Dreamy No-Bake Pumpkin Cheesecake Recipe for Fall Bliss

Creamy, dreamy no-bake pumpkin cheesecake surprises everyone with its rich, effortless charm.

Fall’s favorite dessert comes together without turning on the oven.

Smooth cream cheese blends perfectly with seasonal spices and pure pumpkin.

Silky layers promise a decadent experience that feels both indulgent and light.

Whispers of cinnamon and nutmeg dance through each delectable bite.

Cool and velvety, this dessert brings comfort without complicated preparation.

Why No-bake Pumpkin Cheesecake Is Festive

• Zero Oven Needed: Skip the baking process completely, making this recipe stress-free and ideal for those intimidated by complex dessert preparations.
• Crowd-Pleasing Flavor: Combines the beloved autumn taste of pumpkin with creamy cheesecake, creating a universally appealing treat that works for gatherings, holidays, or casual family dinners.
• Minimal Ingredients: Requires basic pantry staples and few steps, making it accessible for bakers of all skill levels from beginners to experienced dessert makers.

No-bake Pumpkin Cheesecake Ingredients

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Butter: Helps bind the graham cracker crumbs and creates a rich, solid crust.

• Cream Cheese: The primary creamy component that gives the cheesecake its signature smooth texture.
• Pumpkin Puree: Adds a classic autumn flavor and beautiful orange color to the dessert.
• Granulated Sugar, Brown Sugar: Provide sweetness and depth of flavor to the cheesecake.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.
• Pumpkin Pie Spice, Cinnamon: Bring the quintessential fall spice blend that complements the pumpkin perfectly.

• Heavy Whipping Cream: Creates a light and airy texture when whipped and folded into the filling.
• Powdered Sugar: Helps stabilize the whipped cream and adds subtle sweetness.

How to Make No-bake Pumpkin Cheesecake

Step 1: Prepare The Crunchy Crust

Create a delicious foundation by combining graham cracker crumbs with melted butter.

Press the mixture firmly into the bottom of a springform pan, ensuring an even, compact layer that will serve as the perfect base for your creamy cheesecake.

Step 2: Whip Up The Pumpkin Cheesecake Filling

In a large mixing bowl, blend cream cheese until smooth and creamy.

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vanilla extract
• Pumpkin pie spice
• Ground cinnamon

Beat the ingredients until they form a silky, well-integrated mixture with no lumps.

Step 3: Fold In Fluffy Whipped Cream

Gently fold whipped cream into the pumpkin cheesecake mixture.

Use a spatula to create a light, airy texture while maintaining the volume of the whipped cream.

This technique ensures a luxurious, mousse-like consistency.

Step 4: Set And Chill The Cheesecake

Pour the creamy filling over the prepared graham cracker crust.

Smooth the top with a spatula to create an even surface.

Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow it to set completely and develop rich, deep flavors.

Step 5: Serve And Enjoy

Remove the cheesecake from the refrigerator about 15 minutes before serving.

Carefully release the springform pan.

Slice with a clean, sharp knife and garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired.

Pro Tips for No-bake Pumpkin Cheesecake

• Press graham cracker mixture firmly and evenly into the pan to create a solid, compact base that holds together perfectly.
• Ensure cream cheese is at room temperature and beat ingredients thoroughly to eliminate any potential lumpy texture in the filling.
• Whip cream to soft peaks before folding into the pumpkin mixture to maintain a light, airy consistency without deflating the mixture.
• Allow the cheesecake to set for the full 4 hours or overnight to achieve the ideal firm yet creamy texture that slices beautifully.
• Customize the pumpkin pie spice blend to your taste, increasing or decreasing intensity to match your flavor preference.

Variations of No-bake Pumpkin Cheesecake

• Gluten-Free Graham Cracker Alternative: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly base.
• Vegan Pumpkin Cheesecake: Swap cream cheese with cashew-based cream cheese and use coconut whipped cream instead of dairy whipped cream.
• Low-Carb Pumpkin Dessert: Substitute graham cracker crust with crushed pecans and use a sugar-free sweetener like erythritol for a keto-friendly version.
• Dairy-Free Option: Use dairy-free cream cheese alternatives like tofu-based or almond-based cream cheese and coconut whipped cream for lactose-intolerant individuals.

Serving No-bake Pumpkin Cheesecake

• Autumn Harvest Plate: Garnish with cinnamon-dusted pecans and a drizzle of caramel sauce for a festive fall presentation.
• Whipped Cream Elegance: Top with a dollop of fresh whipped cream and a sprinkle of pumpkin pie spice for a classic touch.
• Dessert Companions: Serve alongside a warm mug of spiced apple cider or a shot of espresso to complement the rich, creamy flavors.
• Texture Boost: Scatter crushed gingersnap cookies around the plate for an extra crunch and spicy-sweet accent.

Storing No-bake Pumpkin Cheesecake

• Store the no-bake pumpkin cheesecake in an airtight container or cover the springform pan with plastic wrap. Keep it in the refrigerator for up to 5 days to maintain its creamy texture and fresh flavor.
• Wrap the cheesecake tightly in plastic wrap and aluminum foil. Place in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut remaining cheesecake into portions, wrap each slice separately in plastic wrap, and store in an airtight container in the refrigerator for easy grab-and-go treats.
• Let the cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly and enhance its creamy consistency.

FAQs

• What gives this cheesecake its pumpkin flavor?

Pure pumpkin puree mixed with warm spices like cinnamon, nutmeg, and ginger create the classic pumpkin taste in this no-bake dessert.

• Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, full-fat cream cheese provides the best texture and richness for a creamy no-bake cheesecake.

• How do I prevent cracks in my no-bake cheesecake?

Avoid overmixing the filling and ensure all ingredients are at room temperature to create a smooth, crack-free surface when chilling.

No-bake Pumpkin Cheesecake Recipe

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4.8 from 34 reviews

• Total Time: 25 minutes
• Yield: 8 1x

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Description

Silky smooth no-bake pumpkin cheesecake whispers autumn’s sweetest secrets, blending creamy richness with warm spices. Effortless preparation and irresistible flavor make this dessert a guaranteed crowd-pleaser you’ll crave all season long.

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Ingredients

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Main Ingredients:

• 1.5 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 16 ounces (450 grams) cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/4 cup brown sugar

Spices:

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Topping:

• 1 cup whipped cream

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Instructions

1. Crush graham crackers and blend with melted butter until uniformly combined, then firmly compact the mixture into the bottom of a springform pan, creating an even, smooth base.
2. In a large mixing bowl, whip cream cheese until soft and creamy, then gradually incorporate pumpkin puree, blending until completely integrated and free of lumps.
3. Add brown and granulated sugars, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese mixture, whisking thoroughly to ensure all spices are evenly distributed.
4. In a separate bowl, whip heavy cream until stiff peaks form, creating a light and airy texture.
5. Gently fold the whipped cream into the pumpkin cream cheese mixture, using a spatula to maintain the volume and create a smooth, consistent filling.
6. Pour the luxurious filling over the prepared graham cracker crust, smoothing the top with a spatula to eliminate any air pockets.
7. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing the dessert to set completely and develop rich, deep flavors.
8. Before serving, carefully remove the springform pan sides and optionally garnish with additional whipped cream or a sprinkle of ground cinnamon.

Notes

• Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookies for those with dietary restrictions.
• Achieve a firmer crust by adding a tablespoon of ground pecans or almonds to the graham cracker mixture for extra crunch and nutty flavor.
• Use room temperature cream cheese to prevent lumps and ensure a silky smooth filling that blends seamlessly.
• Enhance the spice profile by experimenting with freshly ground nutmeg or adding a pinch of cardamom for a more complex autumn-inspired dessert.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320 kcal
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 65 mg