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This No Bake Pumpkin Cheesecake is creamy and smooth, the perfect dessert for fall, and it’s easy to make with no oven required!
For more fall desserts, try my Cream Cheese Apple Dip or my easy Pumpkin Chocolate Chip Cookies.
No Bake Pumpkin Cheesecake is a creamy, make-ahead dessert that is perfect for fall holidays! Top an easy homemade graham cracker crust with a smooth pumpkin cheesecake filling. Pop in the fridge and dessert is ready and waiting!
Looking for other pumpkin recipes? This Pumpkin Chocolate Chip Bread is perfect for breakfast and this Pumpkin Dump Cake is such an easy dessert!
recipe walk-through
Ingredient Notes
- Graham Cracker Crumbs – You can buy the crumbs at the store or buy graham cracker sheets and make your own. A food processor is easy to make the crumbs or you can use a rolling pin with the crackers in a zip top gallon bag.
- Cream Cheese – Use the regular, full fat, brick-style cream cheese for the best texture and flavor. Not the spreadable kind in a tub.
- Canned Pumpkin Puree – Do not use pumpkin pie filling as that has added ingredients.
How To Make No Bake Pumpkin Cheesecake
See the recipe card below for full, detailed instructions
Prep. Grease a 9-inch springform pan with butter or cooking spray.
Make the crust. In a medium bowl, mix together the graham cracker crumbs and melted butter until moist and combined. It should have the consistency of wet sand and you should be able to press it together. Press the crust into the bottom of the greased springform pan.
Mix the filling. In a large bowl with an electric mixer, beat the heavy whipping cream until firm peaks form. Then mix in the remaining ingredients (cream cheese, sugar, pumpkin, cinnamon, and vanilla) until smooth.
Assemble. Pour the cream cheese filling mixture into the pan with the crust, smooth out the filling, and tap the pan on the counter to remove any air pockets.
Chill. This part is key, cover the cheesecake and chill overnight before slicing and serving. Garnish with whipped cream just before serving for a beautiful finishing touch.
Frequently Asked Questions
It takes at least 8 hours for a no bake cheesecake to set, but overnight is best. Chilling the cheesecake for at least 12 hours gives you perfectly neat slices with a velvety texture.
Yes, you can make mini cheesecakes too! Instead of using a springform pan, you can make individual pumpkin cheesecakes in a muffin pan lined with paper liners.
How To Serve
I love to dress up my cheesecakes before serving! After removing from the fridge, you can top with extra whipped cream or Cool Whip and give a little sprinkle of extra graham cracker crumbs, and cinnamon. Or instead of decorating the whole cheesecake, you can let guests garnish their individual slices to their liking.
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Side Dishes
Find all the sides you could possibly want for the perfect Thanksgiving menu!
Storage Tips
Storing Leftovers and Freezing
Storage – This recipe is great to make in advance. Cover the cheesecake in foil or plastic wrap and store in the fridge for up to 2 days.
Freezing – For longer storage, you can even freeze it! After it has had the time to set in the fridge overnight, wrap the entire pan in plastic wrap then foil. Freeze for up to 3 months and thaw in the fridge before serving.
Recipe Tips
- Chill overnight – After years of experience, I never make a no-bake cheesecake without chilling overnight. Taking it out ahead of time is going to lead to a sloppy cheesecake. Unfortunately, you can not speed up the chill time by freezing. If you freeze before it has set, the filling won’t have the creamy texture.
- Clean edges – To get beautiful edges when removing, run warm water around the OUTSIDE edge of the springform pan to help the cheesecake release easily.
- Clean slices – Run a knife under super hot water to get clean, crisp slices.
- Flatten the crust – I recommend using the bottom of a measuring cup to press the crust into the springform pan.
- Room temperature cream cheese – The cream cheese needs to be softened to room temperature in order to make a smooth and creamy filling. If you forget to set the cream cheese out to soften, you can remove the foil wrapping and microwave for about 10-15 seconds. Be careful not to over microwave.
More Pumpkin Desserts You’ll Love
- Pumpkin Fritters
- Baked Pumpkin Donuts
- No-Bake, Pumpkin Pie Bars
- Pumpkin Sugar Cookies
- Pumpkin Cheesecake Dip
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 3 cups Graham cracker crumbs
- 1 cup Butter melted
Filling
- 1 cup Heavy whipping cream
- 24 ounces Brick-style cream cheese, softened 3 (8-ounce) packages
- ½ cup Powdered sugar
- 1 ½ cups Pumpkin puree not pie filling
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
Instructions
- Prepare a 9-inch springform with butter or cooking spray. Set aside.
- In a medium sized bowl, combine the graham cracker crumbs and butter until moist.
- Press the graham cracker crumbs into the bottom of the prepared pan. Set aside.
- In a large bowl, use an electric mixer to beat the heavy whipping cream until a firm peak forms. Add the cream cheese, sugar, pumpkin, cinnamon and vanilla until smooth and evenly combined.
- Pour the pie filling into the prepared pan and tap the pan on the counter to get rid of any air pockets.
- Cover and refrigerate the cheesecake overnight for optimal results.
- Top with additional whipped topping, crumbs, and cinnamon before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
