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

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

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.
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.
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.
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.
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.
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