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Pumpkin Pie No-Bake Cheesecake
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Prep Time:
20 minutes
Total Time:
215 minutes
Indulge in a luscious no-bake pumpkin pie cheesecake with creamy pumpkin filling and whipped cream on a buttery graham cracker base.
Ingredients:
  • 1 (8 ounce) package low-fat cream cheese
  • 0.33333334326744 cup white sugar
  • 1.5 tablespoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 1 (15 ounce) can pumpkin puree, divided
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup heavy whipping cream
  • 1 (9 inch) prepared graham cracker crust
Instructions:
  • Chill a bowl and beaters in the freezer for about 15 minutes before using with a hand-held electric mixer.
  • Combine sugar and cream cheese in a bowl; add lemon juice and vanilla extract. Gently mix in half of the pumpkin puree, then sprinkle in cinnamon, ginger, and nutmeg.
  • Take the chilled bowl and beaters out of the freezer. Attach beaters to an electric mixer and pour cream into the bowl. Beat until stiff peaks form and the cream holds its place when the bowl is tilted sideways.
  • Gently combine the rest of the pumpkin puree with the fluffy whipped cream and cream cheese mixture. Smoothly spread the mixture over the crust and cover with plastic wrap.
  • Let it firm up in the fridge for 3 to 4 hours.

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