Why You’ll Love This Recipe
This cheesecake delivers all the cozy flavors of autumn in a light, fluffy, no-fuss format. It’s make-ahead friendly, which frees up valuable oven space during the holidays, and it’s beautifully sliceable thanks to its firm yet airy texture. With the warmth of pumpkin pie spice and the tang of cream cheese, it’s a crowd-pleasing dessert that feels both festive and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Cream cheese, softened
- Canned pumpkin puree
- Powdered sugar
- Pumpkin pie spice
- Vanilla extract
- Whipped topping (such as Cool Whip), thawed
Directions
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while you prepare the filling.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined and creamy.
- Gently fold in the whipped topping until the mixture is light and well incorporated.
- Spoon the filling over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight, until the cheesecake is fully set.
- Before serving, top with additional whipped topping and a sprinkle of pumpkin pie spice, if desired.
Servings and timing
This recipe yields approximately 8–10 servings.
Preparation time: 15 minutes
Chilling time: 4 hours
Total time: about 4 hours 15 minutes
Variations
- Use a gingersnap crust for extra spice and texture.
- Add a swirl of caramel sauce on top for a sweet finish.
- Use homemade whipped cream for a richer, more natural taste.
- Top with chopped pecans or candied walnuts for added crunch.
- Make mini cheesecakes in muffin tins for individual servings.
Storage/Reheating
Store leftover no bake pumpkin cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze the cheesecake (without whipped topping) for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert is best served chilled and does not require reheating.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pure pumpkin puree, not pumpkin pie filling, and well-drained to avoid excess moisture.
Does this cheesecake need gelatin?
No, the cream cheese and whipped topping provide enough stability to set the cheesecake without gelatin.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest and firmest result.
Can I make this dessert ahead of time?
Absolutely! It’s perfect for making a day or two in advance and storing in the fridge until ready to serve.
Can I use a pre-made crust?
Yes, a store-bought graham cracker or gingersnap crust works just fine in a pinch.
How do I make clean slices?
Chill the cheesecake thoroughly and use a sharp knife wiped clean between each slice.
Is this cheesecake very sweet?
It’s sweet but well-balanced by the tang of the cream cheese and the earthiness of the pumpkin.
Can I use real whipped cream instead of Cool Whip?
Yes, just whip heavy cream with a little powdered sugar to stiff peaks before folding it into the filling.
Can I make this gluten-free?
Yes, use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.
How long can it sit out at room temperature?
No more than 2 hours. Return to the refrigerator to keep it fresh and safe to eat.
Conclusion
No Bake Pumpkin Cheesecake is a luscious, autumn-inspired dessert that brings together everything you love about pumpkin pie and cheesecake—with none of the baking. It’s simple, elegant, and perfect for making ahead. Whether you’re serving it at a fall dinner party or saving it for the Thanksgiving finale, this no bake cheesecake is sure to be the highlight of your dessert table.
PrintNo Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is a creamy, spiced dessert with all the flavors of pumpkin pie and cheesecake—without turning on the oven. With a graham cracker crust and a silky pumpkin-cream cheese filling, it’s perfect for fall gatherings and Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 8 oz whipped topping (such as Cool Whip), thawed
Instructions
Mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into a 9-inch springform pan or pie dish. Chill while preparing the filling.
- Beat softened cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Mix until fully combined.
- Fold in whipped topping gently until mixture is light and airy.
- Spoon filling over chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Before serving, garnish with extra whipped topping and a sprinkle of pumpkin pie spice.
Notes
- For extra flavor, use a gingersnap crust instead of graham crackers.
- Best made a day in advance to allow flavors to meld and texture to set.
- Top with caramel drizzle, pecans, or candied walnuts for added texture.
- Can be frozen (without topping) for up to 2 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
