No Bake Pumpkin Cheesecake
Are you looking for a dessert that’s a piece of cake to make but tastes like a million bucks? Well, you’ve found it!
My no-bake pumpkin cheesecake is the perfect treat for fall, Thanksgiving, or anytime you get a craving for something sweet and creamy. It’s packed with pumpkin spice flavor and has a dreamy, smooth texture that will have everyone asking for seconds. The best part? You don’t even have to turn on your oven. YUM!
Why You’ll Love This Pumpkin Cheesecake
I just know you’re going to fall head over heels for this recipe. It’s incredibly simple to put together, which is perfect when you don’t have a lot of time on your hands. The flavor is everything you love about autumn in one bite—creamy, rich, and full of warm spices. It’s a total crowd-pleaser! Plus, since it’s a no-bake recipe, your oven is free for other dishes, which is a lifesaver during the holidays.
If you love easy cheesecakes, you should also check out my No-Bake Chocolate Cheesecake and this beautiful No-Bake Raspberry Swirl Cheesecake. They are both SO GOOD!
Ingredients You’ll Need
- Graham cracker crumbs: These create the perfect crunchy and buttery base for your cheesecake.
- Brown sugar: Adds a touch of sweet, molasses flavor to the crust.
- Cinnamon: Adds a warm, spicy flavor to the crust.
- Unsalted butter: This is the glue that holds your delicious crust together.
- Canned pumpkin puree: Make sure you grab puree, not pumpkin pie filling, for flavor.
- Heavy cream: This makes the cheesecake filling light, airy, and oh-so-creamy.
- Cream cheese: I use full-fat, brick-style cream cheese for the best texture.
- Powdered sugar: This sweetens the filling without making it grainy at all.
- Brown sugar: Adds a deep, caramel-like sweetness that pairs with pumpkin perfectly.
- Pumpkin pie spice: This is where all that classic, cozy fall flavor comes from.
- Vanilla extract: A splash of vanilla makes all the other flavors pop.
How to Make Pumpkin Cheesecake
Making this dessert is super easy! Just follow these simple steps for a perfect cheesecake every single time.
Step 1: Make the Graham Cracker Crust
First, mix your crust ingredients. In a medium bowl, stir together 1 ½ cups graham cracker crumbs, ⅓ cup packed brown sugar, and ½ teaspoon ground cinnamon. Pour in 6 tablespoons of melted unsalted butter and mix until it looks like wet sand.
Step 2: Press the Crust into the Pan
Next, press the mixture into your pan. Dump the crumb mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press it down firmly and evenly across the bottom and slightly up the sides. Pop it in the freezer to chill for about 15 minutes while you make the filling.
Step 3: Whip the Heavy Cream
Now, whip the cream until stiff peaks form. In a large bowl, use your electric mixer to beat 1 cup of cold heavy cream on high speed. It should take about 2-3 minutes to get nice, stiff peaks. This will make your cheesecake light and fluffy.
Step 4: Mix the Cheesecake Filling
In a separate large bowl, beat the cream cheese and sugars. Add two 8-ounce blocks of softened cream cheese, ½ cup powdered sugar, and ¼ cup brown sugar. Beat with the mixer until it’s completely smooth and creamy, scraping the bowl as needed.
Step 5: Add the Pumpkin and Spices
Time to add the pumpkin flavor! Add 1 cup of pumpkin puree, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat everything together until it’s well combined and looks delicious.
Step 6: Fold in the Whipped Cream
Gently, fold the whipped cream into the pumpkin mixture. Use a spatula to carefully fold it in until there are no white streaks left. Try not to stir too much, or you’ll lose all that air you whipped in!
Step 7: Chill and ENJOY!!!
Finally, spread the filling over the crust. Spoon the pumpkin filling into your chilled crust and smooth the top. Cover it and let it chill in the refrigerator for at least 6 hours, or overnight is even better. Once it’s firm, you can serve it up!
Tips for the Best Pumpkin Cheesecake
Want to make sure your cheesecake is perfect? Here are a few of my favorite tips and tricks.
- Use room temperature cream cheese. This helps you get a super smooth filling without any lumps.
- Don’t use pie filling. Stick with 100% pure pumpkin puree for the best authentic pumpkin flavor.
- Whip the cream cold. Make sure your heavy cream is very cold for the fluffiest results.
- Chill, chill, chill. Be patient! Letting the cheesecake chill properly is key to helping it set up.
- Garnish before serving. Add whipped cream or a sprinkle of cinnamon right before you serve it.
Variations and Substitutions
Here are a few fun ways you can switch things up. This recipe is a great starting point for your own ideas!
- Try a different crust. Use crushed gingersnaps, Biscoff cookies, or even chocolate wafer cookies instead of graham crackers for a new flavor twist.
- Add a swirl. Gently swirl in some melted chocolate or caramel sauce into the filling before chilling for an extra decadent touch.
- Make it tangier. For a little extra tang, you can substitute some of the cream cheese with an equal amount of sour cream.
- Spice it up. If you love spice, feel free to add a little extra cinnamon, a pinch of nutmeg, or some ground ginger to the filling.
- Go crustless. For a gluten-free option, you can skip the crust altogether and serve the creamy filling in pretty dessert dishes.
Make-Ahead and Storage Tips
This no bake pumpkin cheesecake is the perfect make-ahead dessert, which is a real game-changer for holiday planning. You can make the entire cheesecake up to 2 days in advance. Just keep it covered tightly in the refrigerator until you’re ready to wow your guests. If you have any leftovers, they’ll keep in the fridge for about 4 to 5 days.
Make sure it’s well-covered so it doesn’t pick up any other food smells. You can also freeze the cheesecake for later! Just wrap it tightly in plastic wrap and then foil. It will last in the freezer for up to 2 months.
Recipe FAQs
How long does this cheesecake need to chill?
It needs to chill for at least 6 hours to set up properly. For the very best texture and flavor, I recommend letting it chill overnight in the fridge.
Can I use a regular pie dish?
Definitely! If you don’t have a springform pan, a 9-inch deep-dish pie plate will work just fine. The slices might not be as perfect, but it will taste just as good.
Can I make my own pumpkin pie spice?
Yes, it’s so easy! Just mix together 1 tablespoon of cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon allspice or cloves.
Why is my cheesecake not firm?
This can happen if it wasn’t chilled long enough or if the heavy cream wasn’t whipped to stiff peaks. Be patient with the chilling time—it’s worth it!
Can I use low-fat cream cheese?
I suggest using full-fat cream cheese. It gives the cheesecake a much richer flavor and a creamier texture that you just can’t get with the low-fat kind.
How do I get clean slices?
For those picture-perfect slices, run a sharp knife under hot water and wipe it dry before each cut. This little trick works like a charm every time.
Can I freeze this cheesecake?
Yes, this cheesecake freezes beautifully. You can freeze the whole thing or individual slices for up to 2 months. Just thaw it in the fridge before serving.
What can I top this cheesecake with?
A dollop of sweetened whipped cream is classic! You can also drizzle it with caramel sauce, sprinkle on some toasted pecans, or add a dash of cinnamon.
No Bake Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter (melted)
For the Pumpkin Cheesecake Filling:
- 1 cup cold heavy cream
- 2 (8-ounce) blocks cream cheese (softened to room temperature)
- ½ cup powdered sugar
- ¼ cup packed brown sugar
- 1 cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- Whip the cream: In a separate large bowl, use an electric mixer to beat the cold heavy cream on high speed until stiff peaks form, which usually takes about 2-3 minutes. Set this aside for a moment.
- Mix the base filling: In another bowl, beat the softened cream cheese with the powdered sugar and brown sugar until it is completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is mixed well.
- Add the pumpkin: Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat until everything is well combined and the filling is a uniform color.
- Combine and chill: Gently fold the whipped cream into the pumpkin mixture with a spatula until no streaks remain. Spread this filling evenly over the chilled crust. Refrigerate for at least 6 hours or overnight before serving.
Notes
- Make sure your cream cheese is truly at room temperature to avoid lumps.
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- For best results, let the cheesecake chill in the refrigerator overnight.
- Store any leftovers in a covered container in the fridge for up to 5 days.
- You can easily make your own pumpkin pie spice if you don’t have any on hand.
