, and spiced fall dessert that combines the flavors of pumpkin pie and cheesecake in an easy-to-make treat. Perfect for holidays or any autumn gathering, it features a graham cracker crust and a fluffy pumpkin cheesecake filling.
Ingredients
- 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/3 cup (67g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 package (8 ounces; 226g) full-fat cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/4 cups (285g) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each: ground ginger and ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
Instructions
- Mix the graham cracker crumbs, granulated sugar, and melted butter together in a medium bowl until combined. Press into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a flat measuring cup to pack the crust down tightly. Refrigerate the crust as you prepare the filling.
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and beat until combined and creamy. Add the pumpkin, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Beat on medium-high speed until combined and creamy. Set aside.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3 minutes on high speed using a mixer.
- Fold the whipped cream into the pumpkin mixture until combined. Avoid overmixing, as you want to keep the mixture light and airy.
- Spread the filling into the prepared crust and smooth the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, chill overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Slice and serve with optional whipped cream topping and a sprinkle of cinnamon, if desired.
Notes
- You can make your own pumpkin pie spice by combining the listed spices or use 1 and 3/4 teaspoons store-bought pumpkin pie spice instead.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Chilling the cheesecake overnight provides the best texture and flavor.
- This dessert freezes well for up to 2–3 months. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 23g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
