Get ready to experience a dessert that combines the cozy warmth of pumpkin spice with the creamy decadence of cheesecake - without ever turning on your oven! This No-Bake Pumpkin Spice Cheesecake is the perfect autumn treat that promises to impress your guests and satisfy your sweet tooth with minimal effort. Imagine a velvety smooth filling nestled on a crisp graham cracker crust, bursting with seasonal flavors that will transport you to a world of pure culinary bliss.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup whipped cream (for topping)
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of an 8-inch springform pan or a rectangular baking dish, creating an even and compact crust layer. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese. Mix on medium speed until all ingredients are fully incorporated and the mixture is smooth.
- Gently fold in the whipped cream using a spatula, ensuring a light and fluffy texture without deflating the mixture.
- Remove the chilled crust from the refrigerator and carefully spread the pumpkin cheesecake filling evenly over the graham cracker base.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
- Before serving, garnish with additional whipped cream, a sprinkle of pumpkin spice, or crushed graham crackers if desired.
- Slice into 8 equal portions and serve chilled. Store any remaining cheesecake in the refrigerator for up to 3-4 days.
Tips
- Ensure your cream cheese is fully softened at room temperature to prevent lumps and achieve a silky smooth filling.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- Fold the whipped cream gently to maintain its light, airy texture and prevent deflating the mixture.
- For best results, refrigerate the cheesecake overnight to allow flavors to meld and the dessert to set completely.
- To get clean slices, run your knife under hot water and wipe it dry between each cut.
- For an extra touch of elegance, garnish with a light dusting of pumpkin spice or whole graham cracker crumbs just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 70mg
