No-Bake Pumpkin Cheesecake For One
This single serving no-bake pumpkin cheesecake is creamy, perfectly spiced, and easy to make. No oven needed - just mix, chill, and enjoy.
Servings: 1 serving
Equipment
- Dessert dish
Ingredients
For the Crust
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter -melted
For the Filling
- 2 ounces cream cheese -softened
- 3 tablespoons canned pumpkin purée
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch ground cloves
- ½ cup heavy cream (4 ounces)
Instructions
Make the Crust
- Crush graham crackers in a zip-top bag using a rolling pin. Transfer to a bowl and mix in melted butter.
- Press the mixture firmly into the bottom of a dessert dish to form the crust. Set aside.
Make the Filling
- In a separate bowl, mix cream cheese, pumpkin purée, sugar, vanilla, cinnamon, nutmeg, and cloves until smooth.
- In another bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Pour the filling over the crust, smooth the top, cover, and refrigerate for several hours until firm.
Notes
- Use Softened Cream Cheese: Let cream cheese come to room temperature for a smooth, lump-free filling.
- Chill Thoroughly: Refrigerate for at least 3 hours to help the cheesecake set and achieve a light, creamy texture.
- Make Ahead: The filling can be made up to 3 days in advance. Add toppings just before serving.
Nutrition
Serving: 1serving | Calories: 836kcal | Carbohydrates: 46g | Protein: 7g | Fat: 77g | Saturated Fat: 46g | Cholesterol: 256mg | Sodium: 466mg | Potassium: 205mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2861IU | Calcium: 150mg | Iron: 1mg
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