No Bake Pumpkin Cheesecake
Servings 8 servings
- 2 cups graham cracker crumbs about 12-14 full sheet graham crackers
- 1/3 cup dark brown sugar packed
- 1/2 cup unsalted butter melted
- 1 1/4 cups heavy cream or heavy whipping cream chilled
- 3 (8-ounce) blocks full-fat cream cheese softened to room temperature
- 1 cup confectioners sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons pure vanilla extract
Make the crust: Stir crust ingredients together and pour into 9" or 10" springform pan. Pack in tightly. Freeze while making filling.
Make the filling: Using mixer (either hand or stand mixer with whisk attachment), whip heavy cream on medium-high until stiff peaks are formed (about 4-5 minutes). Set to side.
Use either hand mixer or stand mixer (with whisk or paddle attachment) to mix cream cheese and confectioners sugar until smooth. Use spoon or rubber spatula to scrape cream cheese off sides to mix if needed. Add the rest of the filling ingredients except for whipped cream. Beat on medium-high until smooth and fully combined. There should be no lumps in the cream cheese. Fold whipped cream into filling mixture until combined. Combine slowly so as not to let air escape whipped cream.
Remove crust from freezer and spread filling inside. Use a spatula to smooth down top. Cover with plastic wrap or aluminum foil and refrigerate 6-48 hours. (Overnight is best.) When ready to serve, use knife to help gently loosen crust from sides of pan, then remove springform. Decorate with dollops of whipped cream if desired.
- Tip for packing crust: Use the bottom of a measuring cup to pack the crust into the bottom and sides of the pan.
- Chill time: The longer the cheesecake is kept in the fridge, the more it will set. I like to keep mine overnight (8-12 hours).
- Pie removal tip: As you're using a knife to loosen the crust from the pie springform, wipe off your knife if it pulls away with any crumbs attached. This will help make cleaner cuts.
- Storage: Keep covered in the fridge up to 3 days.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I like a sweeter (rather than dryer) wine with my pumpkin desserts. A few of my favorites are:
- Zinfandel, like 2018 Gallivant Zinfandel from Mendocino County, California
- Pinot Gris, like 2019 Hushkeeper Pinot Gris from Willamette Valley, Oregon
- White wine spritzer (in cans!), like Epic Pursuit White Wine Spritzer
Calories: 628kcal | Carbohydrates: 48g | Protein: 6g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 144mg | Sodium: 342mg | Potassium: 265mg | Fiber: 2g | Sugar: 32g | Vitamin A: 9935IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg | Net Carbs: 46g