Introduction

This No Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for the fall season or any time you crave a luscious pumpkin treat. With a crunchy graham cracker crust and a smooth pumpkin filling, it’s an easy-to-make crowd-pleaser that requires no oven time.

The image shows a slice of pumpkin cheesecake with two layers: a thick, creamy light brown pumpkin filling with a smooth texture topping a thin, crumbly brown crust at the bottom. On top of the cheesecake, there are two small swirls of white whipped cream placed near the back edge. The slice is placed on a white plate with a silver fork resting beside it on the right. The background has a soft white marbled texture with a blurred orange pumpkin in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Graham Cracker Crust:

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

Pumpkin Cheesecake:

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, full-fat
1 cup powdered sugar (110 grams)
1/2 cup brown sugar (105 grams)
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract

Instructions

Step 1: In a medium bowl, stir together the graham crumbs, brown sugar, and cinnamon. Pour in the melted butter and mix until evenly combined.
Step 2: Press the graham mixture firmly into the bottom and up the sides (about halfway to two-thirds full) of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
Step 3: Blot the pumpkin puree with paper towels and squeeze out as much excess liquid as possible. Set aside.
Step 4: In a large bowl, beat the heavy cream until stiff peaks form and set aside.
Step 5: In another large bowl, beat together the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until smooth and creamy. Scrape down the bowl to remove lumps.
Step 6: Mix the blotted pumpkin puree into the cream cheese mixture until fully combined.
Step 7: Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula until the filling is evenly combined with no visible streaks.
Step 8: Remove the crust from the freezer and spoon the cheesecake filling into the pan, spreading the top smooth.
Step 9: Cover the pan and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
Step 10: Before serving, run a thin, sharp knife around the edges of the pan, then carefully unclamp the springform. Optionally, top with whipped cream.
Step 11: Slice with a thin, sharp knife, cutting all the way through the crust for clean slices.

Tips & Variations

For an extra spice boost, add a pinch of ground cloves or nutmeg to the pumpkin pie spice blend.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.
Use full-fat cream cheese for the creamiest texture; low-fat versions may affect firmness and flavor.
To speed up setting, chill the cheesecake overnight.
Top with chopped toasted pecans or a drizzle of caramel sauce for added texture and sweetness.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. When ready to serve, you can enjoy it cold or let it sit at room temperature for 10-15 minutes to soften slightly. This cheesecake is not suitable for freezing as the texture may change.

How to Serve

A slice of pumpkin cheesecake sits on a white plate with a textured brown crumb crust forming the bottom layer, topped with a thick, creamy orange pumpkin-flavored cheesecake layer. Two swirls of white whipped cream are placed on the back edge of the cheesecake slice, and rich caramel sauce drips artistically down the front and side. In the background, a bright orange pumpkin with a brown stem is visible against a white marbled surface. A silver fork lies in front of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because canned pumpkin pie filling contains added sugars and spices, which can alter the cheesecake’s flavor and texture.

Do I need to bake this cheesecake?

No baking is required for this recipe. The cheesecake sets firmly in the refrigerator, making it a simple no-bake dessert option.

No Bake Pumpkin Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 99 reviews

This No Bake Pumpkin Cheesecake is a creamy and spiced dessert featuring a buttery graham cracker crust and a smooth pumpkin-flavored cream cheese filling. Perfect for fall or any time you crave a rich, no-bake treat that requires minimal effort but delivers maximum flavor.

Author: Tara
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Graham Cracker Crust

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

Pumpkin Cheesecake Filling

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, full-fat cream cheese
1 cup powdered sugar (110 grams)
1/2 cup brown sugar (105 grams)
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract

Instructions

Prepare the Graham Crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and mix well. Press this mixture firmly into the bottom and up about halfway to two-thirds of the sides of a 9-inch springform pan. Place the pan in the freezer to set while preparing the filling.
Blot the Pumpkin Puree: Use paper towels to blot excess liquid from the pumpkin puree by pressing and squeezing multiple times. This step helps prevent the filling from becoming watery. Set the blotted pumpkin aside.
Whip the Heavy Cream: In a separate large bowl, beat the heavy cream until stiff peaks form. Set aside for folding into the cheesecake mixture later.
Make the Cream Cheese Mixture: In another large bowl, beat the cream cheese until smooth. Add powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract. Continue beating until the mixture is creamy and no lumps remain. Scrape the sides and bottom of the bowl as necessary.
Combine Pumpkin and Cream Cheese: Beat the blotted pumpkin puree into the cream cheese mixture until fully incorporated and smooth.
Fold in Whipped Cream: Gently fold the stiff whipped cream into the pumpkin-cream cheese mixture using a rubber spatula. Take care to fold gently to maintain the airy texture. The mixture should have an even consistency without visible streaks of whipped cream.
Assemble the Cheesecake: Remove the crust from the freezer. Spoon the cheesecake filling over the crust and spread evenly with a spatula for a smooth top.
Chill the Cheesecake: Cover the springform pan and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
Serve: Before serving, run a thin, sharp knife around the edges of the pan to loosen the cheesecake. Unlatch and remove the springform ring. Optionally, decorate the top with whipped cream using a piping bag fitted with a 1M tip. Use a thin, sharp knife to slice, cutting all the way through the crust for clean pieces.

Notes

Blotting the pumpkin puree is essential to prevent excess moisture in the cheesecake, which helps the filling set better.
Use full-fat cream cheese for the best creamy texture and flavor.
Pumpkin pie spice can be purchased pre-made or mixed using cinnamon, nutmeg, ginger, cloves, and allspice to taste.
If you don’t have a springform pan, a regular 9-inch cake pan can work, but removal might be less straightforward.
Chilling overnight is ideal to ensure the cheesecake is firm and flavors meld perfectly.

Keywords: No bake pumpkin cheesecake, pumpkin dessert, easy cheesecake, fall dessert, creamy pumpkin dessert