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Creamy No-Bake Pumpkin Pie Cheesecake

creamy no-bake pumpkin pie cheesecake - featured image
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A silky, no-bake pumpkin pie cheesecake with a buttery graham cracker crust and perfectly balanced pumpkin spice flavor. This easy homemade dessert is perfect for fall gatherings and requires no oven time.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets; honey-flavored preferred)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 16 oz (450g) cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice
  • 1 cup heavy cream, cold

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until crumbs are evenly coated and hold together when pressed, about 3 minutes.
  2. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 10 minutes.
  3. In a large bowl, beat softened cream cheese with powdered sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
  4. Mix in pumpkin puree, vanilla extract, and pumpkin pie spice. Beat until fully combined and color is uniform, about 1-2 minutes.
  5. In a separate chilled bowl, whip heavy cream until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  6. Gently fold whipped cream into the pumpkin and cream cheese mixture using a rubber spatula with light, sweeping motions.
  7. Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula.
  8. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, run a knife around the edges to loosen the cheesecake from the pan, remove the springform ring, and slice with a sharp knife dipped in hot water for clean cuts.

Notes

If the crust feels too soft when pressing, freeze it for 5 minutes before adding filling. Soften cream cheese at room temperature or microwave in 10-second bursts. Whip heavy cream to soft peaks only to avoid graininess. Gently fold whipped cream to keep texture airy. Chill cheesecake overnight for best flavor and texture. For dairy-free, use vegan cream cheese and coconut cream. For gluten-free, use gluten-free graham crackers or crushed nuts.

Nutrition

Keywords: pumpkin pie cheesecake, no-bake cheesecake, pumpkin dessert, fall dessert, easy pumpkin recipe, graham cracker crust, creamy cheesecake

Find it online: https://gleefulfork.com/creamy-no-bake-pumpkin-pie-cheesecake-recipe-easy-homemade-dessert/