If you’re craving something creamy, cozy, and perfectly spiced without turning on your oven, this No-Bake Pumpkin Cheesecake Recipe is an absolute game-changer. Imagine a smooth, luscious pumpkin filling that’s sweet, tangy, and warmly spiked with cinnamon and pumpkin pie spice, all resting on a buttery graham cracker crust that melts in your mouth. It’s the ultimate fall dessert that comes together easily, requires no baking, and guarantees smiles at any gathering or quiet night in. You’ll want to keep this recipe close because it’s just that good and surprisingly simple to make.
Ingredients You’ll Need
The beauty of this No-Bake Pumpkin Cheesecake Recipe lies in its straightforward, delicious ingredients that each play a vital role in creating that irresistible flavor and texture. From the crisp graham cracker crust to the fluffy whipped cream, every component combines effortlessly to bring pumpkin perfection to your table.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy, buttery base that complements the creamy filling beautifully.
- 1/3 cup melted butter: Binds the graham cracker crumbs together and adds richness to the crust.
- 2 tablespoons sugar: Adds just the right amount of sweetness to balance the crust’s texture.
- 8 oz cream cheese, softened: The creamy backbone of the filling for that classic cheesecake tang.
- 1 cup canned pumpkin puree: Brings the star flavor with its natural sweetness and smooth texture.
- 1 cup powdered sugar: Sweetens the filling without graininess, keeping it silky smooth.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 teaspoon pumpkin pie spice: Infuses the cheesecake with cozy autumnal spices like cinnamon, nutmeg, and cloves.
- 1/2 teaspoon cinnamon: Adds an extra dash of warmth and depth to the pumpkin flavor.
- 1 cup heavy whipping cream, chilled: Whipped to soft peaks for a light, airy texture that lifts the filling perfectly.
- Whipped cream: For topping, adding a lush finishing touch.
- Ground cinnamon or pumpkin pie spice: For a beautiful, fragrant garnish that makes each slice feel special.
How to Make No-Bake Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust
Begin by mixing the graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand—this ensures the crust will hold together nicely. Press it evenly into the bottom of a 9-inch springform pan to create a sturdy base for the cheesecake. Pop it into the fridge to chill while you work on the decadent pumpkin filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until completely smooth and creamy. Then, mix in the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon, blending everything until evenly incorporated. In a separate bowl, whip the chilled heavy cream until stiff peaks form—that fluffy lightness is key. Gently fold the whipped cream into the pumpkin mixture, keeping the texture airy and luscious without overmixing.
Step 3: Assemble the Cheesecake
Spread your beautiful pumpkin filling evenly over the chilled crust, smoothing the top with a spatula for an elegant finish. This layer will set into a creamy, dreamy dessert that holds its shape beautifully thanks to the whipped cream’s magic.
Step 4: Chill
Cover the assembled cheesecake and refrigerate for at least 4 hours, but overnight is best if you can wait. This resting time allows the flavors to meld and the filling to firm up for perfect slicing and serving.
Step 5: Serve and Garnish
Just before serving, crown your cheesecake with a generous swirl of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. This final touch not only looks stunning but boosts the cozy fall flavors that make this No-Bake Pumpkin Cheesecake Recipe irresistible.
How to Serve No-Bake Pumpkin Cheesecake Recipe
Garnishes
The classic way to garnished this cheesecake is with fluffy whipped cream and a dusting of cinnamon or pumpkin pie spice, which highlights the warm spices in the filling. You can also add toasted pecans or a drizzle of caramel sauce for extra crunch and sweetness.
Side Dishes
This cheesecake pairs wonderfully with fresh fruit like sliced pears or apples, which add a bright, juicy contrast to the rich, velvety texture. A cup of spiced chai or a hot apple cider will round out the dessert experience perfectly during cooler months.
Creative Ways to Present
For a festive vibe, serve the cheesecake in individual jars layered with crushed gingersnaps or streusel topping. You can also swirl in some chocolate sauce or sprinkle chopped toasted nuts on top before chilling for added texture and visual appeal—guests will love the extra flair!
Make Ahead and Storage
Storing Leftovers
Keep any leftover No-Bake Pumpkin Cheesecake covered tightly in the refrigerator for up to 3 days. Storing it well maintains the creamy texture and keeps the flavors fresh and vibrant for every last bite.
Freezing
This cheesecake freezes beautifully! Wrap it securely in plastic wrap then foil, and freeze for up to a month. Thaw overnight in the fridge before serving to preserve that signature creaminess.
Reheating
Since this is a no-bake cheesecake, it’s best enjoyed chilled. If you prefer it slightly softer, let it sit at room temperature for 15–20 minutes before slicing and serving. Avoid microwaving as it can cause the texture to separate.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree your fresh pumpkin until very smooth and let it cool before mixing into the filling to maintain the creamy texture.
Is it necessary to use a springform pan?
While a springform pan makes it easier to release the cheesecake without damaging it, you can also use a regular pie dish or any pan that’s similar in size and shape.
Can I make this cheesecake vegan?
With some ingredient swaps like dairy-free cream cheese and heavy cream alternatives, you can create a vegan version, but the texture might differ slightly from the classic recipe.
How long does it take for the cheesecake to set?
At least 4 hours in the fridge are needed, but overnight chilling is ideal for the best flavor development and firmest texture.
Can I add a crust flavor twist?
Definitely! Try adding a pinch of cinnamon or nutmeg to the crust mixture for an extra touch of warmth that complements the pumpkin filling perfectly.
Final Thoughts
This No-Bake Pumpkin Cheesecake Recipe is truly one of those delightful desserts that feels like a special treat but is surprisingly easy to make. Whether you’re feeding a crowd or just treating yourself, it’s a crowd-pleaser filled with the cozy flavors of fall. Give it a try—you’ll be amazed at how effortlessly you can create such a stunning, delicious pumpkin dessert that everyone will rave about!
Print
No-Bake Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for the fall season. Featuring a simple graham cracker crust and a luscious pumpkin-flavored cream cheese filling, it requires no oven and chills to set, making it an easy yet elegant treat for gatherings. Topped with whipped cream and a dusting of cinnamon or pumpkin pie spice, this cheesecake delivers all the cozy flavors of pumpkin pie in a smooth and fluffy form.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Filling
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream, chilled
For Garnish
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, evenly spreading it to create the crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon, mixing until fully combined and smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture to lighten the filling.
- Assemble the Cheesecake: Spread the pumpkin cream cheese filling evenly over the chilled crust in the springform pan. Use a spatula to smooth the top so that it is level and even.
- Chill: Cover the assembled cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set firmly.
- Serve: Before serving, top the cheesecake with dollops of whipped cream and sprinkle with ground cinnamon or pumpkin pie spice for an extra touch of flavor and festive presentation.
Notes
- For best results, ensure the cream cheese is softened to room temperature for smooth mixing.
- You can substitute the heavy whipping cream with coconut cream for a dairy-free variation, though texture may differ.
- If a gluten-free crust is desired, use gluten-free graham cracker crumbs.
- To enhance the pumpkin flavor, add a pinch of nutmeg or ginger to the filling if desired.
- This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
