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No-Bake Pumpkin Spice Cheesecake

This no-bake cheesecake is made with a creamy mixture of cream cheese, pumpkin, and warm spices, set atop a crunchy graham cracker crust. The dessert has a smooth, velvety texture with a speckled appearance of autumn spices and a firm set that holds its shape when sliced. It's a seasonal treat perfect for fall gatherings or cozy nights at home.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs preferably gluten-free if desired
  • 1/4 cup granulated sugar for crust
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 3/4 cup powdered sugar for sweetness and smoothness
  • 1 cup canned pumpkin preferably pure pumpkin
  • 1 1/2 teaspoons ground cinnamon warm and fragrant
  • 1/2 teaspoon ground nutmeg fragrant
  • 1/4 teaspoon ground cloves adds depth
  • 1 1/2 cups heavy cream chilled

Equipment

  • Mixing bowls
  • Springform pan

Method
 

  1. Combine graham cracker crumbs and sugar in a bowl, then stir in melted butter until the mixture resembles moist crumbs. Press this mixture evenly into the bottom of a springform pan to form a firm crust, then chill in the fridge for at least 15 minutes.
  2. In a large mixing bowl, beat softened cream cheese and powdered sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
  3. Add pumpkin puree, cinnamon, nutmeg, cloves, and vanilla extract to the cream cheese mixture, then beat until fully incorporated and smooth.
  4. In a separate bowl, whip the chilled heavy cream until stiff peaks form, listening for a gentle creaking sound, and it holds its shape when lifting the beaters.
  5. Gently fold the whipped cream into the pumpkin mixture in stages, using a spatula, until well combined and silky smooth.
  6. Pour the pumpkin filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
  7. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set and firm—preferably overnight for best flavor and texture.
  8. Once set, run a knife around the edges before releasing the springform pan. Slice into portions, revealing a smooth, creamy filling with a spiced aroma.
  9. Serve chilled, optionally garnished with a sprinkle of cinnamon or some whipped cream, and enjoy this cool, spiced fall dessert.

Notes

Ensure the cream cheese is softened for a smooth mixture. Chilling the whipped cream before folding helps achieve a light, airy texture.