Introduction

This no-bake pumpkin cheesecake is a creamy, spiced dessert perfect for any autumn gathering. With a buttery graham cracker crust and a luscious pumpkin filling, it’s an effortless way to enjoy classic fall flavors without turning on the oven.

A slice of pumpkin cheesecake on a white plate shows three clear layers: a crumbly dark brown crust at the bottom, a thick creamy orange pumpkin layer in the middle with a smooth texture, and two swirls of white whipped cream on top at the back edge. There is shiny caramel sauce drizzled in wavy lines over the front top edge, dripping slightly down the side. The plate sits on a white marbled surface and a small pumpkin is blurred in the background. A silver fork lies next to the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham crumbs (about 240 grams)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted (112 grams)
15-ounce can pumpkin puree (just under 2 cups)
2/3 cup heavy cream (120 ml, 33% MF or more)
24 ounces cream cheese, brick-style and full-fat (680 grams)
1 cup powdered sugar (110 grams)
1/2 cup brown sugar (105 grams)
1 tablespoon pumpkin pie spice (or homemade blend)
2 teaspoons vanilla extract

Instructions

Step 1: In a medium bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture is evenly moistened.
Step 2: Press the crumb mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
Step 3: Use a paper towel to blot the pumpkin puree, squeezing out as much liquid as possible. Set aside the drained pumpkin.
Step 4: In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
Step 5: In another large bowl, beat the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until smooth and creamy. Scrape down the bowl sides to remove any lumps.
Step 6: Mix the blotted pumpkin puree into the cream cheese mixture until fully combined.
Step 7: Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula. Fold carefully until the texture is uniform without visible streaks.
Step 8: Remove the crust from the freezer and spread the cheesecake filling evenly over it. Smooth the top with a spatula.
Step 9: Cover the pan and refrigerate for at least 6 hours, or overnight, to set.
Step 10: Before serving, run a thin, sharp knife around the edge of the pan and unclasp the springform. Optionally, decorate with whipped cream.
Step 11: When slicing, use a thin, sharp knife for clean cuts.

Tips & Variations

Blotting the pumpkin puree is essential to prevent the cheesecake from becoming watery.
For extra flavor, try using homemade pumpkin pie spice with cinnamon, nutmeg, cloves, and ginger.
Use full-fat cream cheese and heavy cream for the best texture and richness.
If you don’t have a springform pan, a regular pie dish will work; just skip the unclamping step.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it (unfrosted) wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving. Reheat is not recommended; serve chilled.

How to Serve

A round cheesecake with a thick, crumbly brown crust forming the sides and base, filled with a smooth light brown pumpkin-flavored layer. On top, white whipped cream is piped in evenly spaced swirls all around the edge. The cheesecake sits on a white plate placed on a white marbled surface, with a pumpkin slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which can affect the flavor and texture. Stick to plain pumpkin puree for the best result.

Do I need a springform pan to make this cheesecake?

A springform pan makes removing the cheesecake easier, but if you don’t have one, you can use a regular pie dish. Just serve the cheesecake directly from the dish.

No-Bake Pumpkin Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This No-Bake Pumpkin Cheesecake is a creamy, luscious dessert perfect for fall or anytime you crave the flavors of pumpkin pie without turning on the oven. With a spiced graham cracker crust and a rich pumpkin-infused cream cheese filling, this cheesecake is chilled to set, making it simple to prepare yet impressive in taste and texture.

Author: Stella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

2 cups graham crumbs (about 240 grams)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter (112 grams), melted

Cheesecake Filling

15 ounce can pumpkin puree (just under 2 cups)
2/3 cup heavy cream (120 ml), 33% milk fat or more
24 ounces cream cheese (680 grams), brick-style, full-fat
1 cup powdered sugar (110 grams)
1/2 cup brown sugar (105 grams)
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract

Instructions

Prepare the Graham Crust: In a medium bowl, stir together graham crumbs, brown sugar, and cinnamon. Then, mix in the melted butter until the mixture is evenly combined.
Form the Crust: Press this mixture into the bottom and up the sides about halfway to two-thirds up of a 9-inch springform pan, creating an even crust layer.
Chill the Crust: Place the crust in the freezer to firm up while you prepare the cheesecake filling.
Blot Pumpkin Puree: Using a paper towel, blot the pumpkin puree thoroughly to remove as much excess liquid as possible by pressing repeatedly, then set aside.
Whip Heavy Cream: In a large bowl, beat the heavy cream until stiff peaks form. Set aside carefully to maintain the volume.
Mix Cream Cheese and Sugars: In another large bowl, beat together the cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and creamy. Scrape down the bowl sides and bottom to remove all lumps.
Combine Pumpkin and Cream Cheese: Slowly beat the blotted pumpkin puree into the cream cheese mixture until fully combined.
Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese and pumpkin mixture using a rubber spatula in smooth, gentle strokes until the mixture is uniform without streaks.
Assemble the Cheesecake: Remove the crust from the freezer and spoon the prepared cheesecake filling over the crust, spreading it into an even layer.
Chill to Set: Cover the springform pan and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set properly.
Release from Pan: When ready to serve, run a thin, sharp knife around the edge of the pan to loosen the cheesecake, then carefully unclamp and remove the springform pan sides.
Optional Garnish and Serve: Optionally, top with whipped cream using a piping bag fitted with a star tip for a decorative finish. Slice carefully with a thin, sharp knife for clean portions.

Notes

Blotting the pumpkin puree is crucial to avoid a watery cheesecake; take your time removing excess moisture.
You can make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves if preferred.
Using full-fat, brick-style cream cheese improves the richness and texture of the cheesecake.
Make sure the heavy cream is cold before whipping to achieve better volume and stability.
For best results, chill the cheesecake overnight to allow flavors to meld and the texture to firm up.
If you want a firmer crust, consider baking the crust beforehand for 5 to 8 minutes, but this is optional for this no-bake recipe.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: no bake, pumpkin cheesecake, pumpkin dessert, fall dessert, easy cheesecake, creamy pumpkin pie, chilled cheesecake