no bake pumpkin cheesecake recipe
Indulge in a smooth, creamy dessert that combines the richness of cheesecake with the warmth of pumpkin spice in this easy, no-bake pumpkin cheesecake. With a velvety filling and a cinnamon-kissed graham cracker crust, this dessert is a perfect blend of fall flavors. It’s an effortless choice that shines at Thanksgiving tables, autumn gatherings, or any time you want a slice of cozy comfort.
This cheesecake requires no oven time, just a bit of prep and a few hours to chill to perfection. The result is an airy, spiced cheesecake filling layered over a crunchy, buttery graham cracker crust. Every bite feels like a celebration of fall, with the subtle warmth of cinnamon and nutmeg highlighting the natural sweetness of pumpkin.
Skip the oven and bring out a springform pan, some simple ingredients, and a dash of pumpkin spice magic for a dessert that’s sure to impress. With its dreamy texture and rich taste, this no-bake pumpkin cheesecake will soon be a fall favorite.
Ingredients for a Perfect No-Bake Pumpkin Cheesecake
- Graham cracker crumbs – forms the base of the crust, delivering a subtly sweet crunch with each bite.
- Unsalted butter – binds the graham cracker crumbs together, giving the crust a rich and buttery flavor.
- Ground cinnamon – adds a warm, fragrant spice to the crust for that extra fall touch.
- Brown sugar – gives a hint of molasses sweetness, deepening the flavor of both crust and filling.
- Pumpkin puree – the star of the filling, bringing a mild sweetness and earthy depth.
- Cream cheese – adds richness and a silky, tangy base to the cheesecake filling.
- Powdered sugar – sweetens the filling without adding any grainy texture.
- Heavy cream – whipped to perfection, it lightens the filling, giving the cheesecake an airy, mousse-like texture.
- Pumpkin pie spice – infuses the filling with a cozy blend of cinnamon, nutmeg, and ginger.
- Vanilla extract – enhances the natural sweetness and adds a warm aroma to the filling.
Steps to Make Your No-Bake Pumpkin Cheesecake
- Blend the graham cracker crumbs with brown sugar and cinnamon in a mixing bowl. Stir in melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom and up the sides of a springform pan. Place the pan in the freezer to set.
- Blot the pumpkin puree with paper towels to remove excess moisture and set aside.
- In a large bowl, whip the heavy cream to stiff peaks, then set it aside.
- In another bowl, beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- Add the prepared pumpkin puree to the cream cheese mixture, beating until well combined.
- Gently fold the whipped cream into the pumpkin mixture until smooth and airy.
- Spoon the filling over the crust, smoothing the top. Cover and refrigerate for at least 6 hours or overnight to set.
- Run a knife around the edge of the cheesecake, unlock the springform ring, and, if desired, pipe whipped cream for a decorative touch before slicing and serving.
Recipe Tips for a Flawless No-Bake Pumpkin Cheesecake
- Use Full-Fat Cream Cheese: For the best texture and richness, use brick-style, full-fat cream cheese. Lower-fat options may not set as well.
- Dry the Pumpkin Puree: Excess moisture can prevent the cheesecake from setting properly. Pat the puree dry with paper towels to avoid a runny filling.
- Chill for the Best Texture: Allowing at least 6 hours in the fridge, preferably overnight, helps the cheesecake firm up to the ideal consistency.
Variations for Customizing Your Cheesecake
For a spicier twist, add a touch more cinnamon or ginger to the filling. You could also try a gingersnap cookie crust instead of graham crackers for extra spice. For a garnish, sprinkle a bit of cinnamon on top or drizzle with caramel sauce to enhance the fall flavors. Serve with a dollop of whipped cream or a sprinkle of pecans for added crunch and richness.
Storing Leftovers of No-Bake Pumpkin Cheesecake
To keep your cheesecake fresh, store it covered in the refrigerator for up to four days. If you’d like to freeze it, cut into individual slices, wrap them tightly, and store in an airtight container. Note that while freezing is possible, it may affect the creamy texture slightly due to ice crystal formation, so refrigeration is best if planning to enjoy within a few days.
No Bake Pumpkin Cheesecake Recipe
Equipment
- 9-inch (23 cm) springform pan (a 10-inch/25.5 cm pan can also be used)
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs approximately 240 grams
- ½ cup unsalted butter 112 grams, melted
- ½ teaspoon ground cinnamon
- 3 tablespoons brown sugar
Pumpkin Cheesecake Filling
- 15- ounce can pumpkin puree just under 2 cups
- 24 ounces brick-style full-fat cream cheese (680 grams)
- 1 cup powdered sugar 110 grams
- ⅔ cup heavy cream 120 ml, at least 33% milk fat
- ½ cup brown sugar 105 grams
- 1 tablespoon pumpkin pie spice or substitute – see Notes
- 2 teaspoons vanilla extract
Instructions
Graham Cracker Crust
- In a medium mixing bowl, blend the graham cracker crumbs with brown sugar and cinnamon until evenly combined. Stir in the melted butter thoroughly until the mixture resembles wet sand.
- Firmly press the crust mixture into the bottom and up the sides (about halfway to two-thirds) of a 9-inch springform pan.
- Place the pan in the freezer to set while preparing the cheesecake filling.
Pumpkin Cheesecake Filling
- Using paper towels, blot the pumpkin puree to remove as much excess moisture as possible. Repeat as needed until the pumpkin is relatively dry. Set aside.
- In a large bowl, whip the heavy cream until stiff peaks form, then set aside.
- In another large mixing bowl, beat together the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and creamy. Pause occasionally to scrape down the sides and bottom of the bowl for a uniform texture.
- Add the blotted pumpkin puree to the cream cheese mixture, beating until fully combined.
- Gently fold the whipped cream into the pumpkin and cream cheese mixture with a spatula. Incorporate it carefully to maintain an airy texture, stirring until no streaks remain.
- Retrieve the crust from the freezer and spoon the cheesecake filling over it, smoothing the top evenly.
- Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, to set fully.
To Serve
- Run a thin, sharp knife around the edge of the pan before unlocking and removing the springform ring.
- Optionally, decorate with whipped cream using a piping bag with a decorative tip. For clean slices, use a sharp knife, slicing entirely through the crust each time.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, as pie filling contains added ingredients that will alter the cheesecake’s flavor and texture.
Pumpkin Pie Spice Substitute: If pumpkin pie spice isn’t available, use 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. - Freezing: While the cheesecake can be frozen, note that ice crystals may form, which can affect texture. Storing in the fridge is preferable.
- Storage: Keep any leftovers covered in the refrigerator for up to 4 days.