This No-Bake Pumpkin Cheesecake is the perfect fall dessert that’s creamy, flavorful, and requires no oven time! With a buttery graham cracker crust and a silky pumpkin filling, it’s easy to prepare and full of warm spices. Ideal for Thanksgiving or any autumn celebration, this dessert will surely be a crowd-pleaser.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 (8 oz) tub whipped topping, thawed
Directions:
Step 1: Prepare the Crust
- Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the bottom of a glass or measuring cup to press down tightly.
- Chill the Crust: Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Pumpkin Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
- Add the Pumpkin and Spices: Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Beat until well combined and creamy.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping until fully incorporated, making sure not to over-mix to maintain a light and airy texture.
Step 3: Assemble and Chill
- Pour the Filling Over the Crust: Spoon the pumpkin cheesecake filling over the prepared crust and spread it evenly with a spatula.
- Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is fully set.
Step 4: Serve
- Garnish: Before serving, you can add extra whipped cream and a light sprinkle of cinnamon on top for garnish, if desired.
- Slice and Enjoy: Carefully remove the springform pan ring, slice the cheesecake, and serve chilled.
Serving and Storage Tips
- Serving Suggestions: For an extra touch, drizzle with caramel sauce or sprinkle with crushed nuts before serving. This cheesecake pairs wonderfully with a cup of hot coffee or tea.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Helpful Notes
- Softening Cream Cheese: For a smooth, creamy filling, ensure the cream cheese is fully softened. Leave it out at room temperature for about 30 minutes before using.
- Spices: Adjust the spices to your taste. You can add a bit more cinnamon for a spicier cheesecake, or swap the individual spices with 1-2 teaspoons of pumpkin pie spice if you have it on hand.
- Crust Alternatives: Try substituting the graham crackers with gingersnaps or chocolate cookies for a unique twist.
Tips from Well-Known Chefs
- Ina Garten: Use fresh spices for the best flavor. Ground spices lose their potency over time, so if yours have been sitting around for a while, consider buying fresh for this dessert.
- Mary Berry: For an ultra-smooth filling, sift the powdered sugar before adding it to the cream cheese mixture to eliminate any lumps.
- Nigella Lawson: Gently fold the whipped topping into the filling to keep it light and airy, which makes the cheesecake texture wonderfully fluffy.
Frequently Asked Questions
1. Can I make this cheesecake without a springform pan?
Yes, you can use a regular 9-inch pie dish or a square baking dish. Just note that serving might be slightly messier as it won’t have the easy-release feature of a springform pan.
2. What if I don’t have whipped topping?
You can make homemade whipped cream by beating 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Gently fold it into the cheesecake filling.
3. Can I use fresh pumpkin puree?
Absolutely! Just make sure it’s well-drained to avoid excess moisture in the cheesecake.
4. How do I prevent the crust from crumbling?
Press the crust mixture firmly and evenly into the pan, and make sure to chill it before adding the filling. This will help it set and hold together.
5. Can I make this recipe vegan?
Yes! Substitute the cream cheese with a dairy-free cream cheese and the whipped topping with a coconut whipped topping for a vegan version.
6. What can I use instead of graham crackers?
Try gingersnap cookies, vanilla wafers, or even crushed nuts mixed with a bit of sugar and coconut oil for a different crust flavor.
7. How can I make this dessert lower in sugar?
Use a sugar substitute like monk fruit or stevia in the crust and filling. Adjust the amount according to taste as these substitutes can vary in sweetness.
8. Can I add nuts to the crust?
Yes, finely chopped pecans or walnuts would add great flavor and texture to the graham cracker crust.
9. Can I freeze the whole cheesecake?
Yes, you can freeze the entire cheesecake. Wrap it well in plastic wrap and then in foil before freezing. Thaw it in the refrigerator for several hours or overnight before serving.
10. How do I make sure my cheesecake is light and fluffy?
Fold the whipped topping in gently and avoid over-mixing to maintain the light, airy texture of the filling.
This No-Bake Pumpkin Cheesecake is an easy yet indulgent dessert that captures all the wonderful flavors of the season without any fuss. It’s creamy, delicious, and sure to be a hit at any gathering. Enjoy!
