No Bake Pumpkin Cheesecake
This creamy no bake pumpkin cheesecake combines a spiced pumpkin filling, fluffy whipped topping, and a buttery graham cracker crust perfect for fall dessert lovers.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs finely crushed
- ¼ cup granulated sugar
- ½ cup melted butter
Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 cup pumpkin puree canned or homemade
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ½ cups whipped topping or whipped cream whipped to soft peaks
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch pie plate to form the crust. Chill while making the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until fully combined.
- Gently fold the whipped topping or whipped cream into the pumpkin mixture until light and fluffy.
- Spread the filling evenly over the prepared crust. Cover and refrigerate for at least 4 hours, or overnight, until set.
Notes
Nutrition Information
Calories : 350 kcal
Total Fat : 24 g
Saturated Fat : 14 g
Cholesterol : 70 mg
Sodium : 230 mg
Total Carbohydrates : 28 g
Dietary Fiber : 1.5 g
Sugars : 18 g
Protein : 5 g
Potassium : 180 mg
Vitamin A : 900 IU
Vitamin C : 2 mg