No Bake Pumpkin Cheesecake
Indulge in the creamy, spiced perfection of this No Bake Pumpkin Cheesecake—an effortless dessert that delivers all the cozy flavors of fall without turning on the oven. Featuring a buttery graham cracker crust and a luscious pumpkin-infused cream cheese filling, this no-bake treat is both decadent and light. Warm notes of cinnamon and nutmeg blend seamlessly with velvety whipped topping for an autumn-inspired dessert that’s as easy to make as it is to devour. Ready in just 25 minutes of prep time and perfect for making ahead, this crowd-pleaser is ideal for holiday gatherings or anytime you’re craving pumpkin cheesecake delight. Simply chill, slice, serve, and savor!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 1 cup Canned pumpkin puree
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 cups Whipped topping (or heavy cream, whipped)
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, pressing firmly to create an even layer. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the canned pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg to the cream cheese. Mix until well combined and smooth.
Gently fold in the whipped topping (or heavy cream that has already been whipped) until fully incorporated. Be careful not to overmix to maintain a light and fluffy texture.
Remove the crust from the refrigerator and spoon the cheesecake filling over the crust. Smooth the top with a spatula to create an even layer.
Refrigerate the cheesecake for at least 4 hours or until fully set (overnight is ideal for best results).
Once set, remove the cheesecake from the springform pan and garnish with additional whipped topping, a sprinkle of cinnamon, or chopped nuts, if desired.
Slice and serve chilled! Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
5351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.2 g | 546% | |
| Saturated Fat | 255.9 g | 1280% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1228 mg | 409% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 220.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 970 mg | 75% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
