No-Bake Pumpkin Cheesecake combines cream cheese, canned pumpkin, sugar, warm spices and whipped cream for a silky, festive dessert. It’s ideal for holiday meals because it can be prepared ahead of time and requires no oven, freeing up space for casseroles and roast sides.
This easy no-bake pumpkin cheesecake is a great solution for busy holiday hosts who want an elegant dessert without turning on the oven. Make it a day or two in advance and keep it chilled until ready to serve.
You can use a homemade graham cracker crust or save time with store-bought crusts. If using pre-made crusts, note that the filling here will fill two standard graham cracker crusts; otherwise make a single springform-style crust for a classic presentation.
Making the crust from scratch gives you a traditional cheesecake look when you remove it from a springform pan, but a store-bought crust works perfectly well and makes assembly faster.
What ingredients do you need to make a no-bake pumpkin cheesecake?
- graham crackers (crushed)
- light brown sugar
- butter (melted)
- vanilla extract
- cream cheese (room temperature)
- canned pumpkin puree
- granulated sugar
- pumpkin pie spice
- whipped cream
How to make a No-Bake Pumpkin Cheesecake
CRUST – Combine crushed graham crackers, melted butter, light brown sugar and vanilla extract in a small bowl. Press the mixture firmly into the bottom of a 9″ springform pan lined with parchment paper. Chill in the freezer briefly so the butter sets and the crust firms up.
FILLING – In a food processor or large bowl, blend room-temperature cream cheese, pumpkin puree, granulated sugar and pumpkin pie spice until smooth. Gently fold in the whipped cream until the mixture is light and even. Pour the filling over the prepared crust and smooth the top.
CHILL – Refrigerate the cheesecake for at least 4 hours, or until fully set. For best texture, chill overnight.
Before serving, release the sides of the springform pan and run a knife around the edge to help remove the cheesecake cleanly. Top with caramel sauce, additional whipped cream and chopped pecans or your favorite nuts for added flavor and crunch. Serve chilled.
Other pumpkin recipes you might like
- Pumpkin Pie
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Pie Crumble Bars
- Gluten-Free Pumpkin Cookies
- Pumpkin Cream Cheese Monkey Bread
- Pumpkin Pie Spice
Did you make this No-Bake Pumpkin Cheesecake? Let me know how it turned out by rating the recipe and leaving a comment!
No Bake Pumpkin Cheesecake
Amy Duska
20 mins
4 hrs
4 hrs 20 mins
Ingredients
Graham Cracker Crust:
- 1 stick butter, melted
- ¼ cup light brown sugar
- ½ teaspoon vanilla extract
- 1.5 cups crushed graham crackers
Pumpkin Cheesecake Filling:
- 16 oz. cream cheese, room temperature
- 15 oz. can pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 3 cups whipped cream
Instructions
Graham Cracker Crust:
-
Line a springform pan with parchment paper. Combine crust ingredients in a small bowl using a fork.
-
Press the mixture into the bottom of the pan and place in the freezer to set while you prepare the filling.
Pumpkin Cheesecake Filling:
-
Place cream cheese, pumpkin puree, sugar and pumpkin pie spice into a food processor and blend until smooth. Transfer to a bowl and gently fold in the whipped cream.
-
Pour the filling into the chilled crust, smooth the top and refrigerate for a minimum of 4 hours to set.
-
Run a knife around the cheesecake to release it from the pan. Top with pecans, caramel sauce and whipped topping before serving. Serve chilled.
Notes
- Can be made up to 2 days ahead of time for convenient planning.
- This filling will fill two standard pre-made graham cracker crusts if you prefer to make two smaller cheesecakes.
- Store leftovers covered in the refrigerator for up to 4 days.