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Creamy No-Bake Pumpkin Cheesecake: Easy 15-Minute Dessert

no-bake pumpkin cheesecake - featured image
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A silky, no-bake pumpkin cheesecake that comes together in just 15 minutes of active prep. Perfect for fall gatherings, this creamy dessert is made with simple ingredients and requires no oven.

Ingredients

Scale
  • 1 ½ cups crushed graham crackers (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • Optional toppings: whipped cream, caramel sauce, chopped pecans, extra cinnamon

Instructions

  1. Prepare the crust: In a food processor, pulse graham crackers into fine crumbs. Transfer to a medium bowl. Add melted butter, sugar, and salt; stir with a fork until evenly moistened (mixture should look like wet sand).
  2. Press the crust into a 9-inch springform pan firmly and evenly across the bottom and about 1 inch up the sides. Refrigerate while making the filling.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides.
  4. Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Beat on medium speed until well combined and smooth. Scrape bowl again.
  5. In a separate clean bowl, whip heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  6. Fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula. Gently fold in remaining whipped cream until no white streaks remain.
  7. Remove crust from refrigerator. Spoon filling into crust and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. To serve, run a thin knife around the edge of the pan, release springform ring. Slice with a sharp knife dipped in hot water and wiped clean between cuts. Add desired toppings.

Notes

For best texture, use room temperature cream cheese and whip cream to stiff peaks. Pat pumpkin puree dry if watery. Chill overnight for clean slices. Can be frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake, easy pumpkin dessert, fall dessert, no-bake cheesecake, pumpkin cheesecake recipe

Find it online: https://cooksyla.com/creamy-no-bake-pumpkin-cheesecake-easy-15-minute-dessert/