No-Bake Pumpkin Cheesecake
This No-Bake Pumpkin Cheesecake is a creamy, dreamy dessert that’s perfect for fall! It’s easy to make with a graham cracker crust and a rich pumpkin spice filling, no oven required.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes + chilling
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Filling:
- 16 ounces cream cheese, softened
- 1 1/2 cups pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces whipped topping, thawed
Instructions
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan.
- Make the Filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat until well combined.
- Gently fold in the whipped topping.
- Pour the filling over the crust.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, remove the cheesecake from the springform pan.
- Slice and serve.
Notes
Garnish with whipped cream and a sprinkle of pumpkin pie spice for an extra festive touch!
Find it online: https://cubaqueen.com/no-bake-pumpkin-cheesecake/