This No-Bake Pumpkin Cheesecake is a festive fall dessert loaded with cozy spices, pumpkin, and tangy cream cheese. No oven required, so it’s a cinch to make!
Heavy cream Cream cheese Pumpkin puree Powdered sugar Vanilla extract Pumpkin pie spice Kosher salt Graham cracker crust
In a large bowl, whip the heavy cream until it forms stiff peaks.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it’s light and fluffy.
Beat in the pumpkin, followed by the powdered sugar. Beat in the vanilla, pumpkin pie spice, and salt. Fold in the whipped cream.
Pour the pumpkin cheesecake filling into the pie crust and smooth it with a rubber or offset spatula.
Place the pie in the refrigerator for at least 4 hours, or preferably overnight. Cut with a sharp knife and serve with a dollop of whipped cream.
A no-bake cheesecake—or this No-Bake Pumpkin Cheesecake!—is the type of dessert you can easily whip up whenever the craving strikes.
This No-Bake Pumpkin Cheesecake has a texture different from a baked pumpkin cheesecake because it’s lighter and fluffier, but it still has that tangy cheesecake flavor thanks to the cream cheese.