Why You’ll Love This Recipe
I make this no-bake pumpkin cheesecake every fall, especially when the oven is already busy with other dishes. There’s no water bath, no cracking, and no worrying about doneness, just a smooth, fluffy filling that sets up in the fridge. The pumpkin and spices taste like pumpkin pie, but the texture is light and creamy like a classic cheesecake. It’s easy enough for beginners, and it’s one of the best make-ahead desserts for Thanksgiving or any holiday gathering.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
For the filling:
- 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
- ¾ cup powdered sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups cold heavy whipping cream
Optional toppings:
- Whipped cream
- Caramel sauce
- Chopped toasted pecans
- A dusting of cinnamon
Directions
- Prep the pan. Lightly grease a 9-inch springform pan, or line the bottom with parchment paper.
- Make the crust. Stir together the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt until the mixture looks like wet sand.
- Press the crust. Firmly press the crumbs into the bottom and about 1 inch up the sides of the pan, using the bottom of a measuring cup to pack them tightly. Refrigerate for 15 minutes while you make the filling.
- Beat the cream cheese. In a large bowl, beat the cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the bowl so there are no lumps.
- Add the pumpkin. Beat in the powdered sugar, pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and salt until smooth and well combined.
- Whip the cream. In a separate bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
- Fold. Stir about one-third of the whipped cream into the pumpkin mixture to lighten it. Then gently fold in the remaining whipped cream until no streaks remain.
- Fill the pan. Spoon the filling over the chilled crust and smooth the top with an offset spatula.
- Chill. Cover and refrigerate for at least 6 hours, or overnight, until completely set and firm.
- Serve. Run a thin knife around the edge, remove the sides of the pan, and top with whipped cream, caramel, pecans, or a dusting of cinnamon. Slice with a hot, clean knife, wiping it between cuts.
Servings and Timing
- Prep time: 30 minutes
- Chilling time: 6 hours (or overnight)
- Total time: About 6 hours 30 minutes
- Servings: 10 to 12 slices
Variations
- Try a gingersnap crust: Swap the graham crackers for crushed gingersnap cookies for extra spice.
- Make it mini: Divide the crust and filling among 12 lined muffin cups or small jars for individual servings.
- Add a swirl: Dollop caramel over the filling and swirl it with a toothpick.
- Use a Biscoff crust: Use crushed Biscoff cookies in place of the graham crackers for a caramelized flavor.
- Add white chocolate: Fold in ½ cup melted and cooled white chocolate for a richer, sweeter filling.
- Make it lighter: Swap half the cream cheese for mascarpone for an even silkier texture.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It’s meant to be served chilled, so no reheating is needed. For the cleanest slices, cut it straight from the fridge with a hot knife. To freeze, wrap individual slices tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
FAQs
Why isn’t my no-bake cheesecake setting?
The most common causes are under-whipped cream, warm ingredients, or not chilling long enough. Whip the cream to stiff peaks, use cold cream, and give it a full 6 hours, preferably overnight.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and texture of the filling.
Do I need gelatin?
Not for this recipe. The whipped cream and cream cheese set firmly in the fridge on their own.
Can I use Cool Whip instead of whipping cream?
Yes. Fold in 8 ounces of thawed whipped topping instead. The cheesecake will be a little softer and sweeter, but it will still set.
Can I make it ahead?
Absolutely. It’s actually best made the day before, which gives the flavors time to blend and the filling time to firm up completely.
Conclusion
This no-bake pumpkin cheesecake is my favorite way to get all the flavors of fall without any oven time or stress. It’s creamy, lightly spiced, and so simple that it feels almost like cheating. Give it a try, and I think it’ll become your go-to holiday dessert. Let me know how yours turns out!
Print
This no-bake pumpkin cheesecake is creamy, lightly spiced, and incredibly easy to make. A buttery graham cracker crust holds a fluffy pumpkin cream cheese filling that sets in the fridge, so there is no oven, no water bath, and no cracks to worry about. It is a stress-free dessert for Thanksgiving, holiday parties, and any fall gathering.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (includes chilling)
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar, for the crust
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon, for the crust
- 16 oz (450 g) full-fat cream cheese, softened to room temperature
- 3/4 cup powdered sugar, sifted
- 1/4 cup light brown sugar, packed
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups cold heavy whipping cream
- Whipped cream, caramel sauce, and chopped toasted pecans, for topping (optional)
- Ground cinnamon or a pinch of flaky sea salt, for garnish (optional)
Instructions
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and melted butter until the mixture resembles wet sand.
- Press the crumbs firmly into the bottom and 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup to pack it tightly. Refrigerate for 15 minutes while you make the filling.
- Pat the pumpkin puree with a paper towel to remove excess moisture, which helps the filling set firmly.
- In a large bowl, beat the softened cream cheese on medium speed for 2 minutes until completely smooth and creamy. Scrape down the bowl.
- Add the powdered sugar and brown sugar and beat until smooth. Mix in the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and salt until well combined.
- In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
- Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Fold in the remaining whipped cream until no streaks remain, taking care not to deflate it.
- Spoon the filling into the chilled crust and smooth the top with an offset spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until completely firm and set.
- Run a thin knife around the edge of the pan and release the springform. Top with whipped cream, caramel, and pecans, if desired. Slice with a hot, clean knife, wiping it between each cut.
Notes
- Use full-fat block cream cheese, not spreadable tub cream cheese, or the cheesecake may not set properly.
- Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Use powdered sugar instead of granulated sugar so the filling stays smooth and not grainy.
- Blot the pumpkin puree with a paper towel for a firmer set.
- Whip the cream until stiff peaks form, since soft peaks will result in a looser cheesecake.
- For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
- Store covered in the refrigerator for up to 4 days.
- To freeze, chill fully, freeze slices on a tray, then wrap individually and store for up to 2 months. Thaw overnight in the fridge.
- Swap the graham crackers for gingersnap cookies, Biscoff cookies, or Oreos for a different crust.
- Make it ahead by preparing the cheesecake up to 2 days in advance and adding the toppings just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24 g
- Sodium: 260 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
