If you’re looking for a dessert that captures all the cozy essence of fall without turning on the oven, this No-Bake Pumpkin Cheesecake Recipe is your new best friend. Creamy, spiced, and just the right amount of sweet, it brings together velvety pumpkin flavor with a buttery graham cracker crust that sets perfectly in the fridge. Whether you’re entertaining guests or craving a comforting treat for yourself, this cheesecake is simply irresistible and surprisingly easy to pull together.
Ingredients You’ll Need
This No-Bake Pumpkin Cheesecake Recipe relies on simple, everyday ingredients you probably already have in your kitchen. Each one plays an essential role — the graham cracker crumbs create a crunchy base, the cream cheese adds richness, and the pumpkin puree brings that seasonal magic and vibrant color.
- 1 1/2 cups graham cracker crumbs: Provides the perfect crumbly, buttery crust foundation.
- 1/3 cup melted butter: Binds the crust ingredients together while adding a rich flavor.
- 2 tablespoons sugar: Sweetens the crust just enough without overpowering.
- 8 oz cream cheese, softened: Delivers the signature creamy texture of cheesecake.
- 1 cup canned pumpkin puree: Brings deep pumpkin flavor and lovely orange color.
- 1 cup powdered sugar: Sweetens and smooths out the filling perfectly.
- 1 teaspoon vanilla extract: Adds warm, inviting aroma and rounds out flavors.
- 1 teaspoon pumpkin pie spice: Gives that classic fall spice blend for cozy depth.
- 1/2 teaspoon cinnamon: Enhances the pumpkin spice with a little extra warmth.
- 1 cup heavy whipping cream, chilled: Whips into fluffy peaks for a light and airy finish.
- Whipped cream: For topping and presentation – the perfect finishing touch.
- Ground cinnamon or pumpkin pie spice, for garnish: Adds visual appeal and a hint of spice aroma.
How to Make No-Bake Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture looks like wet sand. This texture is key to ensure the crust holds together well. Press it firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop this in the refrigerator to chill while you whip up the delicious pumpkin filling.
Step 2: Make the Pumpkin Filling
In a large bowl, beat the softened cream cheese until it’s perfectly smooth — no lumps here! Then add in the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix everything until it’s completely combined and beautifully creamy. In a separate bowl, whip the chilled heavy cream until stiff peaks form, then gently fold it into your pumpkin mixture to give your cheesecake a light, velvety texture.
Step 3: Assemble the Cheesecake
Spread the pumpkin filling evenly over the chilled crust, smoothing the top with a spatula to create a sleek surface. This step is where your cheesecake starts to look like the showstopper it is, so take your time for that perfect finish.
Step 4: Chill Until Set
Cover the pan and place your cheesecake in the refrigerator for at least 4 hours, though overnight chilling is even better. This resting time allows the flavors to meld and the cheesecake to firm up into the ideal texture that slices like a dream.
Step 5: Garnish and Serve
Just before serving, top your cheesecake with dollops of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. These little touches not only make your cheesecake look irresistible but also add a welcoming aroma that fills the room.
How to Serve No-Bake Pumpkin Cheesecake Recipe
Garnishes
A simple swirl of whipped cream and a dusting of cinnamon instantly elevate this cheesecake. You could also get creative with chopped toasted pecans or a drizzle of caramel sauce for added texture and indulgence. These garnishes highlight the pumpkin spices beautifully and make each slice feel special.
Side Dishes
This cheesecake pairs wonderfully with a hot cup of spiced chai or coffee to balance the creamy sweetness. For a richer experience, serve it alongside a scoop of vanilla bean ice cream or fresh berries, which add brightness and a complementary burst of flavor.
Creative Ways to Present
For a festive touch, consider serving the cheesecake in individual jars or clear glasses, layered with crushed graham crackers and whipped cream between servings. Mini pumpkin spice cookies make great edible accents on the side, or you could simply place it on a rustic wooden board adorned with autumn leaves to set the seasonal mood.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake covered in the fridge, ideally in the springform pan or wrapped tightly with plastic wrap. It stays fresh and creamy for up to 4 days, making it perfect for preparing ahead and enjoying over several desserts sessions.
Freezing
This No-Bake Pumpkin Cheesecake Recipe freezes beautifully. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to indulge, thaw it overnight in the refrigerator for that perfect chilled consistency.
Reheating
Because it’s a no-bake, chilled cheesecake, reheating is not recommended. Instead, allow it to come to room temperature for about 15 minutes if you prefer a softer slice. This brings out the flavors without sacrificing the creamy texture that makes it so delightful.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree will work wonderfully and can add a fresh, natural taste. Just make sure it’s well pureed and not too watery for the best texture in your cheesecake.
Is it possible to make this cheesecake vegan or dairy-free?
With a few swaps like dairy-free cream cheese and coconut cream for whipping, you can adapt this recipe to be vegan or dairy-free. Just keep the pumpkin pie spice to keep that warm fall flavor intact!
How long does this cheesecake need to chill?
While 4 hours is the minimum to let it set, chilling it overnight is ideal. This extra time helps the flavors meld and the filling becomes firm but creamy and smooth.
Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan or even small individual ramekins. Just line the dish with parchment paper for easier removal since the crust won’t have the springform sides.
How do I avoid cracks in my no-bake cheesecake?
Since there is no baking involved, cracks are rarely a problem here. The key is gentle folding when incorporating the whipped cream to keep the filling light and smooth without overmixing.
Final Thoughts
There is something truly comforting about pulling together a dessert that tastes like autumn in every bite without fussing over an oven. This No-Bake Pumpkin Cheesecake Recipe is a keeper for anyone who loves fall flavors but wants a straightforward, foolproof way to enjoy them. Give it a try, share it with friends, and watch it quickly become a seasonal favorite you’ll make again and again.
Print
No-Bake Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for autumn or any time you crave the warm flavors of pumpkin pie without using an oven. With a crunchy graham cracker crust and a smooth pumpkin-infused cream cheese filling, it’s a simple yet indulgent treat that sets perfectly in the refrigerator. Garnished with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, it’s a crowd-pleaser that requires minimal prep and no bake time.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
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
Garnish
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form a firm crust layer. Place it 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 in the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix well until all ingredients are fully incorporated. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture, ensuring a light and airy texture.
- Assemble the cheesecake: Spread the pumpkin filling evenly over the chilled graham cracker crust in the springform pan. Smooth the surface with a spatula for an even finish.
- Chill to set: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to firm up and develop flavors fully.
- Serve and garnish: Before serving, top the cheesecake with dollops of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice to enhance the presentation and flavor.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the filling.
- Use chilled heavy cream to achieve stiff peaks when whipping.
- This cheesecake can be made a day in advance and stored covered in the refrigerator.
- For a crunchier crust, you can toast the graham cracker crumbs before mixing with butter.
- If pumpkin pie spice is unavailable, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
