Easy No-Bake Pumpkin Cheesecake
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This No Bake Pumpkin Cheesecake is creamy, spiced with warm fall flavors, and takes just minutes to make. With no oven required, it's the perfect easy dessert for Thanksgiving, Friendsgiving, or any cozy autumn gathering. If you love simple sweets, you'll also appreciate that it can be made ahead or even in a 3-ingredient variation for the ultimate quick treat.
Love pumpkin cheesecake? Try these Easy Pumpkin Cheesecake Bars!
Recipe Overview
This No Bake Pumpkin Cheesecake is creamy, spiced with warm fall flavors, and takes just minutes to make. With no oven required, it's an easy make-ahead dessert that's perfect for Thanksgiving or any autumn gathering.
- Prep in about 10 minutes - no baking needed.
- Light, mousse-like pumpkin filling with warm spices.
- Make ahead and chill for stress-free entertaining.
- Flexible crust options: graham, gingersnap, or nut-based.
What I Love About No-Bake Cheesecake
Every fall, this cheesecake finds its way onto my table, especially around Thanksgiving. It's the dessert I can count on when the oven is full and I need something simple but show-stopping.
I love how the spiced pumpkin filling feels light and creamy, yet still delivers all the cozy flavors of the season. Best of all, it's one of those recipes that always gets rave reviews, no matter who I serve it to.
There will never be a replacement for pumpkin pie in my mind. For me... Thanksgiving wouldn't be Thanksgiving without it.
Ingredients & Crust Options
You'll find full measurements in the recipe card, but here's what makes this cheesecake work:
- Cream cheese: Full-fat works best for structure.
- Pumpkin puree: Bblot with paper towels if watery.
- Pumpkin pie spice: Alternatively, you can use a mix of cinnamon, nutmeg, ginger, and cloves.
- Sugar: Balances the pumpkin and spice.
- Whipped topping or whipped cream: Adds lightness.
- Crust: Graham crackers are classic, but try:
- Gingersnaps: add spice and crunch.
- Nut crust: pecans, almonds, or walnuts for a gluten-free option.
- Gluten-free grahams: for a direct swap.
How to Make No-Bake Pumpkin Cheesecake
Full instructions are in the recipe card below, but here is a quick overview of how to make this easy pumpkin cheesecake:
- Step 1: With an electric mixer, beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and cinnamon until well blended. Fold in whipped topping.
- Step 2: Transfer the pumpkin cheesecake to the ready-made graham crust. Using an offset spatula, gently spread to the edges of the crust and smooth the top.
- Step 3: Refrigerate for at least 4 hours or until firm; overnight is even better. I like to freeze the cheesecake before slicing so that the wedges have sharp, clean edges. Just before serving, add additional whipped topping if desired.
Variations
- Gingersnap Crust: Swap graham crackers for spiced cookies.
- Maple Pecan Topping: Drizzle maple syrup and sprinkle candied pecans before serving.
- Chocolate Pumpkin Swirl: Fold in melted chocolate or swirl a ganache layer.
- Chai-Spiced: Replace pumpkin pie spice with chai spice blend.
- Salted Caramel: Drizzle caramel sauce and sprinkle sea salt.
- Vegan / Dairy-Free: Use vegan cream cheese and coconut cream.
- Mini Jars or Parfaits: Layer filling and crust crumbs in individual jars for easy entertaining. holiday twist.
- Chocolate Drizzle: Add a drizzle of melted chocolate or ganache before serving.
- Lightened-Up Version: Use reduced-fat cream cheese and light whipped topping.
Serving Ideas
- Garnish slices with whipped cream rosettes and a dusting of nutmeg.
- Sprinkle crushed gingersnaps or candied pecans for crunch.
- Pair with hot cider, spiced tea, or after-dinner coffee.
- Serve on a tiered stand for Thanksgiving dessert tables or afternoon tea.
Expert Tips for No Bake Pumpkin Cheesecake
Making a no bake pumpkin cheesecake couldn't be easier, but these simple tips ensure yours turns out beautifully every time.
1. Whip for Loft and Creaminess
While you can make this cheesecake by hand, using an electric hand mixer with the whisk attachment creates the light, mousse-like texture that makes this dessert so irresistible. Be careful not to overmix once you add the whipped topping - gentle folding keeps it fluffy.
2. Control Pumpkin Moisture
Pumpkin puree can sometimes be watery, which softens the filling. If your puree looks thin, blot it with paper towels before adding it to the cream cheese mixture. This small step helps the cheesecake set firm and slice cleanly.
3. Spread Evenly for a Smooth Finish
An offset spatula is your best friend here. It makes it easy to spread the filling into the crust with a level surface and crisp edges - no lumps or uneven spots.
4. Chill Thoroughly
This cheesecake needs time to firm up in the refrigerator. Allow at least 4-6 hours of chilling (overnight is best) before slicing. If you're short on time, pop it into the freezer for 30-45 minutes to speed things up.
5. Perfectly Clean Slices
Use a sharp knife for cutting, and wipe the blade between each slice. Dipping the knife into warm water before each cut will give you neat, bakery-style wedges. For extra-firm slices, freeze the cheesecake for 30 minutes before serving.
6. Storage Made Simple
- Refrigerator: Cover tightly and refrigerate for 3-4 days.
- Freezer: Wrap well and freeze up to 2 months (without toppings). Thaw overnight in the refrigerator before serving.
7. Serving Tip
Top each slice with whipped cream just before serving, and add a dusting of cinnamon, nutmeg, or crushed gingersnaps for an extra festive touch.
Recipe FAQs
You do not need to pre-bake the crust. However, you can pre-bake it for a richer flavor and a more golden crust. To do this, bake for 7 to 10 minutes in a preheated oven at 350°F. Then cool completely before filling the crust.
Yes! This cheesecake is perfect for making the day before serving. Prepare it, cover tightly, and refrigerate overnight. It actually slices even better after a long chill.
Absolutely. Freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving. For best texture, don't refreeze once thawed.
You can substitute with 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
Yes! Replace the whipped topping with 2 cups of freshly whipped heavy cream, sweetened to taste. Fold it in gently so the filling stays light and fluffy.
If the filling seems too loose, it may not have chilled long enough. Be sure to refrigerate for at least 4-6 hours, preferably overnight. If you know your pumpkin puree is very watery, blot it first with paper towels. In a pinch, you can also stir in 1-2 teaspoons of instant pudding mix or dissolve a little gelatin in warm water and fold it in.
You can. Simply spoon the filling into individual ramekins or glasses and chill. Serve as a crustless mousse with toppings like whipped cream, gingersnap crumbs, or candied pecans.
Yes, this recipe doubles easily. A 9×13 pan makes it easy to cut into squares for parties or potlucks. Be sure to chill the larger pan overnight so it sets fully.
Yes, you can adjust the sweetness to taste. Start with half the sugar and add more if needed. Just keep in mind that sugar helps with stability, so reducing it too much may soften the texture.
In the refrigerator, it keeps well for 3-4 days if tightly covered. For longer storage, freeze for up to 2 months.
More Easy Pumpkin Recipes
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Easy No Bake Pumpkin Cheesecake Recipe
Ingredients
- 8 ounces cream cheese block softened (1 pkg)
- 1 cup can pure pumpkin
- 1 cup sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- pinch of salt
- 8 ounces whipped topping like Cool Whip, thawed (1 tub)
- 1 graham cracker crust (9-inch)
Instructions
- Using a hand mixer, beat cream cheese, pumpkin, sugar, pumpkin pie spice, and cinnamon until blended. Fold in whipped topping.
- Transfer the pumpkin cheesecake to the ready-made graham crust. Using an offset spatula, gently spread to the edges of the crust and smooth the top.
- Refrigerate for at least 4 hours or until firm, overnight is even better. I like to freeze the cheesecake prior to slicing so that the wedges have sharp, clean edges.
- Just before serving, add additional whipped topping if desired.
Video
Notes
- Pumpkin Puree: If your pumpkin looks watery, blot it with paper towels before adding to the filling. This helps the cheesecake set firm.
- Whipped Topping: Substitute with 2 cups of freshly whipped heavy cream, sweetened to taste. Fold in gently to keep the filling light.
- Crust Options: Use classic graham crackers, crushed gingersnaps for extra spice, or a nut crust (pecans, almonds, or walnuts) for a gluten-free option.
- Chilling: Chill at least 4-6 hours, but overnight is best for clean slices. For faster setting, freeze for 30-45 minutes.
- Storage: Refrigerate tightly covered for 3-4 days. For longer storage, freeze (without toppings) up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving Tip: For bakery-style slices, use a sharp knife dipped in warm water, wiping clean between cuts.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Do you use brown or white sugar? Would it make a difference?
Hi Polly— I use white sugar but you can use brown sugar too. The biggest difference between white and brown sugar in a no bake cheesecake is that white sugar will give you a lighter texture and flavor whereas brown sugar makes the cheesecake more dense.
Thanks for this Stephanie. Just one more question.
regarding:
Whipped Topping: Substitute with 2 cups of freshly whipped heavy cream, sweetened to taste.
Is this 2 cups unwhipped cream or is this measurement after it is whipped?
Thanks
Polly
Hi Polly— I’m so glad that helped! For whipping cream, 1 cup of whipped cream will yield about 2 cups once it’s whipped. That’s usually plenty if you’re going to dollop onto individual servings.
Can you swap out the sugar for organic maple syrup, or organic coconut sugar, or organic monk fruit
Hi Cherie, organic coconut sugar would be the best option for texture . I’ve not tried the recipe using maple syrup or monk fruit.
I’m thinking of switching out the sugar for icing sugar because comments have said it’s not sweet enough. I’ve used icing sugar in other recipes for blueberry cheesecake in the past. What are your thoughts?
Hi Crystal— You can definitely use icing sugar in the recipe!
1 can purée is how many cups??
Hi Wendy! A 15-ounce can of pumpkin puree 2 1/2 tablespoon short of 2 cups.
I made this for the first time- never tried a no bake like this. Was so good!
Do you bake the pie crust at all?
Hi Andrea! You do not need to pre-bake the crust. However, you can pre-bake it for a richer flavor and more golden crust. To do this, bake for 7 to 10 minutes in a preheated 350-degree oven. Then cool completely before filling it.
I'm making this recipe using keebler mini graham cracker crust. How do I fix the measurements for the ingredients to fit one of those crusts. Also, can I use maple syrup instead of sugar?
Hi Angie, I would reduce the pumpkin puree to 1/2 cup and keep the other ingredient with the same measurements. I've not made these into mini cheesecakes yet, although that is a wonderful idea, so I'm not sure how many it will fill. Keep the chilling time the same, or until they are firm. As to the maple syrup, I love the idea but I've not tried making it that way. My concern is how the liquid would affect the cheesecake setting up along with the pumpkin puree. Hope this helps! If you try it, I'd love to hear your thoughts.
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