Introduction
If there’s one dessert that captures the essence of fall, it’s pumpkin cheesecake. But what if I told you that you could have all that creamy, spiced, autumnal goodness without turning on the oven? Enter: the No-Bake Pumpkin Cheesecake. 🧡
The first time I made this dessert, it was a chilly October evening. The leaves were just starting to turn, cinnamon candles flickered in the kitchen, and I had promised to bring a dessert to a last-minute potluck. I didn’t have time for water baths, cracked tops, or complicated baking steps. So I whipped up this no-bake version — and it was an instant hit. One friend actually asked if I’d bought it from a bakery!
What makes this No-Bake Pumpkin Cheesecake so special is its balance: a buttery graham cracker crust, a silky smooth pumpkin-spiced cheesecake filling, and a fluffy whipped cream topping. It’s light yet indulgent, festive yet fuss-free.
And the best part? No oven, no stress, no cracking. 🙌
Whether you’re hosting Thanksgiving, attending a Friendsgiving, or simply craving something cozy, this recipe is your shortcut to fall dessert perfection.
📝 Ingredients
Here’s everything you’ll need to make your No-Bake Pumpkin Cheesecake from scratch. It’s surprisingly simple!
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (optional, for extra warmth)
For the Pumpkin Cheesecake Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup heavy whipping cream, cold
For Topping (optional but highly recommended):
- 1 cup whipped cream (homemade or store-bought)
- Extra cinnamon or crushed graham crackers for garnish
🌿 Substitution & Variation Ideas
- Vegan: Use vegan cream cheese and a dairy-free whipped topping. Swap the butter for coconut oil or vegan butter.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Low-Sugar: Substitute the brown sugar with a brown sugar alternative like Swerve, and use a sugar-free whipped cream.
- Crust Alternatives: Try gingersnap cookies for a spicier base or chocolate wafer cookies for a twist.
- Spice It Your Way: Adjust the spice blend to taste. Pumpkin pie spice works well if you prefer a shortcut.
👩🍳 Step-by-Step Instructions
You don’t need to be a pastry chef to pull off this dessert. Just follow these simple steps, and you’ll have a show-stopping No-Bake Pumpkin Cheesecake in no tim
Step 1: Prepare the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
- Stir until all the crumbs are evenly coated and the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan (or a deep pie dish) using the back of a spoon or a measuring cup.
- Chill the crust in the refrigerator for at least 20–30 minutes to set while you prepare the filling.
👉 Pro Tip: For an extra-firm crust, freeze it for 15 minutes. This helps it hold up beautifully once you add the filling
Step 2: Make the Pumpkin Cheesecake Filling
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy — no lumps!
- Add the pumpkin purée, brown sugar, vanilla, and spices. Beat again until the mixture is completely smooth and uniform in color.
- In a separate chilled bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the pumpkin-cream cheese mixture using a spatula. Take your time — folding helps keep the mixture light and airy.
👉 Pro Tip: Make sure your cream cheese is softened to room temperature. Cold cream cheese can lead to a lumpy filling.
Step 3: Assemble the Cheesecake
- Pour the pumpkin cheesecake filling over the chilled crust.
- Smooth the top with a spatula, spreading it evenly to the edges.
- Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
👉 Pro Tip: If you’re short on time, 3–4 hours in the fridge will work, but overnight chilling gives the best texture and flavor.
Step 4: Top and Serve
Once the cheesecake is set, remove it from the springform pan carefully. Spread or pipe whipped cream on top and sprinkle with cinnamon or crushed graham crackers for a pretty, festive finish.
Then comes the best part: slice, serve, and enjoy your creamy, dreamy, spiced masterpiece! ✨
🍴 Extra Tips for Perfect No-Bake Pumpkin Cheesecake
🥄 Serving Suggestions
- Serve with a drizzle of caramel sauce for a decadent touch.
- Add candied pecans or a sprinkle of chopped nuts for extra crunch.
- For individual servings, make the cheesecake in mini jars or ramekins — perfect for parties or gifting.
🧊 Storage
- Refrigerator: Store the cheesecake covered in the fridge for up to 4–5 days.
- Freezer: You can freeze it (without the whipped topping) for up to 2 months. Wrap tightly in plastic and foil to avoid freezer burn. Thaw overnight in the fridge before serving.
🔁 Ingredient Swaps & Variations
- Use mascarpone instead of cream cheese for an even silkier texture.
- Add a splash of bourbon or rum to the filling for a grown-up twist.
- Top with spiced whipped cream (add cinnamon and nutmeg to your whipped cream for extra fall flavor).
🥄 Nutritional Information
(Based on NYT Cooking’s No-Bake Pumpkin Cheesecake)
Per slice (1/12 of cheesecake):
- Calories: ~340
- Fat: 24g
- Carbohydrates: 28g
- Sugar: 21g
- Protein: 4g
Note: Nutrition will vary depending on ingredient brands and substitutions.
❓ FAQ: No-Bake Pumpkin Cheesecake Edition
⏱ How long does it take to make?
The active prep time is about 25 minutes, but the cheesecake needs at least 6 hours to chill and set. It’s a great make-ahead dessert!
🥛 Can I substitute cream cheese?
Yes! Mascarpone or vegan cream cheese works well. If using mascarpone, skip any extra liquid to maintain the right texture.
❄️ Can I freeze No-Bake Pumpkin Cheesecake?
Absolutely. Freeze without toppings, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before serving and add fresh whipped cream before serving.
🌾 Can I make it gluten-free?
Yes — just use gluten-free graham crackers or cookies for the crust. The rest of the recipe is naturally gluten-free.
🍁 Conclusion
This No-Bake Pumpkin Cheesecake is the epitome of fall dessert perfection — creamy, spiced, and incredibly easy to make. It’s proof that you don’t need to spend hours baking to impress your guests (or yourself). With its velvety filling, buttery crust, and cozy pumpkin spice aroma, it’s guaranteed to become a seasonal favorite.
If you make this recipe, I’d love to hear about it! Leave a comment below, snap a photo, and tag me on social media with your beautiful creations. 🍰✨
Happy no-baking — and happy fall! 🎃🍂