Description
Indulge in the flavors of fall with this creamy and delicious No-Bake Pumpkin Cheesecake. A perfect dessert for the season that requires no oven time!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
Additional whipped topping and ground cinnamon for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan and chill.
- Make the Filling: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, spice, and vanilla. Fold in whipped topping.
- Assemble: Spread filling over crust and refrigerate for at least 6 hours.
- Serve: Garnish with whipped topping and cinnamon before serving.
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- You can use homemade whipped cream instead of Cool Whip.
- For added texture, consider adding chopped pecans to the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
