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No Bake Pumpkin Cheesecake will Delight Your Tastebuds!

No Bake Pumpkin Cheesecake – Creamy, Spiced & Effortlessly Easy!
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A delightful and creamy No Bake Pumpkin Cheesecake that’s perfect for autumn or any occasion, featuring a rich graham cracker crust and a light, fluffy filling.

Ingredients

Scale
  • 1 1/2 cups (180g) graham cracker crumbs, finely crushed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1 cup (240g) canned pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, whipped to stiff peaks

Instructions

  1. Start by mixing your graham cracker crumbs and sugar in a medium bowl. Pour in the melted butter and stir until it’s like wet sand. Press this mixture into the bottom of a 9-inch springform pan.
  2. Beat the softened cream cheese with an electric mixer until it’s super smooth. Add in the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract; mix until everything’s blended.
  3. Whip your heavy cream in a separate bowl until stiff peaks form. Gently fold this into your pumpkin mixture with a spatula.
  4. Spread the filling over your crust, smoothing the top with a spatula. Cover it up and pop it into the fridge for at least 4 hours.
  5. Once it’s chilled, run a knife around the edge of the pan before releasing the springform. Slice it up and serve with whipped cream if desired.

Notes

  • For best results, make the cheesecake the night before serving.
  • Use full-fat cream cheese for a richer texture.
  • Do not overwhip the cream to avoid turning it into butter.

Nutrition

Find it online: https://www.spiritsdrink.com/no-bake-pumpkin-cheesecake-recipe/