Creamy No-Bake Pumpkin Cheesecake – A Perfect Fall Dessert

by

This No-Bake Pumpkin Cheesecake combines the cozy flavors of pumpkin and warm spices with a smooth, creamy cheesecake filling—all without needing to turn on the oven! With a buttery graham cracker crust and a spiced pumpkin cheesecake filling, this dessert is easy to make and perfect for holiday gatherings or any fall celebration. Let’s dive into this effortless yet impressive dessert!

Ingredients:

For the Crust:

  • 1 1/2 cups digestive biscuits or graham crackers, crushed
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 80 g (about 1/3 cup) unsalted butter, melted

For the Cheesecake Filling:

  • 450 g (16 oz) cream cheese, softened
  • 1 cup pumpkin purée
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions:

  1. Prepare the Crust:
    • In a medium bowl, mix together the crushed biscuits or graham crackers, brown sugar, and cinnamon.
    • Add the melted butter and stir until the mixture resembles damp sand.
    • Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust.
    • Refrigerate while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add the pumpkin purée, powdered sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract.
    • Beat until everything is well combined and smooth.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • This can take about 3–5 minutes with an electric mixer on high speed.
    • Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated, creating a light and airy filling.
  3. Assemble the Cheesecake:
    • Spread the pumpkin cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
    • Cover and refrigerate for at least 4 hours, or until set.
    • For best results, let it chill overnight.
  4. Serve:
    • Once the cheesecake is fully set, carefully remove it from the springform pan.
    • Slice and serve as is, or top with whipped cream and a sprinkle of cinnamon for extra flair.

Conclusion:

This No-Bake Pumpkin Cheesecake is the ultimate autumn dessert, combining rich, creamy texture with the warm flavors of pumpkin and spices. It’s easy to make, beautifully layered, and perfect for holiday gatherings. Enjoy a slice of this cheesecake and embrace the flavors of fall in every delicious bite!