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Creamy No-Bake Pumpkin Cheesecake Pie: Perfect Easy Dessert

no-bake pumpkin cheesecake pie - featured image
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A velvety smooth, no-bake pumpkin cheesecake pie with a graham cracker crust that sets beautifully in the fridge. This easy dessert delivers rich autumn flavor and a mousse-like texture without turning on the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ cup heavy whipping cream, cold (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice, for dusting (for topping)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon cinnamon (if using). Pour melted butter over mixture and stir with a fork until all crumbs are moistened. Transfer to a 9-inch pie dish and press firmly into bottom and up sides. Refrigerate for 15 minutes.
  2. Whip the cream: In a medium mixing bowl, combine 1 cup cold heavy cream, 2 tablespoons powdered sugar, and ¼ teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Refrigerate.
  3. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Add brown sugar and beat for another 2 minutes until light and fluffy. Scrape down sides.
  4. Add pumpkin and spices: Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until fully combined and smooth.
  5. Fold in whipped cream: Add one-third of the whipped cream to the pumpkin-cream cheese mixture and gently fold with a rubber spatula. Repeat with remaining whipped cream in two batches until no white streaks remain.
  6. Assemble the pie: Retrieve crust from fridge. Spoon filling into crust, spreading evenly. Tap pie dish gently on counter to settle filling and release air bubbles. Smooth top.
  7. Chill: Cover pie loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Make the topping (optional): Just before serving, whip remaining ½ cup cream with 1 tablespoon powdered sugar and ¼ teaspoon vanilla until soft peaks form. Dollop or pipe onto slices and dust with cinnamon or pumpkin pie spice.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for a firmer set. Cream cheese must be at room temperature to avoid lumps. Chill overnight for best texture and flavor. Pie can be made up to 3 days ahead. Freezes well for up to 3 months (without topping).

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin cheesecake pie, easy pumpkin dessert, no-bake dessert, fall dessert, Thanksgiving dessert

Find it online: https://sparklechew.com/creamy-no-bake-pumpkin-cheesecake-pie-perfect-easy-dessert/