Description

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.

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.

Notes

- 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.