Description
This no-bake pumpkin cheesecake is a creamy, smooth dessert perfect for autumn gatherings. Combining rich cream cheese with seasonal pumpkin puree and warm pumpkin pie spice, it requires no oven time and sets beautifully in a graham cracker crust. Ready in under 5 minutes plus chilling, it delivers comforting fall flavors with minimal effort.
Ingredients
Filling
- 1 cup heavy cream
- 2 (8 oz) packages cream cheese, room temperature
- 1 (15 oz) can pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- ½ tsp kosher salt
Crust
- 1 store-bought graham cracker pie crust
Instructions
- Whip the Cream: In a mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. Set the whipped cream aside to maintain its texture for folding later.
- Prepare the Pumpkin Mixture: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese for about 4 minutes until it becomes light and fluffy. Add the pumpkin puree and continue beating until the mixture is smooth. Incorporate the powdered sugar and beat until fully combined and smooth. Scrape down the sides of the bowl as needed. Finally, add vanilla extract, pumpkin pie spice, and kosher salt, beating until everything is evenly incorporated.
- Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin and cream cheese mixture, taking care not to deflate the airiness. Aim for a smooth, light batter suitable for setting in the crust.
- Assemble and Chill: Pour the combined filling into the prepared store-bought graham cracker crust, smoothing the top evenly. Refrigerate for at least 4 hours or overnight until the cheesecake is firm and set.
- Serve: Once chilled and set, slice and serve the pumpkin cheesecake with additional whipped cream if desired.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
- Be careful when folding in the whipped cream to keep the mixture light and airy.
- For extra flavor, garnish with a sprinkle of cinnamon or nutmeg before serving.
- You can substitute the store-bought crust with a homemade graham cracker crust if preferred.
- This cheesecake keeps well covered in the refrigerator for up to 3 days.
