No Bake Pumpkin Cheesecake: Easy & Indulgent Fall Dessert
A delightful no-bake pumpkin cheesecake that combines the flavors of autumn in a creamy dessert.
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup whipped cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Mix in pumpkin puree, powdered sugar, vanilla extract, and spices until well combined.
- Fold in whipped cream gently until incorporated.
- Spread the mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled.
Notes
- For a spicy kick, add a pinch of ginger to the filling.
- This dessert can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: No-Bake Pumpkin Cheesecake