Description
This No Bake Pumpkin Cheesecake is a luscious and creamy fall dessert that combines rich cream cheese with autumnal pumpkin flavors and warm spices. Perfect for pumpkin lovers, it features a smooth, whipped topping combined with pumpkin puree and a graham cracker crust, all set in the fridge—no baking required. Ready in just 15 minutes of prep time and chilled for a few hours, this cheesecake is a delightful seasonal treat.
Ingredients
Filling
- 8 ounce block cream cheese, softened to room temperature
- 1 cup powdered sugar
- 15 ounce can pure pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 8 ounce tub whipped topping (Cool Whip), thawed (plus more for topping, optional)
Crust
- 10 inch graham cracker crust (the one with two extra servings)
Instructions
- Prepare the cream cheese mixture: In a large bowl, add the softened cream cheese and powdered sugar. Use an electric hand mixer or a stand mixer to whip the ingredients together until they become smooth and creamy, ensuring no lumps remain.
- Add pumpkin and spices: Incorporate the pumpkin puree, pumpkin pie spice, and ground cinnamon into the cream cheese mixture. Mix thoroughly until the spices are evenly distributed and the batter is uniform in color.
- Fold in whipped topping: Gently stir in the thawed whipped topping (Cool Whip) until you no longer see any white streaks, creating a light and fluffy texture in the cheesecake filling.
- Fill the crust: Pour the prepared cheesecake filling into the 10-inch graham cracker crust. Spread and smooth out the top evenly with a spatula or the back of a spoon.
- Chill the cheesecake: Cover the pie with a lid or plastic wrap and place it in the refrigerator for at least 6 hours, or ideally overnight, to allow the cheesecake to set properly and develop its flavors.
- Serve and garnish: Before serving, optionally add extra whipped topping over the cheesecake as a garnish to enhance creaminess and presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps and achieve a smooth filling.
- Do not use pumpkin pie filling as it contains added sugars and spices that will alter the taste.
- For firmer cheesecake, chill overnight instead of just 6 hours.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Optional toppings can include a sprinkle of cinnamon or crushed nuts for added texture.