Easy No-Bake Pumpkin Cheesecake Recipe: Fall’s Sweetest Treat

Creamy, decadent no-bake pumpkin cheesecake surprises everyone with its simple yet luxurious approach to dessert magic.

Autumn’s favorite ingredient brings incredible warmth to this silky smooth treat.

Cold refrigeration does all the heavy lifting in this effortless recipe.

Smooth cream cheese blends perfectly with rich pumpkin spices for an irresistible combination.

Graham cracker crusts add delightful crunch against velvety filling layers.

Minimal kitchen skills work wonderfully with this crowd-pleasing dessert.

You’ll feel like a pastry chef without turning on a single oven.

Indulge in seasonal comfort that takes minimal effort and delivers maximum flavor.

No-Bake Pumpkin Cheesecake: Why You’ll Love It

• Whip Up Quickly: No baking required, making this pumpkin cheesecake a super simple dessert that saves you time and energy in the kitchen.
• Crowd-Pleasing Flavor Explosion: Packed with warm autumn spices like cinnamon, nutmeg, and ginger, this dessert delivers a rich, comforting taste that everyone will love.
• Perfect for Any Gathering: Whether it's a holiday celebration, family dinner, or casual get-together, this no-bake cheesecake is a versatile treat that impresses without stress.
• Creamy Texture Delight: The combination of smooth cream cheese and whipped cream creates an incredibly light, velvety texture that melts in your mouth with each bite.

Essential Ingredients for No-Bake Pumpkin Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Butter: Helps bind the crust ingredients and adds rich flavor.
• Sugar: Adds sweetness to the crust base.
• Cinnamon: Offers a warm, aromatic touch to the crust.

• Cream Cheese: The creamy and tangy base that gives the cheesecake its signature texture and flavor.
• Pumpkin Puree: Provides a smooth, seasonal pumpkin taste and beautiful orange color.
• Powdered Sugar: Sweetens and helps create a smooth filling consistency.
• Heavy Cream: Adds lightness and creates a fluffy texture when whipped.
• Vanilla Extract: Enhances the overall flavor profile with its sweet aroma.

• Cinnamon, Nutmeg, Ginger, Cloves: A warm spice combination that brings traditional pumpkin pie flavors to the cheesecake.

Easy Steps to Prepare No-Bake Pumpkin Cheesecake

Step 1: Crush and Blend Crust Ingredients

Grab graham crackers and crush them into fine crumbs.

• Melted butter
• Granulated sugar
• Ground cinnamon (optional)

Mix everything thoroughly until the mixture feels like wet sand.

Press the mixture firmly into the bottom of a springform pan, creating an even layer.

Place the pan in the refrigerator to firm up for about 20 minutes.

Step 2: Whip Cream Cheese Base

Take softened cream cheese and beat it in a large mixing bowl until completely smooth and creamy.

• Pumpkin puree
• Powdered sugar
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves

Blend all ingredients until they are fully incorporated and create a consistent, silky texture.

Step 3: Create Fluffy Whipped Cream

In a separate clean bowl, pour cold heavy cream and whip using an electric mixer.

Continue whipping until stiff, sturdy peaks form.

This will take about 3-4 minutes of continuous mixing.

Step 4: Combine and Fold Mixture

Gently fold the whipped cream into the pumpkin cream cheese mixture.

Use a spatula and mix carefully to maintain the airiness of the whipped cream.

Stir until the mixture looks smooth and light.

Step 5: Chill and Set Cheesecake

Pour the filling over the chilled crust, smoothing the top with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

This allows the cheesecake to set completely.

Step 6: Serve and Enjoy

Remove the cheesecake from the springform pan.

Slice into wedges and serve chilled.

Optional: Top with additional whipped cream or a sprinkle of cinnamon for extra flair.

Pro Tips to Enhance No-Bake Pumpkin Cheesecake

• Add ground pecans or almonds to graham cracker crumbs for extra nutty depth and crunch.
• Ensure heavy cream is ice-cold and use a chilled bowl to achieve maximum volume and stability when whipping.
• Adjust spice quantities to personal taste, but keep proportions similar to maintain the classic pumpkin pie flavor profile.
• Prepare this cheesecake up to 2 days in advance, storing covered in the refrigerator to enhance flavor development.
• Use dairy-free cream cheese and coconut whipped cream for a vegan-friendly version that doesn't compromise on creamy texture.

Flavor Variations for No-Bake Pumpkin Cheesecake

• Gluten-Free Version: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour. Use certified gluten-free ingredients to ensure safe consumption for those with gluten sensitivities.
• Vegan Pumpkin Cheesecake: Swap cream cheese with cashew-based cream cheese. Use coconut cream instead of heavy cream and replace butter with coconut oil. Employ silken tofu or plant-based cream cheese alternatives for a creamy texture.
• Low-Carb Adaptation: Substitute graham crackers with crushed nuts like almonds or pecans. Use a sugar-free sweetener like erythritol or stevia. Replace regular cream cheese with full-fat cream cheese for a lower-carb option.

Serving Suggestions for No-Bake Pumpkin Cheesecake

• Rustic Autumn Presentation: Sprinkle crushed gingersnap cookies around the cheesecake's edges for a beautiful seasonal touch and extra crunch.
• Cozy Whipped Cream Swirl: Top each slice with homemade cinnamon-spiced whipped cream and a light dusting of pumpkin pie spice for elegant warmth.
• Caramel Drizzle Delight: Drizzle warm salted caramel sauce over individual slices to enhance the rich, creamy pumpkin flavor and add gourmet sophistication.
• Nutty Garnish Option: Scatter toasted pecans or candied walnuts across the top for a delightful textural contrast and complementary autumn-inspired crunch.

Storage Recommendations for No-Bake Pumpkin Cheesecake

• Store the cheesecake in an airtight container or cover with plastic wrap. Keep in the refrigerator for up to 5 days. Protect from absorbing other food odors by sealing tightly.
• Wrap the entire cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Let the cold slice sit at room temperature for 15-20 minutes to soften slightly. Do not microwave, as it can make the texture grainy and ruin the creamy consistency.
• Add fresh whipped cream or sprinkle cinnamon just before serving to revive the presentation and enhance the flavor when serving leftover slices.

FAQs

• Can I use a different type of crust?

Yes, you can substitute graham crackers with other cookie crumbs like gingersnaps or shortbread for a unique flavor twist.

• Is it possible to make this cheesecake gluten-free?

Absolutely! Use gluten-free graham crackers or cookie crumbs to create a gluten-free version of the dessert.

• How long will the cheesecake stay fresh?

The no-bake pumpkin cheesecake will keep well in the refrigerator for up to 5 days when stored in an airtight container.

• Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

No-bake Pumpkin Cheesecake Recipe

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4.7 from 18 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Rich no-bake pumpkin cheesecake combines creamy filling with graham cracker crust for an easy autumn dessert. Spiced with cinnamon and topped with whipped cream, this delightful treat will satisfy seasonal cravings.

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Ingredients

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Main Ingredients:

• 16 ounces (453 grams) cream cheese, softened
• 1 cup pumpkin puree
• 1 cup heavy cream

Crust Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup (113 grams) unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Sweetening and Flavoring Ingredients:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

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Instructions

1. Craft a rustic foundation by blending graham cracker crumbs with melted butter, sugar, and a whisper of cinnamon, pressing the mixture firmly into a springform pan’s base. Refrigerate for 20 minutes to solidify the crust.
2. Transform cream cheese into a silky canvas by beating until ultra-smooth, then introduce pumpkin puree, powdered sugar, vanilla, and a symphony of warm spices (cinnamon, nutmeg, ginger, cloves). Blend until harmoniously combined.
3. In a separate vessel, whip cold heavy cream into billowy peaks that stand tall and proud. Delicately incorporate the whipped cream into the pumpkin mixture, creating a light, aerated texture.
4. Elegantly cascade the filling over the chilled crust, using a spatula to create a perfectly leveled surface. Seal the cheesecake in the refrigerator for a minimum of 4 hours, allowing flavors to meld and structure to set completely.
5. When ready to serve, release the springform pan’s sides, slice into elegant wedges, and optionally crown with a dollop of freshly whipped cream for a decadent finish.

Notes

• Achieve a crumbly crust by pressing graham cracker mixture firmly and evenly into the pan, ensuring no loose edges.
• For a lighter texture, whip cream cheese at room temperature to prevent lumps and create a smoother filling.
• Customize spice levels by adjusting cinnamon, nutmeg, ginger, and cloves to personal taste preferences.
• Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a dietary-friendly version.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 170
• Sugar: 3 g
• Sodium: 50 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg