No Bake Pumpkin Pie Cheesecake Recipe
Prep Time: 20 minutes
Cooling Time: 8 hours
Total Time: 20 minutes
Pumpkin Pie Cheesecake is the perfect fall dessert, made with a graham cracker crust and topped off with pumpkin spice whipped cream. This no bake pumpkin cheesecake recipe is so easy to make. You definitely want this at your holiday feast!
Prepare the crust per recipe directions.
Combine cream cheese and powdered sugar in a mixing bowl and beat on low speed for 15 seconds. Set the mixer to high speed and beat until the sugar and cream cheese incorporate fully, about 2 minutes.
Add the pumpkin purée, pumpkin pie spice and salt and beat an additional minute.
Add the whipping cream and mix on low speed to combine. Increase the mixer speed to high and beat until stiff peaks form, 3-5 minutes more.
Pour into the prepared crust.
Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down) and place it in the refrigerator to set – between 6-8 hours (or overnight).
When ready to serve:
Make the Pumpkin Pie Whipping Cream per recipe directions.
Remove the cheesecake from the springform pan, remove the plastic wrap and cut the cheesecake into thin wedges.
Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
Calories: 182kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 161mg | Potassium: 131mg | Fiber: 1g | Sugar: 16g | Vitamin A: 8710IU | Vitamin C: 2.6mg | Calcium: 37mg | Iron: 0.8mg