If you’re looking for a dreamy, creamy dessert that brings all the cozy flavors of fall without ever turning on your oven, this No-Bake Pumpkin Cheesecake is truly a showstopper. With a buttery graham cracker crust, luscious pumpkin-spiced filling, and billowy clouds of whipped topping, every bite is a celebration of autumn. Whether you’re prepping for a festive gathering or just craving a sweet pumpkin treat, this easy cheesecake recipe promises big flavor with minimal effort. Trust me, your friends and family will swoon over this No-Bake Pumpkin Cheesecake!

No-Bake Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how simple, yet essential, each ingredient is. Every component works together to create the irresistible taste, creamy texture, and classic warm color that make this dessert so special.

Graham cracker crumbs: These form the perfect buttery, crunchy base for your cheesecake and add a lovely nutty flavor.
Granulated sugar: Just a bit in the crust sweetens things up without overpowering the pumpkin filling.
Unsalted butter (melted): Helps bind the crumbs and gives your crust that melt-in-your-mouth richness.
Cream cheese (softened): The star of the show, providing that signature tang and smooth, creamy texture.
Pumpkin puree: For that gorgeous color and unmistakable pumpkin flavor—make sure to use pure pumpkin, not pie filling!
Powdered sugar: Dissolves easily into the filling for a silky-smooth, sweet finish.
Ground cinnamon: Adds a warm, familiar spice that pairs perfectly with pumpkin.
Ground nutmeg: Just a pinch brings a subtle, earthy sweetness to the mix.
Ground ginger: Offers a little zing and depth to round out the autumn spice blend.
Vanilla extract: Enhances all the other flavors and makes the filling extra fragrant.
Whipped topping (like Cool Whip or homemade): Lightens the filling, making each bite airy and dreamy.
Optional toppings: More whipped topping, a sprinkle of cinnamon, and chopped pecans add the perfect finishing touch.

How to Make No-Bake Pumpkin Cheesecake

Step 1: Prepare the Crust

Start by combining your graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until the mixture is fully combined and the crumbs look like wet sand. Press this mixture firmly into the bottom of a 9-inch pie dish or springform pan, creating an even layer. This is your flavor-packed foundation! Pop it in the fridge to chill while you move on to the next step.

Step 2: Mix the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. This is key for a silky texture! Next, add the pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix everything together until the filling is creamy and well-blended, with all those lovely spices evenly distributed.

Step 3: Fold in the Whipped Topping

Gently fold in the whipped topping with a spatula until it’s fully incorporated. This step gives your No-Bake Pumpkin Cheesecake its signature lightness and mousse-like texture. Be careful not to overmix—just blend until smooth and uniform.

Step 4: Assemble and Set

Spoon the pumpkin cheesecake filling over your chilled crust. Smooth the top with a spatula, ensuring the filling is evenly distributed. Cover the pan and refrigerate for at least 6 hours, or overnight if possible. This chill time allows the cheesecake to firm up and the flavors to meld beautifully.

Step 5: Garnish and Serve

Right before serving, add your favorite toppings! Dollop on extra whipped topping, sprinkle with ground cinnamon, and scatter chopped pecans for a bit of crunch. Slice and enjoy the creamy, spiced magic of your homemade No-Bake Pumpkin Cheesecake.

How to Serve No-Bake Pumpkin Cheesecake

Garnishes

Garnishing is where you can really have some fun. A generous swirl of whipped topping, a dusting of cinnamon, and a handful of chopped pecans instantly dress up your cheesecake and add delightful flavor contrasts. If you’re feeling extra festive, try a drizzle of caramel sauce or a few chocolate shavings for a decadent finish.

Side Dishes

This cheesecake shines as the centerpiece of your dessert table, but it pairs beautifully with other fall favorites. Think spiced apple cider, a mug of hot coffee, or even a scoop of vanilla ice cream. For a simple, elegant dessert spread, serve alongside fresh fruit or a platter of crisp ginger snaps.

Creative Ways to Present

For a twist on tradition, try making mini No-Bake Pumpkin Cheesecakes in individual jars or ramekins—adorable for parties or as grab-and-go treats. You can also layer the filling and crust parfait-style in glasses for a modern presentation. However you serve it, this cheesecake always steals the show!

Make Ahead and Storage

Storing Leftovers

Keep any leftover No-Bake Pumpkin Cheesecake tightly covered in the refrigerator. It stays fresh and delicious for up to 4 days, making it perfect for prepping ahead or enjoying as an indulgent treat throughout the week.

Freezing

If you want to make this dessert even farther in advance, you can freeze the cheesecake (without toppings) for up to one month. Just wrap it well in plastic wrap and foil. Thaw overnight in the fridge, then add your garnishes right before serving for the best texture and flavor.

Reheating

No need to reheat, since this cheesecake is meant to be served cold! If it’s been frozen, let it thaw in the refrigerator until it’s perfectly creamy and ready to enjoy. Serve chilled for that classic, refreshing no-bake experience.

FAQs

Can I use a pre-made graham cracker crust?

Absolutely! Using a store-bought crust is a great shortcut when you’re short on time. The homemade version adds a personal touch and a bit more flavor, but both options work beautifully for No-Bake Pumpkin Cheesecake.

Is it possible to make this cheesecake dairy-free?

Yes! Swap in your favorite dairy-free cream cheese and whipped topping. There are plenty of plant-based options available, and the results are still rich, creamy, and delicious.

How long does the cheesecake need to chill?

For the best texture, chill your No-Bake Pumpkin Cheesecake for at least 6 hours. Overnight is even better, as it gives the flavors more time to develop and the filling to fully set.

Can I add more spices to the filling?

Definitely! If you love a bolder spice profile, try increasing the cinnamon or adding a pinch of ground cloves or allspice. Taste as you go to find your perfect balance.

What’s the best way to get clean slices?

For picture-perfect slices, dip your knife in hot water and wipe it clean between cuts. This keeps the filling from sticking and helps you serve neat, beautiful wedges of No-Bake Pumpkin Cheesecake.

Final Thoughts

I can’t wait for you to try this No-Bake Pumpkin Cheesecake and taste just how easy and irresistible homemade fall desserts can be. Whether you’re sharing it with loved ones or savoring a slice all to yourself, this creamy, spiced treat is sure to become a seasonal favorite in your kitchen. Enjoy every bite!

No-Bake Pumpkin Cheesecake Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This No-Bake Pumpkin Cheesecake is a creamy and spiced dessert perfect for fall and Thanksgiving gatherings. With a buttery graham cracker crust and a smooth pumpkin-flavored filling, it’s an easy-to-make treat that requires no baking and can be prepared ahead of time.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

8 oz cream cheese, softened
1 cup pumpkin puree
½ cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract
1 cup whipped topping (such as Cool Whip or homemade whipped cream)

For topping (optional):

Additional whipped topping
Ground cinnamon
Chopped pecans

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix thoroughly until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch pie dish or springform pan to create the crust. Place it in the refrigerator to chill while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add pumpkin puree, powdered sugar, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract. Beat until all ingredients are well combined and the mixture is smooth. Then gently fold in the whipped topping until fully incorporated and creamy.
Assemble and chill: Spoon the pumpkin filling over the chilled graham cracker crust, spreading it evenly with a spatula to smooth the top. Cover the cheesecake with plastic wrap or a lid, and refrigerate for at least 6 hours or overnight to allow it to set properly.
Serve: Before serving, optionally top the cheesecake with extra whipped topping, a sprinkle of ground cinnamon, and chopped pecans for added flavor and texture.

Notes

For a quicker version, use a pre-made graham cracker crust instead of making the crust from scratch.
To intensify the warm spice flavor, increase the amount of cinnamon or add a pinch of ground clove to the filling.
This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American