Is there anything more comforting than the flavors of pumpkin spice in the fall? 🍂 This No-Bake Pumpkin Cheesecake brings together everything we love about autumn—smooth cream cheese, spiced pumpkin purée, and a buttery graham cracker crust—without ever turning on the oven!
This cheesecake is rich, creamy, and light all at once, making it a must-have dessert for Thanksgiving, Friendsgiving, or any cozy gathering. Plus, it’s make-ahead friendly, so you can spend more time enjoying the moment and less time in the kitchen.
If you love no-bake desserts, you should definitely check out my No-Bake Turtle Cheesecake and Pumpkin Pie Dip for even more fall-flavored treats!
Ingredients:
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin purée
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
Topping:
- Whipped cream, for garnish
- Ground cinnamon, for dusting (optional)
Instructions:
1️⃣ In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
2️⃣ Press the mixture firmly into the bottom of a 9-inch springform pan or evenly into the base of individual dessert cups. Chill in the fridge while preparing the filling.
3️⃣ In a large bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and creamy.
4️⃣ In a separate bowl, whip the heavy cream until stiff peaks form.
5️⃣ Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.
6️⃣ Spread the filling over the chilled crust, smoothing the top with a spatula.
7️⃣ Refrigerate for at least 6 hours, or overnight, until fully set.
8️⃣ Garnish with whipped cream and a sprinkle of cinnamon before serving.
🍽️ Serving and Presentation Tips:
Top your cheesecake with piped swirls of whipped cream and a light dusting of cinnamon or nutmeg. For extra flair, garnish with mini pumpkin candies or a drizzle of caramel sauce. Serve on a rustic cake stand or individual plates with a cinnamon stick for added charm!
📝 Important Recipe Notes:
- Cream Cheese: Make sure it’s softened for a smooth filling.
- Pumpkin Purée: Use 100% pure pumpkin for best flavor and texture.
- Chilling: Don’t rush chilling time—overnight gives the best firmness.
- Make-Ahead: Can be made up to 2 days in advance; keep tightly covered in the fridge.
❓ FAQ:
Q: Can I freeze no-bake pumpkin cheesecake?
A: Yes! Freeze uncovered until solid, then wrap tightly. Thaw in the fridge overnight before serving.
Q: What’s the best way to slice no-bake cheesecake?
A: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Q: Can I use a store-bought crust?
A: Absolutely! A pre-made graham cracker crust saves time and works well.
✨ Variations:
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Mini Cheesecakes: Assemble in cupcake liners or small jars for individual servings.
- Spiced Up: Add ¼ teaspoon ground ginger or cloves for extra warmth.
- Dairy-Free: Use vegan cream cheese, dairy-free whipping cream, and plant-based butter.
🔧 Tips and Techniques:
- Always fold whipped cream gently to keep the filling light and airy.
- Chill your mixing bowl and beaters before whipping cream for best volume.
- If the crust feels crumbly, add another tablespoon of melted butter.
🧊 Storage Information:
Store cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month. Always thaw overnight in the fridge before serving.
No-Bake Pumpkin Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling:
- 16 oz cream cheese softened
- 1 cup pumpkin purée
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
Topping:
- Whipped cream for garnish
- Ground cinnamon for dusting (optional)
Instructions
- 1️⃣ In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- 2️⃣ Press the mixture firmly into the bottom of a 9-inch springform pan or evenly into the base of individual dessert cups. Chill in the fridge while preparing the filling.
- 3️⃣ In a large bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and creamy.
- 4️⃣ In a separate bowl, whip the heavy cream until stiff peaks form.
- 5️⃣ Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.
- 6️⃣ Spread the filling over the chilled crust, smoothing the top with a spatula.
- 7️⃣ Refrigerate for at least 6 hours, or overnight, until fully set.
- 8️⃣ Garnish with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- For a sturdier crust, chill for 20 minutes before adding the filling.
- This cheesecake is best served chilled and fresh.
- Calories: 420
- Carbohydrates: 28g
- Protein: 5g
- Fat: 34g
- Cholesterol: 110mg
- Sodium: 270mg
- Potassium: 190mg
- Fiber: 1g
- Sugar: 20g
I just know you’ll fall in love with this dreamy No-Bake Pumpkin Cheesecake—it’s the perfect blend of creamy, spiced, and sweet. Let me know if you make it and what fun twists you try! 🎃✨
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