Description
Indulge in the delightful flavors of autumn with this No-Bake Pumpkin Cheesecake. This creamy dessert captures the essence of fall with its rich pumpkin puree and warm spices, making it a perfect treat for any occasion, from Thanksgiving gatherings to cozy family dinners. What makes this cheesecake unique is its effortless preparation; there’s no baking required. Simply mix the ingredients, chill to perfection, and serve a stunning dessert that will impress your guests with its velvety texture and deliciously spiced flavor.
Ingredients
Scale
- 2 cups graham crumbs (about 240 grams)
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams) (melted)
- 15 ounce can pumpkin puree (just under 2 cups)
- 2/3 cup heavy cream (120 ml) (33% MF or more)
- 24 ounces cream cheese (680 grams) (use brick-style, full-fat cream cheese)
- 1 cup powdered sugar (110 grams)
- 1/2 cup brown sugar (105 grams)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Prepare the crust by mixing graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into a 9-inch springform pan.
- For the filling, beat cream cheese until smooth, then add powdered sugar and brown sugar until combined. Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
- Whip heavy cream until soft peaks form and gently fold it into the pumpkin mixture.
- Pour filling into the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve chilled and enjoy!
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 365
- Sugar: 26g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: For added flavor, consider incorporating chopped nuts or chocolate shavings on top before serving. If you prefer a firmer cheesecake, use plant-based gelling agents like agar-agar to enhance texture.