Description
A creamy, spiced no-bake pumpkin cheesecake that requires no oven and minimal active time. Perfect for busy weeknights, this dessert uses pantry staples and chills in the fridge for a rich, restaurant-quality texture.
Ingredients
Scale
- 200g (2 cups) honey graham cracker crumbs
- 85g (6 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar
- 900g (3 blocks) full-fat cream cheese, softened
- 425g (1 can) 100% pure pumpkin puree, drained
- 475ml (2 cups) heavy whipping cream, cold
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 150g (1 1/2 cups) confectioners’ sugar
- 240g (1 container) whipped topping, thawed (optional for topping)
Instructions
- Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs.
- Mix crumbs with melted butter and 2 tbsp granulated sugar until coated like wet sand.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust for 8 minutes, then let cool completely.
- Drain pumpkin puree through a fine-mesh sieve to remove excess liquid.
- In a large bowl, beat softened cream cheese and confectioners’ sugar until smooth.
- Mix in vanilla extract and pumpkin pie spice.
- Beat in drained pumpkin puree on low speed until just combined.
- In a separate cold bowl, whip heavy cream until stiff peaks form.
- Fold one-third of whipped cream into the pumpkin mixture to lighten it.
- Gently fold in remaining whipped cream until uniform.
- Spoon filling into cooled crust and smooth top.
- Refrigerate for at least 4 hours or overnight until set.
- Serve with additional whipped cream and spice if desired.
Notes
Ensure pumpkin puree is drained thoroughly to prevent a runny texture. Cream cheese must be fully softened to avoid lumps. Heavy cream must be ice-cold to whip properly. Do not freeze, as texture will become grainy.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the cake
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: no bake pumpkin cheesecake, fall dessert, easy dessert, 5pm dinner, pumpkin recipe, cream cheese dessert, gluten free option