Discover the creamy, spiced delight of No Bake Pumpkin Cheesecake, an easy, fall-perfect dessert ready in minutes for cozy gatherings. This luscious treat combines the smooth texture of cheesecake with the warm, comforting flavors of pumpkin and traditional autumn spices, all without the fuss of baking. Whether you’re hosting a holiday get-together or craving a sweet bite on a crisp evening, this no bake pumpkin cheesecake brings together simplicity and seasonal charm in one delightful dish.

Why You’ll Love This Recipe

Effortlessly Delicious: Skip the oven and enjoy a rich, creamy dessert that comes together in minutes.
Perfectly Spiced: The blend of cinnamon, nutmeg, and cloves offers classic fall flavors that warm the heart and palate.
Versatile and Crowd-Pleasing: Ideal for family dinners, potlucks, or last-minute celebrations.
Light and Creamy Texture: Smooth, velvety cheesecake without heaviness or batter worries.
Customizable Base: Choose your favorite crust, from graham crackers to gingersnaps, to suit your taste.

Ingredients You’ll Need

The magic behind this no bake pumpkin cheesecake is in its straightforward but well-chosen ingredients. Each one plays a key role in building richness, flavor, and that irresistible autumn spirit that makes this dessert truly special.

Cream Cheese: The creamy foundation that gives cheesecake its signature smooth and tangy texture.
Pumpkin Puree: Adds natural moisture, sweetness, and that unmistakable pumpkin flavor.
Sugar: Balances the spices and pumpkin with just the right amount of sweetness.
Spices (Cinnamon, Nutmeg, Cloves): These warm spices create the cozy, inviting flavor profile everyone loves in fall treats.
Whipped Topping or Heavy Cream: Whipped into the filling to enhance lightness and fluffiness.
Graham Cracker Crust: A buttery, slightly crunchy base that contrasts beautifully with the creamy filling.
Vanilla Extract: A dash enhances the overall flavor and ties together the ingredients seamlessly.

Variations for No Bake Pumpkin Cheesecake

Don’t hesitate to make this recipe your own! This no bake pumpkin cheesecake is incredibly flexible, so you can tailor it to fit your dietary preferences or experiment with flavors to keep it fresh and exciting.

Gluten-Free Crust: Use almond flour or gluten-free graham crackers for a celiac-friendly version.
Vegan Adaptation: Substitute cream cheese with vegan cream cheese and use coconut whipped topping for a dairy-free treat.
Spice it Up: Add ginger or cardamom for a unique twist on the traditional pumpkin spice blend.
Nutty Texture: Mix in chopped pecans or walnuts into the crust or topping for added crunch and flavor.
Chocolate Swirl: Drizzle melted dark chocolate over the top or swirl it into the filling for chocolate lovers.

Why No Bake Pumpkin Cheesecake Is Perfect for Fall

How to Make No Bake Pumpkin Cheesecake

Step 1: Prepare the Crust

Start by crushing graham crackers (or your crust of choice) into fine crumbs and mixing them with melted butter. Press this mixture firmly into the bottom of your springform pan or pie dish to create a solid, flavorful base. Refrigerate while making the filling to help it set properly.

Step 2: Mix the Cream Cheese and Sugar

In a large mixing bowl, beat softened cream cheese until it’s completely smooth and creamy. Gradually add sugar, mixing until the sweetness is evenly incorporated and there are no lumps for a perfect silky texture.

Step 3: Add Pumpkin and Spices

Blend the pumpkin puree and your favorite fall spices directly into the cream cheese mixture, stirring gently to keep the filling light but evenly spiced throughout.

Step 4: Fold in the Whipped Topping

Carefully fold in whipped topping or freshly whipped heavy cream to add airiness to the filling. This step is what makes the cheesecake no bake and delightfully fluffy.

Step 5: Assemble and Chill

Pour the pumpkin cream cheese filling over the prepared crust and spread it evenly. Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight, to ensure it’s fully set and ready to slice.

Pro Tips for Making No Bake Pumpkin Cheesecake

Room Temperature Ingredients: Ensure cream cheese and pumpkin puree are at room temperature to mix smoothly without lumps.
Don’t Overmix: Fold whipped topping gently to keep the cheesecake light and airy.
Chill Time is Crucial: Allow plenty of time for the cheesecake to set completely for the best texture.
Spice Balance: Adjust spices to your taste; add a pinch more cinnamon or nutmeg if you love a bolder fall flavor.
Crust Variations: Toast your graham crackers lightly before blending for a deeper, richer flavor.

How to Serve No Bake Pumpkin Cheesecake

Garnishes

Top your no bake pumpkin cheesecake with a dusting of cinnamon, a dollop of whipped cream, or even a sprinkle of crushed pecans or toasted pepitas for texture and visual appeal.

Side Dishes

This cheesecake pairs beautifully with lightly spiced apple cider or a warm cup of chai tea to amplify those cozy autumn vibes.

Creative Ways to Present

Serve individual portions in mason jars or small glasses layered with graham cracker crumbs and pumpkin filling for fun, grab-and-go dessert options perfect for parties.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in an airtight container or tightly wrapped with plastic wrap in the refrigerator. It will keep fresh and creamy for up to 4 days.

Freezing

You can freeze no bake pumpkin cheesecake to enjoy later. Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

This dessert is best enjoyed chilled and does not require reheating. Simply slice and serve straight from the fridge for optimal flavor and texture.

FAQs

Can I make No Bake Pumpkin Cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better after chilling overnight, allowing the flavors to meld and the filling to firm up perfectly.

Is this recipe gluten-free?

The classic recipe isn’t gluten-free, but you can swap the crust for gluten-free graham crackers or almond flour crust to make it suitable for gluten-sensitive diets.

Can I use canned pumpkin or fresh pumpkin?

Canned pumpkin puree works best for this recipe because it has the right consistency and flavor; fresh pumpkin would need to be cooked and pureed first.

How long does the cheesecake need to chill?

At least 4 hours of refrigeration is necessary, but overnight chilling is ideal for the best texture and flavor development.

Can I substitute the cream cheese?

Yes, you can use vegan cream cheese alternatives to make a dairy-free version, but be sure to use a compatible whipped topping to maintain the light texture.

Final Thoughts

If you’re looking to bring a little warmth and ease to your fall dessert table, this no bake pumpkin cheesecake is a total winner. With its creamy texture, perfect spicing, and fuss-free preparation, it’s guaranteed to become your new autumn favorite. Give it a try and watch it disappear fast at your next cozy gathering!

No Bake Pumpkin Cheesecake

Author: Mary
Total Time: 4 hours 15 minutes
Yield: 8-10 servings 1x
Diet: Gluten Free (with gluten-free crust)

Print Recipe

Description

No Bake Pumpkin Cheesecake is a creamy, spiced dessert that perfectly captures the essence of fall with pumpkin and warm spices. This effortless recipe requires no oven time and comes together in minutes, making it ideal for cozy gatherings, potlucks, or last-minute celebrations. The smooth, velvety texture combined with a buttery crust and classic autumn flavors creates a crowd-pleasing treat that’s both light and indulgent.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs (or gluten-free graham crackers or almond flour for gluten-free option)
6 tablespoons melted butter

Filling

16 oz (450 g) cream cheese, softened (or vegan cream cheese for dairy-free)
1 cup pumpkin puree (canned pumpkin works best)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup whipped topping or freshly whipped heavy cream (or coconut whipped topping for vegan)

Instructions

Prepare the Crust: Crush graham crackers or your chosen crust base into fine crumbs and mix thoroughly with melted butter. Firmly press this mixture into the bottom of a springform pan or pie dish to form an even, compact crust. Refrigerate while preparing the filling to help it set properly.
Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add sugar, mixing continuously until well incorporated and lump-free, creating a silky texture.
Add Pumpkin and Spices: Gently fold in the pumpkin puree along with cinnamon, nutmeg, cloves, and vanilla extract. Stir carefully to ensure the spices are evenly distributed without deflating the mixture.
Fold in the Whipped Topping: Carefully fold the whipped topping or freshly whipped heavy cream into the pumpkin and cream cheese mixture to introduce lightness and fluffiness, which makes this cheesecake no bake and airy.
Assemble and Chill: Pour the pumpkin cheesecake filling over the prepared crust and spread evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor before serving.

Notes

Use room temperature cream cheese and pumpkin puree for smooth mixing without lumps.
Fold whipped topping gently to maintain a light, airy texture.
Chill the cheesecake overnight if possible for optimal texture and flavor melding.
Adjust spices to your preference, adding more cinnamon or nutmeg for a stronger fall flavor.
Toast graham crackers lightly before crushing for a richer crust flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of cheesecake)
Calories: 320 kcal
Sugar: 22 g
Sodium: 220 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: no bake pumpkin cheesecake, pumpkin dessert, fall recipe, easy dessert, creamy cheesecake, gluten free, vegan adaptable