Looking for a delicious, creamy, and festive dessert that doesn’t require turning on your oven? This No-Bake Pumpkin Cheesecake Recipe is the perfect solution! It's an ideal dessert for fall gatherings, holiday dinners, or just when you’re craving something sweet and seasonal. In this article, we'll walk you through the ingredients, step-by-step instructions, and expert tips to make sure your cheesecake comes out perfect every time. So, keep reading to discover how to make this mouth-watering no-bake dessert.

What is No-Bake Pumpkin Cheesecake?
No-bake pumpkin cheesecake is a creamy and flavorful dessert that combines the rich, tangy flavor of cheesecake with the earthy sweetness of pumpkin. The best part? There's no need for an oven! It’s made by chilling the cheesecake mixture in the fridge until it sets, making it an easy and fuss-free recipe. This dessert is perfect for fall, thanks to its delightful pumpkin flavor and warm spices, and it’s sure to impress your family and friends.
Ingredients List for No-Bake Pumpkin Cheesecake
Before we dive into the steps, let’s go over the ingredients you’ll need for this no-bake pumpkin cheesecake:
Crust Ingredients:
- 1 ½ cups of graham cracker crumbs (about 12-14 crackers)
- ⅓ cup of granulated sugar
- ½ cup of melted butter (unsalted)
- 1 teaspoon of cinnamon (optional, for extra spice)
Filling Ingredients:
- 2 cups of cream cheese (softened, at room temperature)
- 1 cup of pumpkin puree (not pumpkin pie filling)
- ¾ cup of granulated sugar
- 1 cup of whipped cream (or whipped topping)
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ½ teaspoon of ground ginger
- ¼ teaspoon of allspice
- ¼ teaspoon of cloves (optional, for more depth)
Topping Ingredients (Optional but Recommended):
- Whipped cream
- A sprinkle of cinnamon or nutmeg
- Caramel drizzle
- Crushed graham crackers or gingersnaps for garnish
Substitutions and Variations
If you want to mix things up or accommodate different dietary preferences, here are a few substitutions and variations for your no-bake pumpkin cheesecake:
- Crust Variations: Instead of graham crackers, you can use gingersnap cookies, Oreos, or even a nut-based crust made from crushed almonds or pecans.
- Dairy-Free Option: Substitute the cream cheese with a dairy-free alternative like coconut cream cheese, and use coconut whipped cream instead of traditional whipped cream.
- Sweeteners: If you want to make a lower-sugar version, swap the granulated sugar for a sugar substitute like stevia or monk fruit sweetener. You could also use maple syrup or honey for a more natural sweetness.
- Spices: Feel free to adjust the spices to your liking. Some people prefer to add extra cinnamon or reduce the nutmeg and cloves for a milder flavor.
- Toppings: Add some chopped pecans, a drizzle of chocolate, or even a sprinkle of sea salt to take this cheesecake to the next level.
Step-by-Step Cooking Instructions

Now that you’ve gathered all your ingredients, it’s time to start making your no-bake pumpkin cheesecake! Follow these easy steps to ensure your cheesecake turns out smooth, creamy, and full of flavor.
Step 1: Make the Crust
- Crush the graham crackers: If you haven’t already, crush your graham crackers until they become fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
- Mix the crumbs with sugar and melted butter: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into a springform pan: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, making sure to create an even layer. Use the back of a spoon or a measuring cup to press it down flat.
- Chill the crust: Place the pan in the fridge to allow the crust to set while you prepare the cheesecake filling. About 20-30 minutes should be enough time.
Step 2: Prepare the Pumpkin Cheesecake Filling
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. This should take about 2-3 minutes.
- Add the sugar and vanilla: Gradually add the sugar and vanilla extract, beating until well combined.
- Incorporate the pumpkin puree and spices: Add the pumpkin puree, cinnamon, nutmeg, ginger, allspice, and cloves to the cream cheese mixture. Mix until all the ingredients are fully incorporated and smooth.
- Fold in the whipped cream: Gently fold the whipped cream or whipped topping into the pumpkin cream cheese mixture until it’s light and fluffy. Be careful not to overmix.
Step 3: Assemble the Cheesecake
- Spread the filling over the crust: Remove the springform pan from the fridge and pour the cheesecake filling over the chilled crust. Spread it evenly using a spatula or the back of a spoon.
- Chill the cheesecake: Place the assembled cheesecake back in the fridge and let it chill for at least 4 hours, but preferably overnight. This allows the filling to firm up and develop a smooth, creamy texture.
How to Cook No-Bake Pumpkin Cheesecake: A Step-by-Step Guide
Even though this is a no-bake recipe, there are still essential steps that need to be followed to ensure success. Here’s a quick guide to the main stages of making your no-bake pumpkin cheesecake:
- Prepare the crust: Combine graham cracker crumbs, sugar, and butter, then press the mixture into a springform pan. Chill while preparing the filling.
- Make the filling: Whip the cream cheese, pumpkin puree, sugar, vanilla, and spices. Fold in whipped cream for a lighter texture.
- Assemble and chill: Pour the filling over the crust and refrigerate for at least 4 hours or overnight to set.
Common Mistakes to Avoid
While no-bake pumpkin cheesecake is an easy dessert to make, there are a few common mistakes that could prevent it from turning out perfectly:
- Not softening the cream cheese: Cold cream cheese will create lumps in your cheesecake filling. Make sure it’s at room temperature before mixing.
- Overmixing the whipped cream: Overmixing can cause the whipped cream to deflate, making the cheesecake less light and fluffy.
- Not chilling long enough: Don’t rush the chilling process. The cheesecake needs at least 4 hours to set properly; overnight is even better.
- Using the wrong type of pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Serving and Presentation Tips
Serving your no-bake pumpkin cheesecake can be just as fun as making it. Here are a few tips to make sure your dessert looks as good as it tastes:
- Use a sharp knife: For clean slices, use a sharp knife and wipe it clean between each cut.
- Top with whipped cream: Add a dollop of whipped cream to each slice for an extra touch of indulgence.
- Add a drizzle: A drizzle of caramel or chocolate sauce adds extra flavor and visual appeal.
- Sprinkle with spices: Lightly dust each slice with cinnamon or nutmeg for an elegant, spiced finish.
How to Serve No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake is best served cold. Remove it from the fridge just before serving to keep it nice and firm. It pairs wonderfully with a hot cup of coffee or a spiced latte.
For a formal event, serve each slice on a dessert plate and garnish with whipped cream, caramel drizzle, and a sprinkle of cinnamon. For a more casual gathering, you could even serve it directly from the pan at the center of the table, letting guests help themselves.
Presentation Ideas for No-Bake Pumpkin Cheesecake
Presentation can elevate your no-bake pumpkin cheesecake from simple to stunning. Consider these presentation ideas to wow your guests:
- Use a decorative cake stand: Placing your cheesecake on a cake stand adds height and draws attention to the dessert.
- Individual servings: Make mini cheesecakes by preparing the recipe in small mason jars or ramekins.
- Garnish with crushed cookies: Sprinkle crushed graham crackers or gingersnaps on top for a crunchy texture.
- Add edible decorations: A few sprigs of fresh mint or edible flowers can add a pop of color and freshness to the dessert.
No-Bake Pumpkin Cheesecake Recipe Tips
To ensure your no-bake pumpkin cheesecake turns out perfectly, here are a few extra tips to keep in mind:
- Plan ahead: Remember that this dessert needs time to chill. Make it the night before to avoid any last-minute stress.
- Use a springform pan: This will make it much easier to remove the cheesecake without damaging the sides.
- Make it gluten-free: Use gluten-free graham crackers or cookies for the crust to make this dessert suitable for gluten-sensitive guests.
Frequently Asked Questions (FAQs)
1. Can I make no-bake pumpkin cheesecake ahead of time?
Yes! In fact, this cheesecake is best when made ahead because it needs time to chill and set. Make it the day before serving for best results.
2. How long does no-bake pumpkin cheesecake last in the fridge?
No-bake pumpkin cheesecake will keep in the fridge for up to 4-5 days, tightly covered.
3. Can I freeze no-bake pumpkin cheesecake?
Yes, you can freeze this cheesecake! Just wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
4. Can I use homemade pumpkin puree?
Absolutely! Just make sure the puree is thick and not too watery to avoid a runny cheesecake.
5. What if my cheesecake doesn’t set?
If your cheesecake doesn’t set, it might not have chilled long enough. Be sure to give it at least 4 hours, and if it’s still too soft, let it chill overnight.
Conclusion
This No-Bake Pumpkin Cheesecake is an easy, flavorful, and visually stunning dessert that’s perfect for the fall season. With its smooth, creamy texture and delicious pumpkin flavor, it’s sure to be a hit at any gathering. Follow this recipe and our tips, and you’ll have a dessert that looks and tastes like it came from a professional bakery—without ever turning on the oven!
PrintNo-Bake Pumpkin Cheesecake Recipe
This no-bake pumpkin cheesecake recipe blends creamy pumpkin filling with warm spices on a gingersnap crust. Perfect for fall gatherings, it's quick to prepare and a delightfully easy dessert. Keywords: No-bake pumpkin cheesecake, easy pumpkin dessert, gingersnap crust cheesecake.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups gingersnap crumbs
- 5 tbsp melted butter
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
- Combine gingersnap crumbs and melted butter. Press into a springform pan to create the crust.
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Whip the heavy cream until stiff peaks form, then fold it into the pumpkin mixture.
- Pour the filling over the crust and refrigerate for at least 4 hours before serving.
Notes
- Make sure the cream cheese is softened for a smoother filling.
- The cheesecake can be prepared a day in advance for easier serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 290mg
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