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A slice of No Bake Pumpkin Cheesecake.

No Bake Pumpkin Cheesecake

Treat yourself to a slice of this easy No Bake Pumpkin Cheesecake!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 470kcal
Author: Ginnie

Ingredients

For Crust:

  • 12 graham crackers, crushed
  • ¼ cup brown sugar (lightly packed)
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, melted

For Filling:

  • 1 ½ cups heavy cream
  • 2 (8-ounce) packages cream cheese (full fat), at room temperature
  • ½ cup brown sugar (lightly packed)
  • ¾ cup granulated sugar
  • 1 (15-ounce) can pumpkin puree
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Prepare Crust:

  • Combine graham cracker crumbs, brown sugar, and salt in a medium bowl; mix well. Add butter and mix well.
  • Press mixture into bottom and about halfway up sides of an 9-inch springform pan.
  • Refrigerate crust until ready to use.

Prepare Filling:

  • Whip cream using a stand mixer (or hand mixer) until you get heavy peaks. Transfer to a separate bowl; set aside.
  • Mix cream cheese, brown sugar, and granulated sugar until smooth.
  • Add pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to cream cheese. Mix well.
  • Gently fold ⅓ of whipped cream into pumpkin mixture using a spatula. Add remaining cream in two batches.
  • Transfer pumpkin mixture to springform pan. Gently spread filling over crust, then smooth top of cheesecake with a spatula.
  • Cover cheesecake, then refrigerate overnight, or for at least 6 hours.
  • Cut cheesecake into slices and serve. Enjoy!

Notes

For best results:
  • Use heavy cream (or whipping cream). Do not substitute a whipped topping, such as Cool Whip.
  • Make sure to whip cream until you get a stiff peak. If you're not sure what that means, check out this guide.
  • Use full fat cream cheese.
  • Use kosher salt (or sea salt), not table salt.
  • Let cheesecake chill overnight, or even for a couple days. At a minimum, cheesecake should be chilled for 6 hours.
  • To cut cheesecake neatly, run a sharp knife under hot water. Dry knife, then slice cheesecake. Repeat process of heating knife for every cut you make.

Nutrition

Calories: 470kcal
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