Description
This No Bake Pumpkin Cheesecake is your ultimate answer to easy dessert dreams. With a fluffy, mousse-like texture and rich fall flavors, this chilled cheesecake brings together creamy pumpkin filling and a buttery graham cracker crust—no oven necessary. Whether you need a quick dessert for Thanksgiving or want pumpkin goodness on a weeknight, this treat is one of those perfect *easy recipes* that everyone will ask for again. It’s ideal for *quick desserts*, *holiday ideas*, or anytime *food inspiration*. Think *easy pumpkin dessert*, *no bake fall recipe*, and *Thanksgiving cheesecake alternative*—all rolled into one irresistible bite.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
16 ounces cream cheese, softened
1 cup pumpkin puree
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups whipped topping or whipped cream
Instructions
1. Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Chill the crust while you make the filling.
2. In a large bowl, beat the softened cream cheese until smooth and fluffy.
3. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well blended.
4. Gently fold in the whipped topping until the mixture is light and airy.
5. Spread the pumpkin mixture evenly over the prepared crust.
6. Smooth the top and refrigerate for at least 6 hours or overnight.
7. Before serving, garnish with extra whipped cream and a drizzle of caramel.
Notes
Be sure the cream cheese is fully softened to avoid lumps in your filling.
Chill the cheesecake long enough for clean slices and the best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg