Description
This No-Bake Pumpkin Cheesecake is the ultimate fall dessert, combining creamy cheesecake with the warm spices of pumpkin pie, all prepared in less than 10 minutes.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs for crust
- 1/4 cup sugar for crust
- 1/2 cup unsalted butter melted
- for crust
- 16 oz cream cheese softened
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy cream chilled
Instructions
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, 1/2 cup granulated sugar, maple syrup or honey, cinnamon, ginger, and nutmeg. Mix until combined and smooth.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain.
- Pour the pumpkin cheesecake filling into the crust and smooth the top. Refrigerate for at least 2 hours to set before serving.
Notes
For an extra touch, top with whipped cream and a sprinkle of cinnamon before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395 kcal
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 88 mg
Keywords: No-Bake Pumpkin Cheesecake, pumpkin dessert, fall recipes, cheesecake, easy dessert