No-Bake Pumpkin Cheesecake is the perfect dessert for fall, combining the rich creaminess of cheesecake with the warm, spiced flavors of pumpkin. Best of all, there’s no need to turn on the oven! This cheesecake is light, airy, and filled with the familiar autumn spices of cinnamon, nutmeg, and ginger. With a buttery graham cracker crust and a smooth, velvety pumpkin filling, this dessert is both indulgent and easy to make. It’s an ideal make-ahead treat for holiday gatherings or whenever you crave a festive, pumpkin-flavored dessert.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups whipped cream (or 1 cup heavy cream whipped)
Topping (optional):
- Whipped cream
- A sprinkle of cinnamon or nutmeg
Instructions:
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish, using the back of a spoon to compact it into an even layer. Place the crust in the refrigerator to set while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Beat until everything is well combined and smooth.
- Fold in the Whipped Cream: Gently fold the whipped cream into the pumpkin-cream cheese mixture until it’s fully incorporated and light. Be careful not to overmix, as you want to maintain the light, fluffy texture.
- Assemble the Cheesecake: Remove the crust from the refrigerator and pour the pumpkin cheesecake filling over the crust. Spread it out evenly with a spatula. Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
- Serve: When ready to serve, top the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg if desired. Slice and enjoy!
This No-Bake Pumpkin Cheesecake is a wonderfully creamy and spiced dessert, perfect for any fall or holiday occasion without the hassle of baking!
