No-Bake Pumpkin Cheesecake For One
This single serving no-bake pumpkin cheesecake has a smooth, spiced pumpkin filling over a buttery graham cracker crust, made from scratch with real whipped cream. No oven, just mix and chill.
Servings: 1 serving
Equipment
Ingredients
For the crust
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter - melted
For the filling
- 2 ounces cream cheese - softened to room temperature
- 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 oz)
Instructions
Make the crust
- Crush the graham crackers into fine crumbs, using a zip-top bag and a rolling pin.
- Stir the melted butter into the crumbs until they look like wet sand and hold together when pressed.
- Press the crumbs firmly and evenly into the bottom of a dessert dish, then set aside.
Make the filling
- Beat the cream cheese, pumpkin purée, sugar, vanilla, and spices until smooth with no lumps.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 2 to 3 minutes.
- Gently fold the whipped cream into the pumpkin mixture until no white streaks remain.
- Spoon the filling over the crust and smooth the top.
- Cover and refrigerate at least 3 hours, until the filling is firm.
Notes
Soften the cream cheese, but keep the heavy cream cold. Let the cream cheese come to room temperature so it beats smooth, and use the heavy cream straight from the fridge. Cold cream whips higher and holds its air longer, which is what sets the filling.
Whip the cream to true stiff peaks. When you lift the beaters, the cream should stand straight up. Under-whipped cream is the most common reason a no-bake filling turns out soft, so don't stop early.
Fold gently, don't stir. Use a rubber spatula and fold just until no white streaks remain. Stirring or overmixing knocks the air out of the cream and softens the set.
Give it enough time in the fridge. Three hours is the minimum, and the filling keeps firming the longer it chills, so an overnight chill gives you the firmest, cleanest scoop.
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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