Introduction

This Easy No Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall or any cozy occasion. With a buttery graham cracker crust and a luscious pumpkin filling, it offers indulgence without the oven heat. It’s a crowd-pleaser that’s simple to make and wonderfully satisfying.

A close-up of a slice of pumpkin cheesecake with three visible layers sits on a white plate with a white marbled texture background. The bottom layer is a thick, crumbly brown crust with some crumbs scattered on the plate. The middle layer is a smooth, dense, orange pumpkin cheesecake filling. The top layer has a large swirl of white whipped cream sprinkled with light brown cinnamon powder, covering part of the cheesecake. The light and texture details show a soft and creamy dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (150g) graham cracker crumbs, finely crushed
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
16 oz (450g) cream cheese, softened to room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
3/4 cup (150g) granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup (240ml) heavy whipping cream, whipped to stiff peaks

Instructions

Step 1: In a medium bowl, mix the graham cracker crumbs with 1/4 cup sugar and melted butter until the mixture resembles wet sand.
Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill in the refrigerator while preparing the filling.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy with an electric mixer.
Step 4: Add the pumpkin puree, 3/4 cup sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
Step 5: Gently fold the whipped heavy cream into the pumpkin mixture, maintaining the fluffy texture.
Step 6: Pour the filling over the chilled crust and spread it out evenly with a spatula.
Step 7: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely.
Step 8: Before serving, optionally garnish with whipped cream, a sprinkle of nutmeg, or your favorite toppings.

Tips & Variations

For a spicier kick, add an extra 1/2 teaspoon of cinnamon to the filling.
Swap graham cracker crumbs for crushed ginger snaps to give the crust a warm, spicy flavor.
Add 2 tablespoons of pure maple syrup to the filling for a rich, autumnal sweetness.
Fold in 1/2 cup white chocolate chips or chopped nuts into the filling for texture and surprise.
Drizzle melted dark chocolate or caramel sauce on top before chilling for an elegant touch.
Top with a dollop of fresh whipped cream and a dusting of nutmeg right before serving.

Storage

Store the pumpkin cheesecake covered in the refrigerator for up to 4 days. For best texture, keep it chilled until ready to serve. If you want to keep it longer, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Rewhip fresh cream if desired to refresh the topping after thawing.

How to Serve

A slice of creamy pumpkin pie with a thick, smooth orange filling sits on a white plate with crumbly brown crust at the base and some crumbs scattered around. On top, there is a large swirl of white whipped cream sprinkled with fine brown cinnamon powder. The texture of the pie looks soft and dense, contrasting with the crumbly crust and airy whipped cream, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness of the cheesecake. Use plain pumpkin puree for best results.

Do I need to bake this pumpkin cheesecake?

No, this recipe is designed to be a no-bake cheesecake. Chilling the dessert allows it to set properly without baking.