No Bake Pumpkin Cheesecake: The Easiest, Creamiest Fall Dessert

As the leaves turn golden and a crisp chill fills the air, our kitchens call for the warm, comforting flavors of fall. This no bake pumpkin cheesecake is the answer. It’s a ridiculously easy, incredibly creamy dessert that delivers all the pumpkin spice goodness you crave, without ever turning on your oven. Forget complicated recipes; this is the perfect, stress-free dessert for Thanksgiving, holiday gatherings, or any cozy autumn evening.

This recipe is designed to be foolproof. With just a few simple ingredients and minimal prep time, you can create a show-stopping dessert that tastes like it came from a gourmet bakery. It’s the ultimate make-ahead treat, letting you spend more time with loved ones and less time in the kitchen.

Why You’ll Love This No Bake Pumpkin Cheesecake Recipe

If you’re looking for the perfect fall dessert, this is it. This recipe is a game-changer for holiday hosting and casual weeknight treats alike.

• Unbelievably Easy: With no baking required, this is one of the simplest cheesecake recipes you’ll ever make. The food processor and mixer do most of the work!
• Perfectly Creamy Texture: We’ve perfected the ratio of cream cheese to pumpkin to create a light, airy, and velvety smooth filling that sets up beautifully every time.
• Crowd-Pleasing Flavor: The combination of warm pumpkin pie spice, tangy cream cheese, and a buttery graham cracker crust is a classic for a reason. It’s pure comfort on a plate.
• Make-Ahead Magic: This cheesecake needs to chill, making it the ideal dessert to prepare a day or two in advance, freeing up precious oven space and time during the holidays. Looking for another make-ahead holiday favorite? Try these Ruth’s Chris style sweet potatoes.

The Simple Ingredients You’ll Need

This recipe uses pantry staples, making it easy to whip up whenever the craving strikes. Here’s what you’ll need.

For the Graham Cracker Crust

• Graham Cracker Crumbs: The classic choice for a sweet, crunchy base.
• Unsalted Butter: Melted butter binds the crumbs together to create a firm crust.
• Granulated Sugar: Adds a touch of sweetness to complement the filling.

For the Creamy Pumpkin Filling

• Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
• Powdered Sugar: Dissolves easily, keeping the filling smooth and sweet.
• Heavy Whipping Cream: Creates that signature light, airy, and mousse-like texture.
• Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves.
• Vanilla Extract: Enhances all the other flavors in the cheesecake.

How to Make No Bake Pumpkin Cheesecake (Step-by-Step)

Follow these simple steps for a flawless cheesecake. We’ll start by making the crust and then whip up the decadent filling.

1. Prepare the Crust: In a food processor, pulse the graham crackers into fine crumbs. Add the sugar and melted butter, and pulse until the mixture resembles wet sand. Press it firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer to firm up while you make the filling.
2. Beat the Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese until it’s completely smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps.
3. Add the Pumpkin and Sugar: Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on medium speed until everything is well combined and smooth.
4. Whip the Cream: In a separate, chilled bowl, beat the heavy whipping cream until stiff peaks form.
5. Fold to Combine: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. Be careful not to overmix, as you want to keep the filling light and airy.
6. Assemble and Chill: Pour the filling into the chilled graham cracker crust and spread it into an even layer. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.

Pro Tips for Cheesecake Perfection

Want to ensure your no bake pumpkin cheesecake is absolutely perfect? Follow these expert tips.

• Room Temperature is Key: For the creamiest, smoothest filling, make sure your cream cheese is fully softened to room temperature. This is the #1 rule for avoiding lumps.
• Use a Springform Pan: This makes releasing the cheesecake clean and easy, giving you those beautiful, sharp edges.
• Chill, Don’t Rush: The hardest part is waiting! Chilling is crucial for the cheesecake to set properly. Don’t be tempted to cut it short. An overnight chill yields the best texture.
• Garnish Just Before Serving: Wait to add whipped cream, caramel sauce, or toasted pecans until you’re ready to serve to keep them looking fresh. For another nutty treat, consider making these candied pecans in the slow cooker.

Storing Your No Bake Cheesecake

Proper storage is key to enjoying your cheesecake for days. You can cover the cheesecake tightly with plastic wrap and store it in the refrigerator for up to 5 days. For longer storage, you can also freeze it! To freeze, place the entire cheesecake (or individual slices) on a baking sheet and freeze until firm. Then, wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

More Delicious Fall Desserts You’ll Love

If you’re a fan of this no bake pumpkin cheesecake, you’ll love these other autumn-inspired recipes. Continue your fall baking adventure with a classic traditional pumpkin cheesecake or some delightful pumpkin cinnamon rolls.

Frequently Asked Questions

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The Perfect No Bake Pumpkin Cheesecake Recipe

FL Recipes

No Bake Pumpkin Cheesecake: The Easiest, Creamiest Fall Dessert

This No Bake Pumpkin Cheesecake is the ultimate easy fall dessert! Featuring a buttery graham cracker crust and a light, airy, perfectly spiced pumpkin filling, it's a foolproof recipe for Thanksgiving or any occasion.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Graham Cracker Crust

• 1.5 cups graham cracker crumbs about 10 full sheets
• 6 tablespoons unsalted butter melted
• 1/4 cup granulated sugar

For the Pumpkin Filling

• 16 ounces cream cheese full-fat, softened to room temperature
• 1 cup pumpkin puree not pumpkin pie filling
• 1 cup powdered sugar sifted
• 1.5 cups heavy whipping cream cold
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Equipment

• 1 9-inch Springform Pan
• 1 Electric Mixer
• 1 Food processor

Method

 

Make the Crust

1. In a food processor, pulse graham crackers into fine crumbs. Add granulated sugar and melted butter, and pulse until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the freezer to set while you prepare the filling.

Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth.
2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until fully combined and smooth, scraping down the sides as needed.
3. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the pumpkin mixture in two additions until just combined. Do not overmix.

Assemble and Chill

1. Pour the filling over the chilled crust and spread evenly. Cover with plastic wrap.
2. Refrigerate for at least 6 hours, or preferably overnight, until firm.
3. Garnish with whipped cream and a sprinkle of cinnamon before serving, if desired.

Nutrition

Calories: 380kcalProtein: 4gFat: 28gFiber: 1g

Notes

Make sure your cream cheese is at room temperature to avoid a lumpy filling.
Do not use pumpkin pie filling, as it is pre-sweetened and spiced.
For best results, allow the cheesecake to chill overnight to ensure it is fully set.
Total time does not include the required 6+ hours of chilling time.

Keyword easy pumpkin dessert,no bake pumpkin cheesecake,thanksgiving cheesecake

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