Description

Indulge in the rich flavors of fall with this No Bake Pumpkin Cheesecake, a luscious blend of creamy pumpkin filling and crunchy graham cracker crust. Perfect for any occasion, this dessert is effortless to prepare and sure to impress your guests. Chill it to enhance the flavors for a delightful treat that melts in your mouth!

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar, sifted
2 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 cup heavy whipping cream

Instructions

Prepare the crust by mixing graham cracker crumbs with melted butter and pressing into a 9-inch pie pan.
In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, cinnamon, and nutmeg; mix well.
In a separate bowl, whip heavy cream until stiff peaks form. Fold into the pumpkin mixture gently.
Spoon the filling over the crust and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours or overnight before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: For a lighter version, substitute Greek yogurt for cream cheese. Enhance flavor with chocolate chips or caramel drizzle.