These No-Bake Pumpkin Cheesecake Squares are the ultimate seasonal dessert, combining a buttery graham cracker crust, creamy spiced pumpkin cheesecake filling, and a touch of warmth from cinnamon and nutmeg. Effortless to make and packed with flavor, they’re perfect for cozy winter gatherings or as a holiday treat.
Ingredients
- 1 ½ cups graham cracker crumbs: For the buttery crust.
- 5 tbsp unsalted butter (melted): Helps bind the crust.
- 8 oz cream cheese (softened): The creamy base for the cheesecake.
- ½ cup pumpkin puree: Adds richness and seasonal flavor.
- ¼ cup powdered sugar: Sweetens the filling.
- ½ tsp vanilla extract: Enhances the flavor.
- 1 tsp pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves.
- ½ cup heavy whipping cream (cold): Makes the filling light and fluffy.
Supplies Needed
- 8×8-inch baking dish
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Offset spatula
Instructions
Prepare Your Workspace:
Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Make the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish. Chill in the refrigerator for 15 minutes to set. - Prepare the Pumpkin Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and well combined. - Whip the Cream:
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture to create a light, fluffy filling. - Assemble the Cheesecake Layer:
Spread the pumpkin cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. - Chill to Set:
Refrigerate the cheesecake for at least 4 hours or overnight for best results. - Slice and Serve:
Use the parchment overhang to lift the cheesecake out of the dish. Slice into squares and serve. Garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual squares in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: For a stronger pumpkin flavor, use freshly roasted pumpkin puree instead of canned.
- Tip 2: Add a drizzle of caramel sauce over the top for extra indulgence.
- Tip 3: Swap the graham crackers for gingersnaps for a spiced twist.
Variations
- Pecan Pumpkin Cheesecake Squares: Add a layer of chopped pecans on top for a crunchy texture.
- Chocolate Pumpkin Squares: Drizzle melted chocolate over the top before serving.
- Gluten-Free Squares: Use gluten-free graham crackers for the crust.
FAQ
Q: Can I use pre-made whipped topping instead of whipping cream?
Yes, but the flavor and texture may differ slightly.
Q: Can I make this in advance?
Absolutely! These squares are great to prepare a day ahead for stress-free entertaining.
Q: How do I prevent the cheesecake layer from being too soft?
Ensure the whipped cream is fully whipped to stiff peaks before folding it into the pumpkin mixture.
Final Thoughts
These No-Bake Pumpkin Cheesecake Squares bring the cozy flavors of fall and winter to your dessert table. Perfectly spiced and effortlessly creamy, they’re a crowd-pleaser for any occasion. Try them today and savor the comforting taste of the season!
As an Amazon Associate, I earn from qualifying purchases. Some links on this site are affiliate links. Portions of this content are generated by AI.