No Bake Pumpkin Cheesecake Recipe

If fall had a flavor, it would be this No Bake Pumpkin Cheesecake. Creamy, spiced, and perfectly sweet, it brings together everything you love about classic pumpkin pie and rich cheesecake but without the fuss of baking. This recipe is smooth, dreamy, and layered on top of a buttery graham cracker crust that sets beautifully in the fridge.

It’s the kind of dessert you can prep ahead of time for Thanksgiving, a fall potluck, or just a cozy weekend at home. No oven, no cracks, no water bath just pure pumpkin cheesecake bliss in every bite.

Why You’ll Love This Recipe

• No oven required – the fridge does all the work.
  
• Creamy & light – the perfect texture for cheesecake lovers.
  
• Make-ahead dessert – ideal for holidays and gatherings.
  
• Classic fall flavors – pumpkin, cinnamon, nutmeg, and cream cheese.
  
• Customizable – top with whipped cream, caramel drizzle, or candied pecans.

Kitchen Equipment You’ll Need

• Mixing bowls
  
• Electric mixer or hand whisk
  
• Spatula
  
• 9-inch springform pan (or pie dish)
  
• Measuring cups & spoons

Step-by-Step Instructions

1. Prepare the Crust

Crush graham crackers into fine crumbs and mix with melted butter and a little sugar. Press firmly into the bottom of a springform pan. Chill in the fridge for 15 minutes while you make the filling.
Tip: Use the flat bottom of a glass to press the crust evenly.

2. Make the Cheesecake Base

Beat softened cream cheese with powdered sugar until smooth and fluffy. Add vanilla extract and fold in whipped cream or Cool Whip. This is your creamy base.

3. Mix in the Pumpkin

In another bowl, whisk together pumpkin puree, cinnamon, nutmeg, and a pinch of cloves (or pumpkin pie spice). Gently fold this into the cream cheese mixture until fully blended.

4. Assemble the Cheesecake

Pour the pumpkin cheesecake mixture over the chilled crust. Smooth the top with a spatula.

5. Chill to Set

Refrigerate for at least 4–6 hours, or overnight for best results. The cheesecake will firm up beautifully without baking.

6. Garnish & Serve

Top with whipped cream swirls, caramel drizzle, or chopped pecans right before serving.

Storage & Serving Tips

• Fridge: Store covered for up to 4 days.
  
• Freezer: Freeze (without toppings) for up to 2 months. Thaw overnight in the fridge.
  
• Serving Ideas: Serve with hot coffee, chai, or as the star dessert on a holiday table.

FAQs

Can I make this ahead of time?
Yes, it’s perfect to make a day or two in advance since it sets in the fridge.

Can I use canned pumpkin pie filling instead of puree?
It’s better to use plain pumpkin puree so you can control the sweetness and spices.

Can I swap the crust?
Definitely — gingersnaps, Oreos, or shortbread cookies all work.

How do I prevent it from being too soft?
Make sure the cheesecake chills for at least 6 hours or overnight.

Can I make mini versions?
Yes! Use muffin tins with liners for individual no-bake cheesecakes.