Description
This Creamy No Bake Pumpkin Cheesecake is the perfect blend of rich cream cheese and smooth pumpkin puree, creating a delightful dessert that celebrates fall flavors without the need for baking.
Ingredients
Scale
- 2¼ cups Graham cookie crumbs or gingersnap cookie crumbs
- ¼ teaspoon each: ground ginger and ground cinnamon (optional)
- ½ cup unsalted butter
- melted
- ¼ cup granulated sugar or brown sugar (optional)
- Pinch of salt
- ¾ cup cold heavy whipping cream (at least 30-35%)
- 3 full-fat brick cream cheese
- softened to room temperature (8-ounce each)
- 1½ cups pumpkin puree (approx one 15 oz can)
- 1¾ cup confectioners’ sugar
- ¼ cup packed light or dark brown sugar (optional but adds a hint of caramel flavour)
- 1 teaspoon pure vanilla extract
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a medium bowl, combine the cookie crumbs, melted butter, sugar, ground ginger, ground cinnamon, and a pinch of salt. Mix until well combined and press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. In another bowl, combine the softened cream cheese, pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until smooth and creamy.
- Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated.
- Spread the pumpkin cheesecake filling evenly over the prepared crust and smooth the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours or until set.
- Once set, carefully remove the sides of the springform pan and slice into wedges to serve. Enjoy!
Notes
For a richer flavor, consider adding a layer of caramel sauce on top before serving or sprinkle with toasted pecans for added texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 29 g
- Sodium: 315 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: Creamy No Bake Pumpkin Cheesecake, pumpkin cheesecake, no bake cheesecake, fall dessert, dessert recipes