Print

Pumpkin No Bake Cheesecake

Pumpkin No Bake Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of autumn with this Pumpkin No Bake Cheesecake. Combining the rich creaminess of cheesecake with the warm spices of pumpkin pie, this dessert is perfect for any fall gathering or holiday celebration. Best of all, it requires no baking! With a simple graham cracker crust and a velvety filling, this cheesecake is easy to prepare and can be made ahead of time, making it a stress-free addition to your dessert table. Garnish with whipped cream or seasonal toppings for an impressive presentation that will leave your guests craving more.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz full-fat cream cheese, room temperature
  • 1 cup powdered sugar
  • ½ cup pumpkin puree, excess moisture removed
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare a metal mixing bowl and beaters by chilling them in the freezer for about 15 minutes.
  2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into an 8- or 9-inch springform pan and freeze for 15 minutes.
  3. Remove excess moisture from pumpkin puree using paper towels. Beat cream cheese and powdered sugar until smooth; mix in pumpkin and spices.
  4. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  5. Gently fold the pumpkin mixture into the whipped cream until combined. Spread into the prepared crust.
  6. Cover and refrigerate for at least 6 hours or overnight before serving.

Nutrition

Find it online: https://fastcookingtips.com/pumpkin-no-bake-cheesecake/