Name: No Bake Pumpkin Cheesecake
Prep time: 20 min
Cook time: PT-487562H25M34S
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup canned pumpkin puree; 1/2 cup powdered sugar; 1/2 cup brown sugar, packed; 1 cup heavy whipping cream; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; Whipped cream, for topping (optional)

Why You’ll Love This Recipe

This cheesecake combines the rich creaminess of a classic cheesecake with the warm spices of pumpkin pie—without any baking required. It’s quick to prepare, great for entertaining, and can be made ahead to save time on busy days. The light, mousse-like texture makes it a perfect finish to any meal, especially during the fall season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Canned pumpkin puree
Powdered sugar
Brown sugar
Heavy whipping cream
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Whipped cream, for topping (optional)

Directions

In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar, brown sugar, pumpkin puree, vanilla, cinnamon, nutmeg, and ginger; mix until fully combined.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the pumpkin mixture until smooth.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Cover and refrigerate for at least 6 hours, or overnight, until set.
Slice and serve with whipped cream, if desired.

Servings and timing

Serves 8–10
Prep time: 20 minutes
Chill time: 6 hours
Total time: 6 hours 20 minutes

Variations

Use a gingersnap crust instead of graham crackers for extra spice.
Add a swirl of caramel sauce before chilling for a richer flavor.
Sprinkle chopped pecans on top for a nutty crunch.
Add a dash of cloves or allspice for a stronger pumpkin pie spice profile.
Make mini cheesecakes in muffin tins for individual servings.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. It can also be frozen—wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and puréed until smooth, with excess water removed.

How do I make it firmer?

Add more whipped cream or a bit of unflavored gelatin dissolved in warm water.

Can I make this ahead of time?

Yes, it’s actually better when made a day ahead so it can fully set.

What’s the best crust for this cheesecake?

Graham crackers or gingersnaps are both excellent choices.

Can I use store-bought whipped topping instead of whipped cream?

Yes, but the flavor and texture will be slightly different.

How long should it chill before serving?

At least 6 hours, but overnight is best for a perfect set.

Can I make it dairy-free?

Yes, use dairy-free cream cheese and coconut whipped cream.

Can I skip the crust?

Yes, but serving will be messier—it’s best to include a crust for structure.

Is this cheesecake overly sweet?

No, the sweetness is balanced by the tang of the cream cheese and the spice of the pumpkin.

Can I add chocolate?

Yes, drizzle with chocolate sauce or add chocolate shavings before serving.

Conclusion

No bake pumpkin cheesecake is the ultimate fuss-free dessert for fall and beyond. Creamy, spiced, and perfectly balanced, it’s a crowd-pleaser that requires minimal effort yet delivers maximum flavor. Whether for a holiday feast or a simple family treat, it’s a recipe you’ll want to make again and again.