This No Bake Pumpkin Cheesecake is one of my favorite desserts to make when I want all the cozy flavors of fall without turning on the oven. I make it with a buttery graham cracker crust and a creamy pumpkin filling flavored with cinnamon, pumpkin pie spice, and vanilla. After chilling, the filling becomes smooth and firm enough to slice while staying wonderfully light and creamy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (8-ounce/226 g) package cream cheese, room temperature
½ cup confectioners’ sugar (60 g)
1 cup pumpkin puree (245 g)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups whipped cream (150 g)
1 graham cracker crust
Directions
I add the softened cream cheese to a large mixing bowl and sift the confectioners’ sugar over it. Using a handheld electric mixer, I beat the mixture on medium speed for about 1 minute, or until completely smooth and combined. I can also use a stand mixer fitted with the paddle attachment.
I add the pumpkin puree, pumpkin pie spice, ground cinnamon, and vanilla extract. I beat everything together for another minute until the filling looks smooth, creamy, and evenly colored.
I gently fold in the whipped cream, taking care not to overmix so the filling stays light. When I want an easy shortcut, I can use 2 cups of thawed frozen whipped topping instead.
I spoon the pumpkin cheesecake filling into the graham cracker crust. I use a spatula or the back of a spoon to spread the filling into a smooth, even layer.
I refrigerate the cheesecake for at least 8 hours so the filling has enough time to set. When I’m preparing it ahead of time, I can refrigerate it for up to 48 hours before serving.
Once the cheesecake is firm and easy to slice, I serve it chilled. I like adding an extra dollop of whipped cream to each slice before serving.
Servings and Timing
This recipe makes 8 servings.
Prep time: 10 minutes
Cooking time: 0 minutes
Chilling time: 8 hours
Total time: 8 hours 10 minutes
Calories: approximately 340 kcal per serving
Because most of the total time is hands-off chilling time, I find this recipe especially convenient when I’m preparing several dishes for a holiday meal.
Variations
I can easily change this cheesecake depending on the flavors or presentation I want. For a stronger spice flavor, I add a little extra pumpkin pie spice or cinnamon. For more texture, I sprinkle chopped toasted pecans or walnuts over the finished cheesecake.
When I want a richer topping, I drizzle individual slices with caramel sauce before serving. I can also replace the graham cracker crust with a chocolate cookie or gingersnap crust. A gingersnap crust is especially good when I want to emphasize the warm fall spices.
For individual desserts, I divide crushed graham crackers and pumpkin filling among small jars or dessert cups instead of making one large cheesecake.
Storage/Reheating
I keep leftover no-bake pumpkin cheesecake covered tightly in the refrigerator. For the best texture and flavor, I try to enjoy it within 3 to 4 days.
I don’t reheat this cheesecake because it is meant to be served cold. I keep it refrigerated until shortly before serving so the filling remains firm and easy to slice.
If I want to freeze leftovers, I wrap individual slices carefully and place them in a freezer-safe container. I thaw frozen slices in the refrigerator before serving rather than leaving them at room temperature for an extended period.
FAQs
Can I make No Bake Pumpkin Cheesecake ahead of time?
Yes. In fact, I prefer making it ahead because the filling needs plenty of time to become firm. I prepare it the day before serving and refrigerate it overnight. The recipe can be prepared up to 48 hours before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
I stick with pure pumpkin puree for this recipe. Pumpkin pie filling already contains sweeteners and spices, so using it would change both the sweetness and overall flavor of the cheesecake.
Why isn’t my no-bake cheesecake setting?
I make sure the cheesecake chills for at least 8 hours. I also avoid adding extra pumpkin puree or other liquid ingredients, since too much moisture can prevent the filling from becoming firm. Gently folding in the whipped cream also helps maintain the filling’s structure.
Can I use frozen whipped topping instead of whipped cream?
Yes. I can substitute 2 cups of thawed frozen whipped topping for the whipped cream. I fold it gently into the pumpkin mixture until everything is evenly combined.
Can I make my own graham cracker crust?
Absolutely. When I have extra time, I make a homemade graham cracker crust using graham cracker crumbs, melted butter, and sugar. I press the mixture firmly into a pie dish and chill it before adding the pumpkin cheesecake filling.
Conclusion
This No Bake Pumpkin Cheesecake gives me a creamy, warmly spiced fall dessert with very little hands-on work. I love that I can prepare it well in advance, keep it chilled, and have dessert ready when it’s time to serve. With its smooth pumpkin filling, warm cinnamon and pumpkin spice, and buttery graham cracker crust, I find it an easy choice for Thanksgiving, autumn gatherings, or any occasion when I’m craving pumpkin cheesecake without the baking.
📖 Recipe:
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No Bake Pumpkin Cheesecake
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, warmly spiced no-bake pumpkin cheesecake with a buttery graham cracker crust. This easy make-ahead dessert delivers cozy pumpkin, cinnamon, and vanilla flavor in every slice.
Ingredients
1 (8-ounce/226 g) package cream cheese, room temperature
½ cup confectioners’ sugar (60 g)
1 cup pumpkin puree (245 g)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups whipped cream (150 g)
1 graham cracker crust
Instructions
- Add the room-temperature cream cheese to a large mixing bowl and sift the confectioners’ sugar over it. Beat with a handheld electric mixer on medium speed for about 1 minute, until completely smooth and combined. A stand mixer fitted with the paddle attachment can also be used.
- Add the pumpkin puree, pumpkin pie spice, ground cinnamon, and vanilla extract. Beat for another minute until the filling is smooth, creamy, and evenly colored.
- Gently fold in the whipped cream, taking care not to overmix so the filling remains light and creamy.
- Spoon the pumpkin cheesecake filling into the graham cracker crust. Use a spatula or the back of a spoon to spread it into a smooth, even layer.
- Refrigerate the cheesecake for at least 8 hours, or until the filling is firm enough to slice.
- Serve chilled, optionally garnishing each slice with an additional dollop of whipped cream.
Notes
Use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
Two cups of thawed frozen whipped topping can be substituted for the whipped cream.
For stronger spice flavor, add a little extra pumpkin pie spice or cinnamon.
Top with chopped toasted pecans or walnuts for extra texture, or drizzle slices with caramel sauce.
A chocolate cookie or gingersnap crust can be substituted for the graham cracker crust.
The cheesecake can be prepared up to 48 hours before serving.
Store leftovers tightly covered in the refrigerator for 3 to 4 days.
To freeze, wrap individual slices and place them in a freezer-safe container. Thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
