Go Back
No-Bake Pumpkin Cheesecake Recipe Everyone Will Love

No-Bake Pumpkin Cheesecake

A creamy, fluffy pumpkin cheesecake with a buttery graham-cracker crust and cozy autumn spices. This dessert requires no cooking and sets in the refrigerator for at least 6 hours.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Finely crushed graham-cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • 1/4 cup Granulated sugar
  • 1/4 teaspoon Ground cinnamon, optional
Filling
  • 16 ounces Full-fat brick-style cream cheese, softened
  • 1 cup Canned pumpkin purée
  • 3/4 cup Confectioners’ sugar
  • 1 teaspoon Pure vanilla extract
  • 1 1/2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground cloves, optional
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Confectioners’ sugar for whipped cream
Optional Topping
  • As desired Whipped cream
  • As desired Cinnamon or nutmeg
  • As desired Chopped pecans

Method
 

Step-by-Step
  1. Mix the graham-cracker crumbs, granulated sugar, optional cinnamon, and melted butter until every crumb is evenly moistened.
  2. Press the crust firmly over the bottom and slightly up the sides of a 9-inch pie dish or springform pan. Chill for 20–30 minutes.
  3. Beat softened cream cheese until smooth, then add pumpkin purée, confectioners’ sugar, vanilla, cinnamon, ginger, nutmeg, and optional cloves. Mix until completely blended and lump-free.
  4. Whip cold heavy cream with 2 tablespoons confectioners’ sugar in a separate cold bowl until stiff peaks form.
  5. Gently fold the whipped cream into the pumpkin-cheesecake mixture, taking care not to deflate the cream.
  6. Spoon the filling into the chilled crust and smooth the surface.
  7. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
  8. Garnish with whipped cream, cinnamon or nutmeg, and chopped pecans immediately before serving.

Notes

Use full-fat brick-style cream cheese and pumpkin purée rather than pumpkin pie filling. For clean slices, freeze the cheesecake for 20–30 minutes before cutting, then use a sharp knife warmed and wiped between slices.