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–+ servings
pumpkin cheesecake without baking

No Bake Pumpkin Cheesecake

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Prep Time 20 minutes
Resting Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 1/2 cup graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 8 ounce cream cheese softened
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cup whipped topping thawed

Instructions
 

  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
  • Press the mixture evenly into the bottom of the springform pan to form the crust.
  • In another mixing bowl, beat the cream cheese until smooth using an electric mixer.
  • Add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese and mix until well combined.
  • Gently fold in the whipped topping using a rubber spatula.
  • Pour the pumpkin cheesecake filling over the prepared crust, spreading evenly.
  • Refrigerate the cheesecake for at least 6 hours or until set.
  • Once set, remove the cheesecake from the springform pan and serve chilled.

Notes

For the best results, ensure that the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling. Additionally, allow adequate time for the cheesecake to set in the refrigerator, as this will enhance the flavor and texture. If desired, garnish the top with additional whipped topping or a sprinkle of cinnamon before serving.
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