Description
This No Bake Pumpkin Cheesecake is a creamy and delicious dessert that’s perfect for fall gatherings. Easy to make and requires no baking, it’s sure to impress your guests!
Ingredients
Scale
- 1 ½ cups finely crushed graham crackers or gingersnaps
- 3 tablespoons sugar
- 6 tablespoons butter
- 1 cup Cool Whip or vegan alternative
- 16 oz cream cheese or vegan alternative
- 15 oz pumpkin puree
- 1 cup powdered sugar or vegan alternative
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice
- Optional: 1 cup fresh whipped cream or Cool Whip
- 3 tablespoons sugar for whipped cream
Instructions
- In a mixing bowl, combine the crushed graham crackers (or gingersnaps) and sugar. Add the melted butter and mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese (or vegan alternative) until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, and pumpkin spice to the cream cheese and mix until well combined.
- Fold in the Cool Whip until fully incorporated.
- Pour the pumpkin cheesecake filling over the crust and spread it evenly.
- refrigerate for at least 4 hours, or until set.
- Serve chilled, topped with whipped cream if desired.
Notes
For vegan or keto options, replace cream cheese with vegan cream cheese and use sugar alternatives. Adjust sweetness of the whipped cream to taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 72 mg
Keywords: No Bake Pumpkin Cheesecake, pumpkin cheesecake, no bake dessert, fall dessert, easy cheesecake