Are you ready for a dessert that combines the comforting flavors of fall? This No-Bake Pumpkin Maple Cheesecake is the perfect choice for those who love pumpkin and maple. You can whip it up without turning on the oven, making it an ideal treat for warm days or when you’re short on time. Plus, it’s a delightful way to impress your family and friends at gatherings.
Imagine a creamy cheesecake filling infused with pumpkin puree and sweet maple syrup, all resting on a buttery graham cracker crust. It’s rich, velvety, and has just the right amount of spice to remind you of cozy autumn evenings. This cheesecake is sure to satisfy your sweet tooth and become a favorite in your recipe collection.
Indulgent No-Bake Pumpkin Maple Cheesecake Recipe
This No-Bake Pumpkin Maple Cheesecake boasts a smooth and creamy filling made from cream cheese, pumpkin puree, and maple syrup, perfectly blended with warm spices like cinnamon and nutmeg. The crust is a delightful balance of crunch and sweetness, complementing the rich filling beautifully.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup whipped cream for topping
- Chopped pecans or walnuts for garnish (optional)
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and creamy.
- Assemble the Cheesecake: Pour the pumpkin filling over the prepared crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Serve: Once set, remove the cheesecake from the springform pan. Top with whipped cream and garnish with chopped pecans or walnuts if desired. Slice and enjoy your delightful No-Bake Pumpkin Maple Cheesecake.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 300kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 30g
