No Bake Pumpkin Cheesecake
A delightful autumn-inspired dessert featuring creamy pumpkin filling and a crunchy Nilla Wafer crust, perfect for gatherings.
Ingredients
For the crust
- 11 oz Nilla Wafers Crushed into fine crumbs
- 0.5 tsp pumpkin pie spice
For the filling
- 8 oz cream cheese Softened
- 1 cup powdered sugar
- 2 cups pumpkin puree High-quality for best results
- 1 tsp vanilla extract
- 0.5 tsp pumpkin pie spice For added flavor
- 1 cup whipped cream Light and airy
For garnishing
- 2 tbsp reserved Nilla Wafer crumbs Set aside from crust preparation
Instructions
Preparation of the crust
- Crush 11 ounces of Nilla Wafers into fine crumbs in a bowl.
- Set aside 2 tablespoons of crumbs for garnishing later.
- In a separate bowl, mix the remaining crumbs with 0.5 teaspoon of pumpkin pie spice.
- Press the crumb mixture into the bottom of a pie dish to form a crust.
Preparation of the filling
- In a mixing bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add 1 cup of powdered sugar, stirring until combined.
- Mix in 2 cups of pumpkin puree until well incorporated.
- Add 1 teaspoon of vanilla extract and 0.5 teaspoon of pumpkin pie spice, then mix well.
- Fold in 1 cup of whipped cream gently until fluffy.
Assembly and chilling
- Pour the filling into the prepared crust and spread evenly.
- Refrigerate for at least four hours or until firm.
- Before serving, sprinkle the reserved crust crumbs on top for garnish.
Notes
Use high-quality ingredients for the best flavor. Consider making the cheesecake a day in advance for enhanced flavor integration.