If you’re dreaming of the ultimate cozy fall dessert that captures the essence of pumpkin spice and creamy indulgence, you’re about to fall in love with this No-Bake Pumpkin Cheesecake Recipe. It’s the perfect blend of a buttery, crunchy graham cracker crust and a luscious pumpkin-infused cream cheese filling, all made without turning on your oven. Whether you’re prepping for Thanksgiving or just craving a delightful autumn treat, this cheesecake is easy, elegant, and absolutely irresistible.
Ingredients You’ll Need
Every ingredient in this No-Bake Pumpkin Cheesecake Recipe is simple yet essential, carefully chosen to create the perfect harmony of flavors and textures. From the crunchy crust to the smooth, spiced filling, each one plays a key role in making this dessert so delightfully memorable.
- 1 1/2 cups graham cracker crumbs: Provides a crisp, buttery base that perfectly contrasts the creamy filling.
- 1/4 cup granulated sugar: Adds a touch of sweetness to balance the spices and pumpkin.
- 1/2 cup unsalted butter (melted): Binds the crust together while enriching its flavor.
- 1 (8-ounce) package cream cheese (softened): The star of the cheesecake, delivering that dreamy, velvety texture.
- 1/2 cup packed brown sugar: Introduces a warm, caramel-like note that complements the pumpkin beautifully.
- 1 cup canned pumpkin puree: Adds authentic fall flavor and vibrant color.
- 1 teaspoon pumpkin pie spice: Infuses the filling with classic cinnamon, nutmeg, and clove warmth.
- 1/2 teaspoon vanilla extract: Enhances sweetness and rounds out the spices.
- 1 (8-ounce) tub whipped topping (thawed): Lightens the filling, making it fluffy and airy.
- Optional whipped cream and cinnamon for garnish: Adds an inviting finishing touch.
How to Make No-Bake Pumpkin Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture is evenly combined and holds together when pressed. Press this crumbly mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Pop it into the refrigerator to chill while you prepare the filling—this helps the crust set and become perfectly crisp.
Step 2: Make the Creamy Pumpkin Filling
In a large mixing bowl, beat the softened cream cheese and packed brown sugar together until the mixture is silky and smooth. This step is crucial because it ensures no lumps and that rich, creamy texture that makes pumpkin cheesecake so special. Next, add in the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until everything is just combined. That warm, spiced scent will fill your kitchen, promising a delicious treat ahead.
Step 3: Fold in the Whipped Topping
Gently fold in the thawed whipped topping to the pumpkin cream cheese mixture. Folding instead of stirring keeps the filling light and airy, giving your cheesecake that delightful fluffiness that melts in your mouth. Make sure everything is evenly incorporated and smooth without overmixing.
Step 4: Assemble and Chill
Pour the luscious pumpkin filling over the chilled graham cracker crust, gently smoothing the top with a spatula. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight. This resting time is where the magic happens as the cheesecake sets into a sliceable, creamy masterpiece without baking a single minute.
How to Serve No-Bake Pumpkin Cheesecake Recipe
Garnishes
When it’s time to serve, top each slice with a dollop of fresh whipped cream sprinkled lightly with ground cinnamon. This classic garnish adds creaminess and a little extra spice, enhancing the flavors without overpowering them. You can even toast some chopped pecans for a crunchy contrast or drizzle caramel sauce for decadent sweetness.
Side Dishes
This cheesecake pairs beautifully with warm beverages like cinnamon-spiced coffee, chai tea, or a cup of hot apple cider. For a fresh contrast, serve alongside a simple mixed green salad with an apple cider vinaigrette to balance the richness. It’s a perfect way to create a well-rounded autumn meal that feels festive and satisfying.
Creative Ways to Present
If you want to impress your guests, try serving individual portions in clear glass jars or mini mason jars layered with crushed graham crackers and the pumpkin filling. Another fun idea is to add a ginger snap crust or swirl in a ribbon of caramel or chocolate ganache before chilling to make each slice uniquely delightful.
Make Ahead and Storage
Storing Leftovers
No-Bake Pumpkin Cheesecake Recipe leftovers keep wonderfully in the refrigerator. Store any extra slices covered tightly or wrapped in plastic wrap in an airtight container for up to 4 days. This gives you plenty of time to enjoy the luscious flavors without worrying about them drying out or absorbing fridge odors.
Freezing
If you want to keep this cheesecake longer, it freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap and place in a freezer-safe container or bag. It can be frozen for up to 2 months. To serve, thaw overnight in the refrigerator to maintain that creamy texture.
Reheating
Since this is a no-bake dessert served chilled, reheating is not recommended. Instead, allow frozen slices to thaw fully in the refrigerator and serve cool. If you prefer a softer texture, bring the slice to room temperature for 30 minutes before enjoying.
FAQs
Can I use fresh pumpkin instead of canned puree?
While fresh pumpkin can be used, canned pumpkin puree offers a smooth consistency and concentrated flavor that’s ideal for this cheesecake. If using fresh, be sure to cook and puree it properly to remove excess moisture.
Is it possible to make this cheesecake dairy-free?
Yes! Substitute dairy-free cream cheese and frozen whipped topping alternatives. Just make sure the cream cheese alternative is soft enough to blend smoothly for the best texture.
How long does the cheesecake last once made?
When stored properly in the refrigerator, this cheesecake stays fresh for up to 4 days. After that, its texture and flavor might begin to decline.
Can I add other spices or flavors?
Absolutely! Some people enjoy adding a pinch of ginger or cloves for a more intense spice profile, or even a splash of bourbon or maple syrup for an extra flavor twist.
Do I need a springform pan specifically?
While a springform pan makes it easier to remove the cheesecake without damage, you can use a regular cake pan lined with parchment paper or foil for easy unmolding as well.
Final Thoughts
I can’t recommend this No-Bake Pumpkin Cheesecake Recipe enough when you want a show-stopping fall dessert without the fuss of baking. Its creamy texture, warm spices, and buttery crust come together to create a perfectly cozy treat ready to be enjoyed by all. Give this recipe a try—it may just become your new autumn favorite!
Print
No-Bake Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake pumpkin cheesecake is a creamy and spiced autumn treat featuring a buttery graham cracker crust and a luscious pumpkin cream cheese filling. Perfect for Thanksgiving or any fall gathering, it requires no oven and can be made ahead for easy entertaining.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping, thawed
Optional Garnish
- Whipped cream
- Cinnamon
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and brown sugar together until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing well until all ingredients are evenly incorporated.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture until the filling becomes smooth and fluffy, ensuring not to overmix to maintain a light texture.
- Assemble and chill: Pour the pumpkin cream cheese filling over the chilled crust in the springform pan, smoothing the top evenly. Cover the cheesecake and refrigerate for at least 6 hours or overnight to allow it to set firmly.
- Serve: Before serving, optionally top with additional whipped cream and a light sprinkle of cinnamon for added flavor and presentation.
Notes
- For a firmer texture, freeze the cheesecake for 1 hour before serving.
- You can substitute homemade whipped cream for the store-bought whipped topping if preferred.
