No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is a creamy, spiced dessert with all the flavors of pumpkin pie and cheesecake—without turning on the oven. With a graham cracker crust and a silky pumpkin-cream cheese filling, it’s perfect for fall gatherings and Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 8 oz whipped topping (such as Cool Whip), thawed
Instructions
Mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into a 9-inch springform pan or pie dish. Chill while preparing the filling.
- Beat softened cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Mix until fully combined.
- Fold in whipped topping gently until mixture is light and airy.
- Spoon filling over chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Before serving, garnish with extra whipped topping and a sprinkle of pumpkin pie spice.
Notes
- For extra flavor, use a gingersnap crust instead of graham crackers.
- Best made a day in advance to allow flavors to meld and texture to set.
- Top with caramel drizzle, pecans, or candied walnuts for added texture.
- Can be frozen (without topping) for up to 2 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://thefamilycooking.com/no-bake-pumpkin-cheesecake/
