No-Bake Pumpkin Cheesecake

Name: No-Bake Pumpkin Cheesecake
Prep time: 20 min
Yield: 16 serving
Ingredients: 1/2 cup butter; 14 graham cracker sheets; 1 Tablespoon sugar; (2) ounce pkgs. cream cheese; 1/2 cup brown sugar; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup Canned Pumpkin Puree *; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 cup heavy cream; 1 1/2 cups heavy cream; 1/4 cup powdered sugar

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Additional Time
6 hrs
Servings
16
Course
Dessert
Cuisine
American

No-Bake Pumpkin Cheesecake

Vivian Jenkins

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Creamy, smooth pumpkin cheesecake filling in a buttery graham cracker crust topped with whipped cream. This easy, no-bake dessert is perfect for Fall or Thanksgiving gatherings.

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Ingredients

Servings

Graham Cracker Crust:

1/2 cup butter (melted)
14 graham cracker sheets (full)
1 Tablespoon sugar

Pumpkin Cheesecake Filling:

(2) ounce pkgs. cream cheese (softened, room temperature)
1/2 cup brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup Canned Pumpkin Puree *
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup heavy cream (whipped)

Optional Whipped Cream Topping:

1 1/2 cups heavy cream
1/4 cup powdered sugar

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Instructions

In a bowl, combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. If you have a food processor, it is so easy to make this graham cracker crust. Just pulse the graham crackers, melted butter, and sugar together.
Press the mixture into the base of a springform pan, creating an even layer. Place it in the refrigerator to set while you prepare the filling. If you would like to bake the graham cracker crust, you can bake it at 350 degrees for 7 minutes.
In a large mixing bowl, beat the softened cream cheese, brown sugar, vanilla, and powdered sugar together until smooth and creamy, about 4 minutes. Scrape the sides and the bottom of the bowl at least twice to ensure the ingredients are evenly mixed.
Gently fold in the pumpkin puree and spices. Make sure there are no lumps of cream cheese. You want this to be nice and smooth.
In another bowl, whip the heavy whipped cream until peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture, making sure to not deflate the whipped cream.
Take the prepared crust from the refrigerator and carefully spoon the pumpkin-cream cheese mixture over it, spreading it evenly.
Allow the pumpkin no-bake cheesecake to chill in the refrigerator for at least 4 hours, or preferably overnight. The filling will become firmer overnight. This allows the flavors to meld and the texture to set.
Before serving, top your no-bake pumpkin cheesecake with a generous layer of whipped cream. You can easily pipe this homemade whipped cream around the edges of the pumpkin dessert or all over the top. Optionally, sprinkle a dash of cinnamon sugar or a drizzle of salted caramel on top.

Notes

Use 100% pumpkin and NOT pumpkin pie filling.
Storage and Making Ahead:
Can you make this no-bake pumpkin cheesecake ahead of time? Absolutely! I like to make this 1-2 days before Thanksgiving to give the filling time to set up. I would suggest waiting to top it with whipped cream until you are ready to serve it.
This pumpkin cheesecake should be kept covered in the refrigerator.