No-Bake    Pumpkin    Cheesecake

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!

INGREDIENTS

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.

1

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it’s light and fluffy.

2

Beat in the pumpkin, followed by the powdered sugar. Beat in the vanilla, pumpkin pie spice, and salt. Fold in the whipped cream.

3

Pour the pumpkin cheesecake filling into the pie crust and smooth it with a rubber or offset spatula.

4

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.

5

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.

Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life! Get my favorite recipes by signing up for my newsletter and I’ll send you my TOP 15 Desserts ebook for free!