No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake is the ultimate easy dessert! A cinnamon graham cracker crust holds a fluffy pumpkin cheesecake filling, all topped with whipped cream and a dash of cinnamon. Perfect to make ahead!
Servings: 8 servings
Cost: $6.74
Equipment
- Springform pan 9-inch
- Blender or food processor
Ingredients
- Cooking spray
- 1-1/4 cups crushed cinnamon graham crackers about 9 full crackers
- 1/4 cup light brown sugar firmly packed
- 5 tablespoons unsalted butter melted
- 1 (8-ounce) package cream cheese full-fat, at room temperature
- 1 cup canned pumpkin not pumpkin pie filling and only one cup—not the entire can
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract optional
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk full-fat
- 1 (8-ounce) container frozen whipped topping full-fat, thawed, like Cool Whip
Instructions
- In a blender or food processor, add the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium bowl and stir in the brown sugar and melted butter. Spray a 9-inch spring-form pan or pie dish with cooking spray. Press crust mixture firmly into the prepared pan and partially up the sides. Use the bottom of a 1-cup measuring cup to press the crust firmly. Cover and place in the freezer while preparing the filling.
- Add the room-temperature cream cheese to the bowl and beat for about 45 seconds or until creamy. Add the pumpkin puree, pumpkin pie spice, vanilla, and salt. Beat until combined and smooth.
- Add sweetened condensed milk and beat until the mixture is completely combined and smooth. Scrape the edges of the bowl with a spatula as needed. Fold in the whipped topping until just combined. Be careful to not overmix the whipped topping, but ensure it’s well combined with the other filling ingredients.
- Pour the pumpkin mixture into the prepared crust. Cover the pie with plastic wrap ,and then tightly with foil (to avoid freezer burn). Freeze overnight or for 6–8 hours, until solid and firm.
- When ready to serve, remove cheesecake from the freezer and cut into slices with a sharp knife; see note 1. If desired, garnish individual slices with whipped cream and crushed graham crackers or a sprinkle of pumpkin pie spice.
Video
Notes
Note 1: Run a sharp knife under hot water, quickly dry it off, and make a cut. Repeat for each cut; this cheesecake is sticky and firm!
Storage: Cover any leftovers tightly and return promptly to the freezer.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 45.3g | Protein: 5.9g | Fat: 15.3g | Cholesterol: 42.2mg | Sodium: 142.7mg | Fiber: 1g | Sugar: 39.4g