When fall arrives, and pumpkin cravings hit, No Bake Pumpkin Cheesecake is my ultimate solution for a creamy, cozy dessert without turning on the oven. This cheesecake is smooth, perfectly spiced, and delightfully rich—brightened by real pumpkin and sweet, fluffy layers. It’s ideal for holidays, gatherings, or anytime you want a fuss-free treat with seasonal flair.
What do I love most? The silky filling sits atop a crisp graham cracker crust, swirled with cinnamon and finished with whipped cream or caramel. It’s a make-ahead, beginner-friendly showstopper that tastes as impressive as it looks.
Why This No-Bake Pumpkin Cheesecake Is Pure Bliss
The combination of pumpkin puree and powdered sugar makes the filling smooth and perfectly sweet, while vanilla extract rounds out the flavor. It skips the oven but never sacrifices richness—every bite blends pumpkin pie flavors and classic cheesecake creaminess. Plus, it sets up beautifully in the fridge, meaning you can prep dessert ahead and relax!
Great for Thanksgiving, Friendsgiving, or just a cozy night in with coffee and a fork.
Ingredients for No-Bake Pumpkin Cheesecake
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 2 cups whipped topping (or homemade whipped cream)
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- Optional: caramel sauce, more whipped cream, or cinnamon sugar for garnish
How I Make No Bake Pumpkin Cheesecake
First, I mix graham cracker crumbs with melted butter, then press firmly into the bottom of a springform pan or pie dish. I chill the crust for at least 20 minutes so it sets.
In a large bowl, I beat the softened cream cheese until smooth. I add the canned pumpkin, powdered sugar, vanilla extract, and pumpkin pie spice, beating until creamy and well blended.
I gently fold in the whipped topping for a light, mousse-like texture. Once creamy, I spread the filling evenly over the chilled crust, smoothing the top.
I refrigerate the cheesecake for at least 4 hours (overnight is best!) so it sets firm and slices cleanly.
Just before serving, I pipe swirls of whipped cream and drizzle caramel or dust with cinnamon for extra sparkle.
Tips for the Creamiest No Bake Cheesecake
- Use room temperature cream cheese for lump-free blending.
- Chill the crust and filling long enough for neat slices.
- Adjust pumpkin spice to your taste—add extra cinnamon for warmth.
- For a crunchier base, add chopped pecans to the crust.
Make Ahead and Storage
Keeps in the fridge up to 3 days, covered. Can be frozen for longer storage—thaw overnight in the refrigerator.
People Also Ask About No Bake Pumpkin Cheesecake
Can I use homemade pumpkin puree?
Yes! Just be sure it’s thick and not watery.
Is whipped topping necessary?
You can whip 1 cup of heavy cream with 2 tbsp powdered sugar for a natural alternative.
Can I make minis in jars?
Absolutely—layer crust and filling in cups for individual servings.
What toppings go with pumpkin cheesecake?
Caramel, whipped cream, chopped nuts, or gingersnap crumbs are all delicious.
My Recipe Experience & Trust
Years of fall baking and holiday feasts inspired this recipe—foolproof, festive, and guaranteed to delight. Each tip and step comes from many rounds in the kitchen, ensuring easy prep and decadent results for every level of baker.
Try No Bake Pumpkin Cheesecake for a Cozy Autumn Dessert!
Make it for your next gathering or a solo celebration, and let me know your favorite topping. Browse more seasonal sweets at treasuresrecipes.com—every slice is pure pumpkin joy.