If you love creamy, pumpkin-filled desserts but want to skip the oven, this no bake pumpkin cheesecake is exactly what you need. With a smooth, fluffy filling and a buttery graham cracker crust, it’s the perfect combination of cheesecake and classic pumpkin pie flavor without the hassle of baking.
This easy no bake cheesecake comes together with simple ingredients like cream cheese, pumpkin puree, warm spices, and a whipped topping for the ultimate fall-inspired treat. Whether you’re hosting a gathering or just want a quick dessert, this creamy, flavorful cheesecake will impress every time.
Table of Contents
Ingredients
You only need a few simple, accessible ingredients to make this creamy, flavorful no bake pumpkin cheesecake. This recipe combines classic cheesecake elements with cozy pumpkin spice for the ultimate fall-inspired dessert.
For the Crust
• 1 ½ cups graham cracker crumbs – Finely crushed for the perfect base
• ¼ cup granulated sugar – Adds sweetness and structure
• ½ cup melted butter – Holds the crust together and adds richness
Optional: You can swap for a gingersnap crust for extra spice.
For the Cheesecake Filling
• 16 oz cream cheese, softened – For a smooth, creamy texture
• ½ cup powdered sugar – Sweetens the filling without grittiness
• 1 cup pumpkin puree (canned or homemade) – Provides rich pumpkin flavor
• 1 teaspoon vanilla extract – Adds flavor depth
• 1 teaspoon pumpkin pie spice – Brings warmth and fall aroma
• 1 ½ cups whipped topping or whipping cream, whipped to soft peaks – Makes the filling light and fluffy
This combination of softened cream cheese, real pumpkin puree, and fluffy whipped topping creates a light, creamy pumpkin cheesecake filling with the perfect amount of spice. Whether you use homemade or store-bought ingredients, this easy no bake cheesecake always delivers rich, seasonal flavor.
Instructions
This no bake pumpkin cheesecake is easy to prepare with simple steps and no oven required. Just mix, chill, and enjoy a creamy, flavorful dessert that’s perfect for fall.
Step 1: Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Firmly press the crumb mixture into the bottom of a 9-inch pie plate or springform pan to form the crust. Use the back of a spoon or glass to pack it tightly.
Place the crust in the fridge to chill while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and powdered sugar with a hand mixer until smooth and creamy.
Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat again until fully combined and smooth.
Step 3: Fold in the Whipped Topping
If using whipping cream, whip to soft peaks. If using whipped topping, proceed to the next step.
Fold the whipped topping gently into the pumpkin mixture, being careful not to deflate the filling. This creates a light, fluffy texture for your cheesecake.
Step 4: Assemble the Cheesecake
Spread the pumpkin cheesecake filling evenly over the prepared crust. Smooth the top with a spatula for a clean finish.
Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results. This allows the cheesecake to firm up properly.
When set, slice and serve your easy no bake pumpkin cheesecake with extra whipped cream or a sprinkle of cinnamon if desired.
Pro Tips and Variations
With a few simple tricks, you can take your no bake pumpkin cheesecake to the next level and customize it to fit your taste or occasion.
Pro Tips for the Best Cheesecake
• Soften the cream cheese: Let the cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling.
• Chill thoroughly: Refrigerate for at least 4 hours, but overnight is ideal for a firm, creamy set.
• Pack the crust tightly: Press the graham cracker crust firmly into the pan to avoid a crumbly base when slicing.
• Use fresh whipped cream for richer flavor: Whipping cream gives a homemade taste, but cool whip works well for convenience.
• Gingersnap crust for a spicy twist: Swap out graham cracker crumbs for gingersnap crust to add extra fall spice.
Tasty Variations to Try
• Double Layer Pumpkin Cheesecake: Add a plain no-bake cheesecake layer beneath the pumpkin layer for added contrast.
• Pumpkin Cheesecake Bars: Press the crust into a square pan, add the filling, chill, and cut into portable cheesecake bars.
• Pumpkin Cheesecake Pie: Assemble your filling in a ready-made pie crust for a more traditional look.
• Low Carb Option: Use almond flour for the crust and sugar substitutes for a lower-carb pumpkin dessert.
• Extra Pumpkin Flavor: Add a touch more pumpkin pie spice or use homemade pumpkin puree for enhanced flavor.
Serving Suggestions
This creamy no bake pumpkin cheesecake is the perfect dessert for fall gatherings, family dinners, or whenever you want a no-fuss sweet treat. Its light, fluffy texture and spiced pumpkin flavor make it a crowd favorite.
When to Serve
• Holiday Gatherings: Ideal for Thanksgiving, Friendsgiving, or Christmas as an alternative to traditional pumpkin pie.
• Fall Parties: Serve this chilled pumpkin dessert alongside coffee or hot cider for a cozy, seasonal treat.
• Everyday Dessert: Keep a cheesecake in the fridge for a simple, impressive end to family dinners.
Presentation Ideas
• Top with extra whipped topping or homemade whipped cream for added creaminess.
• Sprinkle with cinnamon, nutmeg, or crushed graham crackers for decoration.
• Garnish with mini pumpkin candies or a drizzle of caramel for special occasions.
• Serve with a cup of coffee, tea, or warm apple cider for the ultimate autumn pairing.
Storage Tips
• Refrigerate leftovers in an airtight container for up to 4 days.
• For make-ahead convenience, the cheesecake can be prepared the night before.
• You can freeze the cheesecake without toppings for up to 1 month, then thaw in the fridge before serving.
Conclusion
This no bake pumpkin cheesecake brings together the best of both worlds: creamy cheesecake texture and cozy pumpkin spice flavor—all without turning on the oven. It’s light, fluffy, and simple to prepare, making it the perfect dessert for fall celebrations or everyday cravings.
With its buttery graham cracker crust, smooth pumpkin cheesecake filling, and easy, no-fuss method, this recipe is ideal for both beginner and experienced bakers. Whether you’re hosting a holiday, sharing with family, or just treating yourself, this cheesecake is guaranteed to impress.
Try this easy no bake pumpkin cheesecake recipe once, and it’ll quickly become your go-to pumpkin dessert each fall season.
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs finely crushed
- ¼ cup granulated sugar
- ½ cup melted butter
Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 cup pumpkin puree canned or homemade
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ½ cups whipped topping or whipped cream whipped to soft peaks
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch pie plate to form the crust. Chill while making the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until fully combined.
- Gently fold the whipped topping or whipped cream into the pumpkin mixture until light and fluffy.
- Spread the filling evenly over the prepared crust. Cover and refrigerate for at least 4 hours, or overnight, until set.
Notes
FAQs
How to know if pumpkin cheesecake is done?
For a no bake pumpkin cheesecake, it’s ready when the filling feels firm to the touch and holds its shape when sliced. Refrigerate for at least 4 hours, but chilling overnight gives the best texture and stability.
Why did my no-bake cheesecake collapse?
Common reasons include not chilling the cheesecake long enough, overmixing the whipped topping, or using ingredients that weren’t properly measured. Make sure to fold the whipped cream gently and let the cheesecake set fully before slicing.
How long can a no-bake cheesecake sit out?
This cheesecake can safely sit at room temperature for up to 2 hours. After that, it should be returned to the fridge to keep the cream cheese mixture and pumpkin cheesecake filling stable and fresh.
How to thicken a no-bake cheesecake?
To thicken your cheesecake, use full-fat cream cheese, whip the cream to soft peaks before folding it in, and chill the cheesecake thoroughly. You can also use less pumpkin puree for a firmer set.
What is the texture of no-bake cheesecake?
A proper no bake pumpkin cheesecake should be smooth, creamy, and slightly fluffy. It won’t be as dense as a bake cheesecake, but it should hold its shape and have a light, mousse-like consistency.
How to prevent cheesecake from cracking?
Unlike baked cheesecakes, no-bake versions rarely crack. To keep the surface smooth, avoid overmixing, use softened ingredients, and chill the cheesecake undisturbed. Carefully remove the cheesecake from the pan for a clean, crack-free finish.
