Description

This Easy No Bake Pumpkin Cheesecake Recipe is a creamy, spiced dessert perfect for fall or any time you crave a luscious treat without turning on the oven. Featuring a buttery graham cracker crust and a smooth pumpkin-flavored cream cheese filling, it’s quick to assemble and only requires chilling. Customize it with various crusts and toppings to make it your own!

Ingredients

Scale

For the Crust

1 1/2 cups (150g) graham cracker crumbs, finely crushed
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted

For the Filling

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

Prepare the crust: Combine the graham cracker crumbs and granulated sugar in a bowl. Pour in the melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press crust into pan: Transfer the crust mixture into a 9-inch springform pan or pie dish. Press down firmly and evenly with the back of a spoon or measuring cup to form a solid base. Chill in the refrigerator while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract and continue to mix until fully combined and smooth.
Fold in whipped cream: Gently fold the whipped heavy cream into the pumpkin cream cheese mixture using a spatula, taking care to retain the airiness for a light, fluffy texture.
Assemble the cheesecake: Pour the filling over the chilled crust and spread evenly with an offset spatula or the back of a spoon.
Chill to set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm and fully set.
Serve and garnish: Before serving, optionally top with whipped cream, a sprinkle of cinnamon or nutmeg, or your favorite toppings like caramel sauce or chopped nuts for added flavor and presentation.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
Softening the cream cheese at room temperature before mixing ensures a smooth filling.
Whip the heavy cream to stiff peaks for best texture in the filling.
Chill time is critical for the cheesecake to set properly — don’t rush this step.
For a crunchy texture, try substituting crushed ginger snaps for the graham cracker crust.
Variations include adding maple syrup to the filling, drizzling chocolate or caramel on top, or folding in white chocolate chips.
This recipe serves about 8 to 10 slices.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: pumpkin cheesecake, no bake dessert, creamy cheesecake recipe, pumpkin pie spice cheesecake, easy fall dessert, no bake pumpkin dessert