If you’re on the hunt for a dreamy dessert that captures all the magic of fall without ever turning on the oven, look no further than this rich and creamy No-Bake Pumpkin Cheesecake. Imagine luscious pumpkin-spiced cheesecake atop a buttery graham crust—each bite perfectly chilled and impossibly smooth. Whether you’re hosting Thanksgiving, cozying up on a cool night, or just craving a spiced treat, this no-bake wonder is the golden ticket. With its warm spices and cool, velvety texture, this is a pumpkin dessert you’ll want to revisit again and again!

No-Bake Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how every ingredient is simple yet absolutely essential, each playing a vital role in building the layers of texture and flavor that make No-Bake Pumpkin Cheesecake irresistible. Here’s what you’ll need—and why!

Graham cracker crumbs (1 1/2 cups): The classic toasty, sweet base that gives this dessert its addictively crunchy crust.
Granulated sugar (1/4 cup): Sweetens the crust and helps balance every creamy, tangy bite.
Unsalted butter, melted (1/2 cup): Holds the crust together and adds a rich, buttery flavor—make sure it’s fully melted for even mixing.
Cream cheese, softened (16 ounces): The heart of our cheesecake layer; softening it ensures your filling whips up smooth and satiny.
Powdered sugar (1 cup): Dissolves quickly into the filling, making it sweet but never grainy.
Canned pumpkin puree (1 cup): Delivers pure pumpkin flavor and that beautiful orange hue; be sure to use pure pumpkin, not pumpkin pie filling.
Pumpkin pie spice (1 teaspoon): Just the right blend of cinnamon, nutmeg, ginger, and cloves—it’s all the essence of autumn in a teaspoon.
Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out the flavors in both the crust and the creamy cheesecake layer.
Heavy whipping cream (1 1/2 cups): When whipped, it gives the filling its luxurious, mousse-like texture—don’t skimp!
Whipped cream and ground cinnamon for garnish (optional): The perfect finishing touch—totally optional but highly recommended for extra flair.

How to Make No-Bake Pumpkin Cheesecake

Step 1: Prepare the Crust

Start by setting the stage for your No-Bake Pumpkin Cheesecake with a crisp and dreamy graham cracker crust. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until everything looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s nicely even for a sturdy base. Then pop it into the fridge while you move on to the filling—just a quick chill to help everything set together perfectly.

Step 2: Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s totally smooth and creamy—no lumps allowed. Gradually add in the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Keep beating until the mixture is thick, fluffy, and takes on the gorgeous orange glow of autumn vibes. The pumpkin and spice give it instant character, while the cream cheese keeps things classic.

Step 3: Whip the Cream

It’s time for whipped cream magic! In a separate, chilled bowl, whip your heavy cream until stiff peaks form. This fluffy, cloud-like cream is what makes the cheesecake filling so light and irresistible. Don’t rush it—watch for those peaks to hold their shape.

Step 4: Fold and Combine

Gently fold the whipped cream into the pumpkin-cream cheese mixture. Use a spatula and light strokes to keep as much air in the mixture as possible—you want that filling to stay airy and mousse-like. Once it’s fully blended and uniform, you’re ready for the next step!

Step 5: Assemble and Chill

Pour the luscious filling over your chilled crust and smooth out the top with a spatula. Cover the pan, then let your No-Bake Pumpkin Cheesecake set up in the refrigerator. It needs at least 6 hours (overnight is even better) to firm up to sliceable perfection. The wait is worth it!

Step 6: Garnish and Serve

Just before serving, amplify the wow factor by piping or dolloping whipped cream on top and finishing with a sprinkle of ground cinnamon. Now it’s ready for the spotlight!

How to Serve No-Bake Pumpkin Cheesecake

Garnishes

Garnishing truly takes No-Bake Pumpkin Cheesecake from tasty to absolutely irresistible. Swirl on clouds of whipped cream, dust lightly with ground cinnamon, or sprinkle a little nutmeg for added aroma. If you’re feeling extra festive, ginger snap crumbs or toasted pecans add crunch and flair—the possibilities are endless!

Side Dishes

While this cheesecake is a star on its own, pairing it with a few thoughtful sides can round out your dessert spread. Fresh berries bring a juicy, tart contrast, and a simple fruit salad is always welcome alongside the creamy richness. If you want to lean even further into autumn flavors, serve with a warm apple cider or a scoop of vanilla bean ice cream.

Creative Ways to Present

Beyond the classic wedge, No-Bake Pumpkin Cheesecake shines in so many forms! Try making individual mini cheesecakes in jars or muffin tins for easy grab-and-go portions. For an elegant dinner party, serve small squares on a platter with piped whipped cream and a pinch of cinnamon. Want to get even fancier? Layer cheesecake with crushed cookies and pumpkin mousse in parfait glasses—the visual is stunning, and the taste is divine!

Make Ahead and Storage

Storing Leftovers

Any leftover No-Bake Pumpkin Cheesecake (if you’re lucky enough to have some) keeps beautifully in the fridge. Simply cover the pan tightly or transfer individual slices to an airtight container. It stays at peak quality for up to four days—if it lasts that long!

Freezing

Need to make your dessert even further ahead? This cheesecake freezes surprisingly well. After it’s set, wrap the whole cheesecake or individual pieces in plastic wrap and then foil. Freeze for up to one month. Thaw in the fridge overnight, and it’ll taste just as dreamy as the day you made it.

Reheating

No reheating required here—the beauty of No-Bake Pumpkin Cheesecake is that it’s served chilled! If you’d like it a smidge less cold, simply let a slice sit at room temperature for 10–15 minutes before serving to soften it up just a bit.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Roasted and pureed fresh pumpkin will work, just make sure your puree is as thick as canned or your filling might end up a little looser. Drain off any excess liquid before adding.

What can I use instead of graham crackers for the crust?

Gingersnap cookies are a wonderful alternative—they add even more warm spice to the overall flavor. Crushed shortbread or vanilla wafers also pair beautifully with the pumpkin filling.

Can I make No-Bake Pumpkin Cheesecake in advance?

Yes, and it’s actually recommended! Making it the night before guarantees the filling sets thoroughly and the flavors meld together for maximum taste. It also frees up your time the day you plan to serve it.

Is there a way to make this recipe gluten-free?

You sure can. Simply swap the standard graham crackers for gluten-free graham crumbs or cookies. Double-check the rest of your ingredients and you’re set for a celiac-friendly dessert.

How do I get clean slices when serving?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between each cut. This keeps the creamy filling looking tidy and prevents the crust from crumbling too much.

Final Thoughts

If you love the flavors of fall and crave a show-stopping dessert without the fuss, this No-Bake Pumpkin Cheesecake is calling your name. It’s simple, stunning, and utterly delicious—with silky pumpkin spice filling and a crunchy, buttery crust. Treat yourself and your loved ones to a slice (or two), and watch it disappear in record time!

No-Bake Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: Emma
Total Time: 6 hours 20 minutes (including chill time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and luscious flavors of fall with this delightful No-Bake Pumpkin Cheesecake. Perfect for Thanksgiving or any autumn gathering, this easy-to-make dessert will impress your guests with its rich pumpkin spice taste and velvety texture.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Garnish:

Whipped cream
Ground cinnamon

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Instructions

Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and chill.
Make the Filling: Beat cream cheese until smooth. Add powdered sugar, pumpkin puree, spice, and vanilla; blend well.
Whip the Cream: In a separate bowl, whip heavy cream to stiff peaks. Fold into the pumpkin mixture.
Assemble: Pour filling over crust, smooth the top, and refrigerate for at least 6 hours.
Serve: Garnish with whipped cream and cinnamon before serving.