Easy No-Bake Pumpkin Spice Cheesecake
Creamy, warmly spiced, and effortlessly no-bake, this pumpkin cheesecake sets up silky smooth with a buttery graham crust.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup graham cracker crumbs for the crust
- 2 tbsp light brown sugar for the crust
- 6 tbsp unsalted butter, melted for the crust
- 24 oz cream cheese, softened room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon optional, for extra warmth
- 0.25 tsp fine salt
- 1 tsp lemon juice brightens flavor
- 1 cup heavy whipping cream, cold for folding into the filling
Instructions
Preparation Steps
- Line a 9-inch springform pan base with parchment. Set aside.
- Stir graham crumbs, brown sugar, and a pinch of salt in a bowl. Pour in melted butter and mix until evenly moistened.
- Press the crust mixture firmly into the pan bottom. Chill while you make the filling.
- Beat softened cream cheese with powdered sugar until smooth and fluffy, about 2 minutes.
- Mix in pumpkin puree, vanilla, pumpkin pie spice, cinnamon, salt, and lemon juice until fully blended.
- Whip cold heavy cream to stiff peaks in a separate bowl.
- Fold the whipped cream gently into the pumpkin mixture until no streaks remain.
- Spread filling over the chilled crust and smooth the top. Cover and refrigerate at least 6 hours or overnight until set.
- Release the springform, slice, and serve. Dust with extra cinnamon if desired.
Notes
Variation: Swap in gingersnap crumbs for the crust or add a swirl of caramel on top before chilling. Storage: Cover and refrigerate up to 4 days; freeze slices tightly wrapped for up to 1 month.
This recipe is an original creation inspired by classic Easy No-Bake Pumpkin Spice Cheesecake flavors. All ingredient ratios and instructions are independently developed.