No-Bake Pumpkin Cheesecake

Prep Time: 20 minutes | Chill Time: 4 hours (minimum) | Serves: 8-10

Ingredients (Crust)

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

Ingredients (Cheesecake Filling)

• 2 (8 oz) blocks cream cheese, softened
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 (8 oz) container frozen whipped topping (Cool Whip), thawed OR 1 cup heavy cream, whipped to stiff peaks

Instructions

1. Make Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer while you prepare the filling.
2. Make Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until well combined and smooth.
3. Fold in Whipped Topping: Gently fold in the thawed whipped topping (or freshly whipped cream) until no streaks remain. Be careful not to overmix, or the filling will lose its airiness.
4. Assemble & Chill: Pour the pumpkin cheesecake filling over the chilled graham cracker crust. Spread evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
5. Serve: When ready to serve, carefully remove the sides of the springform pan. Slice and serve with extra whipped cream and a sprinkle of pumpkin pie spice.

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Why You’ll Love This Recipe

This No-Bake Pumpkin Cheesecake is a holiday savior! It frees up precious oven space during Thanksgiving or Christmas, yet delivers an incredibly rich and satisfying dessert. It’s much lighter than traditional baked cheesecake, and the spice-filled pumpkin flavor perfectly captures the essence of the season. Plus, it’s virtually foolproof!

What It Tastes Like

It tastes like a cloud of creamy, spiced pumpkin pie. The texture is velvety smooth, melting in your mouth, with a delightful crunch from the buttery graham cracker crust. The pumpkin pie spice gives it that quintessential fall warmth, without being overly sweet.

Serving & Storage Tips

• Serving: Serve chilled with a dollop of fresh whipped cream and a sprinkle of cinnamon or a tiny dusting of cocoa.
• Storage: Store leftovers tightly covered in the refrigerator for up to 4-5 days.
• Freezing: This cheesecake freezes beautifully! Once completely set, wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Helpful Tips

• Cream Cheese: Ensure your cream cheese is very soft (at room temperature) to avoid lumps in your filling.
• Pumpkin Puree: Double-check you are using 100% pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened.
• Don’t Overmix: When folding in the whipped topping, mix just until combined to keep the filling light and airy. Overmixing can deflate it.

Frequently Asked Questions

• Can I make this in a regular pie dish? Yes, you can. You’ll simply need to ensure your crust is pressed firmly and the sides are high enough. It will still set up nicely.
• Can I use fresh pumpkin? If you have fresh pumpkin puree, it can be used, but ensure it’s cooked and mashed to a smooth consistency and cooled completely.
• What if it doesn’t set? Ensure your cream cheese was very cold when first mixed, and it was given adequate chilling time. If it’s still too soft, sometimes an extra hour in the freezer can help.

Conclusion

For a stress-free, elegant, and utterly delicious holiday dessert, this No-Bake Pumpkin Cheesecake is your answer. It’s the perfect make-ahead treat to wow your guests and free up your oven for other festive dishes. Enjoy the rich flavors of fall and winter with minimal effort!