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no-bake pumpkin cheesecake - featured image

No-Bake Pumpkin Cheesecake: Easy Fall Dessert

  • Author: Rhea
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings 1x

Description

A creamy, dense, and spiced no-bake pumpkin cheesecake that requires zero oven time. Made with real pumpkin puree and a crunchy graham cracker crust, this dessert is perfect for fall gatherings and can be made ahead of time.

Ingredients

Scale
  • 1 ½ cups (150g) graham crackers, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon cinnamon
  • 24 ounces (680g) full-fat cream cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • 1 cup (200g) granulated sugar
  • 15 ounces (425g) pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly.
  2. Pulse graham crackers in a food processor until fine. Add melted butter, sugar, and cinnamon; pulse until mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  4. In a large bowl, beat softened cream cheese on medium-high speed until smooth. Scrape down sides and bottom.
  5. Add 2 tablespoons sugar, pumpkin pie spice, vanilla, and salt to the cream cheese. Beat until combined and fluffy.
  6. In a separate cold bowl, whip cold heavy cream on high speed until stiff peaks form.
  7. Gently fold one-third of the whipped cream into the pumpkin cream cheese mixture to lighten it.
  8. Fold in the remaining whipped cream gently until the filling is pale orange, smooth, and airy.
  9. Spread the filling evenly over the crust. Smooth the top.
  10. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  11. To serve, run a warm knife around the edge, release the springform sides, and slice with a clean, sharp knife.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Use 100% pure pumpkin puree, not pumpkin pie filling. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The cheesecake tastes better after chilling overnight.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 24
  • Sodium: 280
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 6

Keywords: no-bake, pumpkin cheesecake, fall dessert, easy dessert, make-ahead dessert, gluten-free option, dairy-free option

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Find it online: https://dailydinnerecipes.com/no-bake-pumpkin-cheesecake-easy-fall-dessert/