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No Bake Pumpkin Cheesecake

A creamy, velvety No Bake Pumpkin Cheesecake filled with warm fall spices, perfect for gatherings or cozy nights.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Filling
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups powdered sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped

Method
 

Prepare the Crust
  1. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully coated.
  2. Press the mixture into the bottom of a 9-inch round pan evenly to form a crust. Place it in the refrigerator while you prepare the filling.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the pumpkin puree, powdered sugar, ground cinnamon, ground nutmeg, and vanilla extract. Mix until fully combined and the mixture is smooth.
Fold in the Whipped Cream
  1. Gently fold in the whipped heavy cream into the pumpkin mixture until just combined. This will give the cheesecake a light, airy texture.
Combine
  1. Spread the filling over the prepped crust, smoothing it out with a spatula.
Chill
  1. Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if possible, to set.
Serve
  1. Once set, slice the cheesecake and serve with your favorite toppings!

Notes

For best results, let the cheesecake set overnight to enhance the flavors. If you don’t have graham crackers, substitute with crushed cookies such as digestive biscuits. Be sure to fully soften the cream cheese before mixing to avoid lumps.