Pumpkin Pie No-Bake Cheesecake

This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 320 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) package low-fat cream cheese
• 1 (15 ounce) can pumpkin puree, divided
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon ground nutmeg
• 0.5 cup heavy whipping cream
• 0.33333334326744 cup white sugar
• 0.5 teaspoon ground ginger
• 1.5 tablespoons lemon juice

Recipe Instructions

Step 1

Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.

Step 2

Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.

Step 3

Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.

Step 4

Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.

Step 5

Chill in the refrigerator until set, 3 to 4 hours.