If you love creamy desserts that come together with zero oven time, this No-Bake Pumpkin Cheesecake will absolutely make your fall dessert dreams come true. It combines the spiced coziness of pumpkin pie with the lusciousness of cheesecake, all layered onto a buttery graham cracker crust—without heating up the kitchen. This easy showstopper is perfect for Thanksgiving tables, effortless entertaining, or whenever you get a pumpkin craving that just can’t wait.

No-Bake Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this No-Bake Pumpkin Cheesecake recipe serves a purpose, creating that harmonious blend of creamy, spiced pumpkin and melt-in-your-mouth crust. Keeping it simple lets each flavor shine and makes every bite memorable, so don’t be tempted to skip or substitute!

Graham cracker crumbs: The classic foundation—these give the base a sweet, familiar crunch that stands up perfectly to the luscious filling.
Brown sugar: Adds a subtle caramel-like sweetness and moisture to the crust, making it rich and flavorful.
Unsalted butter, melted: Holds the crust together while adding buttery goodness that you’ll taste in every bite.
Cream cheese, softened: The heart of any cheesecake! It provides creamy tang and structure for the dreamy filling.
Pumpkin puree: The star ingredient—pure pumpkin brings bold autumn flavor and lovely orange color.
Granulated sugar: Sweetens the filling just right so every flavor pops without overwhelming the spices.
Cinnamon: Wakes up all the pumpkin flavors with warm, comforting notes.
Pumpkin pie spice: A special blend that instantly makes every bite taste like cozy sweater weather.
Vanilla extract: Rounds out and deepens the flavors in the filling with a subtle, fragrant note.
Whipped topping or whipped cream: The secret to a mousse-like texture—folds in airiness for that super-light, irresistible mouthfeel.

How to Make No-Bake Pumpkin Cheesecake

Step 1: Make the Graham Cracker Crust

Start by mixing your graham cracker crumbs with brown sugar and melted butter in a medium bowl. You want the mixture to resemble wet sand; it should hold its shape when pressed. Evenly press the crust into the bottom of an 8- or 9-inch springform pan (or pie dish), making sure to get into every corner. Pop this in the refrigerator while you prepare the dreamy filling, so it firms up and holds together beautifully.

Step 2: Prepare the Creamy Pumpkin Filling

In a large bowl, beat the softened cream cheese until it’s smooth—this step is crucial for a lump-free cheesecake. Add in the pumpkin puree, granulated sugar, cinnamon, pumpkin pie spice, and vanilla extract. Continue beating until everything is totally blended, creamy, and smells like autumn heaven.

Step 3: Fold in the Whipped Topping

This is where your No-Bake Pumpkin Cheesecake gets its signature cloud-like texture. Gently fold in the whipped topping (or whipped cream) with a spatula, being careful not to deflate it. The goal is a fluffy, light filling that’s evenly mixed and absolutely irresistible.

Step 4: Fill and Chill

Pour your finished pumpkin cheesecake filling onto the chilled crust. Use a spatula or the back of a spoon to smooth the top so it looks picture-perfect. Now, cover the pan and refrigerate for at least 6 hours, or overnight if you can wait. This patience gives your cheesecake time to firm up, making for neat, creamy slices that hold their shape.

Step 5: Slice and Serve

Once your No-Bake Pumpkin Cheesecake is set, release it from the pan, add your favorite toppings, and slice into generous wedges. For clean slices, use a sharp knife dipped in hot water between cuts—it’s a little trick that works wonders!

How to Serve No-Bake Pumpkin Cheesecake

Garnishes

A sprinkle of cinnamon, a swirl of whipped cream, or a dusting of crushed graham crackers makes a stunning finishing touch. If you’re feeling fancy, try white chocolate shavings or a drizzle of caramel sauce to dress up your No-Bake Pumpkin Cheesecake. The finishing touches not only look impressive but also enhance the flavor experience with every bite.

Side Dishes

Because this cheesecake is so rich and creamy, it pairs beautifully with lighter fare. Fresh berries or a fruit salad offer a lovely contrast, while a hot cup of coffee or spiced chai balances the cool, smooth texture. For a fall feast, serve alongside roasted pecans or a warm apple compote for maximum seasonal bliss.

Creative Ways to Present

Don’t limit yourself to the classic round cake. For parties, try spooning the filling into mason jars for individual servings or assembling them in small glasses for a parfait-style dessert. Mini versions in muffin tins are adorable and perfect for buffets. You can even layer extra graham crumbs and filling in clear glasses for an eye-catching, no-bake trifle effect.

Make Ahead and Storage

Storing Leftovers

Wrap your No-Bake Pumpkin Cheesecake tightly with plastic wrap or store slices in an airtight container. It keeps well in the refrigerator for up to 4 days, making it a fantastic make-ahead treat for entertaining—or for when you want a sweet bite on hand.

Freezing

This dessert freezes surprisingly well! After chilling fully, wrap the whole cheesecake or individual slices tightly in plastic and then foil. Store in the freezer for up to 2 months. Simply thaw overnight in the fridge before serving to revive that dreamy texture.

Reheating

Because No-Bake Pumpkin Cheesecake is meant to be enjoyed cold, there’s no need to reheat. In fact, a quick stint in the freezer before serving can firm it up even more if you like your cheesecake extra chilly (just allow a few minutes at room temperature before slicing for the best texture).

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree will work beautifully in this No-Bake Pumpkin Cheesecake. Just make sure your puree is thick and not watery; draining in a fine mesh sieve helps prevent excess moisture that could affect setting.

Can I swap the whipped topping for real whipped cream?

Yes, both work well. If you go with real whipped cream, whip it to soft peaks before folding in, and use it right away—the texture and flavor will be extra creamy and decadent.

Is it possible to make this gluten-free?

You can easily substitute gluten-free graham crackers for the crust. Just make sure all other ingredients (like spices and whipped topping) are certified gluten-free, and you’re set for a gluten-less treat.

What if I don’t have a springform pan?

No worries! Make the cheesecake in a regular pie dish or even a square baking pan. The slices may not be as perfectly tall, but they’ll still be just as delicious and easy to serve.

Can I make No-Bake Pumpkin Cheesecake ahead of time?

Definitely. This cheesecake is actually best when made a day in advance, giving the flavors time to meld and the texture time to set. It’s a fantastic dessert for stress-free hosting or prepping for a busy holiday meal!

Final Thoughts

If you’re searching for a dessert that’s easy, stunning, and sure to impress, you have to try this No-Bake Pumpkin Cheesecake. Give it a go—I promise, your friends and family will rave over every tempting bite, and it might just become your new favorite fall tradition!

No-Bake Pumpkin Cheesecake Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 6 hours 20 minutes (including chilling)
Yield: 8 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful flavors of fall with this luscious No-Bake Pumpkin Cheesecake. Creamy pumpkin filling atop a buttery graham cracker crust, this dessert is a must-try for any autumn gathering or Thanksgiving feast.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
6 tablespoons unsalted butter, melted

For the filling:

8 ounces cream cheese, softened
1 cup pumpkin puree
½ cup granulated sugar
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 ½ cups whipped topping or whipped cream

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Instructions

Prepare the crust: In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of an 8- or 9-inch springform pan or pie dish. Chill in the refrigerator.
Make the filling: Beat cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, pumpkin pie spice, and vanilla. Beat until creamy. Gently fold in whipped topping. Pour over crust.
Chill and serve: Refrigerate for at least 6 hours or overnight. Serve chilled, topped with whipped cream and cinnamon or crushed graham crackers.