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No Bake Pumpkin Cheesecake

A creamy and spiced No Bake Pumpkin Cheesecake that perfectly captures the essence of fall, with rich pumpkin flavor and a fluffy texture, making it an ideal dessert for gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs For a buttery crust.
  • 0.5 cups 1/2 cup unsalted butter, melted Combine with crumbs for crust.
For the cheesecake filling
  • 2 cups 2 cups cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cups 1 cup powdered sugar For sweetness.
  • 1 cups 1 cup pumpkin puree Canned or homemade.
  • 1 teaspoon 1 teaspoon vanilla extract For flavor.
  • 1 teaspoon 1 teaspoon pumpkin spice Enhances seasonal flavor.
  • 1 cups 1 cup heavy cream Whipped to stiff peaks.

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  2. In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar, mixing until well combined.
  3. Stir in pumpkin puree, vanilla extract, and pumpkin spice until smooth.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined.
  5. Pour the pumpkin filling over the crust in the springform pan and smooth the top.
Chill
  1. Refrigerate for at least 4 hours or until set.
Serve
  1. Serve chilled and enjoy your delicious creation with optional whipped cream and fresh pumpkin spice on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. For a fun twist, add chocolate or caramel swirls before pouring filling onto the crust.