No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is the ultimate easy dessert for fall lovers and anyone craving a creamy, spiced treat without the hassle of baking. It combines a buttery graham cracker crust with a smooth pumpkin cheesecake filling, making it perfect for quick dessert ideas, holiday gatherings, or even a simple make-ahead treat. Whether you're searching for easy dinner desserts, cozy food ideas, or a crowd-pleasing holiday recipe, this one delivers rich flavor with minimal effort.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 16 oz cream cheese
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
- 1/4 cup caramel sauce
- 1 cup whipped cream
Instructions
- 1. Mix graham cracker crumbs, melted butter, and sugar until combined, then press firmly into a pan to form the crust and chill.
- 2. Beat cream cheese until smooth and creamy with no lumps.
- 3. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, then mix until fully blended.
- 4. Whip heavy cream until stiff peaks form.
- 5. Gently fold whipped cream into the pumpkin mixture to keep it light and airy.
- 6. Spread the filling evenly over the chilled crust and smooth the top.
- 7. Refrigerate for at least 6 hours or overnight until fully set.
- 8. Top with caramel sauce and whipped cream before serving.
Notes
Use room temperature cream cheese for the smoothest texture.
Chill overnight for best flavor and clean slices.
Avoid overmixing after adding whipped cream to keep the filling fluffy.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 280mgFiber: 1gSugar: 22g
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