Creamy No Bake Pumpkin Cheesecake
A delightful pumpkin cheesecake that requires no baking and comes together in just 15 minutes, perfect for any autumn gathering.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
For the filling
- 16 ounces cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1 cup pumpkin puree Opt for real pumpkin puree if possible.
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped topping For a lighter texture.
Instructions
Preparation
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the mixture resembles damp sand.
- Press the mixture into a pie dish evenly to form the crust. Refrigerate for about 15 minutes to firm up.
- In a large mixing bowl, beat the softened cream cheese until smooth and airy.
- Gradually add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until combined.
- Fold in the whipped topping until well combined.
- Spread the filling over the chilled crust, smoothing out the surface.
Chilling
- Refrigerate the cheesecake for at least four hours before serving.
Notes
For freshness, use high-quality ingredients. The flavors deepen overnight, making it even more delicious.