Print

Easy No Bake Pumpkin Pie Cheesecake

A thick, layered slice of pumpkin cheesecake bar with a graham cracker crust, cream cheese layer, and pumpkin topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, spiced No Bake Pumpkin Pie Cheesecake for an effortless fall dessert. It features a buttery graham cracker crust and a smooth pumpkin cream cheese filling, perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 (15 ounce) can pure pumpkin puree
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar (for whipped cream)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the cream cheese filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, 1 cup of sifted powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Beat on low speed until just combined, then increase speed to medium and beat until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed.
  3. Prepare the whipped cream: In a separate, clean bowl, beat the cold heavy whipping cream and 1/4 cup of powdered sugar until stiff peaks form.
  4. Fold the whipped cream into the pumpkin mixture gently using a spatula until no streaks remain. Do not overmix.
  5. Spread the creamy pumpkin cheesecake filling evenly over the chilled graham cracker crust.
  6. Cover the pie plate loosely with plastic wrap. Refrigerate the no bake pumpkin cheesecake for at least 6 hours, or preferably overnight, until fully set.
  7. Before serving, top with additional whipped cream or a light dusting of cinnamon if desired. Slice and serve this easy pumpkin dessert.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • This make ahead dessert is best prepared one day in advance to allow for proper chilling time.
  • If you do not have pumpkin pie spice, combine 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, and 1/8 teaspoon allspice.

Nutrition

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