Get ready to fall in love with the easiest, most delicious dessert of the season. This no-bake pumpkin cheesecake recipe delivers all the rich, creamy flavor of a traditional pumpkin cheesecake without ever turning on your oven. It’s the perfect last-minute dessert for Thanksgiving, a festive fall gathering, or anytime you crave a slice of pure autumnal bliss. With a buttery graham cracker crust and a velvety smooth pumpkin spice filling, this dessert is a guaranteed showstopper.
We’ve crafted this simple no-bake pumpkin dessert to be completely foolproof, ensuring you get a perfectly set, luxuriously creamy cheesecake every single time. It’s a make-ahead marvel that will save you precious time and oven space during the busy holiday season.
Why You’ll Love This No-Bake Pumpkin Cheesecake Recipe
If you need a dessert that’s big on flavor but low on effort, this is the one for you. It’s a recipe that tastes like it came from a gourmet bakery but is secretly one of the simplest desserts you’ll ever make.
- Incredibly Easy: With simple steps and no baking required, this is a perfect recipe for beginners and seasoned cooks alike.
- Perfectly Creamy Texture: We share our secrets to achieving a velvety, smooth filling that sets up beautifully every time.
- Crowd-Pleasing Flavor: The combination of tangy cream cheese, sweet pumpkin, and warm autumn spices is simply irresistible.
- Make-Ahead Friendly: Prepare it a day or two in advance to make your holiday hosting a breeze. It’s a fantastic alternative to a classic baked pumpkin cheesecake.
The Key Ingredients for Perfect Pumpkin Cheesecake
The magic of this recipe lies in its simple, high-quality ingredients. Using the right components is crucial for achieving the perfect texture and flavor. Here’s what you’ll need:
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic, buttery base for any great cheesecake.
- Granulated Sugar: Adds a touch of sweetness to balance the butter.
- Melted Butter: The binder that holds the crust together, creating a firm, crisp base.
For the Creamy Pumpkin Filling
- Full-Fat Block Cream Cheese: This is non-negotiable! Use full-fat, brick-style cream cheese at room temperature for a smooth, thick filling that sets properly. Do not use cream cheese spread.
- Canned Pumpkin Puree: Make sure you grab 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Powdered Sugar: It dissolves easily into the filling without creating a grainy texture.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that gives this cheesecake its signature fall flavor.
- Vanilla Extract: Enhances all the other flavors in the dessert.
- Frozen Whipped Topping (Cool Whip): Thawed Cool Whip is the secret to a light, airy, and stable no-bake filling. You can use stabilized homemade whipped cream if you prefer.
How to Make No-Bake Pumpkin Cheesecake (Step-by-Step)
Follow these simple steps to create a flawless no-bake pumpkin cheesecake. The key is to be patient and allow for adequate chilling time—that’s what makes it perfect!
Step 1: Prepare the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer to set while you prepare the filling.
Step 2: Beat the Cream Cheese
In a large mixing bowl, use an electric mixer to beat the room temperature cream cheese on medium speed until it’s completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is incorporated. This step is crucial for a lump-free cheesecake.
Step 3: Combine the Pumpkin Filling
Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on low speed until just combined, then increase to medium speed and beat until the mixture is smooth and creamy, about 2 minutes. Avoid overmixing.
Step 4: Fold in the Whipped Topping
Gently fold in the thawed whipped topping with a spatula until it’s fully incorporated and no white streaks remain. The mixture should be light, airy, and uniform in color. This gentle folding motion keeps the filling light.
Step 5: Assemble and Chill
Spoon the pumpkin filling over the chilled graham cracker crust and spread it into an even layer. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly.
Pro Tips for the Best No-Bake Cheesecake
Want to ensure your dessert is absolutely perfect? Follow these expert tips from our kitchen.
- Use Room Temperature Ingredients: Your cream cheese must be at room temperature to prevent a lumpy filling. Set it on the counter for at least an hour before you begin.
- Press the Crust Firmly: Use the bottom of a measuring cup or glass to press the graham cracker crust firmly into the pan. This prevents it from crumbling when you slice the cheesecake.
- Don’t Rush the Chill Time: The hardest part of this recipe is waiting! Chilling is what sets the cheesecake, so give it at least 6 hours in the refrigerator.
Delicious Variations and Topping Ideas
While this no-bake pumpkin cheesecake is fantastic on its own, it’s also a wonderful canvas for other flavors.
- Gingersnap Crust: Swap the graham crackers for crushed gingersnap cookies for an extra layer of spice.
- Chocolate Drizzle: A rich chocolate or caramel sauce drizzled over the top before serving is always a winner.
- Candied Pecan Topping: For a delightful crunch, top with a generous handful of slow cooker candied pecans. They pair beautifully with the creamy pumpkin.
- Serve with other treats: This cheesecake is a wonderful addition to a dessert table featuring other fall favorites like chewy pumpkin cookies or a classic apple crisp.
Storage and Make-Ahead Instructions
One of the best things about this recipe is that it’s designed to be made ahead of time.
How to Store
Store the cheesecake, tightly covered, in the refrigerator for up to 5 days. The flavors will continue to meld and deepen, making it even more delicious on day two.
Can You Freeze No-Bake Cheesecake?
Yes! This cheesecake freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
The most common reasons are not chilling it long enough or using low-fat cream cheese. Be sure to use full-fat, brick-style cream cheese and chill the cheesecake for a minimum of 6-8 hours, or ideally overnight, to allow it to fully firm up.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });Yes, you can! However, you must use stabilized whipped cream. To do this, beat 1.5 cups of heavy cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla until stiff peaks form. The stabilizers in Cool Whip help the cheesecake set, so stabilized homemade cream is necessary for the same result.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });Absolutely! A crust made from crushed gingersnap cookies, Biscoff cookies, or even chocolate wafer cookies would be delicious and add a different flavor profile to the dessert.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });This is a perfect make-ahead dessert. You can prepare it up to 3 days in advance and store it, covered, in the refrigerator. The flavor actually gets even better as it sits!
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });A springform pan makes it much easier to remove the cheesecake without damaging it. However, you can also make it in a regular 9-inch deep-dish pie plate. Slicing and serving will just be a bit different, more like a traditional pie.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });The Easiest No-Bake Pumpkin Cheesecake Recipe
No-Bake Pumpkin Cheesecake: The Easiest, Creamiest Fall Dessert
Method
- In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until all crumbs are moistened. Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes while you prepare the filling.
- In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and smooth, about 2 minutes.
- Using a spatula, gently fold the thawed whipped topping into the pumpkin mixture until no white streaks remain.
- Spread the filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 6-8 hours, or overnight, until firm.
- Once set, carefully run a knife around the edge of the pan before releasing the springform side. Slice and serve chilled. Top with extra whipped cream and a sprinkle of cinnamon, if desired.
Nutrition
Notes
Chill Thoroughly: Do not skip the chilling time! This is crucial for the cheesecake to set properly and be sliceable.
Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
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Your New Favorite Fall Dessert!
This no-bake pumpkin cheesecake is more than just a recipe; it’s a celebration of fall in its easiest and most delicious form. It’s a dessert that will bring smiles to your family’s faces and have everyone asking for the recipe. We know you’ll love making it as much as you’ll love eating it.
If you try this recipe, we’d love to hear from you! Leave a comment below with your thoughts and be sure to share your beautiful creations with us on Pinterest.
