No-Bake Pumpkin Cheesecake

This cheesecake has a graham cracker crust and a pumpkin filling made from cream cheese, pumpkin puree and whipped cream, and it is never baked. The filling is beaten with powdered sugar and spiced with cinnamon, nutmeg and ginger, then lightened by folding in whipped heavy cream. After that it sets in the refrigerator. The recipe makes 8 slices.

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Hands-on time is 30 minutes. The rest is chilling, with 30 minutes for the crust and at least 4 hours for the finished cheesecake, so the total is 4 hours 30 minutes. That also makes it easy to prepare a day or two before you need it.

What Goes into It

Amounts for the crust and filling are in the card.

• Graham cracker crumbs (2 cups): the crust, which gives a sweet crunch under the creamy filling.
• Unsalted butter (1/2 cup, melted) and granulated sugar (1/4 cup): the butter binds the crust, and the sugar sweetens it.
• Cream cheese (one 8-ounce package, softened): the base of the filling.
• Powdered sugar (1 cup): sweetens the filling and keeps it smooth.
• Canned pumpkin puree (1 cup): the pumpkin flavor.
• Vanilla extract (1 teaspoon), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon) and ginger (1/4 teaspoon): the flavoring and spices.
• Heavy whipping cream (1 cup): whipped to stiff peaks and folded in, it makes the filling light.

Crust, Filling and Chilling

Take the cream cheese out ahead so it is soft. Room-temperature ingredients mix more easily and give a smoother filling.

Mix the crumbs, melted butter and granulated sugar in a medium bowl until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch springform pan. Do not rush this step, because a firmly packed crust is what holds up under the filling. Refrigerate it for 30 minutes to set.

Beat the cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar gradually, then the pumpkin puree, vanilla, cinnamon, nutmeg and ginger, and beat until smooth. In a separate bowl, whip the cream to stiff peaks, then gently fold it into the pumpkin mixture until no streaks remain.

Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is better, because the flavors blend. Before serving, remove the sides of the pan and slice.

Variations

• Chocolate: fold sugar-free chocolate chips into the pumpkin filling.
• Spices: a pinch of allspice or cloves in the filling, or an extra pinch of cinnamon or nutmeg. A pinch of salt in the filling gives a richer flavor.
• Gluten-free: use gluten-free cookie crumbs in place of the graham cracker crumbs.
• Dairy-free: replace the cream cheese with coconut cream. Chill the coconut cream first and whip it until fluffy.
• Fresh pumpkin: cooked, smooth fresh pumpkin puree can replace canned. Roasting the pumpkin gives a deeper flavor. Its moisture content may differ, so adjust to keep the filling creamy.

Toppings and Pairings

A spoonful of whipped cream with a sprinkle of cinnamon goes on each slice. Heavy cream whipped with a touch of powdered erythritol until soft peaks form makes a sugar-light topping. Fresh raspberries, strawberries or blueberries add color and a tart contrast, and coffee or tea next to the creamy slice rounds out the plate.

Tools

You need a 9-inch springform pan, a medium bowl for the crust, a large bowl for the filling, an electric mixer, a spatula and a whisk or hand mixer for the cream. A sturdy whisk can replace the mixer for the cream cheese, with more effort.

Nutrition

Each slice has approximately 350 calories, 24 grams of fat, 30 grams of carbohydrates, 30 grams of sugar and 4 grams of protein.

FAQ

Can I use fresh pumpkin instead of canned?

Yes. Cook it and puree it until smooth. Roasting gives a deeper flavor. Fresh pumpkin may hold a little more or less moisture than canned, so adjust to keep the creamy texture.

How long does it keep in the refrigerator?

Up to 5 days, covered tightly with plastic wrap or in an airtight container.

Can I freeze it?

Yes. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It keeps in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

What can replace the cream cheese?

Mascarpone gives a similar creamy texture. For a dairy-free version, use chilled coconut cream, whipped until fluffy.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us