No-Bake Pumpkin Cheesecake
350kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs provides a buttery, crunchy base
- 0.5 cups granulated sugar adds sweetness to the crust
- 0.5 cups unsalted butter melted, binds crumbs together
Filling
- 16 oz cream cheese softened, for creamy texture
- 15 oz canned pumpkin puree 100% pure for best flavor
- 1 cup powdered sugar sweetens filling without graininess
- 1 tsp vanilla extract enhances flavors
- 1 tsp ground cinnamon adds warmth
- 0.5 tsp ground nutmeg complements cinnamon
- 0.5 tsp ground ginger adds zestiness
- 1 cup heavy whipping cream whipped until stiff peaks
Method
Instructions
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture.
- Spoon the pumpkin filling into the prepared graham cracker crust, smoothing the top.
- Cover the cheesecake and refrigerate for at least 4 hours.
- Carefully remove the sides of the springform pan.
- Slice the cheesecake and serve with whipped cream, if desired.
Nutrition
Serving1sliceCalories350kcalCarbohydrates30gProtein4gFat24gSaturated Fat15gCholesterol75mgSodium200mgPotassium130mgFiber1gSugar20gVitamin A2000IUCalcium60mgIron0.5mg
Notes
Use softened cream cheese to avoid lumps. Fold whipped cream gently to preserve lightness. Refrigerate for the full 4 hours to set properly.