No Bake Pumpkin Pie Cheesecake
This no bake pumpkin pie cheesecake is an easy dessert that brings together the cozy spices of classic pumpkin pie and the smooth, creamy texture of cheesecake. Perfect for the holidays or anytime you're craving a simple, no oven needed treat.
Servings: 8 Slices
Calories: 254kcal
Equipment
- Stand Mixer
- Mixing Bowls
- Hand Mixer
- Measuring Cups
Ingredients
- 1 Graham Cracker Crust Store bought or homemade
- 1 can Pumpkin Puree 15 oz.
- 8 oz Cream cheese Full fat, softened
- ½ cup Powdered Sugar
- 1 ½ teaspoon Pumpkin Pie Spice
Instructions
- Beat the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice together until smooth.
- Fold in the whipped cream until combined.
- Spoon the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours to set.
Notes
Let your cream cheese come to room temperature before mixing! This makes all the difference for a smooth, lump-free filling. Cold cream cheese can be hard to blend, so give it 30 to 60 minutes on the counter before getting started.
If you have a favorite homemade graham cracker crust recipe, go ahead and use it! While store-bought crusts are super convenient, a homemade version can add an extra special touch.
Be sure to give your cheesecake plenty of time to chill and set. It needs at least 4 hours in the fridge, but overnight is even better. If you cut into it too soon, the filling might be too soft and difficult to slice cleanly.
Nutrition
Calories: 254kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 192mg | Potassium: 174mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8650IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg