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No Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin Cheesecake Recipe
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★★★★★

4.9 from 21 reviews

This No Bake Pumpkin Cheesecake is a creamy, luscious dessert perfect for fall and holiday gatherings. Featuring a spiced graham cracker crust and a smooth pumpkin-flavored cream cheese filling seasoned with warm pumpkin pie spices, this easy-to-make cheesecake requires no oven and is chilled to perfection. It’s a crowd-pleaser that blends the comforting flavors of pumpkin with a rich, velvety texture.

Ingredients

Scale

Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 240 grams)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted

Pumpkin Cheesecake Filling

  • 15 ounce can pumpkin puree (just under 2 cups)
  • 2/3 cup heavy cream (120 ml), 33% milk fat or more
  • 24 ounces cream cheese (680 grams), brick-style, full-fat
  • 1 cup powdered sugar (110 grams)
  • 1/2 cup brown sugar (105 grams)
  • 1 tablespoon pumpkin pie spice (or homemade blend)
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Graham Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and mix until all crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides (about halfway to two-thirds) of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
  2. Drain the Pumpkin Puree: Using a paper towel, blot the pumpkin puree to remove excess liquid. Squeeze firmly multiple times to ensure the pumpkin is thick and won’t make the cheesecake soggy. Set aside the blotted pumpkin.
  3. Whip the Heavy Cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside for folding later.
  4. Make the Cream Cheese Mixture: In another large bowl, beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract on medium speed until the mixture is smooth and creamy. Stop the mixer occasionally to scrape down the sides and bottom to avoid lumps.
  5. Add Pumpkin Puree: Beat the drained pumpkin puree into the cream cheese mixture until fully combined and uniform in color.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin and cream cheese mixture using a rubber spatula, being careful not to deflate the whipped cream. Fold until the mixture is consistent without visible streaks.
  7. Assemble the Cheesecake: Remove the crust from the freezer and spoon the cheesecake filling on top. Spread the surface smooth with a spatula.
  8. Chill the Cheesecake: Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours or overnight until firm.
  9. Serve: When ready to serve, run a thin sharp knife around the edges of the springform pan to loosen the cheesecake, then unclamp and remove the sides. Optionally, pipe or dollop whipped cream on top. Use a thin sharp knife to slice, cutting all the way through the crust for clean pieces.

Notes

  • To make your own pumpkin pie spice, combine 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
  • Draining the pumpkin puree is crucial to prevent a watery filling; ensure you blot and squeeze out as much liquid as possible.
  • A springform pan is recommended for easy removal of the cheesecake.
  • Make sure your cream cheese is softened to room temperature for smoother mixing.
  • Chilling overnight enhances the texture and flavor, making it a great make-ahead dessert.
  • For a lighter version, you can substitute half of the heavy cream with Greek yogurt, though texture will change slightly.
  • If you prefer a less sweet dessert, reduce the powdered sugar to 3/4 cup.

Nutrition

Keywords: No Bake Pumpkin Cheesecake, Pumpkin Dessert, Cream Cheese Pumpkin Pie, No Bake Fall Dessert, Autumn Cheesecake

Find it online: https://mixitwitjoe.com/no-bake-pumpkin-cheesecake-recipe/