No-Bake Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy no-bake pumpkin cheesecake with a cinnamon graham cracker crust and fluffy pumpkin-cream cheese filling topped with whipped cream. Make-ahead friendly for fall gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Cooking spray
- 1-1/4 cups graham cracker crumbs (cinnamon-flavored, about 9 full crackers)
- 1/4 cup light brown sugar (firmly packed)
- 5 tablespoons unsalted butter (melted)
- 1 (8-ounce) package cream cheese (full-fat, at room temperature)
- 1 cup canned pumpkin (not pumpkin pie filling and only one cup—not the entire can)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk (full-fat)
- 1 (8-ounce) container frozen whipped topping (full-fat, thawed, like Cool Whip)
At a glance
PER SERVING · TIME 505M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 275mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 193mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.