No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake combines a light and fluffy spiced pumpkin filling with a homemade buttery graham cracker crust for a dessert that's easy, delicious and full of flavor!

Course Desserts & Sweets

Cuisine American

Keyword chocolate pumpkin cheesecake, no bake pumpkin cheesecake

Prep Time 15

Chilling time 4

Total Time 4 15

Servings

Calories 540kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For The Crust

1 1/2 cup cinnamon graham crackers crushed
2 tbsp sugar
5 tbsp butter melted

For The Cheesecake Filling

1 cup heavy whipping cream
16 oz cream cheese
15 oz pumpkin puree
1 cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin spice
1/4 tsp salt

For The Topping

Whipped cream
1/3 cup cinnamon graham crackers crushed

Instructions

For The Crust

For the homemade graham cracker crust recipe, take 1/3 of a cup of crushed cinnamon graham crackers and add them to a medium bowl and mix with the sugar and melted butter. Mix until the texture is like wet sand.
1 1/2 cup cinnamon graham crackers, 2 tbsp sugar, 5 tbsp butter
Pour the crumb mixture into a 8 inch springform pan. Spread and press the crust into an even layer.

For The Filling

To prepare the filling, beat the heavy whipping cream in a medium bowl until it forms stiff peaks.
1 cup heavy whipping cream
Beat cream cheese in a large bowl until it becomes light and fluffy. Add the pumpkin puree.
16 oz cream cheese, 15 oz pumpkin puree
Beat the cream cheese mixture until it's smooth and creamy and there are no lumps.
Add the powdered sugar and beat again until any lumps are gone.
1 cup powdered sugar
Mix in the vanilla extract, cinnamon, pumpkin spice and salt.
1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp pumpkin spice, 1/4 tsp salt
Add the whipped cream.
Whipped cream
Carefully fold with a silicone spoon to mix together. You don't want to mix or stir here, because it'll deflate the whipped topping. Just gently fold it in.
Pour the cheesecake filling over the crust and smooth out. Cover with plastic wrap and refrigerate for at least 4 hours or leave over night.
Slice and top the cheesecake slices with whipped topping. Sprinkle crushed cinnamon graham cracker crumbs over top and serve.
1/3 cup cinnamon graham crackers, Whipped cream

Notes

Be sure to start with room temperature cream cheese. Otherwise your cheesecake could turn out lumpy.
Be gentle when folding in the whipped cream so you keep the fluffy texture that makes this cheesecake so good.

Nutrition