Description
No-Bake Pumpkin Cheesecake is the ultimate autumn indulgence, blending creamy, spiced pumpkin filling with a buttery graham cracker crust. This easy yet impressive dessert requires no baking, making it perfect for any gathering or cozy night in. With its luscious texture and warm flavors, this cheesecake is sure to be a hit year-round.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 1 cup whipped cream (for topping)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter. Press into the bottom of a springform pan and chill.
- In a bowl, beat softened cream cheese until smooth.
- Add pumpkin puree, sugar, vanilla extract, and spices; mix until fluffy and well combined.
- Gently fold in whipped cream until fully incorporated.
- Pour the filling over the chilled crust and smooth out the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 18g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg