Craving a dessert that embodies the essence of fall without heating up your kitchen? This No Bake Pumpkin Cheesecake is the solution. It’s creamy, rich, and filled with the warm spices that make pumpkin desserts irresistible. Perfect for gatherings or a cozy night in, this cheesecake is a showstopper that everyone will adore.
Imagine a smooth, velvety filling made from cream cheese and pumpkin puree, all nestled in a buttery graham cracker crust. Not only does this No Bake Pumpkin Cheesecake save you time, but it also delivers a flavor that rivals any baked counterpart. Get ready to impress your family and friends with this effortless yet elegant dessert.
The Perfect No Bake Pumpkin Cheesecake Recipe
This No Bake Pumpkin Cheesecake features a luscious cream cheese filling that is both light and rich, with autumnal spices enhancing the pumpkin flavor. It’s a delightful combination of sweetness and spice, creating a dessert that is both refreshing and indulgent.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup whipped cream for topping
- Optional: additional cinnamon for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until fully incorporated.
- Combine: Pour the pumpkin mixture onto the chilled crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
- Serve: Once set, remove from the springform pan. Top with whipped cream and a sprinkle of cinnamon if desired. Slice and enjoy your No Bake Pumpkin Cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 12 slices
- Calories: 320 kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 28g
