Imagine a dessert so creamy, so decadent, and so effortlessly delicious that it requires zero baking – sounds too good to be true, right? Get ready to fall in love with the most irresistible No Bake Pumpkin Swirl Cheesecake that will transform your dessert game forever! This show-stopping treat combines the warm, comforting flavors of pumpkin spice with the luxurious smoothness of cheesecake, all without ever touching an oven. Whether you're a baking novice or a seasoned pro looking for a quick and impressive dessert, this recipe is about to become your new secret weapon.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup whipped cream
Instructions
- Begin by preparing your workspace and gathering all the ingredients needed for the No Bake Pumpkin Swirl Cheesecake.
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it down tightly. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the cream cheese. Continue to beat on medium speed until all ingredients are well combined and the mixture is smooth.
- Gently fold in the whipped cream using a spatula. Be careful not to deflate the whipped cream; you want the filling to remain light and airy.
- Once the whipped cream is fully incorporated, pour half of the pumpkin cheesecake mixture over the chilled graham cracker crust, spreading it evenly.
- To create the swirl effect, dollop spoonfuls of the remaining pumpkin cheesecake mixture on top of the first layer. Use a knife or a toothpick to gently swirl the mixtures together, creating a marbled effect.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let it chill overnight.
- Before serving, remove the cheesecake from the springform pan and slice into 10 equal servings. Optionally, garnish with additional whipped cream or a sprinkle of pumpkin spice on top.
- Enjoy your delicious No Bake Pumpkin Swirl Cheesecake!
Tips
- Temperature Matters: Ensure your cream cheese is truly softened at room temperature to achieve a smooth, lump-free filling.
- Crust Compression: When pressing the graham cracker crust, use firm, even pressure to create a solid base that won't crumble when serving.
- Whipped Cream Technique: Fold the whipped cream gently to maintain its airy texture and prevent deflating the mixture.
- Swirl Like a Pro: For the most Instagram-worthy swirl effect, use the tip of a knife or a toothpick and make gentle, sweeping motions across the surface.
- Chill Time is Crucial: Patient chilling (preferably overnight) ensures the perfect set and allows flavors to meld beautifully.
- Make Ahead Friendly: This dessert can be prepared up to 2 days in advance, making it perfect for entertaining.
- Garnish Options: Enhance your cheesecake with a sprinkle of pumpkin pie spice, a dollop of whipped cream, or even some candied pecans for extra texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
