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+ servings

No Bake Pumpkin Cheesecake

This light and fluffy No Bake Pumpkin Cheesecake has all the fall flavors you crave in one easy to prepare dessert!
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Prep Time 10 mins
Refrigeration Time 8 hrs
Course Dessert
Cuisine American
Servings 12 slices


  • 2 ½ cups graham cracker crumbs
  • ½ cup butter melted
  • 24 oz cream cheese 3 packages
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 ½ cups pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • 1 teaspoon vanilla
  • whipped cream for serving


  • In a medium bowl, combine the graham cracker crumbs and melted butter.
  • Transfer the graham cracker mixture to a 9-inch springform pan, pressing into the bottom evenly and going up 1-inch on the sides.
  • In a large bowl, combine the cream cheese and heavy cream and beat until smooth, about 3-4 minutes.
  • Add the sugar, pumpkin, cinnamon, nutmeg, ginger and vanilla extract and beat until smooth and fluffy.
  • Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  • Top with whipped cream if desired, slice, and enjoy!
Keyword easy recipes, fall desserts, no bake desserts, pie, pumpkin pie
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