Pumpkin Cheesecake No Bake
Indulge in a slice of this pumpkin cheesecake no bake, where rich creaminess meets the warm embrace of cinnamon and nutmeg. Perfect for any gathering, this dessert is easy to prepare and will leave your guests asking for seconds. With a delightful graham cracker crust and a light, airy filling, it’s an irresistible treat that captures the essence of fall.
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 42 minute
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 1 cup pumpkin puree
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a springform pan.
- Make the Filling: Beat softened cream cheese until smooth. Gradually add powdered sugar until well combined.
- Add Pumpkin: Stir in pumpkin puree, cinnamon, and nutmeg until fully incorporated.
- Fold in Whipped Cream: Whip heavy cream to stiff peaks and gently fold into the pumpkin mixture.
- Chill: Pour filling over crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Serve: Release from pan, slice, and serve with whipped cream and a sprinkle of cinnamon.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider swapping graham crackers for ginger snaps in the crust. Add a splash of maple syrup to the filling for extra sweetness.