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No-Bake Pumpkin Cheesecake

A rich and creamy dessert combining pumpkin and spices, perfect for fall or anytime you crave a treat without baking.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 390
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
Filling Ingredients
  • 16 oz cream cheese, softened Ensure well softened to prevent lumps.
  • 1 cup canned pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
Topping Ingredients
  • 1 1/4 cups heavy whipping cream, cold Whip to stiff peaks for light texture.
  • 1/4 cup granulated sugar
  • Whipped cream, for topping
  • Caramel sauce, for drizzle
  • Optional crushed graham crackers or chopped pecans, for garnish

Method
 

Prepare the Crust
  1. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix well and press into the bottom of a springform pan. Chill in the refrigerator.
Make the Filling
  1. In a separate bowl, whip cold heavy cream and granulated sugar until stiff peaks form. Set aside.
  2. In another large bowl, beat cream cheese until smooth. Mix in pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until fluffy.
  3. Gently fold whipped cream into the pumpkin mixture in three additions until smooth and airy.
Assemble the Cheesecake
  1. Spread the pumpkin cheesecake filling over the crust, smoothing the top.
  2. Cover the cheesecake and refrigerate for at least 6 hours or overnight until firm.
Serve
  1. When ready to serve, remove from the pan. Top with whipped cream, drizzle caramel, and add optional garnishes. Slice and enjoy!

Notes

To store, cover tightly and refrigerate for 3-5 days, or freeze for up to 2 months. Wrap and store individually for freezing.