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No Bake Pumpkin Cheesecake Recipe

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★★★★★

4.8 from 90 reviews

This No Bake Pumpkin Cheesecake is a creamy, rich dessert featuring a spiced pumpkin filling atop a crisp graham cracker crust. Perfect for autumn gatherings, this easy-to-make cheesecake requires no oven time, relying on chilling to set the flavors and texture. The filling combines full-fat cream cheese, pumpkin purée, warm spices, and fluffy whipped cream, creating a smooth and velvety consistency, balanced by the buttery, crumbly crust.

Ingredients

Scale

For the Graham Cracker Crust

  • ½ cup unsalted butter
  • 2 cups graham cracker crumbs (approximately 12–14 full graham cracker sheets)
  • ½ packed cup dark brown sugar

For the Pumpkin Cheesecake Filling

  • 3 8-ounce blocks full-fat cream cheese (24 ounces total, at room temperature, cut into smaller pieces)
  • 1 cup confectioners sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (store-bought or homemade)
  • 1 15-ounce can pure pumpkin purée
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups heavy whipping cream (very cold but not frozen)

For Serving / Decoration (optional)

  • Whipped cream
  • Ground cinnamon
  • Graham cracker crumbs
  • Cinnamon sticks

Instructions

  1. Microwave Butter: Place ½ cup unsalted butter in a small microwave-safe bowl. Microwave in 15-second increments, stirring between each, until the butter is fully melted but not burnt or bubbling.
  2. Mix Crust Ingredients: In a medium mixing bowl, combine 2 cups graham cracker crumbs and ½ packed cup dark brown sugar. Add melted butter and gently stir until fully combined.
  3. Form the Crust: Transfer the crust mixture to a 9-inch springform pan. Press and pack the mixture tightly and evenly along the bottom and up the sides of the pan, using the bottom of a measuring cup if needed to compact the crust.
  4. Freeze Crust: Place the prepared crust in the freezer while preparing the filling to allow it to set firmly.
  5. Beat Cream Cheese and Sugar: In a medium mixing bowl, add the cream cheese and confectioners sugar. Using a mixer fitted with a paddle attachment, beat until smooth and fully incorporated, scraping down sides as needed.
  6. Add Pumpkin and Spices: Add ground cinnamon, pumpkin pie spice, pumpkin purée, and vanilla extract to the cream cheese mixture. Start mixing on low speed for 15 to 30 seconds, then increase to medium-high speed and beat until very smooth with no lumps remaining. Set aside.
  7. Whip Cream: In a clean mixing bowl fitted with a whisk attachment, add the cold heavy whipping cream. Whisk on low speed for 5 to 10 seconds, then increase to medium-high speed, continuing to whisk for 4 to 5 minutes until stiff peaks form. Be careful not to overwhip to avoid graininess.
  8. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese and pumpkin mixture, working slowly to keep the whipped cream from deflating. Continue folding until the mixture is smooth and fully combined.
  9. Assemble Cheesecake: Remove the crust from the freezer. Pour the pumpkin cheesecake filling into the crust, spreading it evenly using a spatula. Smooth the top to create an even layer.
  10. Chill Cheesecake: Cover the cheesecake with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, up to 48 hours, allowing the filling to set and flavors to meld.
  11. Serve and Decorate: Before serving, remove the cheesecake from the refrigerator and discard the covering. Run a knife around the edges to loosen the cheesecake, then carefully release the springform pan sides. Transfer the cheesecake to a serving plate. If desired, decorate with dollops of whipped cream, a light dusting of ground cinnamon or graham cracker crumbs, and cinnamon sticks.

Notes

  • Use full-fat cream cheese for the best texture and flavor in the filling.
  • If homemade pumpkin purée is preferred, roast and puree fresh pumpkin until smooth before measuring.
  • Do not overwhip the heavy cream to avoid a grainy texture.
  • Chilling time is flexible; longer chilling improves flavor melding and firmness.
  • Be sure to pack the crust tightly to ensure it holds together well when sliced.

Keywords: pumpkin cheesecake, no bake cheesecake, fall dessert, pumpkin dessert, easy cheesecake, graham cracker crust

Find it online: https://platedbyemma.com/no-bake-pumpkin-cheesecake-recipe/