No-Bake Pumpkin Cheesecake

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This recipe is a breeze to make, and you can prepare it days ahead! Picture this: a delightful pumpkin-spiced treat that’s super light and fluffy, perfect for Thanksgiving (and many more occasions). Imagine a creamy pumpkin cheesecake filling nestled in a buttery graham cracker crust, crowned with a dollop of whipped cream. It’s a no-bake dessert, making it just right for your fall or Thanksgiving gatherings.

No-Bake Pumpkin Cheesecake

Prep Time 20 minutes
Course Dessert
Servings 16


*For the Graham Cracker Crust:*

  • 1/2 cup melted Butter
  • 14 full Graham Cracker Sheets
  • 1 Tablespoon Sugar

*For the Pumpkin Cheesecake Filling:*

  • 2 8-ounce packages softened Cream Cheese
  • 1/2 cup Brown Sugar
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin Puree
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 cup Whipped Heavy Cream

*Optional Whipped Cream Topping:*

  • 1 1/2 cups Heavy Cream
  • 1/4 cup Powdered Sugar


  • Mix graham cracker crumbs, melted butter, and sugar until it’s like wet sand. Use a food processor if you have oneā€”pulse graham crackers, melted butter, and sugar together.
  • Press the mixture into a springform pan to create an even layer. Refrigerate to set while you prep the filling. Optionally, bake the crust at 350 degrees for 7 minutes.
  • In a large bowl, beat cream cheese, brown sugar, vanilla, and powdered sugar until smooth (about 4 minutes). Scrape the bowl to ensure even mixing.
  • Gently fold in pumpkin puree and spices until smooth.
  • In a separate bowl, whip heavy cream until peaks form. Fold it into the pumpkin-cream cheese mixture without deflating the whipped cream.
  • Spoon the pumpkin-cream cheese mixture over the crust evenly.
  • Chill the pumpkin no-bake cheesecake for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.
  • Before serving, top it with a generous layer of whipped cream. Optionally, add a dash of cinnamon sugar or a drizzle of salted caramel.


  • Use 100% pumpkin, not pumpkin pie filling.
  • You can make this cheesecake 1-2 days ahead. Wait to top with whipped cream until serving.
  • Store the cheesecake covered in the refrigerator. Enjoy your delightful, make-ahead pumpkin treat!

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