Description
A rich, spiced, and incredibly easy no-bake pumpkin cheesecake that requires zero oven heat. Perfect for holiday parties, this dessert can be made ahead of time and offers a restaurant-quality texture with minimal effort.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 5 tbsp (70g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 32 oz (900g) full-fat cream cheese, softened
- 2 cups (480ml) heavy whipping cream, cold
- 15 oz (425g) pure pumpkin puree
- 1 cup (120g) confectioners’ sugar, sifted
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 cup (240ml) fresh whipped cream (for topping)
- 1 tsp extra pumpkin pie spice (for dusting)
Instructions
- Grease the bottom of a 9-inch springform pan. Mix graham cracker crumbs, melted butter, and granulated sugar until resembling wet sand. Press firmly into the bottom of the pan and slightly up the sides. Chill in the fridge.
- In a large bowl, beat the softened cream cheese on medium-high speed for 2-3 minutes until completely smooth. Scrape down the sides.
- Add confectioners’ sugar, pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese. Mix on low speed until just combined.
- In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form.
- Add one-third of the whipped cream to the pumpkin mixture and stir gently to lighten. Fold in the remaining whipped cream using a spatula, folding from the bottom up until no white streaks remain.
- Pour the filling into the prepared crust and smooth the top. Chill in the refrigerator for at least 6 hours, ideally overnight, until set.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Use full-fat block cream cheese, not spreadable tubs. Do not use pumpkin pie filling; use plain puree. Chill the mixing bowl for the cream in the freezer for 15 minutes before whipping for better volume. For clean slices, run a knife under hot water and dry it before each cut.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cheesecake
- Calories: 380
- Sugar: 24
- Sodium: 220
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: no bake pumpkin cheesecake, holiday dessert, thanksgiving dessert, easy cheesecake, make ahead dessert, fall recipes, pumpkin pie spice