Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert combining smooth cream cheese, pumpkin purée, and pumpkin pie spices folded into whipped topping and set in a graham cracker crust. It’s an easy and delightful fall treat that requires no oven time and is perfect for a make-ahead dessert.
Ingredients
Scale
For the Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin purée
- 1/2 cup sugar or maple syrup
- 1 tablespoon pumpkin pie spice
- 1 cup whipped topping or heavy cream, whipped
For the Crust
- 1 pre-made graham cracker crust (9-inch)
Instructions
- Beat Cream Cheese: Using a mixer, beat the softened cream cheese until smooth and creamy to ensure a lump-free filling.
- Combine Ingredients: Gently fold in the pumpkin purée, pumpkin pie spice, and sugar or maple syrup until well incorporated, then carefully fold in the whipped topping or whipped heavy cream until the mixture is light and fluffy.
- Fill the Crust: Spread the pumpkin cheesecake mixture evenly into the prepared graham cracker crust, smoothing the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours or until fully set before serving to allow the flavors to meld and the filling to firm up.
Notes
- For best texture, make sure the cream cheese is softened to room temperature before beating.
- You can substitute sugar with maple syrup for a natural sweetener and a subtle maple flavor.
- Use freshly whipped cream instead of store-bought whipped topping for a richer taste.
- The cheesecake is a no-bake recipe, making it perfect for warmer months or quick dessert preparation.
- Chilling time can be extended overnight for firmer results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake pumpkin cheesecake, pumpkin dessert, easy pumpkin cheesecake, fall dessert, creamy pumpkin cheesecake
