No-Bake Maple Pumpkin Cheesecake Tart Recipe
This no-bake maple pumpkin cheesecake tart is fall dessert perfection—creamy, spiced, and topped with maple whipped cream and candied pecans. No oven required (except for optional crust), making it the easiest Thanksgiving dessert.
Ingredients
- 1½ cups graham cracker crumbs about 10-12 full sheets
- ½ cup finely chopped pecans optional
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter melted
- ¼ tsp salt
- 1 tsp cinnamon optional
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- 16 oz cream cheese softened to room temperature
- ¾ cup pure maple syrup Grade A or B
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 cup heavy whipping cream cold
- 3 tbsp pure maple syrup
- ½ tsp vanilla extract
- ¼ tsp maple extract
- Pinch of salt
- 1 cup pecan halves for garnish
- ¼ cup pure maple syrup for candied pecans
- 2 tbsp butter for candied pecans
- ¼ tsp cinnamon for candied pecans
Instructions
- For the crust: Combine graham cracker crumbs, chopped pecans (if using), sugar, and salt in a bowl. Pour melted butter over the mixture and stir until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Refrigerate for at least 30 minutes to set (or bake at 350°F for 10 minutes for a crispier crust, then cool completely).
- For the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and creamy (about 2-3 minutes). Add pumpkin puree, maple syrup, maple extract, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, ginger, cloves, and salt. Beat on medium-low speed until everything is well combined and smooth, scraping down the sides as needed.
- Pour the filling into the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Cover loosely with plastic wrap and refrigerate for at least 4 hours, but ideally overnight (8-12 hours).
- Before serving, make the maple whipped cream: beat cold heavy cream, maple syrup, vanilla extract, maple extract, and salt on medium-high speed until stiff peaks form (3-4 minutes). Spread or pipe the whipped cream over the chilled tart. Top with candied pecans and drizzle with extra maple syrup. To slice, use a sharp knife dipped in hot water and wiped dry between each cut.