Description
A simple and delicious no-bake pumpkin cheesecake recipe perfect for fall. This recipe is creamy, flavorful, and requires no oven time.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 3/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Instructions
- Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch pie plate.
- In a large bowl, beat cream cheese until smooth.
- Stir in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until well combined.
- Gently fold in whipped cream.
- Spoon the mixture over the graham cracker crust.
- Chill for at least 4 hours, or until firm.
- Serve cold.
Notes
- For a gluten-free crust, use gluten-free graham crackers or a nut-based crust.
- For a dairy-free version, use dairy-free cream cheese and heavy cream alternatives.
- Garnish with whipped cream and a sprinkle of cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American