Description
This No Bake Pumpkin Cheesecake is a creamy and spiced dessert perfect for fall, featuring a buttery graham cracker crust and a light pumpkin cream cheese filling. It’s simple to prepare with no oven required, making it an easy holiday or anytime treat.
Ingredients
Crust
- 15 graham crackers
- 5 tablespoons of butter, melted
Filling
- 15 oz. can of pumpkin puree
- 8 oz. cream cheese, softened
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 8 oz. of lite cool whip
- Extra lite cool whip for topping
Instructions
- Prepare the crust: Add the graham crackers to a food processor and chop until they turn into a fine powder. Pour the crushed crackers into a small bowl, add the melted butter, and mix until a moist, crumbly crust is formed.
- Assemble base in serving cups: Place 2 to 3 tablespoons of the graham cracker mixture into each serving cup and pat down firmly to form a crust layer.
- Make the pumpkin filling: In a medium bowl, combine the softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, and ground cloves. Using a hand mixer, blend the ingredients until the mixture is smooth and creamy.
- Fold in cool whip: Gently fold the lite cool whip into the pumpkin cheesecake mixture until fully incorporated, preserving its light, airy texture. Refrigerate the mixture for 1 hour to help it set slightly.
- Assemble the cheesecake cups: Using a large pastry bag fitted with a large tip, pipe about 1/2 to 3/4 cup of the pumpkin cheesecake filling over the graham cracker crust in each serving cup.
- Add topping: Finish each cheesecake cup with a dollop of extra lite cool whip on top for added creaminess and decoration.
- Chill until serving: Store the assembled pumpkin cheesecakes in the refrigerator until ready to serve, allowing the flavors to meld and the texture to firm up.
Notes
- You can substitute lite cool whip with whipped cream or full-fat cool whip for richer flavor.
- For an extra crunch, garnish with chopped pecans or walnuts on top.
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- The cheesecake cups can be made a day ahead and stored covered in the refrigerator.
- This recipe is best served chilled for a refreshing dessert experience.
