Skip to content

NO-BAKE PUMPKIN CHEESECAKE Recipe

    Table of Contents

    Ingredients:

    For the Crust:

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

    For the Filling:

    • 1 (15-ounce) can pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon vanilla extract
    • 1/2 cup brown sugar, packed
    • 2 (8-ounce) packages cream cheese, softened
    • 1 cup powdered sugar
    • 1 1/2 cups whipped cream or whipped topping

    For Garnish (Optional):

    • Additional whipped cream
    • Cinnamon for dusting
    • Pecan halves or crushed graham crackers

    Instructions:

    Prepare the Crust:

    a. In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar.

    b. Press the mixture into the bottom of a 9-inch springform pan, creating an even crust.

    c. Place the crust in the refrigerator to set while preparing the filling.

    Make the Filling:

    a. In a large bowl, beat the cream cheese until smooth and creamy.

    b. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and brown sugar. Mix until well combined and smooth.

    c. Gradually add the powdered sugar, continuing to beat until the mixture is creamy and well blended.

    d. Gently fold in the whipped cream until no streaks remain.

    Assemble the Cheesecake:

    a. Retrieve the prepared crust from the refrigerator.

    b. Pour the pumpkin cheesecake filling over the crust, spreading it evenly.

    c. Smooth the top with a spatula.

    Chill and Serve:

    a. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set.

    b. When ready to serve, run a knife around the edge of the pan to loosen the cheesecake.

    c. Remove the sides of the springform pan carefully.

    Garnish (Optional):

    a. Before serving, garnish with additional whipped cream, a dusting of cinnamon, and pecan halves or crushed graham crackers if desired.

    Enjoy:

    a. Slice and serve the no-bake pumpkin cheesecake chilled.

    b. Store any leftovers in the refrigerator.

    This No-Bake Pumpkin Cheesecake is a perfect treat for fall or any time you crave a delightful pumpkin-flavored dessert without the hassle of baking. Enjoy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *