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Pumpkin Cheesecake

Indulgent Pumpkin Cheesecake That Requires No Baking

Indulge in a no-bake Pumpkin Cheesecake, a perfect fall dessert that captures the essence of the season with ease.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use gluten-free graham crackers or crushed nuts for a gluten-free crust.
  • 1/2 cup Unsalted Butter Tip: Melt before mixing with crumbs.
  • 2 tablespoons Sugar Substitution: Substitute coconut sugar for a less refined option.
For the Filling
  • 8 ounces Cream Cheese Substitution: Use vegan cream cheese for dairy-free version.
  • 1 cup Pumpkin Puree Note: Use pure pumpkin puree, not pumpkin pie filling.
  • 3/4 cup Sugar Substitution: Replace with maple syrup or a sugar substitute.
  • 1 teaspoon Pumpkin Pie Spice Substitution: Use a mix of individual spices.
  • 1 cup Heavy Cream Substitution: Coconut cream can be used for a dairy-free option.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions for No Bake Pumpkin Cheesecake
  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for at least 15 minutes.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the pumpkin puree, sugar, and pumpkin pie spice, mixing until well combined.
  3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
  4. Combine Cream and Filling: Gently fold the whipped cream into the pumpkin mixture until fully combined.
  5. Assemble and Refrigerate: Pour the pumpkin filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours.
  6. Serve and Enjoy: Carefully release the sides of the springform pan. Slice into wedges and serve with dollops of whipped cream and a sprinkle of cinnamon.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 800IUVitamin C: 1mgCalcium: 60mgIron: 0.5mg

Notes

For best results, allow the cheesecake to set overnight for enhanced flavor and texture. Store leftovers tightly covered in the refrigerator for up to 4 days.

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