Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://marysplate.com/no-bake-pumpkin-cheesecake/