No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake features a creamy filling blended with pumpkin purée, cream cheese, and warm spices, set atop a buttery graham cracker crust. The mixture is chilled until firm, resulting in a smooth, dense dessert with a velvety texture and festive appearance.
Equipment
- 8-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring cups and spoons
- Food processor or graham cracker bag and rolling pin
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 1/4 cup sugar for crust
- 1/2 cup unsalted butter melted, for crust
- 16 oz cream cheese softened
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy cream chilled
Instructions
- Crush graham crackers into fine crumbs using a food processor or by sealing them in a plastic bag and pounding with a rolling pin. Mix crumbs with sugar and melted butter until evenly coated and crumbly. Press the mixture firmly into the bottom of a springform pan to create an even crust; set aside.
- In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes. Add pumpkin purée, granulated sugar, and maple syrup or honey, and continue to beat until well combined.
- Add ground cinnamon, ginger, and nutmeg to the pumpkin mixture, and stir until fragrant and evenly distributed. This creates the warm spice flavor that defines the cheesecake.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form, about 3-4 minutes. This adds airy richness to the filling.
- Gently fold the whipped cream into the pumpkin mixture using a rubber spatula, incorporating it gradually to keep the filling light and fluffy.
- Pour the creamy pumpkin filling over the prepared crust, smoothing the top with a spatula for an even surface. Tap the pan gently on the counter to release any air bubbles.
- Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to allow the cheesecake to set and develop flavor.
- Once chilled and firm, release the sides of the springform pan and transfer the cheesecake to a serving platter. Decorate as desired with whipped cream, cinnamon dusting, or pumpkin seeds.
