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No-Bake Pumpkin Cheesecake: The Easiest Dessert You’ll Ever Make!

ByEmma

Who says you need an oven to make a show-stopping dessert? This No-Bake Pumpkin Cheesecake is creamy dreamy and packed with all those cozy fall flavors—without breaking a sweat. Perfect for lazy bakers (or anyone who just wants dessert fast). Let’s dive in!

Contents

Why You’ll Love This Recipe

  • Zero baking required (because who has time for that?).
  • Ready in under 30 minutes (plus chilling time—patience my friend).
  • Silky smooth texture with the perfect balance of pumpkin spice.
  • Impressively delicious (shhh… no one needs to know how easy it was).

Ingredients You’ll Need

*(Makes one 9-inch cheesecake)*

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits if you’re fancy).
  • 6 tbsp melted butter (salted or unsalted your call).
  • 2 tbsp brown sugar (for that extra caramel-y goodness).

For the Filling:

  • 16 oz (2 blocks) cream cheese softened (full-fat only—this is dessert not a salad).
  • 1 cup pumpkin puree (not pumpkin pie filling—big difference!).
  • ½ cup powdered sugar (adjust to taste).
  • 1 tsp vanilla extract (the good stuff please).
  • 1 ½ tsp pumpkin pie spice (or make your own mix—cinnamon nutmeg ginger cloves).
  • 1 cup heavy cream whipped (for that cloud-like fluffiness).

Pro Tip: Chill your mixing bowl and beaters before whipping the cream—it’ll help it hold its shape better!

How to Make It (Step-by-Step)

Step 1: Crush It (The Crust That Is)

  1. Mix graham cracker crumbs melted butter and brown sugar in a bowl until it looks like wet sand.
  2. Press firmly into a 9-inch pie dish or springform pan (use the back of a spoon to make it even).
  3. Pop it in the fridge for 10 minutes to set.

Pro Tip: For extra crunch toast the crumbs in a dry pan for 2-3 minutes before mixing with butter.

Step 2: Whip Up the Filling

  1. In a large bowl beat the cream cheese until smooth (no lumps allowed!).
  2. Add pumpkin puree powdered sugar vanilla and pumpkin spice. Mix until creamy.
  3. Gently fold in the whipped cream (don’t overmix—keep it fluffy!).

Step 3: Assemble & Chill

  1. Pour the filling over the chilled crust. Smooth the top with a spatula.
  2. Refrigerate for at least 4 hours (overnight is even better).

Pro Tip: Want a fancy finish? Top with whipped cream a sprinkle of cinnamon or caramel drizzle before serving.

Serving & Storing Tips

  • Slice it cold for clean cuts (run your knife under hot water first).
  • Store leftovers (if there are any) covered in the fridge for up to 4 days.
  • Freeze it for up to 1 month—thaw in the fridge before eating.

Final Thoughts

This No-Bake Pumpkin Cheesecake is the ultimate dessert hack—easy fast and ridiculously delicious. Whether you’re prepping for Thanksgiving or just craving something sweet this recipe won’t let you down.

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