No Bake Pumpkin Cheesecake
Indulge in the smooth and velvety texture of no bake pumpkin cheesecake, a delightful dessert that captures the essence of autumn in every bite.
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Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup pumpkin puree
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup heavy cream
- Whipped cream for topping
- Mini chocolate pumpkins for decoration
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese, mixing until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well incorporated.
- Pour the pumpkin cheesecake filling over the crust in the springform pan.
- Smooth the top with a spatula and cover the pan with plastic wrap.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and mini chocolate pumpkins for decoration.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Fiber: 1g | Sugar: 15g