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No Bake Pumpkin Cheesecake topped with whipped cream and pumpkin spice

No Bake Pumpkin Cheesecake

Enjoy the flavors of fall with this rich and creamy No Bake Pumpkin Cheesecake, a delightful dessert perfect for any gathering without the need for oven baking.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 186
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free version.
  • 2 tbsp Brown Sugar Adds a hint of caramel flavor; white sugar can be used as a substitute.
  • 1 tsp Ground Cinnamon Brings warmth to the crust; try nutmeg for a unique twist.
  • 1/2 cup Unsalted Butter Binds the crust together; coconut oil makes a dairy-free option.
Filling
  • 8 oz Cream Cheese The foundation of the filling; any block-style cream cheese will work.
  • 1 cup Pumpkin Puree Provides rich, natural flavor; ensure it’s not pumpkin pie filling.
  • 1 cup Powdered Sugar Sweetens the filling; granulated sugar can be used in a pinch.
  • 1 tsp Vanilla Extract Enhances flavor; use almond extract for a different depth.
  • 1 tbsp Pumpkin Pie Spice Adds complexity; make a homemade mix or use extra cinnamon.
  • 1/4 tsp Salt
  • 1 cup Heavy Whipping Cream Whipped for lightness; evaporated milk or coconut cream can substitute.
  • 2 tbsp Granulated Sugar To sweeten the whipped cream; omit for unsweetened versions.
  • 1 cup Whipped Cream For topping; use store-bought or homemade.
  • To taste Caramel Sauce Optional drizzle; chocolate or butterscotch can also be delightful.
  • 1/4 cup Crushed Graham Crackers or Chopped Pecans For garnish; use toasted coconut for nut-free options.

Method
 

Preparation
  1. Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of a springform pan and chill.
  2. Whip the cold heavy cream and granulated sugar until stiff peaks form. Set aside.
  3. Beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until fluffy.
  4. Fold whipped cream into the pumpkin mixture in three additions until smooth and airy.
  5. Spread filling over the crust and smooth the top.
  6. Cover and refrigerate for at least 6 hours, or overnight until firm.
  7. Remove from pan, top with whipped cream, caramel, and optional toppings. Slice and serve.

Notes

It's important to allow the cheesecake to chill long enough for the best texture. For serving, let it sit at room temperature for about 15 minutes before slicing.