No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake combines a creamy, smooth filling with warm spices like cinnamon and ginger, all set atop a crunchy graham cracker crust. The mixture is chilled until firm, resulting in a silky dessert with an elegant appearance and a spiced, pumpkin flavor profile.
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Calories: 410kcal
Servings: 8
Equipment
- Electric hand mixer or stand mixer
- 9-inch springform pan
- Rubber spatula
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 1/4 cup granulated sugar for crust
- 1/2 cup unsalted butter melted, for crust
- 16 oz cream cheese softened
- 1/2 cup powdered sugar for filling
- 1 can (15 oz) oz canned pumpkin plain pumpkin puree
- 1 teaspoon teaspoon ground cinnamon spice flavor
- 1/2 teaspoon teaspoon ground ginger spice flavor
- 1 teaspoon teaspoon vanilla extract for flavor
- 1 cup heavy cream heavy whipping cream chilled
Instructions
- Combine graham cracker crumbs and sugar in a mixing bowl, then stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom of a springform pan to form an even crust. Chill while preparing the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add powdered sugar and continue to beat until fully incorporated.
- Stir in the canned pumpkin, cinnamon, ginger, and vanilla until well combined, creating a homogeneous, spiced pumpkin mixture. The mixture will be smooth and slightly thick.
- In a separate bowl, whip the chilled heavy cream with a mixer until stiff peaks form, producing a light and fluffy texture. Gently fold the whipped cream into the pumpkin mixture using a spatula, combining carefully to preserve the airy texture.
- Pour the filling over the prepared crust, smoothing the top with a spatula. Cover the pan loosely with plastic wrap.
- Refrigerate the cheesecake for at least 4 hours, or until set and firm to the touch. The texture should be silky, with a slight sponginess when fully chilled.
- Once chilled, remove the sides of the springform pan carefully. Slice and serve the cheesecake with a dash of cinnamon or a dollop of whipped cream for garnish.
Notes
Ensure the cream cheese is softened for smooth mixing. Chilling the whipped cream before folding helps maintain a light texture. For best flavor, let the cheesecake chill for at least 4 hours or overnight.
Nutrition
Calories: 410kcal | Carbohydrates: 36g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 250mg | Potassium: 250mg | Sugar: 21g | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg