No Bake Pumpkin Cheesecake – Easy Thanksgiving Dessert

⏱️ Time Breakdown

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 10 servings

📝 Ingredients List

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened to room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup heavy whipping cream, chilled

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9-inch springform pan
• Large mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk

Step-by-Step Beginner-Friendly Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place it in the freezer while you work on the filling.
2. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator. 🍦
3. Combine filling ingredients: In a large mixing bowl, beat the softened cream cheese, pumpkin puree, sugar, vanilla, and spices until the mixture is smooth and fully combined.
4. Fold together: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula until smooth and uniform.
5. Set and chill: Pour the filling over the prepared crust and smooth the top with your spatula. Cover and refrigerate for at least 4 hours, or until firm. 🥧

💡 Pro Tips Section

• Storage: Keep the cheesecake covered in the refrigerator for up to 3 days. It actually tastes better the next day!
• Perfect Slicing: To get clean slices, run a thin knife under hot water and wipe it dry before each cut.
• Texture Check: Ensure your cream cheese is completely room temperature; this is the secret to avoiding lumps in your cheesecake filling.

Variations

• Gingerbread Crust: Swap the graham crackers for crushed gingersnap cookies for an extra spicy kick.
• Topping Ideas: Serve with a dollop of fresh whipped cream and a sprinkle of toasted pecans or a drizzle of salted caramel sauce.

FAQ

Can I freeze this dessert? Yes, you can freeze this cheesecake for up to one month. Thaw it in the refrigerator overnight before serving.

Does this recipe contain alcohol? No, this recipe is completely alcohol-free and safe for all guests.