No Bake Pumpkin Cheesecake

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4 hours 15 minutes

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This No Bake Pumpkin Cheesecake is always a fall favorite! With a light and fluffy spiced pumpkin filling and homemade buttery graham cracker crust, it’s a dessert that’s easy, delicious and full of flavor!

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No bake pumpkin cheesecake on white plate

Easy No Bake Pumpkin Cheesecake

Craving a delicious dessert that has all the cozy flavors of autumn without the hassle of baking? Then this easy pumpkin cheesecake is definitely what you’re looking for! With a velvety smooth pumpkin filling and buttery graham cracker crust, this easy dessert is ideal for the holidays or any other occasion.

The beauty of this recipe is it taste just like a cheesecake that takes half a day to prepare, but it takes just 15 minutes to whip up this one. The best part is there’s absolutely no baking required! It can even be made a day or two in advance, freeing up your time on the day of your gathering.

If you’re a huge fan of pumpkin desserts, you should also checkout these scrumptious Pumpkin Cupcakes or this incredible No Bake Pumpkin Lasagna. You can also serve them with everyone’s favorite fall drink, Starbucks Pumpkin Spice Latte.

Pumpkin cheesecake with whipped cream and cinnamon stick

Why We Love this Recipe

  • Easy dessert to make – Making this no bake cheesecake could not be any easier. It requires just a handful of simple ingredients and a few hours for it to chill.
  • Delicious pumpkin flavor – With the cozy flavors of pumpkin and warm spices, this cheesecake is the perfect fall dessert.
  • Cool and refreshing – It’s not just for fall! Since it’s served chilled, this makes a refreshing and cool dessert option even during warmer months.

Ingredients

No Bake Pumpkin Cheesecake Ingredients
  • Crushed cinnamon graham crackers
  • Sugar
  • Butter (melted)
  • Heavy cream
  • Softened cream cheese
  • Canned pumpkin puree
  • Powdered sugar
  • Pure vanilla extract
  • Ground cinnamon
  • Pumpkin pie spice
  • Salt
  • Whipped cream

How To Make No-bake Pumpkin Cheesecake

Step 1. For the homemade graham cracker crust recipe, take 1/3 of a cup of crushed cinnamon graham crackers and add them to a medium bowl and mix with sugar and melted butter. Mix until it has the texture of wet sand.

Step 2. Pour the crumb mixture into a 8 inch springform pan. Spread and press the crust into an even layer.

Graham cracker crumbs, sugar and butter in mixing bowl
Graham cracker crust in springform pan

Step 3. To prepare the filling, beat the heavy whipping cream in a medium bowl until it forms stiff peaks.

Heavy cream in bowl
Heavy cream beaten into stiff peaks

Step 4. Beat cream cheese in a large bowl until it becomes light and fluffy. Add the pumpkin puree.

Two blocks of cream cheese in bowl
Beaten cream cheese with pumpkin puree in bowl

Step 5. Beat the cream cheese mixture until it’s smooth and creamy and there are no lumps.

Step 6. Add the powdered sugar and beat again until any lumps are gone.

Pumpkin puree and cream cheese mixed together
Powdered sugar in mixing bowl with pumpkin puree mixture

Step 7. Mix in the vanilla extract, cinnamon, pumpkin spice and salt.

Step 8. Add the whipped cream.

Fall spices added to bowl of pumpkin puree cheesecake mixture
Whipped cream added to pumpkin puree mixture

Step 9. Carefully fold with a silicone spoon to mix together. You don’t want to mix or stir here, because it’ll deflate the whipped topping. Just gently fold it in.

Step 10. Pour the filling over the crust and smooth out. Cover with plastic wrap and refrigerate for at least 4 hours or leave over night.

Pumpkin cheesecake filling in glass bowl
No bake pumpkin cheesecake in springform pan

Step 11. Slice and top the cheesecake slices with whipped topping. Sprinkle crushed cinnamon graham cracker crumbs over top and serve.

No bake pumpkin cheesecake topped with whipped cream

Easy No-Bake Pumpkin Cheese Cake Variations

  • Pecan praline topping: One of my favorite ways to top pumpkin cheesecake recipe is to mix chopped pecans with brown sugar and butter, then sprinkling them over the top. The little bit of extra crunch is so good!
  • Gingersnap crust: Another super tasty twist is to add gingersnap cookies to a food processor and pulse into fine crumbs. Use them in place of the graham crackers to make the crust.
  • Salted caramel: For an extra decadent touch to your no-bake cheesecake, drizzle salted caramel sauce over the top!
  • Maple whipped cream: Make homemade whipped cream and flavor it with a hint of maple syrup. It goes perfectly with the other fall spices.
  • Spiced whipped cream: You can also add a pinch of spice cinnamon and nutmeg to the whipped cream topping to make a spiced cream topping.
  • Orange zest: I love to add a little freshly grated orange zest to the cheesecake filling. It really brightens up the flavors.
  • Cool Whip: Though you really need homemade whipped cream for the filling, you can always use a dollop of store-bought cool whip for the topping.
  • Pumpkin pies: If you don’t have a spring form pan, you can always make this recipe into pies. Just use pie plates or a ready to serve crust.
Pumpkin cheesecake on white plate

Pumpkin Cheesecake FAQs

How do I store it?

Once you release it from the spring form pan, you can leave it on the base of the pan while storing it. Transfer the pumpkin cheesecake into an airtight container, like a cake carrier, or gently wrap it in plastic wrap. It should be kept chilled when it’s not being served. Cheesecake will stay fresh for 3-4 days in the fridge.

Can I make this easy cheesecake in advance?

Sure! That is one of the things I love most about it! You can make this cheesecake up to 2 days in advance.

What should I do if my cheesecake sticks to the pan?

Use a knife to carefully rim the inside of the springform pan. That will help to keep the cheesecake from sticking when you release it.

Is pure pumpkin puree the same as pumpkin pie filling?

No, they are not the same. Pure pumpkin puree is made from cooked and mashed pumpkin. Pumpkin pie filling is a sweetened mixture that includes pumpkin puree along with added sugar, spices and sometimes other ingredients like condensed milk.

Pumpkin cheesecake on fork

Tips for the Best Pumpkin Cheesecake Filling

  • Use Full-Fat Cream Cheese: For this pumpkin cheesecake filling, opt for full-fat cream cheese because it creates a rich and creamy texture that sets up better than low fat.
  • Room temp cream cheese: To help beat the cream cheese to a super smooth consistency, it needs to be completely room temperature.
  • Whip the cream: Whipping the heavy cream to stiff peaks before folding it into the cheesecake mixture is the key to getting that light, fluffy texture. Otherwise it could be a bit runny.
  • Don’t rush the chill time: After preparing the cheesecake, be patient and refrigerate for at least 3 hours before serving. Adding a few more hours or leaving it overnight is even better.

Want More Pumpkin Dessert Recipes?

No bake pumpkin cheesecake recipe card
5 from 1 vote

No Bake Pumpkin Cheesecake


Course Desserts & Sweets
Cuisine American
Prep Time 15 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
This No Bake Pumpkin Cheesecake combines a light and fluffy spiced pumpkin filling with a homemade buttery graham cracker crust for a dessert that's easy, delicious and full of flavor!

Ingredients
 

For The Crust

For The Cheesecake Filling

  • 1 cup heavy whipping cream
  • 16 oz cream cheese
  • 15 oz pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/4 tsp salt

For The Topping

Instructions

For The Crust

  • For the homemade graham cracker crust recipe, take 1/3 of a cup of crushed cinnamon graham crackers and add them to a medium bowl and mix with the sugar and melted butter. Mix until the texture is like wet sand.
    1 1/2 cup cinnamon graham crackers, 2 tbsp sugar, 5 tbsp butter
  • Pour the crumb mixture into a 8 inch springform pan. Spread and press the crust into an even layer.

For The Filling

  • To prepare the filling, beat the heavy whipping cream in a medium bowl until it forms stiff peaks.
    1 cup heavy whipping cream
  • Beat cream cheese in a large bowl until it becomes light and fluffy. Add the pumpkin puree.
    16 oz cream cheese, 15 oz pumpkin puree
  • Beat the cream cheese mixture until it’s smooth and creamy and there are no lumps.
  • Add the powdered sugar and beat again until any lumps are gone.
    1 cup powdered sugar
  • Mix in the vanilla extract, cinnamon, pumpkin spice and salt.
    1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp pumpkin spice, 1/4 tsp salt
  • Add the whipped cream.
    Whipped cream
  • Carefully fold with a silicone spoon to mix together. You don’t want to mix or stir here, because it’ll deflate the whipped topping. Just gently fold it in.
  • Pour the cheesecake filling over the crust and smooth out. Cover with plastic wrap and refrigerate for at least 4 hours or leave over night.
  • Slice and top the cheesecake slices with whipped topping. Sprinkle crushed cinnamon graham cracker crumbs over top and serve.
    1/3 cup cinnamon graham crackers, Whipped cream

Notes

  • Be sure to start with room temperature cream cheese. Otherwise your cheesecake could turn out lumpy.
  • Be gentle when folding in the whipped cream so you keep the fluffy texture that makes this cheesecake so good.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 42g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 454mg | Potassium: 254mg | Fiber: 2g | Sugar: 27g | Vitamin A: 9691IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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