No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake features a buttery graham cracker crust and a creamy, spiced pumpkin filling. It's an easy, make-ahead dessert that’s perfect for Thanksgiving or any fall gathering. No oven required for this simple and delicious treat!
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter (melted)
For the Pumpkin Cheesecake Filling:
- 1 cup cold heavy cream
- 2 (8-ounce) blocks cream cheese (softened to room temperature)
- ½ cup powdered sugar
- ¼ cup packed brown sugar
- 1 cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- Whip the cream: In a separate large bowl, use an electric mixer to beat the cold heavy cream on high speed until stiff peaks form, which usually takes about 2-3 minutes. Set this aside for a moment.
- Mix the base filling: In another bowl, beat the softened cream cheese with the powdered sugar and brown sugar until it is completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is mixed well.
- Add the pumpkin: Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat until everything is well combined and the filling is a uniform color.
- Combine and chill: Gently fold the whipped cream into the pumpkin mixture with a spatula until no streaks remain. Spread this filling evenly over the chilled crust. Refrigerate for at least 6 hours or overnight before serving.
Notes
- Make sure your cream cheese is truly at room temperature to avoid lumps.
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- For best results, let the cheesecake chill in the refrigerator overnight.
- Store any leftovers in a covered container in the fridge for up to 5 days.
- You can easily make your own pumpkin pie spice if you don't have any on hand.