No Bake Pumpkin Cheesecake Recipe

Introduction

This No Bake Pumpkin Cheesecake is a luscious, creamy dessert that combines the cozy flavors of pumpkin and warm spices with a buttery graham cracker crust. Perfect for fall or any time you crave a quick, impressive treat without turning on the oven.

Ingredients

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 16 oz (450g) cream cheese, softened
• 1 cup (240g) canned pumpkin puree
• 3/4 cup (150g) granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir with a fork until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: Beat the softened cream cheese with an electric mixer until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla extract, mixing until fully blended. Scrape down the sides to avoid lumps.
3. Step 3: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the pumpkin mixture using a spatula, taking care to keep the filling light and airy.
4. Step 4: Spread the filling evenly over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight for best texture.
5. Step 5: Before serving, run a knife around the edge of the pan and release the springform. Slice the cheesecake and garnish with extra whipped cream if desired.

Tips & Variations

• Use homemade whipped cream for a richer, fresher taste that really elevates the cheesecake.
• Try swapping the graham cracker crust for a gingersnap crust for a spicy twist.
• Add 2 tablespoons of maple syrup to the filling for a subtle, earthy sweetness.
• Drizzle melted dark chocolate or swirl caramel sauce over the top for extra decadence.
• Sprinkle chopped pecans or walnuts on the surface for a crunchy texture.
• Fold white chocolate chips into the filling for added sweetness and indulgence.
• Increase cinnamon in the pumpkin pie spice by 1/2 teaspoon for a bolder spice flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this timeframe. When ready to serve, you can let slices sit at room temperature for 10-15 minutes or gently warm individual pieces in the microwave for 10 seconds to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that may alter the flavor and texture of the cheesecake.

How long should I chill the cheesecake before serving?

Chilling for at least 4 hours is necessary to let the cheesecake set properly, but chilling overnight yields the best texture and flavor.

No Bake Pumpkin Cheesecake Recipe

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★★★★★

4.9 from 50 reviews

This No Bake Pumpkin Cheesecake is a creamy, fluffy, and perfectly spiced dessert that combines a crunchy graham cracker crust with a luscious pumpkin-flavored filling. With its rich cream cheese base lightened by whipped cream and enhanced by warm pumpkin pie spices, this cheesecake is an effortless and delicious treat perfect for fall or any occasion. It requires no baking and only needs to chill in the fridge to set, making it a quick and easy dessert to prepare for family gatherings or special celebrations.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8–10 slices 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups (180g) graham cracker crumbs, finely crushed
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Filling

• 16 oz (450g) cream cheese, softened to room temperature
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup (150g) granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks

Instructions

1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and sugar until combined. Pour in the melted butter and stir until the mixture resembles wet sand. Using a fork helps to evenly distribute the butter throughout. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact and sturdy crust base.
2. Make the Filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract, and blend everything until fully incorporated. Scrape down the sides of the bowl as needed to avoid lumps.
3. Fold in the Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture using a spatula, taking care to keep the filling light and airy without deflating the whipped cream.
4. Assemble and Chill: Spread the pumpkin cheesecake filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula. Cover with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
5. Serve It Up: Before serving, run a knife around the edge of the pan to loosen the cheesecake, then release and remove the springform sides. Slice the cheesecake into 8-10 pieces and, if desired, top each slice with a dollop of whipped cream or your preferred garnish. Enjoy this creamy and spiced no-bake pumpkin treat!

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can affect the cheesecake’s flavor.
• For best texture, chill the cheesecake overnight, although 4 hours of chilling is sufficient if you’re short on time.
• Try variations like chocolate drizzle, gingersnap crust, maple syrup in the filling, caramel swirls, nut toppings, white chocolate chips, or extra cinnamon to customize the flavor.
• Make sure to whip the cream to stiff peaks but avoid overwhipping to prevent turning it into butter.
• A firmly pressed crust is essential to support the creamy filling, so press down the crust mixture well.

Keywords: no bake pumpkin cheesecake, pumpkin dessert, easy cheesecake, fall dessert, pumpkin pie cheesecake, cream cheese pumpkin dessert