If you’re looking for a rich, creamy, and indulgent dessert without turning on the oven, this no-bake pumpkin cheesecake is perfect. Combining the flavors of traditional pumpkin pie with the smoothness of cheesecake, it’s an ideal fall dessert for Thanksgiving, Halloween, or any cozy gathering.

Unlike baked cheesecakes, this version sets in the fridge, making it a hassle-free option for busy bakers. With a buttery graham cracker crust, a light yet decadent pumpkin spice filling, and a luscious whipped cream topping, this dessert delivers an irresistible combination of textures and flavors.

Pumpkin has long been a staple in autumn desserts. In fact, pumpkin puree is widely used in pies, muffins, and cheesecakes for its natural sweetness and velvety texture. Similarly, the graham cracker crust provides the perfect crunchy base, balancing the creamy filling. If you’re curious about the history of cheesecake, check out this detailed guide on its origins and variations.

Whether you’re an experienced baker or a beginner, this no-bake pumpkin cheesecake is an effortless way to impress your guests. Keep reading to discover why this recipe is a must-try for the season!

Why You’ll Love This No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is the ultimate fall dessert, combining convenience with rich, seasonal flavors. Here’s why you’ll love making—and eating—it:

1. No Oven Required

Perfect for those who want to skip the hassle of baking.
Ideal for warm climates where turning on the oven isn’t an option.

2. Rich, Creamy Texture

The combination of cream cheese and whipped cream creates a light yet decadent filling.
The smooth texture contrasts beautifully with the crunchy graham cracker crust.

3. Packed with Fall Flavors

Made with real pumpkin puree, infused with cinnamon, nutmeg, and ginger.
Tastes like a cross between classic cheesecake and pumpkin pie.

4. Make-Ahead Friendly

A great dessert for Thanksgiving or holiday gatherings.
Needs at least 4 hours to set, so you can prepare it in advance and focus on other dishes.

5. Versatile & Easy to Customize

Swap the graham cracker crust for gingersnap cookies for an extra-spiced flavor.
Try different toppings like caramel drizzle or chopped pecans.

For more fall dessert ideas, check out this Pinterest board on Fall Desserts filled with seasonal treats. If you’re hosting Thanksgiving, you might also find inspiration from these delicious Thanksgiving desserts to complete your holiday menu.

Ingredients Breakdown

To make this no-bake pumpkin cheesecake, you’ll need a combination of classic cheesecake ingredients and warm fall spices. Let’s break down each component and its role in the recipe.

For the Crust

The base of this cheesecake is a buttery, crunchy graham cracker crust, which provides the perfect foundation for the creamy filling.

Graham cracker crumbs – The key to a sturdy yet tender crust. You can also use gingersnap cookies for a spicier alternative. Learn more about graham crackers here.
Melted butter – Helps bind the crumbs together, creating a firm base.
Granulated sugar – Adds a slight sweetness and enhances the texture.

For the Filling

This is where the magic happens! The filling is smooth, rich, and infused with pumpkin spice flavors.

Cream cheese (16 oz, softened) – Provides the signature cheesecake tang and creamy consistency. Always use full-fat cream cheese for the best texture.
Pumpkin puree (1 cup) – The star ingredient! Make sure to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. If you’re curious about pumpkin puree, read this Wikipedia guide.
Brown sugar (½ cup) – Adds a deeper, caramel-like sweetness compared to granulated sugar.
Vanilla extract (1 tsp) – Enhances the overall flavor.
Cinnamon (1 tsp), nutmeg (½ tsp), ginger (½ tsp) – These warm spices create the classic pumpkin spice flavor we all love. Check out this article on cinnamon to learn more about its benefits.
Heavy whipping cream (1 ½ cups, whipped to stiff peaks) – This is whipped separately and then folded in to create a light, airy texture.

For the Topping

A simple yet elegant way to finish off your cheesecake!

Whipped cream (½ cup) – Adds a light, fluffy contrast to the rich filling.
Cinnamon (1 tsp, for dusting) – Enhances the fall flavors with a warm, spicy finish.

If you love no-bake desserts, explore more ideas from this Pinterest collection filled with easy and delicious treats.

Step-by-Step Instructions

Making this no-bake pumpkin cheesecake is incredibly easy. Just follow these simple steps to create a smooth, creamy, and flavorful dessert.

1. Prepare the Crust

In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ⅓ cup melted butter, and ¼ cup granulated sugar. Stir until the mixture resembles damp sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. A flat-bottomed glass or measuring cup works well for this step.
Place the crust in the refrigerator while preparing the filling to allow it to firm up.

2. Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat 16 oz of softened cream cheese with a hand mixer until completely smooth and creamy.
Add 1 cup of pumpkin puree, ½ cup of brown sugar, 1 tsp of vanilla extract, 1 tsp of cinnamon, ½ tsp of nutmeg, and ½ tsp of ginger. Mix until well combined and smooth.
In a separate bowl, use a hand mixer or stand mixer to whip 1 ½ cups of heavy whipping cream until stiff peaks form. This step is crucial for achieving a light, airy texture.
Gently fold the whipped cream into the pumpkin mixture using a spatula, being careful not to deflate it. This will give the cheesecake its signature fluffy and creamy consistency.

3. Assemble and Chill

Pour the pumpkin cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula.
Smooth the top to create a polished, bakery-style finish.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. The longer it chills, the better the texture will be.

If you’re interested in learning about the different types of cheesecakes, check out this Wikipedia guide on the history and variations of cheesecake.

4. Add the Toppings and Serve

Once your no-bake pumpkin cheesecake has fully set, it’s time to add the final touches and serve this delicious dessert.

Remove the cheesecake from the refrigerator and carefully release it from the springform pan. If necessary, run a knife along the edges to ensure a clean release.
Pipe or spread ½ cup of whipped cream over the top for an elegant finish.
Lightly dust with 1 tsp of cinnamon for extra warmth and flavor.
For added texture, consider garnishing with chopped pecans, crushed graham crackers, or a drizzle of caramel sauce.

Serving Tips

For clean slices, use a sharp knife and wipe it clean between cuts.
Let the cheesecake sit at room temperature for 10 minutes before serving to achieve the perfect creamy texture.

For more creative fall-inspired dessert ideas, browse this Pinterest collection on Fall Desserts to complement your holiday menu. If you’re planning a full Thanksgiving spread, check out these festive Thanksgiving desserts for more inspiration.

Tips for the Perfect No-Bake Pumpkin Cheesecake

Creating the perfect no-bake pumpkin cheesecake is simple, but a few expert tips can help ensure the best texture and flavor.

1. Use Full-Fat Cream Cheese

Full-fat cream cheese provides a rich and creamy texture that holds up well.
Avoid low-fat versions, as they can result in a runny filling.

2. Whip the Heavy Cream Properly

To achieve the perfect light and fluffy consistency, make sure to whip the heavy cream until stiff peaks form.
Over-whipping can lead to a grainy texture, while under-whipping can make the cheesecake too soft.

3. Chill for Maximum Firmness

The cheesecake needs at least 4 hours in the fridge, but overnight chilling is best for a firm, sliceable texture.
If you’re in a rush, pop it in the freezer for 1-2 hours, but don’t let it freeze completely.

4. Use a Springform Pan

A springform pan makes it easy to remove the cheesecake without damaging its shape.
If using a regular pie dish, line it with parchment paper for easier removal.

5. Experiment with Different Spices

Adjust the spice mix to your preference: add a pinch of cloves for extra warmth or a dash of allspice for a richer depth.
Want to learn more about the benefits of cinnamon? Check out this Wikipedia article on cinnamon.

By following these tips, your no-bake pumpkin cheesecake will be perfectly creamy, well-balanced, and irresistibly delicious. Looking for more easy desserts? Explore this Pinterest collection on No-Bake Desserts for more inspiration!

Variations & Customizations

One of the best things about this no-bake pumpkin cheesecake is how easy it is to customize. Whether you need a gluten-free version, a dairy-free alternative, or just want to experiment with new flavors, here are some creative variations to try.

1. Gluten-Free Option

Swap the graham cracker crumbs for gluten-free cookies like crushed gingersnaps or almond flour-based cookies.
Double-check that your pumpkin puree and other ingredients are certified gluten-free.

2. Dairy-Free Version

Use dairy-free cream cheese made from cashews or almonds.
Replace heavy whipping cream with coconut cream, which whips up beautifully for a light, airy texture.

3. Extra Crunch Toppings

Sprinkle chopped pecans or toasted walnuts over the top for added texture.
Try crushed graham crackers or a drizzle of caramel sauce for a decadent finish.

4. Chocolate Swirl Pumpkin Cheesecake

Melt ½ cup of dark chocolate, let it cool slightly, and swirl it into the pumpkin filling before chilling.
You can also add a chocolate cookie crust instead of graham crackers for a richer twist.

5. Mini Pumpkin Cheesecakes

Instead of making one large cheesecake, divide the filling into muffin tins lined with cupcake liners for individual servings.
These are great for parties and easy to grab and go.

Looking for more fall-flavored treats? Check out this Pinterest board on Pumpkin Spice Recipes for inspiration!

Serving & Storage Tips

To ensure your no-bake pumpkin cheesecake stays fresh and delicious, follow these serving and storage guidelines.

How to Serve

Chill Before Serving: Let the cheesecake set in the fridge for at least 4 hours, but overnight is ideal for the best texture.
Slice Cleanly: Use a sharp knife and wipe it clean between cuts for picture-perfect slices.
Room Temperature Rest: Let the cheesecake sit at room temperature for 10 minutes before serving to enhance its creamy consistency.

How to Store

Refrigeration: Store leftovers in an airtight container or cover the pan with plastic wrap. It will stay fresh for up to 5 days in the fridge.
Freezing Option:
- You can freeze the cheesecake for up to 2 months.
- Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Thaw in the refrigerator overnight before serving.

Can You Make It Ahead of Time?

Absolutely! Since this dessert needs time to set, it’s perfect for making a day or two in advance.
Just wait to add the whipped cream topping until right before serving for the best texture.

For more make-ahead dessert ideas, explore this Pinterest board on No-Bake Desserts for inspiration!

Ultimate No-Bake Pumpkin Cheesecake