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No Bake Pumpkin Pie Cheesecake

Irresistible No Bake Pumpkin Pie Cheesecake for Fall Joy

Enjoy this No Bake Pumpkin Pie Cheesecake—an easy, creamy dessert perfect for autumn gatherings.
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 ounces Cream Cheese Softened for a silky texture.
  • 1 cup Pumpkin Puree Canned or homemade.
  • ½ cup Powdered Sugar Alternative sweeteners can be used.
  • 1 cup Cool Whip Homemade whipped cream is a good substitute.
  • 1 teaspoon Pumpkin Pie Spice Adjust to taste.
For the Crust
  • 10 whole Graham Crackers Crushed into fine crumbs.
  • 4 tablespoons Melted Butter
For the Optional Toppings
  • to taste Whipped Cream Dollop for classic look.
  • to taste Caramel Sauce For extra sweetness.
  • to taste Pecans Chopped for crunch.

Equipment

  • Mixing Bowl
  • electric mixer
  • Pie dish
  • Spatula
  • refrigerator

Method
 

Step-by-Step Instructions
  1. Crush graham crackers into fine crumbs and combine with melted butter. Press into a pie dish.
  2. Beat cream cheese and powdered sugar until smooth and creamy, about 2 minutes.
  3. Add pumpkin puree and pumpkin pie spice, mixing until well combined and vibrant in color.
  4. Gently fold in Cool Whip until just combined. Avoid overmixing.
  5. Pour filling into crust and spread evenly. Chill for at least 60 minutes to set.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Best served chilled; top with whipped cream, caramel sauce, and pecans for presentation.

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