Description
A simple and delicious no-bake pumpkin cheesecake recipe perfect for a quick dessert. This recipe uses a graham cracker crust and a creamy pumpkin filling, ideal for fall holidays or any time you crave a sweet treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped (optional, for topping)
Instructions
- In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar.
- Stir in melted butter until crumbs are moistened.
- Press mixture into the bottom of a 9-inch pie plate or springform pan.
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
- Spoon the pumpkin filling into the prepared crust.
- Chill for at least 4 hours, or until firm.
- Top with whipped cream before serving, if desired.
Notes
- For a dairy-free version, use dairy-free cream cheese and dairy-free graham crackers. Ensure your butter substitute is also dairy-free.
- Adjust pumpkin pie spice to your preference.
- Chill time can be extended for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg