Description

This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for the fall season. Featuring a simple graham cracker crust and a luscious pumpkin-flavored cream cheese filling, it requires no oven and chills to set, making it an easy yet elegant treat for gatherings. Topped with whipped cream and a dusting of cinnamon or pumpkin pie spice, this cheesecake delivers all the cozy flavors of pumpkin pie in a smooth and fluffy form.

Ingredients

For the Crust

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

For the Filling

8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup heavy whipping cream, chilled

For Garnish

Whipped cream
Ground cinnamon or pumpkin pie spice, for garnish

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, evenly spreading it to create the crust. Place the crust in the refrigerator to chill while you prepare the filling.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon, mixing until fully combined and smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture to lighten the filling.
Assemble the Cheesecake: Spread the pumpkin cream cheese filling evenly over the chilled crust in the springform pan. Use a spatula to smooth the top so that it is level and even.
Chill: Cover the assembled cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set firmly.
Serve: Before serving, top the cheesecake with dollops of whipped cream and sprinkle with ground cinnamon or pumpkin pie spice for an extra touch of flavor and festive presentation.

Notes

For best results, ensure the cream cheese is softened to room temperature for smooth mixing.
You can substitute the heavy whipping cream with coconut cream for a dairy-free variation, though texture may differ.
If a gluten-free crust is desired, use gluten-free graham cracker crumbs.
To enhance the pumpkin flavor, add a pinch of nutmeg or ginger to the filling if desired.
This cheesecake is best served chilled and consumed within 3 days for optimal freshness.