No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a creamy, spiced fall dessert that's incredibly easy to make without turning on the oven.
Equipment
- springform pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup brown sugar
Filling
- 16 oz cream cheese softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
Toppings
- ½ cup caramel sauce
- 1 cup whipped cream
Instructions
Preparation
- Crush graham crackers into fine crumbs and mix with melted butter and brown sugar until combined.
- Press the mixture firmly into the bottom of a springform pan and refrigerate to set.
- Beat softened cream cheese until smooth and lump-free.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture to keep it light and airy.
- Pour the filling over the chilled crust and smooth the top evenly.
- Refrigerate for at least 6 hours or overnight until fully set.
- Before serving, top with whipped cream and drizzle caramel sauce. Slice and serve chilled.
Notes
Make sure the cream cheese is fully softened to avoid lumps in the filling. Chill the cheesecake overnight for the best texture and flavor development. Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 32gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 85mgSodium: 320mgFiber: 1gSugar: 22g
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