Print

Easy No-Bake Pumpkin Cheesecake Pie: Best 10-Minute Dessert

no-bake pumpkin cheesecake pie - featured image
Print Recipe

This easy no-bake pumpkin cheesecake pie is a creamy, spiced, and effortless dessert that comes together in just 10 minutes of active prep. Perfect for any occasion, it features a silky pumpkin filling with a buttery graham cracker crust, no oven required.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces (two blocks) full-fat cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ¼ teaspoon salt
  • 1 cup cold heavy cream

Instructions

  1. Make the crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in the melted butter and stir with a fork until every crumb is moistened. Press this mixture firmly into the bottom and up the sides of your 9-inch pie dish. Use the bottom of a measuring cup to pack it down. Place the crust in the fridge to set while you make the filling.
  2. Whip the cream: In a large bowl, pour the cold heavy cream. Using the whisk attachment, beat on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside.
  3. Beat the cream cheese: In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add the brown sugar, vanilla extract, pumpkin pie spice, and salt. Beat for another minute until well combined.
  4. Add the pumpkin: Pour in the canned pumpkin puree and beat on low speed until fully incorporated. Scrape the bowl again.
  5. Fold in the whipped cream: Take about a third of the whipped cream and fold it into the pumpkin mixture with a rubber spatula using a gentle cutting motion. Add the rest and fold until no white streaks remain.
  6. Assemble the pie: Spoon the filling into the chilled crust. Spread evenly with the spatula. Give the pie dish a few gentle taps on the counter to release air bubbles. Smooth the top.
  7. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.

Notes

Room temperature cream cheese is crucial to avoid lumps. Don’t overmix the filling once the whipped cream is added. Chill for at least 4 hours for clean slices. For a crunchier crust, blind bake at 350°F for 8-10 minutes and cool completely before filling. The pie can be made up to 2 days in advance and freezes well for up to 3 months.

Nutrition

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

Find it online: https://freshforkful.com/easy-no-bake-pumpkin-cheesecake-pie-best-10-minute-dessert/