No Bake Pumpkin Cheesecake Recipe

In the swirl of pumpkin spice season, I’ve discovered a dessert that quietly revolutionizes the way we enjoy fall flavors.

This No Bake Pumpkin Cheesecake is a treat that combines the creamy richness of cheesecake with the warm, nostalgic notes of pumpkin without turning on the oven.

It’s perfect for when you crave something sweet but want to skip the fuss.

What makes this recipe stand out isn’t just its ease it’s the way the flavors meld. It’s a dessert that feels both indulgent and effortlessly simple, making it ideal for any seasonal gathering.

Behind the Recipe

This cheesecake skips baking entirely and relies on whipped cream and chilled cream cheese to set the filling.

Pumpkin puree adds body and seasonal flavor, while cinnamon keeps everything grounded and familiar.

The graham cracker crust provides structure and contrast, making each slice creamy but not too soft.

Why I love This Recipe?

• It captures the cozy essence of fall in every creamy bite.
• The no bake process means less kitchen heat and fewer dishes.
• The flavor combo of pumpkin, cinnamon, and cream is pure nostalgia.
• It’s customizable add a dollop of whipped cream or a sprinkle of nutmeg.
• Perfect for last minute gatherings or spontaneous dessert cravings.

Recipe Origin or Trivia

No bake cheesecakes became popular as a simpler alternative to traditional baked versions, especially for home cooks who wanted reliable results without the risk of over baking.

Pumpkin flavored desserts rose in popularity alongside canned pumpkin becoming widely available, making recipes like this a seasonal staple.

Chef’s Pro Tips for Perfect Results

1. Use fully softened cream cheese for a smooth filling.
2. Chill the heavy cream before whipping for better volume.
3. Press the crust firmly so it holds together.
4. Allow enough chilling time for clean slices.
5. Use pure pumpkin, not pie filling.

Kitchen Tools You’ll Need

1. Mixing bowl
2. 9-inch springform pan
3. Spatula
4. Measuring cups and spoons
5. Whisk
6. Refrigerator

Ingredients in This Recipe

• 1 1/2 cups graham cracker crumbs optional: add a dash of cinnamon
• 1/4 cup granulated sugar for crust
• 6 tablespoons unsalted butter melted
• 15 oz cream cheese softened
• 1/2 cup granulated sugar for filling
• 1/2 cup canned pumpkin pure pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup heavy cream chilled

Ingredient Substitutions

• Graham cracker crumbs: Digestive biscuits or vanilla wafers.
• Granulated sugar: Fine caster sugar.
• Heavy cream: Whipping cream.
• Cinnamon: Pumpkin spice blend (use lightly).

Ingredient Spotlight

Pumpkin Puree:
Adds body and a gentle earthy sweetness without making the filling heavy.

Cream Cheese:
Provides richness and structure, allowing the cheesecake to set without baking.

Instructions for Making This Recipe

Step 1: Mix the graham cracker crumbs and sugar in a bowl, then pour in the melted butter and stir until the mixture resembles wet sand.

Step 2: Press the crumb mixture evenly into the bottom of a springform pan, creating a firm crust. Chill in the refrigerator for about 15 minutes to set.

Step 3: In a mixing bowl, beat the softened cream cheese until smooth and creamy, using a spatula or hand mixer to eliminate lumps.

Step 4: Add the sugar, pumpkin, vanilla, and cinnamon to the cream cheese, then gently fold or beat until fully combined and smooth.

Step 5: In a chilled bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture to keep it light and airy.

Step 6: Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface. Cover with plastic wrap.

Step 7: Refrigerate the cheesecake for at least 4 hours. Serve slices with a dollop of whipped cream or a sprinkle of cinnamon.

No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake combines a creamy, smooth filling with a crisp graham cracker crust, flavored with warm spices like cinnamon and vanilla. The dessert is chilled until set, resulting in a luscious, firm texture that holds its shape when sliced, with a visually appealing swirled or smooth surface.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 410 kcal

Equipment

• Mixing bowl
• 9-inch springform pan
• Spatula
• Measuring cups and spoons
• Whisk
• Refrigerator

Ingredients

  

• 1 1/2 cups graham cracker crumbs optional: add a dash of cinnamon
• 1/4 cup granulated sugar for crust
• 6 tablespoons unsalted butter melted
• 15 oz cream cheese softened
• 1/2 cup granulated sugar for filling
• 1/2 cup canned pumpkin pure pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup heavy cream chilled

Instructions

 

• Mix the graham cracker crumbs and sugar in a bowl, then pour in the melted butter and stir until the mixture resembles wet sand.
  
• Press the crumb mixture evenly into the bottom of a springform pan, creating a firm crust. Chill in the refrigerator for about 15 minutes to set.
  
• In a mixing bowl, beat the softened cream cheese until smooth and creamy, using a spatula or hand mixer to eliminate lumps.
  
• Add the sugar, pumpkin, vanilla, and cinnamon to the cream cheese, then gently fold or beat until fully combined and smooth.
  
• In a chilled bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture to keep it light and airy.
  
• Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface. Cover with plastic wrap.
  
• Refrigerate the cheesecake for at least 4 hours. Serve slices with a dollop of whipped cream or a sprinkle of cinnamon.
  

Nutrition Facts (Approx. per slice, 10 slices)

Texture & Flavor Secrets

• Whipped cream lightens the filling.
• Pumpkin adds thickness without baking.
• Cinnamon enhances warmth subtly.
• Chilling time allows clean slicing.

Cooking Tips & Tricks

• Use a spatula to smooth the top neatly.
• Chill overnight for best structure.
• Wipe knife clean between slices.
• Keep covered to prevent fridge odors.

What to Avoid

1. Don’t use pumpkin pie filling.
2. Avoid warm cream cheese, lumps form.
3. Don’t rush chilling time.
4. Avoid over mixing after adding whipped cream.

Preparation Time

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

Make-Ahead and Storage Tips

• Make up to 2 days ahead.
• Store covered in the refrigerator.
• Keeps well for 3–4 days.
• Not freezer friendly due to texture.

What to Serve With It

• Coffee
• Tea
• Whipped Cream
• Fresh Berries
• Caramel Drizzle

Creative Leftover Transformations

• Spoon into dessert cups
• Layer into parfaits
• Serve with crushed cookies
• Use as pie filling
• Spread on graham crackers

Additional Tips

• Let cheesecake sit 10 minutes before slicing.
• Lightly grease pan sides for easy release.
• Flavor deepens overnight.
• Keep chilled until serving.

Make It a Showstopper

Finish the cheesecake with a light dusting of cinnamon or a smooth swirl on top. Simple presentation lets the warm pumpkin color stand out naturally.

Variations to Try

1. Spiced Version: Add extra cinnamon.
2. Chocolate Crust: Use chocolate cookie crumbs.
3. Extra Creamy: Add a bit more whipped cream.
4. Mini Cheesecakes: Use individual cups.
5. Less Sweet: Reduce sugar slightly.

FAQs

1. Does this need gelatin?
   No, chilling sets it naturally.
2. Can I make it ahead?
   Yes, it’s ideal for that.
3. Why is my filling soft?
   Needs more chilling time.
4. Can I freeze it?
   Not recommended.
5. Is pumpkin flavor strong?
   Mild and balanced.
6. Can I skip the crust?
   Yes, serve as a mousse-style dessert.
7. How long should it chill?
   At least 6 hours.
8. Can I use low-fat cream cheese?
   Texture may be softer.
9. Does it slice cleanly?
   Yes, once fully chilled.
10. Is this kid-friendly?
    Very mild and creamy.