No Bake Pumpkin Cheesecake: Easy Indulgence for Fall Lovers
A deliciously easy No Bake Pumpkin Cheesecake, perfect for fall lovers.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold into the pumpkin mixture.
- Pour the mixture over the crust and smooth the top.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For best results, use full-fat cream cheese.
- This cheesecake can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg