Easy No Bake Pumpkin Cheesecake Recipe

Introduction

This Easy No Bake Pumpkin Cheesecake is a creamy, spiced dessert that comes together quickly without an oven. Perfect for fall gatherings or any time you want a luscious pumpkin treat with minimal fuss.

Ingredients

• 1 1/2 cups (150g) graham cracker crumbs, finely crushed
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 16 oz (450g) cream cheese, softened to room temperature
• 1 cup (240g) 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. Step 1: Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
3. Step 3: Add the pumpkin puree, 3/4 cup sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Mix until well combined and smooth.
4. Step 4: Gently fold the whipped heavy cream into the pumpkin mixture until fully incorporated, being careful to maintain the light texture.
5. Step 5: Pour the filling over the chilled crust and smooth the top with a spatula.
6. Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.
7. Step 7: Before serving, run a knife around the edges of the pan and carefully remove the springform ring. Slice and enjoy!

Tips & Variations

• Use crushed ginger snaps instead of graham crackers for a spicier crust that adds fall warmth.
• Swirl in caramel sauce into the filling before chilling for a luscious caramel twist.
• Add 2 tablespoons of pure maple syrup to the filling for extra autumnal richness.
• Top with a dollop of homemade whipped cream and a sprinkle of nutmeg for a classic presentation.
• Fold in 1/2 cup white chocolate chips into the filling for a sweet surprise in every bite.
• Chop in 1/2 cup pecans or walnuts into the crust mixture for extra texture and crunch.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve for the best texture. If you want to freeze it, wrap it tightly and freeze for up to 1 month; thaw overnight in the refrigerator before serving. Rewhip some fresh cream topping if desired after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pumpkin puree because pumpkin pie filling already contains sugar and spices that can alter the flavor and texture of the cheesecake.

Do I need a springform pan for this recipe?

While a springform pan makes it easier to remove the cheesecake without damage, you can use a regular pie dish or pan and serve it as a scoopable dessert. Just be careful when slicing.

Easy No Bake Pumpkin Cheesecake Recipe

---

★★★★★

4.5 from 136 reviews

• Author: Andria
• Total Time: 4 hours 20 minutes
• Yield: 8–10 slices 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Easy No Bake Pumpkin Cheesecake Recipe is a creamy, spiced dessert perfect for fall and holiday gatherings. Made with a buttery graham cracker crust and a luscious pumpkin cream cheese filling whipped to perfection, this no-bake cheesecake offers comfort without the oven. With simple ingredients and quick prep, it delivers a rich, indulgent treat that’s easy to customize with various tasty twists.

---

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups (150g) 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) 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, combine the graham cracker crumbs and granulated sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Place in the refrigerator to chill while you prepare the filling.
2. Make the filling base: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Beat again until all ingredients are thoroughly combined and the mixture is smooth and even in color.
3. Whip the cream: In a separate chilled bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Stiff peaks mean the cream holds its shape firmly when you lift the beaters without collapsing.
4. Fold the whipped cream into the pumpkin mixture: Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula. Use a light hand to maintain the airiness, folding just until incorporated and no streaks remain.
5. Assemble and chill: Pour the filling evenly over the prepared crust. Smooth the top with a spatula and cover the cheesecake with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully and develop flavor.
6. Serve: Once set, remove the cheesecake from the refrigerator. Carefully release it from the springform pan if used, slice into 8-10 pieces, and serve chilled. Optionally, top with whipped cream, a dusting of nutmeg, or your favorite variations as desired.

Notes

• Softening the cream cheese to room temperature is crucial for a smooth, lump-free filling.
• Use pure pumpkin puree, not canned pumpkin pie filling, for the best flavor and texture.
• Chill the whipped cream bowl and beaters beforehand for easier and faster whipping.
• For extra firmness, chill overnight instead of just 4 hours.
• Try variations like ginger snap crust, chocolate drizzle, or adding pecans to customize the cheesecake.
• This recipe works best if you have a springform pan but can be adapted to other pie dishes.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: pumpkin cheesecake, no bake dessert, creamy pumpkin dessert, fall recipes, easy cheesecake, spiced pumpkin dessert, Thanksgiving dessert