If you’re craving a cozy dessert that captures the warm flavors of fall with absolutely zero oven time, this No-Bake Pumpkin Cheesecake Recipe is your new best friend. Creamy, lightly spiced, and perfectly sweetened, it blends luscious pumpkin puree with smooth cream cheese over a buttery graham cracker crust that sets up wonderfully in the fridge. Whether you’re a pumpkin fanatic or just need a fuss-free, impressive dessert to share, this cheesecake will delight your taste buds and impress your guests with its simplicity and depth of flavor.
Ingredients You’ll Need
Every ingredient in this No-Bake Pumpkin Cheesecake Recipe plays an essential role, combining to create a deliciously balanced dessert. From the crunchy graham cracker crust to the fluffy whipped cream topping, each piece adds to the overall texture, taste, and autumnal vibe.
- 1 1/2 cups graham cracker crumbs: Provides the crunchy, buttery base that anchors the cheesecake.
- 1/3 cup melted butter: Binds the graham cracker crumbs and adds richness to the crust.
- 2 tablespoons sugar: Adds subtle sweetness to balance the crust’s flavor.
- 8 oz cream cheese, softened: Creates the creamy, tangy texture essential for cheesecake filling.
- 1 cup canned pumpkin puree: Brings that unmistakable pumpkin flavor and moist texture.
- 1 cup powdered sugar: Sweetens the filling smoothly without grit.
- 1 teaspoon vanilla extract: Enhances the overall flavor depth with warm vanilla notes.
- 1 teaspoon pumpkin pie spice: Infuses the filling with a classic autumn spice blend.
- 1/2 teaspoon cinnamon: Adds an extra warming touch to complement the pumpkin spice.
- 1 cup heavy whipping cream, chilled: Whipped to stiff peaks to lighten and fluff the filling.
- Whipped cream: Optional topping that adds a cloud-like softness.
- Ground cinnamon or pumpkin pie spice, for garnish: Provides a pretty, flavorful finishing touch.
How to Make No-Bake Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing your graham cracker crumbs with melted butter and sugar until the mixture looks like wet sand. This simple combination creates a sturdy yet tender crust. Press this evenly into the bottom of a 9-inch springform pan and pop it into the fridge to chill while you prepare the filling. Chilling keeps the crust firm and ready to hold your luscious pumpkin cheesecake batter.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until it’s perfectly smooth—no lumps allowed! This step is key to a creamy texture. Then add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix everything together until fully blended and fragrant. In a separate bowl, whip your chilled heavy cream to stiff peaks; this makes the filling light and airy. Gently fold the whipped cream into your pumpkin mixture to keep all that fluffiness intact.
Step 3: Assemble the Cheesecake
Spread your pumpkin cheesecake filling over the chilled crust with a spatula, smoothing it evenly. This creates a clean, professional surface that’s ready to set. The contrast between the creamy filling and crunchy crust is what makes every bite so satisfying, so take a moment to perfect the top before moving on.
Step 4: Chill
Cover the pan and refrigerate your cheesecake for at least four hours, although overnight chilling is even better. This gives the flavors time to meld and the filling the chance to firm up just right. Patience here will pay off with a slice that holds together beautifully and tastes heavenly.
Step 5: Serve
Right before serving, add dollops of whipped cream to the top and sprinkle with a little ground cinnamon or pumpkin pie spice. These final touches bring extra creaminess and festive aroma to every bite. Then slice, serve, and get ready for compliments!
How to Serve No-Bake Pumpkin Cheesecake Recipe
Garnishes
Whipped cream is a classic garnish that pairs perfectly with this cheesecake’s creamy texture. A light sprinkle of cinnamon or pumpkin pie spice adds visual appeal and an aromatic hint that immediately signals autumn in every bite. If you want to get fancy, a few toasted pecans on top add a nutty crunch that’s irresistible.
Side Dishes
This cheesecake shines as a stand-alone treat but pairs beautifully with fresh berries, a drizzle of caramel sauce, or a scoop of vanilla ice cream. These accompaniments brighten the dish and add extra layers of flavor that your guests will adore.
Creative Ways to Present
Try serving individual portions in pretty glass jars or mini parfait cups layered with crushed graham crackers and whipped cream. This not only looks charming but also makes it easy for guests to grab and enjoy. For gatherings, a well-decorated platter with fall leaves or cinnamon sticks around the cake creates a festive presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover slices should be covered tightly with plastic wrap or kept in an airtight container in the fridge. They’ll stay fresh for up to 3 days, maintaining their creamy texture and delicious flavor without drying out.
Freezing
If you want to enjoy this No-Bake Pumpkin Cheesecake Recipe later, you can freeze it. Wrap the whole cheesecake or individual slices in plastic wrap and foil to prevent freezer burn. It should keep well for up to 1 month. Thaw in the fridge overnight before serving for the best texture.
Reheating
This cheesecake is best enjoyed cold, so reheating is not recommended. Let it thaw completely in the refrigerator, then serve chilled for the optimal creamy experience.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
You can, but fresh pumpkin needs to be cooked and pureed first. Canned pumpkin puree is convenient and consistent in moisture, which helps the cheesecake set properly without extra adjustments.
Do I have to use a springform pan?
A springform pan makes removing the cheesecake easier and neater, but you can use any 9-inch pan lined with parchment paper if that’s what you have on hand.
What can I substitute for graham cracker crumbs?
Digestive biscuits, shortbread cookies, or even crushed gingersnaps make excellent substitutes, adding their own unique flavor and crunch to your crust.
Can this recipe be made vegan?
With some ingredient swaps like dairy-free cream cheese and coconut cream for whipping, you can make a vegan version, but the texture and flavor will be slightly different from the classic.
Why does my no-bake cheesecake sometimes not set properly?
Often it’s because the cream cheese isn’t fully softened or the heavy cream wasn’t whipped enough. Also, chilling time is crucial—don’t rush it. Give your cheesecake at least 4 hours or overnight to firm up.
Final Thoughts
This No-Bake Pumpkin Cheesecake Recipe is a total game changer for anyone who loves pumpkin desserts but wants to skip the baking heat. It’s simple, elegant, and packed with all the cozy flavors of fall in every bite. I promise once you try it, this cheesecake will become a regular on your dessert rotation—perfect for gatherings, potlucks, or any time you want a sweet treat that feels special without the fuss. So go ahead, give it a whirl and enjoy the smiles it brings!
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, flavorful dessert perfect for fall or any time you want a quick and easy treat. It features a buttery graham cracker crust topped with a smooth pumpkin and cream cheese filling, delicately spiced with cinnamon and pumpkin pie spice. No oven required, this cheesecake needs just a few hours of chilling to set, making it a convenient and impressive dessert for gatherings or cozy nights in.
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
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, ensuring all crumbs are evenly coated.
- Press the Crust: Transfer the crumb mixture into the bottom of a 9-inch springform pan. Press firmly and evenly to form a compact crust layer. Place the pan 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 pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix thoroughly until all ingredients are well incorporated.
- Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream using a mixer until stiff peaks form, which means the cream holds its shape firmly when you lift the beaters.
- Fold the Cream into the Pumpkin Mixture: Gently fold the whipped cream into the pumpkin and cream cheese mixture. Use a spatula and fold carefully to keep the mixture light and airy.
- Assemble the Cheesecake: Spread the pumpkin filling evenly over the chilled graham cracker crust. Use a spatula to smooth the top for an even surface.
- Chill and Set: Cover the cheesecake with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight, allowing the cheesecake to firm up properly.
- Serve: Before serving, garnish with a dollop of whipped cream and sprinkle ground cinnamon or pumpkin pie spice on top for added aroma and decoration.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute the heavy whipping cream with full-fat coconut cream for a dairy-free alternative, but note this will change the flavor slightly.
- Chilling overnight will improve the texture and flavor development of the cheesecake.
- This cheesecake is best served chilled and kept refrigerated until ready to eat.
- If you prefer a sweeter crust, increase the sugar in the crust mixture to 1/4 cup.
