This no bake pumpkin cheesecake is one of the BEST no bake desserts to walk out of this kitchen.
Made with whipped topping, pumpkin puree, and cream cheese, this cheesecake is light, fluffy, and perfect for the season.
Crust 6 tbsp Melted butter 1 ½ cups Graham cracker crumbs
Filling 8 oz Cream cheese, softened 1 cup Pumpkin puree ½ cup Brown sugar ½ tsp Pumpkin pie spice 8 oz Whipped topping, thawed
Cut a piece of parchment paper and place it at the bottom of a springform pan. An 8 inch or 9 inch pan would work well. If the paper doesn't want to lay flat, spray cooking spray inside of the pan to "adhere" the paper to the base of the pan. Set aside.
In a small bowl, melt your butter in the microwave for about 30 seconds until fully melted.
Add your graham crackers to a food processor and process until crumbs.
Add in the melted butter and process again until well mixed and combined.
Press the graham cracker mixture into the bottom of the pan and slightly up the sides.
Place the pan into the freezer and let it sit there until the filling is ready.
Beat the cream cheese, pumpkin, sugar, and pumpkin spice in a large mixing bowl with an electric mixer on medium speed until well combined.
Fold in the whipped topping until well mixed.
Pour the cheesecake filling into the frozen crust and spread it out until it's even.
Place into the fridge and allow to chill for 2-3 hours until set.
Top with more whipped cream if desired