Hey y'all! If you're craving something sweet and pumpkin-y but don't want to fuss with your oven, this Easy No Bake Pumpkin Cheesecake Recipe is just what you need. It's creamy, rich, and spiced just right—perfect for gatherings, holidays, or a cozy night in. Plus, there's zero baking involved and it comes together in under 20 minutes! Ready to wow your friends and family (or just yourself)? Let's get cooking!
Why You'll Love This Easy No Bake Pumpkin Cheesecake Recipe
- Simple to make—no oven required, just easy mixing and chilling!
- Luscious, creamy texture with classic pumpkin pie spice flavors.
- Perfect make-ahead dessert for holidays, potlucks, or cozy evenings.
- Customizable with mix-ins or alternative crusts for personal flair.
- Effortless cleanup, using minimal equipment and ingredients.
Ingredients for Easy No Bake Pumpkin Cheesecake Recipe
- 1 ¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 12 oz (340g) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ¼ cups cold heavy whipping cream
- Optional: whipped cream and a sprinkle of cinnamon for serving
Directions for Easy No Bake Pumpkin Cheesecake Recipe
Step 1: Make the Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs and granulated sugar. Pour in melted butter and stir until the mixture resembles wet sand.
- Press firmly and evenly into the bottom of a 9-inch springform pan or pie plate. Place in the freezer while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat softened cream cheese with powdered sugar until smooth and fluffy, about 2 minutes.
- Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt; mix well until fully incorporated and no lumps remain. Scrape down the sides as needed.
Step 3: Whip the Cream
- In a chilled bowl, whip heavy cream on high speed until stiff peaks form (about 2-3 minutes). Don’t over whip!
- Gently fold the whipped cream into the pumpkin cheesecake mixture in two batches, until smooth and airy.
Step 4: Assemble & Chill
- Spoon the cheesecake filling over the chilled crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 6 hours (or overnight for best results) to set.
- Before serving, garnish with whipped cream and an extra dash of cinnamon if desired.
Notes & Helpful Tips for Easy No Bake Pumpkin Cheesecake Recipe
- For the smoothest filling, be sure your cream cheese is fully softened before mixing. Learn more about softening cream cheese correctly.
- If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
- Use a springform pan for neat slices, but a deep pie dish also works well.
Variations on Easy No Bake Pumpkin Cheesecake Recipe
- Gingersnap Crust: Swap graham crackers for gingersnap cookies for extra spice.
- Chocolate Swirl: Melt ⅓ cup chocolate and swirl into the filling before chilling.
- Individual Servings: Assemble in jars or cups for adorable, single-serve desserts!
Required Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- 9-inch springform pan or deep pie dish
- Measuring cups and spoons
Storage Instructions for Easy No Bake Pumpkin Cheesecake Recipe
- Store covered in the refrigerator for up to 5 days.
- For longer storage, freeze (well wrapped) for up to 2 months. Thaw in the fridge overnight before serving.
Suggested Pairings & Serving Recommendations
- Pair with spiced coffee, chai tea, or a classic pumpkin spice latte for a cozy treat.
- Drizzle with caramel sauce, chocolate, or top with chopped toasted pecans.
- Serve chilled for best flavor and texture.
Pro Tips for Easy No Bake Pumpkin Cheesecake Recipe
- Chill your mixing bowl and beaters before whipping cream for quicker, fluffier peaks. Find more whipped cream tips here.
- Allow the cheesecake to set for at least 6 hours to achieve perfect slices.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor! (See why on Allrecipes.)
Easy No Bake Pumpkin Cheesecake Recipe FAQ
- Can I make this Easy No Bake Pumpkin Cheesecake Recipe ahead of time?
- Absolutely! It’s actually best made a day in advance so it sets up beautifully in the fridge.
- Can I freeze Easy No Bake Pumpkin Cheesecake?
- Yes, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving.
- What can I use if I don’t have a springform pan?
- A deep 9-inch pie dish or even a square baking dish will work—just slice and serve directly from the pan.
Prep Time: 20 minutes
Chill Time: 6+ hours
Total Time: 6 hours 20 minutes
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
-
1In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
-
2In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract, and continue to beat until well combined and creamy.
-
3In a separate bowl, beat heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated.
-
4Spread the pumpkin cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
-
5Cover and refrigerate the cheesecake for at least 4 hours, or until set. Before serving, optionally garnish with whipped cream and a sprinkle of cinnamon.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390cal
Protein:
5 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!