Description

A simple and delicious no-bake pumpkin cheesecake recipe. This dessert features a creamy pumpkin filling and a classic graham cracker crust, perfect for fall holidays.

Ingredients

Scale

1.5 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can pumpkin puree
3/4 cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped to stiff peaks

Instructions

In a medium bowl, mix graham cracker crumbs and 1/4 cup granulated sugar. Stir in melted butter until combined. Press mixture into the bottom of a 9-inch pie plate.
In a large bowl, beat softened cream cheese until smooth.
Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
Gently fold in the whipped heavy cream until just combined.
Spoon the pumpkin cheesecake filling over the crust.
Cover and refrigerate for at least 4 hours, or until firm.
Garnish with whipped cream and a sprinkle of cinnamon before serving.

Notes

For a gluten-free crust, use gluten-free graham crackers or a nut-based crust.
Ensure cream cheese is fully softened for a smooth filling.
Chill time is crucial for the cheesecake to set properly.
This recipe can be made into mini cheesecakes using muffin tins and liners.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 25 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 65 mg

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