Pumpkin Cheesecake Recipe | No-Bake & Easy
🎃 Fall Recipes 👻🍂

Hey dear readers,
Recipes are not my usual content, but I’ve been experimenting with fall recipes, so here we are!
I want to share some easy and cozy meals & desserts you can make at home!
We’ll begin with the classic fall dessert: Pumpkin Cheesecake. I promise it’ll be the easiest and quickest recipe.

Cheesecake is one of my favorite desserts. It can get boring for some, but I think with pumpkin, it becomes a cozy, easy-going dessert anyone can make.
Did you know cheesecake is invented in Ancient Greece?

Keep in mind, I used canned pumpkin, but you can use a fresh pumpkin if you like.
If you choose fresh, it’s a whole process of peeling, cooking, and making it into a purée.
Why does pumpkin make everything taste better?

Let’s begin with making our crust.
There are several options you can choose from:
- Graham crackers (crushed)
- Oreo (crushed)
- Pretzel (crushed)
- Gingersnap cookies (crushed)
- Chocolate chip cookies (crushed)
- Almond (crushed)
- Lotus Biscoff Cookies (crushed)
- Any other crackers or nuts.
You can even make your own mixture as I did.
I crushed Lotus Biscoff cookies and walnuts with a food processor for the crust of the cheesecake.
Then mix some melted butter with your crushed crust, 1 to 3 tablespoons, depending on your liking.
Pour the crust mixture into a bowl, shape it, and let it set in the fridge as you prepare the delicious filling.

Let’s make the pumpkin cheesecake filling. This one doesn’t require any baking, which is why I love it.
Ingredients:
- Canned pumpkin purée (1 can)
- Philadelphia cream cheese (block)
- Choose your sugar: Coconut sugar, maple syrup, honey, white or brown sugar (half a cup or one cup, depending on your liking)
- Vanilla syrup (1 teaspoon)
- Pumpkin pie spice (optional, 1/2 to 1 teaspoon)
Mix all the ingredients and top your crust with the filling. Shape your cheesecake and let it sit in the fridge for 4 hours.

Enjoy your fall cheesecake! 🎃🍰