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No Bake Pumpkin Cheesecake

This easy No Bake Pumpkin Cheesecake is prepared in just 15 minutes, creating a light and creamy filling with a buttery graham cracker crust. Bursting with classic fall flavors, it’s the perfect dessert you don't even have to bake!
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups crushed graham crackers
  • 0.25 cup unsalted butter
  • 16 oz cream cheese room temperature (2-8oz blocks)
  • 1.5 cups pumpkin puree
  • 0.33 cup heavy whipping cream
  • 0.75 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice

Method
 

Preparation Steps
  1. Melt the butter in a small microwave safe dish and combine it with the crushed graham crackers to form a wet, sandy mixture. Press the crushed graham cracker mix into the bottom of an 8-inch springform pan and set aside.
  2. In a medium sized mixing bowl, use an electric hand mixer to whip the cream cheese until it is smooth and soft.
  3. Whisk in the pumpkin puree, whipping cream, granulated sugar, vanilla extract, and pumpkin spice until the mixture is smooth and homogenous.
  4. Pour the cheesecake mixture onto the graham cracker crust and place the springform pan in the freezer for 4 hours, or until the center of the cheesecake is firm.
  5. Serve and enjoy!

Notes

To ensure clean slices, use a serrated knife dipped in hot water and wiped clean between each cut. For easy removal from the springform pan, make sure the cheesecake is well-chilled, then unbuckle the pan and carefully remove the band. A small knife can be run around the edge if needed.