No-Bake Pumpkin Cheesecake Recipe: Creamy Fall Dessert in Minutes

This no-bake pumpkin cheesecake delivers warm pumpkin spice flavor, an extra-creamy texture and a cinnamon graham cracker crust. Easier than a baked cheesecake, it’s perfect for fall or Thanksgiving.

*Originally posted August 2018. Updated September 2024 with improved photos and tips for the best results.*

If you want a show-stopping pumpkin dessert without turning on the oven, this no-bake pumpkin cheesecake is a great choice. It’s velvety, light, and almost mousse-like in texture while packing classic pumpkin spice flavor.

I usually prefer pumpkin cheesecake to pumpkin pie — the smooth tang of cream cheese combined with warm spices and pumpkin is my favorite. Because a traditional baked cheesecake can be intimidating and time-consuming, this easy no-bake version is a welcome shortcut that still tastes indulgent.

How to Make a No-Bake Pumpkin Cheesecake

This recipe has two main components: a cinnamon graham cracker crust and a creamy pumpkin cheesecake filling. Below is a clear, step-by-step guide so you can reproduce it easily.

Cinnamon Graham Cracker Crust

The crust combines graham cracker crumbs, a bit of brown sugar, a touch of cinnamon and melted butter. You can buy ready-made graham crumbs or crush graham crackers (or digestive biscuits) in a food processor or by hand.

Pumpkin Cheesecake Filling

The filling is rich and sets without gelatin. Follow these steps for best texture:

1. Blot the pumpkin puree with paper towels or a clean dishcloth to remove excess liquid. Removing as much moisture as possible is essential so the cheesecake sets properly.
   • Use pure pumpkin puree, not pumpkin pie filling — they are not interchangeable.
2. Whip the heavy cream until stiff peaks form, then set aside.
3. In a large bowl, beat softened full-fat brick-style cream cheese with powdered sugar, brown sugar, pumpkin pie spice and vanilla until smooth. Scrape the bowl to remove any lumps.
4. Mix the blotted pumpkin into the cream cheese mixture until combined.
5. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula, taking care not to deflate it. Fold until the filling is uniform and no streaks of whipped cream remain.

Spread the filling over the prepared crust, then refrigerate for at least 6 hours or overnight to firm up.

Recipe Tips & Tricks

• Always use full-fat, brick-style cream cheese. Low-fat or spreadable varieties will make the filling too thin and prevent proper setting.
• If you prefer, you can substitute 1 cup of Cool Whip for the whipped cream — fold it in at the end instead of fresh whipped cream.
• Use 100% pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
• Chilling is essential. Without sufficient chill time the cheesecake will be too soft to slice neatly.
• Slice with a thin, sharp knife and cut all the way through the crust for clean slices.
• The cheesecake can be frozen, though texture may be affected by ice crystals. Thaw in the refrigerator before serving.

Serving Options

This cheesecake is lovely with a ring of whipped cream rosettes piped around the edge and a drizzle of caramel or butterscotch sauce. For a decorative finish, use a piping bag with a 1M tip for rosettes.

Mini Cheesecakes: Line a muffin tin with paper liners. Divide the crust and filling among liners (this recipe yields about 30 minis). Press crust into bottoms, spoon in filling, and chill for at least 6 hours.

Cheesecake Parfaits: Layer crumbs and filling in glasses for individual parfaits and top with whipped cream. The number of servings depends on glass size.

This no-bake pumpkin cheesecake blends creamy cheesecake with classic pumpkin pie spices and is an excellent oven-free Thanksgiving dessert.

Other pumpkin favorites to try: Pumpkin Cheesecake Squares, Pumpkin Cranberry Cake with Cream Cheese Frosting, Pumpkin Chocolate Chip Cupcakes, and Pumpkin Spice Cookies.

No-Bake Pumpkin Cheesecake

This extra-creamy no-bake pumpkin cheesecake has warm pumpkin spice flavor and a cinnamon graham cracker crust. Velvety and surprisingly light, it’s perfect for fall or Thanksgiving.

Prep: 20 mins

Chill Time: 6 hrs

Total: 6 hrs 20 mins

Servings: 12 people

Equipment

• 9-inch (23 cm) springform pan (a 10-inch / 25.5 cm round pan will work too)

Ingredients

Graham Cracker Crust

• 2 cups graham crumbs (about 240 grams)
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (112 grams), melted

Pumpkin Cheesecake

• 15 ounce can pumpkin puree (just under 2 cups)
• 2/3 cup heavy cream (120 ml), 33% MF or more
• 24 ounces cream cheese (680 grams), brick-style, full-fat
• 1 cup powdered sugar (110 grams)
• 1/2 cup brown sugar (105 grams)
• 1 tablespoon pumpkin pie spice (or see notes to make your own)
• 2 teaspoons vanilla extract

Instructions

Graham Crust

• In a medium bowl, stir together the graham crumbs, brown sugar and cinnamon. Mix in the melted butter.
• Press the mixture into the bottom and up the sides (about 1/2 to 2/3 of the way) of a 9-inch springform pan.
• Place the crust in the freezer while you prepare the filling.

Cheesecake Filling

• Blot the pumpkin with paper towels and squeeze out excess liquid. Repeat until the pumpkin is as dry as possible. Set aside.
• In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
• In another large bowl, beat the softened cream cheese with powdered sugar, brown sugar, pumpkin pie spice and vanilla until smooth. Scrape the bowl to remove lumps.
• Stir the blotted pumpkin puree into the cream cheese mixture until combined.
• Gently fold the whipped cream into the pumpkin mixture until uniform and no streaks remain.
• Remove the crust from the freezer, spoon the cheesecake mixture over it, and smooth the top.
• Cover the pan and refrigerate for at least 6 hours or overnight to set.
• Before serving, run a thin, sharp knife around the pan edge, then unclamp the springform. Optionally pipe whipped cream around the edge and slice with a sharp knife, cutting through the crust.

Notes

1. Pumpkin Puree: Use pure pumpkin puree, not canned pumpkin pie filling, which contains added ingredients.
2. Pumpkin Pie Spice: If you don’t have it, use 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
3. Freezing: The cheesecake freezes, but may develop ice crystals. Thaw in the refrigerator before serving.
4. Nutrition: Nutrition details are estimates per slice (one of 12) without toppings.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Calories: 461 kcal,
Carbohydrates: 37 g,
Protein: 5 g,
Fat: 34 g,
Saturated Fat: 20 g,
Sugar: 26 g