Fall brings a delightful craving for pumpkin flavors, and this No-Bake Pumpkin Spice Cheesecake is the perfect solution. It’s rich, creamy, and requires no oven, making it an easy dessert option for gatherings or quiet evenings at home. With the warm spices of cinnamon and nutmeg, it’s a dessert that embodies the essence of autumn.
Imagine a creamy, spiced cheesecake sitting in a buttery graham cracker crust that melts in your mouth. This No-Bake Pumpkin Spice Cheesecake delivers that dreamy texture and flavor without the hassle of baking. Perfect for those who might feel intimidated by traditional baking methods or simply want to enjoy more time with friends and family.
A Simple Yet Elegant No-Bake Dessert
This No-Bake Pumpkin Spice Cheesecake combines smooth cream cheese with pumpkin puree and a hint of warm spices, resulting in a luscious dessert that’s both light and indulgent. The crust is perfectly sweet and crumbly, providing a delightful contrast to the creamy filling.
Each slice offers a delightful balance of flavors – the sweetness of the pumpkin paired with the zing of the spices creates a comforting taste, reminiscent of cozy fall gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
- Additional pumpkin pie spice for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Mix the Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Assemble the Cheesecake: Pour the pumpkin cream cheese filling over the prepared crust, smoothing it out with a spatula. Refrigerate for at least 4 hours or until the cheesecake is set.
- Serve: Once set, remove the sides of the springform pan. Garnish with additional pumpkin pie spice if desired, and slice into wedges. Serve chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
