Description
A simple and delicious no-bake pumpkin cheesecake recipe that’s perfect for any occasion. It’s creamy, flavorful, and easy to make.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 pre-made graham cracker crust
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream cheese mixture until just combined.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for at least 4 hours, or until firm.
- Slice and serve.
Notes
- For a dairy-free version, use dairy-free cream cheese and dairy-free whipped topping.
- For a gluten-free version, use a gluten-free graham cracker crust.
- Garnish with extra whipped cream and a sprinkle of cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg