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No Bake Pumpkin Spice Cheesecake
Yield: 12 servings
No bake pumpkin spice cheesecake is an easy dessert that is perfect for fall! A crispy graham cracker crust filled with a creamy pumpkin spice no bake cheesecake filling and topped with cream cheese whipped cream frosting!
Equipment
- 8" cheesecake pan or springform pan
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- ⅓ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1 cup heavy cream
- ¾ cup powdered sugar
Cream Cheese Whipped Cream
- 4 oz cream cheese cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream cold
Instructions
Graham Cracker Crust
- In a mixing bowl, add graham cracker crumbs, sugar, salt, and melted butter. Mix to combine.
- Pour the crumbs into a springform or cheesecake pan lined with a parchment circle. Firmly press the crumbs on the bottom and up the sides using a flat bottom measuring cup. Chill the crust while making the filling.
Pumpkin Spice Cheesecake Filling
- In a mixing bowl with an electric hand mixer, cream together cream cheese and granulated sugar using an electric hand mixer until smooth.
- Add in vanilla extract, pumpkin puree, and pumpkin pie spice on continue to mix until well combined.
- In a separate mixing bowl, whip together heavy cream and powdered sugar on medium-high speed using an electric hand mixer until stiff peaks form.
- Add the whipped cream to the pumpkin cream cheese mixture and mix on the lowest speed of the hand mixer until just combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated. Do not overmix the filling.
- Pour the cheesecake filling into the chilled crust and spread evenly using a small offset spatula.
- Chill the cheesecake for at least 6 hours. Cover the pan with plastic wrap or aluminum foil to prevent the cheesecake from drying out.
Cream Cheese Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment or mixing bowl with an electric hand mixer, cream together cold cream cheese, granulated sugar, and vanilla extract until smooth.
- On low speed, drizzle in the cold heavy cream while continuing to mix.
- Scrape the sides and bottom of the bowl to ensure all the cream cheese is combined with the cream.
- Turn the mixer to medium-high speed and whip for a few minutes until stiff peaks form.
- Pipe or spread onto the top of the cheesecake. For this cheesecake, I piped swirls along the top edges using a Wilton 1M tip.
Notes
No bake pumpkin spice cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. If you are making the cheesecake ahead, I recommend keeping the cheesecake in the pan until you are ready to serve.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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