Easy No Bake Pumpkin Cheesecake Recipe

Why You’ll Love This Recipe

I love how stress-free this cheesecake is. No baking, no water baths, and no need to babysit the oven. I just mix, chill, and enjoy. It comes together fast and sets beautifully in the fridge, making it ideal for make-ahead gatherings. The cream cheese and pumpkin blend into a smooth, fluffy filling, and the graham cracker crust adds just the right amount of buttery crunch. Whether I keep it classic or dress it up with toppings, this dessert always delivers big fall flavor with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1½ cups graham cracker crumbs, finely crushed

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened to room temperature

• 1 cup pumpkin puree (not pumpkin pie filling)

• ¾ cup granulated sugar

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream, whipped to stiff peaks

Directions

Step 1: Make the Crust
I mix the graham cracker crumbs, sugar, and melted butter in a bowl until the texture looks like wet sand. Then I press the mixture evenly into the bottom of a 9-inch springform pan, packing it down tightly with the bottom of a glass. I pop it in the fridge while I make the filling.

Step 2: Prepare the Filling
In a large bowl, I beat the softened cream cheese until completely smooth. Then I add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract, mixing until fully combined and creamy. I always scrape down the sides of the bowl to make sure everything gets incorporated.

Step 3: Fold in the Whipped Cream
I whip the heavy cream in a separate bowl until stiff peaks form. Then I gently fold it into the pumpkin mixture with a spatula to keep the texture light and airy. This step makes the cheesecake fluffy and mousse-like.

Step 4: Assemble and Chill
I spread the filling over the prepared crust, smoothing the top with a spatula. I cover the pan with plastic wrap and chill the cheesecake for at least 4 hours—or overnight for the best results. Once it’s set, I remove the springform ring, slice it up, and serve.

Servings and Timing

This recipe makes 8 to 10 slices. Prep takes about 20 minutes, and the chill time is 4 hours (or overnight if I plan ahead). In total, it’s ready in approximately 4 hours and 20 minutes.

Variations

• Gingersnap Crust: I love swapping graham crackers for crushed ginger snaps—it gives the cheesecake extra spice and crunch.

• Maple Twist: Adding 2 tablespoons of maple syrup to the filling brings a lovely autumnal sweetness.

• Nutty Crunch: Mixing chopped pecans or walnuts into the crust adds great texture.

• Caramel Swirl: I swirl caramel sauce into the filling before chilling for a decadent twist.

• White Chocolate Chips: Folding in ½ cup of white chocolate chips makes it extra indulgent for the holidays.

• Extra Spice: I sometimes add more cinnamon or nutmeg if I want a stronger spice kick.

• Chocolate Drizzle: A simple drizzle of melted dark chocolate over the top makes it feel fancy.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and foil, then freeze them for up to 2 months. When I’m ready to serve, I let them thaw in the fridge overnight. Since it’s a no-bake dessert, reheating isn’t needed—just chill and enjoy.

FAQs

Can I make this ahead of time?

Absolutely. I actually prefer to make it the night before so it has plenty of time to set in the fridge. The texture and flavor get even better after a night of chilling.

Can I use a different crust?

Yes, I’ve used crushed Oreos, ginger snaps, and even shortbread cookies with great results. Just make sure the crumbs are finely crushed and mixed with melted butter.

Is pumpkin puree the same as pumpkin pie filling?

No, they’re different. Pumpkin puree is 100% pumpkin with no added sugar or spices. Pumpkin pie filling has sweeteners and spices already mixed in, which would throw off the flavor and texture of the cheesecake.

What if my filling is lumpy?

That usually happens if the cream cheese isn’t fully softened. I always let it sit at room temperature for about an hour before using and beat it thoroughly before adding the other ingredients.

Can I use low-fat ingredients?

Yes, I’ve used reduced-fat cream cheese and light whipped topping in the past. The texture is slightly lighter, but it still tastes great. Just know it might not be quite as rich.

Conclusion

This Easy No Bake Pumpkin Cheesecake is one of those desserts I keep coming back to, year after year. It’s simple, delicious, and always a hit with family and friends. I love that I can customize it in so many ways and prep it ahead of time without any baking stress. If you’re looking for a fall dessert that’s big on flavor but easy on effort, this cheesecake is the one to try.