If autumn has a flavor, this No-Bake Pumpkin Cheesecake is absolutely it: creamy, spiced, and brimming with cozy pumpkin notes, all on a buttery graham cracker base. You’ll love how this dessert combines the irresistible tang of cheesecake with the sweet earthiness of pumpkin, but without ever having to turn on your oven! With a silky texture and layers of fall flavor, this cheesecake is a must-make for gatherings, holidays, or anytime you crave a slice of something special. Prepare to win over every pumpkin fan at your table—and surprise even the skeptics.

No-Bake Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity: every ingredient in this No-Bake Pumpkin Cheesecake plays a starring role in building up its signature taste and pillowy texture. From spiced pumpkin puree to tangy cream cheese and a perfectly buttery crust, here’s what you’ll need (and why you need it!):

Graham cracker crumbs: The classic cheesecake base, lending a sweet nuttiness and just the right amount of crunch.
Granulated sugar: Adds a touch of sweetness and helps bind the crust.
Unsalted butter (melted): Holds the crust together while adding rich, buttery flavor.
Cream cheese (softened): The creamy foundation—softening ensures a smooth, luscious filling without any lumps.
Powdered sugar: Blends easily into the filling, balancing sweetness while keeping things silky-smooth.
Pumpkin puree: The star ingredient, bringing natural sweetness and the quintessential taste of fall.
Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves for a warm, aromatic kick in every bite.
Vanilla extract: Enhances and rounds out all the other flavors in the filling.
Whipped topping (like Cool Whip): Folds into the filling for light, airy texture and dreamy creaminess—you can use homemade whipped cream if you like!
Additional whipped topping and ground cinnamon for garnish: Adds a finishing flourish and irresistible aroma right before serving.

How to Make No-Bake Pumpkin Cheesecake

Step 1: Build the Buttery Graham Cracker Crust

Start by combining your graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix everything until the crumbs are evenly moistened and resemble wet sand—trust me, this texture makes for a crust that cuts cleanly but doesn’t crumble apart. Pour this mixture into your 9-inch springform pan and press it firmly (use the bottom of a glass or your fingers) until you have a perfectly even, compact layer. Pop it in the fridge to chill and firm up while you get the filling ready.

Step 2: Whip Up the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until it’s completely smooth and creamy—no lumps allowed! Next, add in the pumpkin puree, pumpkin pie spice, and vanilla extract. Beat again until everything is seamlessly combined and gorgeously golden. The pumpkin pie spice is key here, infusing every bite with warmth and depth.

Step 3: Fold in the Whipped Topping

Gently fold in the whipped topping using a spatula. This step is what gives your No-Bake Pumpkin Cheesecake its fluffy, cloud-like filling. Take your time and use gentle motions to keep that wonderful airy quality—your patience will pay off with every bite! You’ll end up with a billowy, mousse-like mixture that smells just like fall.

Step 4: Assemble and Chill

Spoon the pumpkin cheesecake filling over your chilled crust, making sure to smooth the top with a spatula or the back of a spoon. Try to get those pretty swirls—after all, we eat with our eyes first! Cover the pan and refrigerate for at least 6 hours, or ideally overnight. This waiting game allows the filling to set up perfectly and for all those flavors to meld together.

Step 5: Garnish and Enjoy!

When you’re ready to serve, carefully release the cheesecake from the springform pan. Pile on extra whipped topping and dust with ground cinnamon for a show-stopping finish. Each slice promises creamy, spiced, pumpkin bliss from top to bottom!

How to Serve No-Bake Pumpkin Cheesecake

Garnishes

For a truly irresistible presentation, add a generous dollop of whipped topping right before serving, followed by a sprinkle of ground cinnamon. If you want to get fancy, a few pecans, a drizzle of caramel, or chocolate shavings add a festive touch and even more flavor dimension. The contrast of creamy filling, spice, and a little crunch makes every slice feel extra special!

Side Dishes

Because No-Bake Pumpkin Cheesecake is so rich and decadent, consider pairing it with lighter sides: a bowl of fresh berries, a crisp apple salad, or even a mug of herbal tea or coffee. These fresh accompaniments help balance all that creamy goodness and enhance the whole dessert experience.

Creative Ways to Present

Go beyond the classic springform: try making mini cheesecakes in jars for an adorable, portable treat (especially fun for potlucks or picnics). Or, set up a build-your-own cheesecake bar with various toppings like toasted nuts, chocolate sauce, or fruit compote so guests can customize their slices. However you serve it, No-Bake Pumpkin Cheesecake is sure to be the star!

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Pumpkin Cheesecake stores beautifully in the fridge. Simply cover the pan—or transfer slices to an airtight container—and refrigerate for up to 4 days. The flavors actually deepen as it sits, so don’t be surprised if it tastes even better the next day!

Freezing

Want to get ahead on your holiday dessert prep? You can freeze the cheesecake (ungarnished) for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil, and thaw in the refrigerator overnight before serving. Add your toppings after thawing for the best texture.

Reheating

This is one dessert you don’t need to worry about reheating—No-Bake Pumpkin Cheesecake is meant to be served chilled and creamy straight from the fridge. Just slice and enjoy, no extra steps needed!

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Freshly whipped cream works wonderfully in place of commercial whipped topping, and it adds a richer, more natural flavor to your cheesecake. Just make sure to whip it to stiff peaks and gently fold it into the filling for that signature light, fluffy texture.

What type Dessert

Look for 100% pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. If you prefer homemade pumpkin puree, drain it well to avoid excess moisture which can make your cheesecake runny.

How do I get a smooth, lump-free filling?

Make sure your cream cheese is fully softened to room temperature before mixing—this helps it blend perfectly with the sugar, eliminating lumps. Using a hand mixer or stand mixer at medium speed also works wonders for that ultra-creamy consistency.

Can I make this No-Bake Pumpkin Cheesecake gluten-free?

Yes! Simply swap in gluten-free graham crackers for the crumb crust—everything else in the recipe is naturally gluten-free. Just be sure to check your pumpkin pie spice blend or vanilla for any sneaky gluten-containing additives.

Is it possible to prepare No-Bake Pumpkin Cheesecake in advance?

Absolutely—this dessert actually gets better as it chills, making it the perfect make-ahead treat! You can prepare it up to two days in advance and garnish just before serving to keep everything looking fresh and luscious.

Final Thoughts

It’s hard to overstate just how easy and delightful this No-Bake Pumpkin Cheesecake is—you get all the flavors of a classic autumn dessert, with none of the oven anxiety. Give it a try and let yourself savor the tastes of the season. I promise your family and friends will be begging for the recipe!

No-Bake Pumpkin Cheesecake Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 6 hours 20 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of fall with this creamy and delicious No-Bake Pumpkin Cheesecake. A perfect dessert for the season that requires no oven time!

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip)

Additional whipped topping and ground cinnamon for garnish

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan and chill.
Make the Filling: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, spice, and vanilla. Fold in whipped topping.
Assemble: Spread filling over crust and refrigerate for at least 6 hours.
Serve: Garnish with whipped topping and cinnamon before serving.