No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is easy to make and makes the perfect holiday dessert. If cheesecakes stress you out, this is the recipe for you!
Servings: 8 pieces
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 11 sheets of crackers)
- 1/2 cup unsalted butter melted
- 3 tablespoons sugar
Filling
- 16 ounces cream cheese room temperature
- 15 ounces 100% pumpkin puree (see note)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions
To Make Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together until it has the consistency of wet sand.1 1/2 cups graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons sugar
- Pour into the bottom of a 9-inch spring form pan, pressing it down firmly. Place in the refrigerator while preparing the filing.
To Make the Filling
- In a large bowl using a hand mixer or in the bowl of a stand mixer fit with the paddle attachemnt, beat the cream cheese, pumpkin, spices, powdered sugar, and vanilla together until smooth.16 ounces cream cheese, 15 ounces 100% pumpkin puree, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 1/8 teaspoon ground cloves
- In a separate bowl using a hand mixer or in the bowl of a stand mixer fit with the whisk attachment, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture.1 1/2 cups heavy whipping cream
- Pour the filling over the crust, cover, and place in the refrigerator for 8 hours or overnight.
Video
Notes
Please only use 100% pumpkin puree. Do not substitute with pumpkin pie filling.