No Bake Pumpkin Cheesecake
A classic no-bake dessert perfect for fall, combining the warmth of pumpkin with the creaminess of cheesecake on a crunchy graham cracker crust.
Ingredients
Crust
- 1 1/2 cups finely crushed graham crackers or gingersnaps see notes for vegan/keto options
- 3 tablespoons granulated sugar see notes for vegan/keto options
- 6 tablespoons butter if vegan, use vegan butter
Filling
- 1 cup heavy cream or you can use 8 oz of Cool Whip, see notes for vegan/keto options
- 16 oz. cream cheese see notes for vegan/keto options
- 15 oz. pumpkin puree
- 1 cup powdered sugar see notes for vegan/keto options
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup heavy cream or Cool Whip
- 3 tablespoons powdered sugar add more if you wish a sweeter whipped cream
Instructions
- Combine crushed graham crackers, sugar, and melted butter until sandy. Press into an 8" springform pan and refrigerate.
- Whip heavy cream to stiff peaks and set aside. Beat cream cheese until fluffy, then mix in pumpkin puree, vanilla, powdered sugar, cinnamon, and nutmeg. Fold in the whipped cream. Spread into the crust and refrigerate overnight.
- Top with whipped cream or Cool Whip and dust with cinnamon. Slice and enjoy!
- Beat 1 cup heavy cream with powdered sugar until stiff peaks form (about 5 minutes). Don’t overwhip!
Notes
For best results, refrigerate the cheesecake overnight to allow the flavors to meld and the texture to set properly.