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–+ servings

No-Bake Pumpkin Cheesecake

A creamy, rich cheesecake that combines the warm flavors of pumpkin and spices, perfect for fall and holiday gatherings.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs This will form the base of your cheesecake, providing a crunchy texture.
  • 0.5 cups unsalted butter, melted The melted butter helps bind the graham cracker crumbs together for a sturdy crust.
Filling
  • 1 cups cream cheese, softened Cream cheese gives the cheesecake its rich and creamy consistency.
  • 1 cups powdered sugar This sweetens the filling and adds to the smooth texture.
  • 1 cups canned pumpkin puree The star ingredient! It brings that classic pumpkin flavor.
  • 1 teaspoon vanilla extract Vanilla enhances the overall taste, making it even more delicious.
  • 1 teaspoon pumpkin pie spice This spice blend adds warmth and depth, perfect for fall.
  • 1 cups heavy whipping cream Whipped cream lightens the filling, making it airy and fluffy.

Equipment

  • 9-inch springform pan

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a 9-inch springform pan and refrigerate for 30 minutes.
  2. Make the pumpkin filling by beating cream cheese and powdered sugar until smooth, then add pumpkin puree, vanilla extract, and pumpkin pie spice.
  3. Whip the heavy cream until stiff peaks form and gently fold it into the pumpkin mixture until smooth.
  4. Pour the pumpkin cheesecake filling over the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight.
  5. Serve by slicing the cheesecake and enjoy!

Nutrition

Calories: 320kcalProtein: 4gSodium: 200mg

Notes

For best results, chill overnight to allow flavors to meld.

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