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Easy No Bake Pumpkin Cheesecake

This delightful and simple no-bake cheesecake combines creamy texture with warm autumn spices, making it a perfect fall dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Seasonal
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs freshly crushed for the best texture
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted ensure it’s slightly cooled before mixing
For the Filling
  • 16 oz cream cheese, softened for a lighter texture, let it sit at room temperature
  • 1 cup pumpkin puree make sure it’s pure pumpkin, not pumpkin pie filling
  • ½ cup powdered sugar adjust sweetness to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
Optional Topping
  • whipped cream for garnish
  • cinnamon and nutmeg a sprinkle for an extra flavor kick

Method
 

Preparation
  1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while you prepare the filling.
Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until all ingredients are fully combined and smooth in texture.
Assembly
  1. Pour the pumpkin filling over the chilled crust, spreading it evenly with a spatula.
Chill
  1. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully.
Serve
  1. Once set, remove the cheesecake from the springform pan. Top with whipped cream and a sprinkle of cinnamon and nutmeg before slicing and serving. Enjoy the delightful flavors!

Notes

Choose high-quality cream cheese and fresh pumpkin puree for best flavor. This cheesecake can be stored in the fridge for up to 5 days or frozen for up to a month. Allow slices to defrost in the refrigerator before serving.