No Bake Pumpkin Cheesecake
A must try holiday dessert! This No Bake Pumpkin Cheesecake recipe is incredibly easy to make and features a rich, creamy, mousse-like texture that makes it an instant favorite.
Ingredients
- 1 9-inch graham cracker crust
- 14 ounces cream cheese softened
- 1 cup powdered sugar
- 6 ounces pumpkin purée
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large mixing bowl, cream together 12 ounces of cream cheese and ¾ cup of powdered sugar until smooth. Add in the pumpkin purée, all of the spices and vanilla extract. Mix until fully combined and smooth. Set aside.
- In a medium mixing bowl, cream the remaining 2 ounces of cream cheese with the remaining ¼ cup of powdered sugar until smooth and creamy. In a clean mixing bowl, whip the heavy whipping cream to soft peaks. Gently fold the cream cheese mixture into the whipped cream until fully combined.
- Now fold the whipped cream mixture into the pumpkin mixture until fully combined and smooth.
- Pour the filling into a 9-inch graham cracker crust and smooth out with a spatula. Cover and refrigerate for at least 6 hours.
- Top with additional whipped cream before serving, if desired. Enjoy!
Notes
This recipe yields 8-12 servings depending on the portion size.
2 cups of store-bought whipped cream can be substituted for the stabilize whipped cream in the recipe.
Tried this recipe?Let us know how it was!