Pumpkin No Bake Cheesecake

If you love pumpkin desserts but don’t want the hassle of baking, this Pumpkin No Bake Cheesecake is the ultimate fall treat. With its creamy filling, warm spices, and buttery graham cracker crust, this cheesecake is rich, flavorful, and surprisingly easy to make. Perfect for Thanksgiving, Halloween, or any autumn gathering, this dessert brings together the cozy taste of pumpkin pie with the creamy indulgence of cheesecake—all without turning on the oven.

Why You’ll Love This Recipe

This no bake cheesecake is silky smooth, packed with pumpkin spice flavor, and completely stress-free. Unlike traditional baked cheesecakes, there’s no risk of cracks or overbaking. The crust is perfectly buttery, and the filling sets beautifully after chilling. Whether you’re new to making cheesecakes or a seasoned baker, this recipe guarantees a show-stopping dessert every time.

Ingredients

For the Crust

• 1 ½ cups (170g) graham cracker crumbs (about 9 graham crackers)
• ¼ cup (54g) brown sugar
• 6 Tbsp (86g) unsalted butter, melted

For the Cheesecake Filling

• 16 oz (452g) full-fat cream cheese, room temperature
• 1 cup (113g) powdered sugar
• ½ cup (114g) pumpkin puree, excess moisture removed
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 cups (473ml) heavy whipping cream (1 pint)
• ½ cup (56g) powdered sugar
• 2 tsp vanilla extract

Instructions

Step 1: Prepare the Equipment

Place a metal mixing bowl and beaters in the freezer for 15 minutes. This will help the whipped cream form stiff peaks later.

Step 2: Make the Graham Cracker Crust

In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter until a thick mixture forms. Press the crust firmly into the bottom and sides of an 8 or 9-inch springform pan. Use the bottom of a flat measuring cup to compact the crust. Freeze for 15 minutes before adding the filling.

Step 3: Prepare the Pumpkin Cheesecake Filling

To remove excess moisture from the pumpkin puree, wrap it in paper towels and let them absorb the liquid. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Mix in the pumpkin puree and spices until fully combined.

Step 4: Whip the Cream

Remove the chilled mixing bowl and beaters from the freezer. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, about 4–5 minutes.

Step 5: Combine and Chill

Gently fold the cream cheese mixture into the whipped cream until smooth. Pour the filling into the prepared crust and spread evenly with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set completely.

Step 6: Slice and Serve

Before serving, run a spatula around the pan and release the springform ring. Slice with a sharp knife, cleaning the blade between each cut for perfect slices.

Serving and Storage Tips

• Serving: Chill the cheesecake for at least 6 hours before serving. For the cleanest slices, dip a sharp knife in hot water and wipe it clean between cuts. Serve with whipped cream, caramel drizzle, or a sprinkle of cinnamon for presentation.
• Refrigeration: Store leftovers covered in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap slices or the whole cheesecake tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Make Ahead: This recipe is ideal for making ahead. Prepare the day before a party or holiday and let it chill overnight.

Variations

1. Gingersnap Crust: Replace graham cracker crumbs with crushed gingersnaps for a bolder, spiced flavor that pairs beautifully with pumpkin.
2. Maple Pumpkin Cheesecake: Stir in 2–3 tablespoons of pure maple syrup to the filling for a deep, rich sweetness.
3. Chocolate Pumpkin Cheesecake: Use an Oreo cookie crust and top with chocolate ganache for a decadent twist.
4. Mini Pumpkin Cheesecakes: Divide the crust and filling into muffin tins with liners for individual portions, perfect for parties.
5. Pecan Topping: Add a caramel pecan topping for a sweet, nutty crunch that adds texture and richness.
6. Pumpkin Spice Latte Cheesecake: Add 1 teaspoon of instant espresso powder to the filling for a coffee-flavored variation.
7. Bourbon Pumpkin Cheesecake: Mix in 1 tablespoon of bourbon for an elegant adult dessert.
8. Layered Pumpkin Cheesecake: Make two layers—one plain cheesecake and one pumpkin cheesecake—for a stunning marbled look.
9. Gluten-Free Cheesecake: Use gluten-free graham crackers or almond flour for the crust.
10. Vegan Pumpkin Cheesecake: Substitute dairy-free cream cheese, coconut cream, and a vegan cookie crust for a plant-based version.

FAQs

1. Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling already has sugar and spices, which can alter the flavor and texture. Always use pure pumpkin puree.

2. What if I don’t have a springform pan?
You can use a pie dish, but serving slices may be slightly less neat.

3. Can I make this cheesecake sugar-free?
Yes, use powdered erythritol or another sugar substitute for both the crust and filling.

4. Why won’t my cheesecake set properly?
Too much moisture in the pumpkin puree or under-whipped cream can prevent proper setting. Be sure to remove excess liquid and whip cream until stiff peaks form.

5. Can I use store-bought whipped topping instead of whipping cream?
Yes, about 4 cups of whipped topping can replace the whipped cream, though the flavor will be slightly different.

6. Do I need to bake the crust before filling?
No, this is a true no-bake recipe. Freezing the crust before filling helps it stay firm.

7. How long does it need to chill?
At least 6 hours, but overnight is recommended for the best consistency.

8. Can I decorate the cheesecake?
Yes, pipe whipped cream swirls, sprinkle cinnamon or nutmeg, or drizzle with caramel or chocolate.

9. Is this cheesecake heavy or light?
This no-bake version is lighter and fluffier than traditional baked cheesecakes.

10. Can I double the recipe?
Yes, you can make a taller cheesecake in a deep springform pan, or prepare two separate cheesecakes.

This Pumpkin No Bake Cheesecake is the perfect balance of creamy, spiced, and sweet flavors without the stress of baking. It’s simple to prepare, can be made ahead of time, and always impresses at holiday gatherings. Whether you’re hosting Thanksgiving dinner or just craving a seasonal dessert, this cheesecake is sure to become a fall favorite.

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