No Bake Pumpkin Cheesecake Recipe Extra Creamy and Easy for Fall

No Bake Pumpkin Cheesecake

If you want a dessert that looks fancy but hardly takes any work, this no bake pumpkin cheesecake is the one you have been waiting for. It takes the best of pumpkin pie and the best of cheesecake and puts them together in one pan, without ever turning on the oven.

The filling is extra creamy and velvety smooth, yet still light and airy, almost like a mousse. That texture comes from real whipped cream folded into a rich pumpkin and cream cheese base. There is no gelatin in this recipe at all.

The cheesecake sets in the refrigerator, so the only things you really need are patience and a little space in the fridge.

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I have always preferred pumpkin cheesecake over pumpkin pie, and I am clearly not the only one. Traditional baked cheesecake can feel overwhelming and time consuming, especially on a holiday when the oven is already crowded with side dishes.

This no bake version skips the water bath, the cracking worries and the long bake. It is easier, it is faster, and it still looks like something you fussed over all afternoon.

The recipe has two components. First, a cinnamon graham cracker crust. Second, the pumpkin cheesecake filling. You press the crust, you whip the filling, you spoon one over the other, and the fridge does the rest of the work.

This recipe was originally posted in August 2018 and updated in September 2024 with improved photos and additional tips, so the version below reflects years of testing and plenty of reader feedback.

Chilling is 100% necessary. Six hours is the minimum, and overnight gives you the cleanest slices.

How to Make a No Bake Pumpkin Cheesecake

The process is simple, and I have laid it out step by step below with a photo guide so you can see exactly how each stage should look. There are only two components to build: the cinnamon graham cracker crust and the pumpkin cheesecake filling.

Make the crust first, slide it into the freezer, then turn your attention to the filling.

Cinnamon Graham Cracker Crust

The crust comes together in one bowl, and it is the part I always start with because it needs a short rest in the freezer. Here is what you need:

• 2 cups graham crumbs, about 240 grams
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, 112 grams, melted

In a medium bowl, stir together the graham crumbs, brown sugar and cinnamon. Then stir in the melted butter until the mixture looks like damp sand and holds together when you squeeze a handful.

Press the mixture into the bottom and up the sides of a 9 inch springform pan, going about halfway to two thirds of the way up the sides. Place the pan in the freezer while you make the filling.

You can buy graham crumbs in the baking aisle, or make your own by processing whole graham crackers in a food processor. Crushing them by hand inside a zip top bag works just as well. Digestive biscuits are a lovely stand in if graham crackers are hard to find where you live.

Pumpkin Cheesecake Filling

The filling is where this dessert earns its reputation. There is no gelatin in it, and it still sets up beautifully, which is exactly why the small details below matter so much. Here is what you need:

• 15 ounce can pumpkin puree, just under 2 cups
• 2/3 cup heavy cream, 120 ml, 33% MF or more
• 24 ounces cream cheese, 680 grams, brick style and full fat
• 1 cup powdered sugar, 110 grams
• 1/2 cup brown sugar, 105 grams
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract

Super important: use 100% pure pumpkin puree and not canned pumpkin pie filling. The two are not interchangeable, and pie filling will throw off both the flavor and the set.

1. Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible, then set it aside. Extra liquid is the most common reason a no bake cheesecake refuses to firm up.
2. In a separate large bowl, beat the heavy cream until stiff peaks form. Set it aside for now.
3. In another large bowl, beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spice and vanilla extract until smooth and creamy. Turn off the mixer and scrape down the sides and the bottom of the bowl so that no lumps are hiding down there.
4. Beat the blotted pumpkin puree into the cream cheese mixture until it is fully combined.
5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula or a wooden spoon. Go slowly so that you do not deflate the cream. When you are finished, the filling should be an even consistency with no streaks of whipped cream left.
6. Take the crust out of the freezer. Spoon the cheesecake mixture over the top and spread the surface smooth.
7. Cover the pan and place it in the fridge to chill for at least 6 hours, or overnight.
8. When you are ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.
9. Optionally, top with whipped cream. I use a piping bag fitted with a 1M tip. When slicing, use a thin, sharp knife and be sure to cut all the way through the crust.

Be sure to use full fat brick style cream cheese. Spreadable cream cheese, low fat cream cheese and low calorie cream cheese all make the batter too thin, and a thin batter will not set properly no matter how long you chill it.

Soften the cream cheese to room temperature before you start mixing. It blends smoother, and you will not end up with stubborn little lumps in an otherwise silky filling.

Recipe Tips & Tricks

These are the notes I share most often with readers, and they are the ones that make the difference between a cheesecake that slices cleanly and one that slumps on the plate.

• Use full fat brick style cream cheese. Other types may not set properly, and the texture will be noticeably looser.
• Use 100% pure pumpkin. Canned pumpkin pie filling contains extra ingredients that you do not need here.
• Chill for at least 6 hours. Chilling is necessary for the cheesecake to set properly and to slice easily.
• Slice with a thin, sharp knife, not a table knife, and cut all the way through the crust so each piece comes out whole.
• Store leftovers covered in the fridge for up to 4 days.
• The cheesecake freezes well. Thaw it in the fridge when you are ready to serve it. I usually skip freezing because ice crystals can form, but it works if you need to plan ahead.

If you would rather not whip cream by hand or with a mixer, you can substitute 1 cup of Cool Whip. Fold it into the pumpkin mixture at the very end, exactly the way you would fold in the whipped cream, and keep the motion gentle.

Out of pumpkin pie spice? Mix your own with 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg. It is a quick fix that tastes just as warm and cozy as the jarred blend.

Serving Options

My favorite way to serve this cheesecake is with extra whipped cream piped around the edges and a drizzle of caramel sauce or butterscotch sauce over the top. The cream softens the spice, and the drizzle gives every slice that glossy, bakery style finish.

This dessert is especially suited to Thanksgiving because it takes up no oven space at all. While the turkey and the sides take turns in the oven, this cheesecake is quietly firming up in the fridge, ready to be carried to the table at the last minute.

For mini cheesecakes, prepare the crust and the filling exactly as directed, then line muffin pans with about 30 muffin papers. Divide the crust mixture evenly among the liners and pack it down with the back of a spoon.

Spoon the filling over each crust, then chill in the fridge for 6 hours to firm up. They are perfect for a crowd because everyone gets their own little portion.

For cheesecake parfaits, alternate layers of crumbs and cheesecake filling in glasses and finish with a spoonful of whipped cream. The number of parfaits you get depends entirely on the size of your glasses, so this is a very flexible option when you want something a little different from a slice.

If you love pumpkin desserts as much as I do, these are a few more to keep in your rotation: Pumpkin Cheesecake Squares, Pumpkin Cranberry Cake with Cream Cheese Frosting, Pumpkin Chocolate Chip Cupcakes and Pumpkin Spice Cookies. They all share that warm spice flavor, and they all disappear quickly at a holiday table.

Here is the nutrition for one slice, without toppings, assuming the cheesecake is sliced into 12 uniform pieces.

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No-Bake Pumpkin Cheesecake

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No Bake Pumpkin Cheesecake If you want a dessert that looks fancy but hardly takes any work, this no bake pumpkin cheesecake is the one you have been waiting for. It takes the best of pumpkin pie and the best of cheesecake and puts them together in one pan, without ever turning on the oven.

• Total Time: 380 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Graham Cracker Crust
2 cups graham crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted

Pumpkin Cheesecake
15 ounce pumpkin puree
2/3 cup heavy cream
24 ounces cream cheese, brick-style, full-fat
1 cup powdered sugar
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract

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Instructions

Graham Crust
1-In a medium bowl stir together the: In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.
2-Press the mixture into the bottom and: Press the mixture into the bottom and up the sides (about 1/2 to 2/3 of the way) of a 9-inch springform pan.
3-Place in the freezer as you make: Place in the freezer as you make the filling.

Cheesecake Filling
4-Blot the pumpkin with a paper towel: Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible. Set aside.
5-In a separate large bowl beat the: In a separate large bowl beat the heavy cream until stiff peaks form. Set aside.
6-In a separate large bowl beat the: In a separate large bowl beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spices and vanilla extract until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure there are no lumps.
7-Beat the blotted pumpkin puree into the: Beat the blotted pumpkin puree into the cream cheese mixture until combined.
8-Gently fold the whipped cream into the: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do this very gently. When finished, it should be an even consistency and you should no longer see streaks of whipped cream.
9-Take the crust out of the freezer: Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth.
10-Cover the pan and place in the: Cover the pan and place in the fridge to chill for at least 6 hours or overnight.
11-When ready to serve, trace a very: When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.
12-Optionally, top with whipped cream (I used: Optionally, top with whipped cream (I used a piping bag with a 1M tip). When slicing, slice with a thin, sharp knife and be sure to cut all the way through the crust.

Last Step:

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• Prep Time: 20 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Calories: 461
• Sugar: 26g
• Sodium: 280mg
• Fat: 34g
• Saturated Fat: 20g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 93mg