No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake combines a creamy, smooth filling with a crisp graham cracker crust, flavored with warm spices like cinnamon and vanilla. The dessert is chilled until set, resulting in a luscious, firm texture that holds its shape when sliced, with a visually appealing swirled or smooth surface.
Equipment
- Mixing bowl
- 9-inch springform pan
- Spatula
- Measuring cups and spoons
- Whisk
- Refrigerator
Ingredients
- 1 1/2 cups graham cracker crumbs optional: add a dash of cinnamon
- 1/4 cup granulated sugar for crust
- 6 tablespoons unsalted butter melted
- 15 oz cream cheese softened
- 1/2 cup granulated sugar for filling
- 1/2 cup canned pumpkin pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup heavy cream chilled
Instructions
- Mix the graham cracker crumbs and sugar in a bowl, then pour in the melted butter and stir until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a springform pan, creating a firm crust. Chill in the refrigerator for about 15 minutes to set.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy, using a spatula or hand mixer to eliminate lumps.
- Add the sugar, pumpkin, vanilla, and cinnamon to the cream cheese, then gently fold or beat until fully combined and smooth.
- In a chilled bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture to keep it light and airy.
- Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface. Cover with plastic wrap.
- Refrigerate the cheesecake for at least 4 hours or overnight until set and firm to the touch.
- Once set, remove the cheesecake from the springform pan and slice with a clean, sharp knife.
- Serve slices with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
