How to Make Pumpkin Pie No-Bake Cheesecake - A Step-by-Step Guide

For all the pumpkin lovers out there, this Pumpkin Pie No-Bake Cheesecake is an absolute must-try. With a delicious graham cracker crust, a creamy, spiced pumpkin filling, and a generous dollop of whipped cream on top, this dessert is perfect for any fall gathering or holiday dinner party. And the best part? It's a no-bake recipe, so you can whip it up in no time without ever turning on your oven.

This cheesecake has all the classic flavors of a traditional pumpkin pie, but with the a...

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Ingredients

  • 1 (8 ounce) package low-fat cream cheese
  • ⅓ cup white sugar
  • 1 ½ tablespoons lemon juice
  • 1 ½ teaspoons vanilla extract
  • 1 (15 ounce) can pumpkin puree, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup heavy whipping cream
  • 1 (9 inch) prepared graham cracker crust

Information

  • Prep Time: 20 mins
  • Additional Time: 3 hrs 15 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
  • Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
  • Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
  • Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
  • Chill in the refrigerator until set, 3 to 4 hours.
  • Nutrition

    320 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 36mg
    • Sodium: 389mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 65mg
    • Iron: 2mg
    • Potassium: 203mg