This No Bake Pumpkin Cheesecake is a delicious dessert that combines the warm, comforting flavors of pumpkin with the decadent, creamy indulgence of cheesecake.
This recipe is easy to make, taking just 20 minutes of prep time. The convenience of no-bake desserts means you can create a luscious treat without ever turning on your oven.
This no-bake pumpkin cheesecake is a must-make holiday dessert at our house for Thanksgiving. I usually prepare it the night before and let it chill in the refrigerator until it is time to serve.
The filling is chock full of autumn flavors, with the unmistakable taste of pumpkin, the warmth of cinnamon, and the delicious flavors of pumpkin pie spice. The cream cheese adds creaminess, and the whipped cream gives it a light and airy texture.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Graham Crackers: Provide the base and a sweet, crunchy texture. Look for pre-packaged graham cracker crumbs for added convenience.
- Granulated Sugar: Sweetens the crust and enhances its flavor.
- Butter (Melted): Binds the crust ingredients and adds richness.
- Heavy Cream: Adds richness and a light, airy texture to the filling.
- Cream Cheese: Provides creaminess and a tangy flavor to the cheesecake.
- Pumpkin Puree: Ensure you purchase plain pumpkin puree, not pumpkin pie filling.
- Ground Cinnamon and Pumpkin Pie Spice: Enhance the flavor with warm, spiced notes. Use a blend of nutmeg, cloves, and allspice if you don't have pumpkin pie spice.
- Vanilla Extract: Choose pure vanilla extract for the best quality.
- Powdered Sugar: Sweetens and thickens the filling.
Substitutions and Variations
- Substitute the graham cracker crust with crushed gingersnap cookies for a spicier and slightly more robust crust.
- Add finely chopped pecans or walnuts to the graham cracker crust mixture for a nutty and crunchy addition.
- Instead of a pie, make individual cheesecake bars using a square or rectangular baking dish. This can simplify serving.
How To Make No Bake Pumpkin Cheesecake
The first step is to make the homemade graham cracker crust.
Begin by combining the crushed graham crackers, granulated sugar, and melted butter. Mix them thoroughly until the ingredients are well integrated.
Once the mixture is prepared, press it firmly into a 9-inch pie plate, ensuring an even layer. Place the crust in the refrigerator to chill while you work on the filling.
The next step is to prepare the pumpkin cheesecake filling.
Whip the heavy cream until it forms stiff peaks, then store it in the refrigerator to keep it cold and firm until you need it.
In a separate bowl, beat the room-temperature cream cheese until it becomes smooth and free of lumps.
Gradually incorporate the pumpkin puree, ground cinnamon, pumpkin pie spice, and powdered sugar into the cream cheese until combined. Add in the chilled whipped topping and continue beating until the mixture is well combined, smooth, and velvety.
Retrieve the chilled pie crust from the refrigerator and pour the pumpkin-cheesecake mixture into it. Ensure an even and level surface.
Refrigerate the assembled cheesecake for a minimum of 4 hours, or until it has set and is ready to be served.
Optionally, before serving, you can top the cheesecake with additional whipped cream for an extra layer of indulgence.
Storing and Freezing
Make Ahead: You can make No Bake Pumpkin Cheesecake a day or two ahead of your planned serving time. Once the cheesecake is set in the refrigerator, keep it covered.
You can also prepare the graham cracker crust ahead of time and keep it in the refrigerator, covered, until you're ready to assemble the cheesecake. This can save you some time on the day you plan to serve the dessert.
Refrigeration: If you have leftover No Bake Pumpkin Cheesecake, cover it with plastic wrap or aluminum foil and store it in the refrigerator. It can be stored for up to 3 days.
Freezing: Wrap the cheesecake securely in plastic wrap and aluminum foil to prevent freezer burn. Store it in an airtight container or a heavy-duty freezer bag. It can be frozen for up to 2 months.
When you're ready to enjoy it, allow it to thaw in the refrigerator for several hours before serving.
- Ensure that the cream cheese is at room temperature before you start. This will make it easier to blend and result in a smoother filling.
- Place the pie plate you'll use for the crust in the refrigerator before pressing in the graham cracker mixture. This helps the crust set faster and provides a firmer base.
- If you decide to top the cheesecake with whipped cream, remember that whipped cream is best added just before serving. It tends to lose its texture over time, so wait until you're ready to enjoy the dessert.
Can I use fresh pumpkin instead of canned puree?
Fresh pumpkin can be used, but it requires additional preparation. Cook and puree the pumpkin, then strain it to remove excess moisture. Canned pumpkin puree is convenient and typically provides consistent results.
How can I make my own pumpkin pie spice?
To make the two teaspoons of pumpkin pie spice that you’ll need for this recipe, just combine 1 teaspoon cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon of ground allspice, and a pinch of ground cloves.
If you need more easy no-bake dessert recipes here are a few more to try!
This No Bake Pumpkin Cheesecake has all the delicious flavors of fall with none of the hassle of a baked dessert. Whip this up for your next fall gathering and you’ll have a crowd-pleasing dessert that you’ll get asked to make again and again.
No Bake Pumpkin Cheesecake
- 7 graham crackers, crushed
- 2 Tablespoons granulated sugar
- 6 Tablespoons butter, melted
- ¾ cup heavy cream
- 16 ounces Cream cheese, room temperature
- 15.9 ounce can pumpkin puree
- ¾ teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Extra whipped cream for topping optional
- In a large bowl mix the graham cracker crumbs, granulated sugar, and melted butter together until well combined.
- Press into the bottom and sides of a 9” pie plate and place in the refrigerator.
- Whip the heavy cream with a hand or stand mixer until stiff peaks form. Place in the refrigerator to stay cold until needed.
- In a large bowl, beat the cream cheese until smooth.
- Beat in the pumpkin, cinnamon, and pie spice until combined. Then, beat in the powdered sugar.
- Next, add in the whipped cream and beat until combined.
- Pour into chilled pie crust, and refrigerate for at least 4 hours or overnight.
- If you would like, top with extra whipped cream before serving.