No Bake Pumpkin Cheesecake: The Best Creamy Fall Treat
A delectable no bake pumpkin cheesecake that captures the essence of fall.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup whipped cream
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a separate bowl, beat the cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese and mix until well combined.
- Fold in the whipped cream gently until fully incorporated.
- Pour the mixture over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours before serving.
Notes
- Serve chilled for the best flavor and texture.
- Top with additional whipped cream and a sprinkle of pumpkin spice if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: No Bake Pumpkin Cheesecake, pumpkin dessert, fall treats