Description
Indulge in this No-Bake Pumpkin Cheesecake that captures the essence of fall in less than 10 minutes. Perfectly creamy and decadently spiced, it’s an effortless dessert to impress your guests.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs for crust
- 1/4 cup sugar for crust
- 1/2 cup unsalted butter melted
- for crust
- 16 oz cream cheese softened
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy cream chilled
Instructions
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined and press into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin purée, 1/2 cup granulated sugar, maple syrup or honey, ground cinnamon, ground ginger, and ground nutmeg. Mix until well incorporated.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until combined.
- Spread the pumpkin cheesecake filling over the prepared crust and smooth the top. Refrigerate for at least 2 hours to set before serving.
Notes
You can garnish with whipped cream or pecans for an extra touch. Make sure the cream cheese is fully softened for a smoother filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395 kcal
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 88 mg
Keywords: No-Bake Pumpkin Cheesecake, easy pumpkin dessert, fall dessert, no-bake cheesecake