No-Bake Pumpkin Cheesecake: 6-Hour Dreamy Perfection
This no-bake pumpkin cheesecake is creamy and spiced. You make it without an oven. It is perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Chill for 15 minutes.
- Beat cream cheese until smooth. Add pumpkin, 1/2 cup sugar, vanilla, and pumpkin pie spice. Mix well.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into cream cheese mixture until combined.
- Spread filling over crust. Smooth the top.
- Refrigerate for at least 6 hours or overnight.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Chill overnight for a firmer set.
- You can add a pinch of salt to the crust.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://www.recipekitchenhub.com/no-bake-pumpkin-cheesecake/