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Creamy No-Bake Pumpkin Cheesecake

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A smooth, no-bake pumpkin cheesecake with a polished marble-like finish. This easy fall dessert combines full-fat cream cheese and pumpkin puree for a light, spiced, and creamy texture without the hassle of baking.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 16 oz full-fat cream cheese, softened to room temperature
  • 15 oz 100% pure pumpkin puree
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves

Instructions

  1. Combine graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon in a medium bowl. Mix until it resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until fragrant, then let cool completely. Alternatively, press down hard and refrigerate for 30 minutes to set.
  3. In a large, chilled bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the softened cream cheese on medium speed until completely smooth and creamy (2-3 minutes). Scrape down the sides and bottom.
  5. Add the powdered sugar, vanilla extract, and spices (1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch of cloves) to the cream cheese. Beat on low until combined, then medium until fully incorporated and fluffy.
  6. Add the pumpkin puree to the cream cheese mixture. Beat on low speed just until combined. Do not overmix.
  7. Add one-third of the whipped cream to the pumpkin mixture and mix to lighten the base. Gently fold in the remaining whipped cream using a rubber spatula until no white streaks remain.
  8. Pour the filling into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. To serve, run a hot knife around the edge of the pan before releasing the springform ring. Slice and serve cold with optional toppings.

Notes

Ensure cream cheese is fully softened to room temperature to avoid lumps. Keep heavy whipping cream and the mixing bowl cold to ensure stiff peaks. Do not overmix the pumpkin puree to prevent a watery filling. Chill overnight for the best texture and clean slices. Use a hot, dry knife for clean cuts.

Nutrition

Keywords: no-bake cheesecake, pumpkin dessert, fall recipes, easy dessert, cream cheese, pumpkin puree, graham cracker crust, holiday baking

Find it online: https://sizzlesprout.com/creamy-no-bake-pumpkin-cheesecake-best-easy-fall-recipe/