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No Bake Pumpkin Cheesecake

Creamy No-Bake Pumpkin Cheesecake Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz full-fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup cold heavy cream
  • Whipped cream and cinnamon, for serving (optional)

Method
 

  1. Combine graham cracker crumbs, melted butter, and sugar; press firmly into the bottom and sides of a greased 9-inch springform pan. Refrigerate.
  2. Beat cream cheese and powdered sugar until smooth. Mix in pumpkin puree, pumpkin pie spice, and vanilla. Whip heavy cream to stiff peaks, then fold into the pumpkin mixture.
  3. Spread filling over crust, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
  4. Release the cheesecake from the pan, slice with a hot knife, and serve with whipped cream and cinnamon.

Notes

Chill the cheesecake for at least 6 hours, or overnight for the cleanest slices. Use a hot, dry knife and wipe it between cuts. Leftovers keep well in the fridge for up to 5 days.