Description
Indulge in the rich and creamy goodness of this No Bake Pumpkin Cheesecake, perfect for fall gatherings or any time you crave a delicious dessert without the hassle of baking.
Ingredients
Scale
- 2¼ cups Graham cookie crumbs or gingersnap cookie crumbs
- ¼ teaspoon each: ground ginger and ground cinnamon (optional)
- ½ cup unsalted butter
- melted
- ¼ cup granulated sugar or brown sugar (optional)
- Pinch of salt
- ¾ cup cold heavy whipping cream (at least 30-35%)
- 3 full-fat brick cream cheese
- softened to room temperature (8-ounce each)
- 1½ cups pumpkin puree (approx one 15 oz can)
- 1¾ cup confectioners’ sugar
- ¼ cup packed light or dark brown sugar (optional but adds a hint of caramel flavour)
- 1 teaspoon pure vanilla extract
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a mixing bowl, combine Graham cookie crumbs, optional ground ginger, ground cinnamon, melted butter, granulated or brown sugar, and a pinch of salt. Mix until well combined and the mixture resembles wet sand.
- Press the mixture into the bottom of a springform pan to form a crust. Place it in the refrigerator to set while preparing the filling.
- In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
- In another mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, confectioners’ sugar, optional brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix until fully combined and smooth.
- Gently fold in the whipped cream into the pumpkin cheesecake filling in two parts until no streaks remain.
- Pour the filling over the prepared crust and spread evenly. Cover and refrigerate for at least 4 hours or until fully set.
- Serve chilled, topped with whipped cream or additional pumpkin pie spice if desired.
Notes
For best results, allow the cheesecake to chill overnight. This dessert can be made ahead of time and is even better the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 29 g
- Sodium: 315 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: Creamy No Bake Pumpkin Cheesecake, pumpkin cheesecake, no bake dessert, fall recipes, Thanksgiving dessert