No-Bake Pumpkin Cheesecake

Name: No-Bake Pumpkin Cheesecake
Cuisine: American
Ingredients: • 150g digestive biscuits (or gingersnaps for a spiced version); • 50g granulated sugar; • 115g unsalted butter, melted; • 225g cream cheese, softened; • 240g pumpkin purée; • 60g icing sugar (adjust to taste); • 1 tsp pumpkin pie spice (or a mix of ½/2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves); • 1 tsp vanilla extract; • 360ml whipped cream (or a tub of whipped topping like Cool Whip)

6 steps

Updated at: Sun, 13 Apr 2025 10:02:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories388.3 kcal (19%)

Total Fat28.2 g (40%)

Carbs31.8 g (12%)

Sugars19.7 g (22%)

Protein3.7 g (7%)

Sodium217.4 mg (11%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For the crust:

150gdigestive biscuits

or gingersnaps for a spiced version

50ggranulated sugar

115gunsalted butter

melted

For the filling:

225gcream cheese

softened

240gpumpkin purée

60gicing sugar

adjust to taste

1 tsppumpkin pie spice

or a mix of 1/2/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves

1 tspvanilla extract

360mlwhipped cream

or a tub of whipped topping like Cool Whip

Instructions

Step 1

Crush the biscuits into fine crumbs, mix with the sugar and melted butter. Press into the base of a 20cm springform pan or pie dish. Chill in the fridge while you make the filling.

Step 2

In a mixing bowl, beat the cream cheese until smooth and creamy.

Step 3

Add the pumpkin purée, icing sugar, pumpkin spice, and vanilla. Beat again until smooth.

Step 4

Gently fold in the whipped cream until fully combined and fluffy.

Step 5

Pour the mixture over the prepared crust and smooth the top with a spatula.