Description
No bake pumpkin spice delight is the ultimate stress-free holiday dessert featuring layers of graham cracker crust, creamy pumpkin cheesecake filling, and fluffy whipped topping. This cool, creamy treat requires zero baking while delivering all the autumn flavors you crave.
Ingredients
GRAHAM CRACKER CRUST:
2 cups graham cracker crumbs (about 16 full crackers)
1/4 cup granulated sugar
1/2 cup melted butter
PUMPKIN CHEESECAKE LAYER:
16 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 can (15 oz) pure pumpkin puree
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
WHIPPED CREAM LAYER:
2 cups heavy whipping cream, cold
1/3 cup powdered sugar
1 teaspoon vanilla extract
GARNISH:
Additional whipped cream (optional)
Cinnamon or pumpkin pie spice for dusting
Crushed graham crackers or gingersnap cookies (optional)
Instructions
1. Bring cream cheese to room temperature 30-60 minutes before starting. Chill mixing bowl and beaters in freezer for 10 minutes.
2. Make crust: In medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until mixture resembles wet sand.
3. Press crumb mixture firmly into bottom of 9×13-inch baking dish using bottom of measuring cup to compress into even, compact layer.
4. Refrigerate crust for 10-15 minutes while preparing filling.
5. Make pumpkin layer: In large bowl or stand mixer, beat room-temperature cream cheese on medium-high speed for 2-3 minutes until completely smooth and fluffy. Scrape bowl sides frequently.
6. Add powdered sugar and beat 1 minute. Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed 2-3 minutes until completely smooth and creamy.
7. Spread pumpkin mixture evenly over chilled crust. Use offset spatula to smooth into even layer reaching all corners. Tap dish gently to release air bubbles.
8. Make whipped cream: In chilled bowl, combine cold heavy cream, powdered sugar, and vanilla. Beat on low 30 seconds, then increase to medium-high speed.
9. Whip 2-4 minutes until stiff peaks form (peaks stand straight up when beaters are lifted). Don’t overbeat.
10. Spread whipped cream evenly over pumpkin layer, creating swirls or peaks for attractive presentation. Ensure cream extends to all edges.
11. Cover loosely with plastic wrap without touching surface. Refrigerate at least 4 hours, preferably overnight (8-12 hours).
12. Before serving, garnish with light dusting of pumpkin pie spice or cinnamon, additional whipped cream, and crushed graham crackers if desired.
13. Cut into 12 squares using sharp knife wiped clean between cuts.
Notes
Room temperature cream cheese is crucial – cold cream cheese creates lumps. Let sit on counter 30-60 minutes.
Beat cream cheese alone for 2-3 minutes before adding other ingredients for light, fluffy texture.
Use pure pumpkin puree, not pumpkin pie filling which contains pre-mixed spices and sugars.
Press crust very firmly to prevent sogginess and crumbling.
Chill bowl and beaters before whipping cream for faster, more stable peaks.
Stop whipping cream immediately when stiff peaks form – overwhipping creates grainy texture.
Minimum 4 hours chill time required, but overnight is best for flavor and texture.
Store covered in refrigerator for up to 3 days.
Don’t freeze – texture doesn’t survive freezing and thawing.
Make 1-2 days ahead for stress-free holiday entertaining.
For dairy-free, use dairy-free cream cheese and coconut cream.
8 oz Cool Whip can replace homemade whipped cream if preferred.
- Prep Time: 20
- Category: Dessert, No-Bake
- Method: No-Bake, Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 3x3 inches)
- Calories: 385
- Sugar: 26g
- Sodium: 245mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: no bake pumpkin dessert, pumpkin spice delight, no bake thanksgiving dessert, pumpkin cheesecake, easy pumpkin dessert