No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

This creamy and spiced no-bake pumpkin cheesecake is a perfect fall dessert. With a buttery graham cracker crust and rich pumpkin filling, it’s an easy and delicious treat for any occasion!

📋 Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted

For the pumpkin cheesecake filling:

  • 16 oz (2 blocks) cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup whipped cream or whipped topping

For garnish (optional):

  • Whipped cream
  • Sprinkle of cinnamon or nutmeg
  • Crushed graham crackers or pecans

👩‍🍳 Directions

Prepare the Crust:

  1. Make the Crust:
    • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
  2. Press into the Pan:
    • Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate for 10-15 minutes to set.

Prepare the Filling:

  1. Beat the Cream Cheese:
    • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add Pumpkin and Spices:
    • Mix in the pumpkin puree, powdered sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and cloves until well combined.
  3. Fold in Whipped Cream:
    • Gently fold the whipped cream or whipped topping into the pumpkin mixture until light and fluffy.

Assemble the Cheesecake:

  1. Fill the Crust:
    • Pour the pumpkin cheesecake filling over the chilled crust, spreading it evenly with a spatula.
  2. Chill:
    • Cover and refrigerate for at least 4 hours or overnight to set.

Serve:

  1. Garnish and Slice:
    • Before serving, garnish with whipped cream, a sprinkle of cinnamon, and crushed graham crackers or pecans if desired.

💡 Tips

  • Use a food processor to quickly make graham cracker crumbs.
  • For a gluten-free version, substitute the graham crackers with gluten-free cookies.
  • Ensure all filling ingredients are at room temperature for a smoother texture.
  • Leftovers can be stored in the fridge for up to 3 days.

This No-Bake Pumpkin Cheesecake is a creamy, dreamy dessert that’s sure to impress! 🎃🍰✨

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