No Bake Pumpkin Cheesecake Recipe

There’s something about the first cool breeze of fall that sends me straight into the kitchen, ready to whip up anything involving pumpkin. But I’ll be honest—I’m not always in the mood to turn on the oven. Some days, I just want something creamy, cozy, and festive… without breaking a sweat.

That’s exactly how this No Bake Pumpkin Cheesecake became a yearly tradition in my home.

I still remember the first time I made it. My sister was coming over for dinner, and I had promised her “something pumpkin” for dessert. But between work, errands, and the usual midweek chaos, I had absolutely no time to prepare a baked cheesecake. So, I improvised—softened some cream cheese, folded in pumpkin purée, added warm spices, and poured it all over a simple graham cracker crust.

When I served it, the table went quiet. The kind of quiet where people are trying to figure out why something tastes so good for something you barely fussed over.

And that’s what I love most about this recipe: it tastes like autumn baked into a slice of creamy joy but requires none of the time, stress, or precision that a traditional cheesecake demands.

This No Bake Pumpkin Cheesecake is the kind of dessert you make when you want applause without the pressure. It’s easy, forgiving, confidently delicious, and perfect for potlucks, Thanksgiving tables, or those evenings when you just want to celebrate fall with a little something sweet.

Whether you’re a skilled baker or someone who only owns one mixing bowl, this one is practically foolproof.

Why I Love This Recipe

There’s something undeniably special about a no bake recipe that still feels indulgent and elegant. For me, this pumpkin cheesecake checks every single box.

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First, it’s the texture—light, creamy, and almost mousse-like. Traditional cheesecake can be dense, which has its own charm, but this one feels luxurious without weighing you down. The whipped cream folded into the filling makes it airy, while the pumpkin puree brings that silky, autumn-forward richness.

Second, it’s the ease. No water bath. No cracking. No worrying whether the middle is set. You simply mix, pour, smooth, and chill. The refrigerator does all the heavy lifting, and you get all the credit.

Then there’s the flavor. Pumpkin pie is lovely, but this cheesecake gives you those same holiday flavors in a creamier, more modern way. You get the warmth of cinnamon, nutmeg, ginger, and cloves, balanced by just the right amount of tangy cream cheese.

And because it’s no bake, the spices stay vibrant. They don’t mellow out as they would in the oven, which means each bite is full of cozy, aromatic intensity.

This dessert also works for anyone hosting a gathering—whether it’s Friendsgiving, a holiday party, or a Sunday dinner. It holds up beautifully in the fridge, slices cleanly, and looks stunning with just a swirl of whipped cream.

What I especially love is that it’s flexible. You can customize the crust, adjust the sweetness, change the topping, or enhance the spices based on your preference. And since it comes together so quickly, it’s perfect for last-minute dessert emergencies.

At its core, this recipe is everything a fall dessert should be—easy, impressive, and absolutely irresistible.

Ingredients for No Bake Pumpkin Cheesecake

When I make this cheesecake, I always appreciate how straightforward the ingredients are. Nothing fancy, nothing complicated—just real, seasonal ingredients that come together beautifully.

You’ll need a classic graham cracker crust base. I like using crushed graham crackers because their honey-like sweetness pairs perfectly with pumpkin. Melted butter helps hold everything together, and a bit of sugar gives the crust a caramelized flavor even without baking. If you prefer a firmer crust, you can pop it into the freezer before adding the filling, which gives it that clean sliceability.

For the filling, cream cheese is the star. Make sure it’s softened—it mixes so much smoother and eliminates lumps. I prefer full-fat cream cheese because it gives the cheesecake that luscious, creamy body.

Pumpkin purée is the soul of the recipe. Make sure you’re using pure pumpkin instead of pumpkin pie filling. The latter already has spices and sweeteners added, which can throw off the balance.

Sweetener-wise, powdered sugar works beautifully because it dissolves easily. It keeps the filling smooth instead of grainy.

Then come the spices—cinnamon for warmth, nutmeg for depth, ginger for a gentle bite, and cloves for that nostalgic holiday aroma. You can use pumpkin pie spice if you want simplicity, but I find individual spices create a more layered flavor.

Whipped cream or whipped topping is folded in at the end to give the cheesecake that airy, mousse-like consistency. This step softens the texture and makes the filling feel light but still rich.

Finally, vanilla extract ties everything together and enhances the flavor of both the cream cheese and pumpkin.

It’s simple, seasonal, and everything you want in a no bake dessert—even if you’re not a frequent baker.

How Much Time Will You Need

One of my absolute favorite things about this recipe is how fast it comes together.

You’ll spend about 20 minutes preparing the crust and filling. The longest part is simply waiting for the cheesecake to chill and set properly.

For the best results, I recommend chilling it for at least 6 hours, though overnight is ideal for the perfect slice.

Prep: 20 minutes
Chill: 6+ hours
Total: Around 6 hours and 20 minutes, with almost all of that being hands-off time.

This is the kind of recipe you can whip up in the morning, forget about all day, and unveil as the grand finale after dinner.

How to Make This No Bake Pumpkin Cheesecake

Step – 1: Prepare the crust
Take your graham cracker crumbs and mix them with melted butter and granulated sugar. Stir until the crumbs resemble wet sand. Press this mixture firmly into the bottom of a springform pan. I like using the bottom of a measuring cup to pack it tightly and create an even layer. Place the pan in the freezer while you prepare the filling.

Step – 2: Blend the cream cheese
In a large bowl, beat the softened cream cheese until it’s smooth, creamy, and free of lumps. This step is important for achieving that velvety texture. Add powdered sugar and mix again until fully incorporated.

Step – 3: Add the pumpkin and spices
Scoop in the pumpkin puree, then sprinkle in your spices—cinnamon, nutmeg, ginger, and cloves. Add the vanilla extract. Mix everything thoroughly until the filling turns a beautiful pumpkin-orange color and is completely smooth.

Step – 4: Fold in the whipped cream
Gently fold in the whipped cream using a spatula. This step lightens the filling and gives it that signature mousse-like consistency. Be careful not to stir aggressively—gentle folding keeps the airiness.

Step – 5: Fill the pan
Remove your crust from the freezer and pour the pumpkin cheesecake filling over it. Smooth the top with a spatula, making sure it’s level and even.

Step – 6: Chill
Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours. Overnight is even better.

Step – 7: Serve
Once chilled, run a knife around the edges of the pan, release the springform, and slice. Add whipped cream on top if you want to make it extra special.

Substitutions

Here’s the fun part—this recipe is incredibly flexible.

If you don’t have graham crackers, crushed gingersnaps make an amazing alternative. They add a spicy sweetness that complements the pumpkin beautifully.

For a richer crust, you can use Biscoff cookies. They bring a caramelized, slightly spiced flavor that tastes like fall in every bite.

If you want the cheesecake to be slightly lighter, you can substitute half of the cream cheese with Greek yogurt. It gives the filling a tangier, more refreshing flavor while maintaining the creaminess.

If you’re dairy-free, coconut whipped cream and dairy-free cream cheese work surprisingly well, though the texture will be slightly softer.

And for a deeper pumpkin flavor, adding a touch of maple syrup enhances the warmth and sweetness naturally.

Substitutions make this recipe adaptable to any preference or dietary need while keeping it just as delicious.

Best Side Dish of No Bake Pumpkin Cheesecake

While this cheesecake easily stands on its own, pairing it with the right side can make dessert time feel even more special.

Warm apple cider – The sweetness and spice of cider balance beautifully with the creamy cheesecake.

Salted caramel drizzle – A light spoonful adds richness and a lovely sweet-salty contrast.

Roasted pecans – Sprinkle them over the top or serve on the side for a crunchy, nutty pairing.

Serving and Presentation Tips

There’s nothing quite like presenting a dessert that looks as beautiful as it tastes. And with a no bake cheesecake, the presentation is half the charm. The smooth, creamy top is like a blank canvas, ready to be dressed up for whatever occasion you’re celebrating.

One of my favorite ways to serve this No Bake Pumpkin Cheesecake is with a generous swirl of homemade whipped cream piped around the edges. It instantly adds that bakery-style elegance without requiring any special skills. A sprinkle of cinnamon or freshly grated nutmeg also adds a warm, rustic touch that hints at the flavors inside.

If you really want to impress, add a few crushed gingersnaps or toasted pecans on top right before serving. Their crunch contrasts with the creamy filling in the most satisfying way. You can even drizzle a thin stream of caramel sauce across the top for a glossy, golden finish.

No matter how you style it, slice the cheesecake with a warm knife for clean, professional-looking cuts. And plate it simply—this cheesecake is the star of the show, and it doesn’t need much else to shine.

Tips and Tricks to Make This Recipe Even Better

Sometimes it’s the little things that make all the difference, and this cheesecake is no exception.

One of the best tips I can share is to make sure your cream cheese is truly softened before you start mixing. Cold cream cheese doesn’t blend well and will leave lumps in the filling, which affects both texture and appearance.

Another trick is to whip the pumpkin purée briefly before mixing it with the cream cheese. This helps remove any graininess and makes the filling extra smooth.

If you prefer a firmer cheesecake, add one extra cup of whipped cream or fold in a tablespoon of instant vanilla pudding mix. It helps the filling set more firmly without affecting the flavor.

Freezing the crust for at least 10 minutes before adding the filling also ensures clean, stable slices.

Lastly, don’t skip the chill time. Even if it looks set sooner, letting it rest for the full amount of time ensures the perfect texture.

Common Mistakes to Avoid

No bake recipes can be incredibly forgiving, but a few common mistakes can compromise your results.

One of the biggest mistakes is using pumpkin pie filling instead of pure pumpkin purée. Pumpkin pie filling already has spices and sweetener added, which makes the cheesecake overly sweet and throws the spice balance off.

Another mistake is overmixing once the whipped cream is added. Stirring too aggressively deflates the whipped cream, causing the cheesecake to lose its light, mousse-like texture.

Not chilling long enough is another frequent culprit. If you cut into it too soon, it won’t be firm enough to slice cleanly.

Finally, using warm melted butter in the crust can cause it to become greasy. Let the butter cool slightly before mixing it with the crumbs.

Avoiding these simple mistakes ensures your cheesecake looks and tastes flawless every time.

How to Store It

One of the best things about this dessert is how well it stores.

Keep the cheesecake covered tightly in the refrigerator. It stays fresh for up to four days, making it a great make-ahead dessert for holidays or gatherings.

If you want to store leftover slices, place them in airtight containers to prevent the filling from absorbing refrigerator odors.

To freeze the cheesecake, wrap it tightly in plastic wrap and then in foil. It freezes beautifully for up to two months. When you’re ready to serve it, let it thaw in the fridge overnight.

Just avoid freezing with whipped cream decorations on top—those are better added right before serving.

FAQ

Can I use pumpkin pie spice instead of individual spices?
Yes, absolutely. Use about 1½ teaspoons pumpkin pie spice to replace the cinnamon, nutmeg, ginger, and cloves.

Can I make this in a regular pie dish instead of a springform pan?
Yes, a deep pie dish works well. Just note that your slices may be slightly softer.

Can I make the cheesecake ahead of time?
Definitely. It actually tastes even better after chilling overnight.

Can I use homemade pumpkin purée?
Yes, just make sure it’s very smooth and not overly watery. If needed, you can strain it through a cheesecloth.

Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip works perfectly and makes the filling more stable.

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