Description
Get ready to fall in love with the easiest, creamiest, and most delicious no bake pumpkin cheesecake! This dessert is pure autumn bliss, with all the warm spice and comforting flavors you crave, all without turning on your oven. It’s the perfect treat for holidays, gatherings, or simply when you need a little sweet indulgence.
Ingredients
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup canned pumpkin puree
3/4 cup powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
8 oz whipped topping (Cool Whip), thawed
Instructions
Mix graham cracker crumbs, melted butter, and sugar until moistened. Press into a springform pan and chill.
Cream softened cream cheese and powdered sugar until smooth.
Stir in pumpkin puree, pumpkin pie spice, and vanilla extract until combined.
Gently fold in whipped topping until the filling is smooth.
Pour the filling into the chilled crust and spread evenly.
Chill for at least 6 hours or overnight until firm.
Notes
Graham cracker crumbs – These form the base of our delightful crust, providing a lovely crunch. You can make your own by pulsing graham crackers in a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
Unsalted butter – Melted butter is key to binding the graham cracker crumbs together, ensuring a firm and delicious crust.
Granulated sugar – Just a touch of granulated sugar adds a hint of sweetness to the crust.
Cream cheese – Make sure your cream cheese is softened to room temperature. This is crucial for achieving a smooth, lump-free filling.
Canned pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Powdered sugar – This sweetens the cream cheese mixture and helps create its signature smooth consistency.
Pumpkin pie spice – A blend of cinnamon
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A