No-Bake Pumpkin Cheesecake to Celebrate the Day

This no-bake pumpkin cheesecake is the best quick and creamy recipe I ever made! It is so delicious! Ideal for the autumn season, especially for Thanksgiving day. Easy and simple, here is the recipe:



For the crust:

  • 28 Graham crackers (or biscuit cookies)
  • 4 tablespoons melted Butter
  • 1 ½ tablespoons sugar

For the filling:

  • 16 oz. cream cheese, softened
  • 1/1/2 cup white sugar
  • 2 cup brown sugar
  • 15 oz. pumpkin puree
  • 16-ounce heavy cream
  • 1 ½ teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (store bought or homemade)

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  • In a blender or a food processor, process graham crackers. Then, add sugar and melted butter and blend to combine.
    Evenly press mixture into bottom and sides of a springform
    Place in the fridge for 30 minutes to set.
  • Meanwhile, in a mixing bowl, using an electric mixer, beat cream cheese, sugar, and brown sugar until creamy.
    Fold in pumpkin, pumpkin spice, and vanilla extract.
  • Whisk until fully incorporated. Next, in another mixing bowl, beat heavy cream until stiff peaks form. Apply pumpkin batter into cream.
  • Spread evenly into crust. Place in the fridge for at least 5-6 hours to set, preferably overnight.
  • Before serving, garnish with extra whipped topping if desired.