No-Bake Pumpkin Cheesecake Recipe
This no-bake pumpkin cheesecake recipe combines smooth pumpkin puree with warm fall spices and a buttery graham cracker crust. The creamy, spiced filling makes it the perfect easy dessert for Thanksgiving, Halloween, or any autumn gathering, all without needing the oven.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar (for crust)
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup heavy cream, whipped
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until well combined.
- Gently fold the whipped cream into the pumpkin mixture.
- Spread the cheesecake filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or overnight to set.
- Serve chilled and garnish with whipped cream or a sprinkle of cinnamon if desired.
Notes
- For a stronger pumpkin flavor, add a bit more pumpkin puree, but be sure to balance the texture with more whipped cream.
- You can make this recipe up to 2 days in advance and keep it refrigerated.
- Top with crushed pecans or caramel sauce for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 260mg
Find it online: https://sandyrecipes.com/no-bake-pumpkin-cheesecake-recipe/