Description
No Bake Pumpkin Cheesecake is a creamy, spiced pumpkin dessert with a buttery graham cracker crust. It’s easy to make without baking and perfect for fall gatherings or anytime you crave a rich, festive treat, optionally topped with whipped cream for extra indulgence.
Ingredients
Scale
- For the crust:
- 1/2 cup butter, melted
- 14 graham cracker sheets, crushed
- 1 tablespoon sugar
- For the pumpkin cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup heavy cream, whipped
- Optional whipped cream topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare crust: Combine crushed graham crackers, melted butter, and sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Chill for 15–20 minutes.
- Make pumpkin cheesecake filling: In a large bowl, beat cream cheese, brown sugar, powdered sugar, vanilla extract, pumpkin puree, cinnamon, and nutmeg until smooth. Fold in whipped cream gently until incorporated.
- Assemble cheesecake: Spread the filling evenly over the prepared crust. Smooth the top and chill in the refrigerator for at least 4 hours or until firm.
- Optional topping: Whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar until soft peaks form. Spread over chilled cheesecake before serving.
- Serve: Slice and enjoy chilled. Garnish with additional whipped cream or a sprinkle of cinnamon if desired.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- Chill the cheesecake for several hours or overnight for best texture.
- Can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg