No-Bake Pumpkin Cheesecake
A creamy, no-bake pumpkin cheesecake with a spiced filling and buttery graham cracker crust perfect for fall gatherings.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer
- Spatula
- Measuring cups & spoons
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp brown sugar
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup powdered sugar
- 8 oz whipped topping
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs (or gingersnap cookies for extra spice), melted butter, and brown sugar until evenly coated.
- Press the crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Place in the fridge to set.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice, mixing until fully combined. Fold in whipped topping. For a nutty twist, gently fold in 1/4 cup of toasted pecans at this stage.
- Fill the crust: Pour the filling over the chilled crust and spread evenly with a spatula. Optional: Swirl caramel sauce lightly into the top for a marbled look.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Serve: Slice and top with whipped cream, caramel drizzle, extra pecans, or any fun seasonal garnishes you love.
Notes
- Use full-fat cream cheese for best results.
- Chill overnight for the firmest set.