No Bake Pumpkin Cheesecake
Updated Oct 06, 2025
This easy no bake pumpkin pie cheesecake is made with pumpkin puree and cream cheese in a homemade graham cracker crust.
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Obsessed with this no-Bake Pumpkin cheesecake!
When I want pumpkin pie and cheesecake but don’t want to make both (or bake), this No-Bake Pumpkin Cheesecake checks all my boxes. It’s creamy, pumpkin-y, and a great fall dessert, imo! The graham cracker crust is buttery and tastes just like the one from my favorite bakery. However, one of the best parts about this easy no-bake pumpkin cheesecake is that it takes just 20 minutes to make.
While I love pumpkin pie, it’s not something I make all that often. This no-bake pumpkin cheesecake makes regular appearances, though. It doesn’t require turning on my oven, is make-ahead, and is still super delicious. It really does taste like a cross between a cheesecake and pumpkin pie! I like to serve it with whipped cream, but, honestly, it’s also great on its own.
Happy Cooking!
– Yumna
No Bake Pumpkin Cheesecake Ingredients
For the Filling
- Cream cheese: Go for full-fat cream cheese if you can!
- Pumpkin puree: Make sure to get 100% pumpkin puree, not pumpkin pie filling! You should be able to find this in the baking aisle.
- Sugar: I like to use white granulated sugar for this pumpkin cheesecake recipe.
- Heavy cream: You’ll make your own whipped cream, then fold it into the pumpkin mixture so the filling is super creamy and light. Cold heavy whipping cream will give you the best results!
- Spices: A pinch of salt and some cinnamon are all you need! You can also replace the cinnamon with pumpkin pie spice, if you like.
For the Crust
- Graham crackers: You can use regular or honey graham crackers for this recipe. Gluten-free crackers also work!
- Butter: I like to use unsalted butter.
- Sugar: I prefer the molasses-y flavor of brown sugar for this crust!
- Spices: You’ll just need some salt and ground ginger to flavor the crust.
How to Make No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake Recipe
Video
Ingredients
Graham Cracker Crust
- 12 full graham cracker sheets or 1 ½ cups graham cracker crumbs
- 2 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- 6 tablespoons butter melted
Pumpkin Cheesecake Filling
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar divided
- 1 (15-ounce) can pumpkin puree
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup heavy cream
Instructions
- Line the base of a 9” springform pan with parchment paper. Place the open exterior ring around the base and close it so the parchment is sealed in the ring. Trim the excess from around the outside.
- In a food processor, combine all crust ingredients and blitz 2-3 times until crumbs are all moistened.
- Press the crumbs into the springform pan and up the sides about ¼-inch in thickness. Press the mixture along the base, thinning out the corners. Freeze the crust while you prepare the filling.
- In a large bowl, beat the softened cream cheese with a handheld electric mixer on med-high speed until light and fluffy. Add ½ cup sugar, pumpkin puree, salt and cinnamon. Whip until smooth and there are no chunks of cream cheese. Beat on low until smooth.
- In a separate bowl, beat the heavy cream to soft peaks on medium speed. Add remaining ¼ cup granulated sugar and beat to stiff peaks.
- Fold whipped cream into cheese and pumpkin mixture gently so that you deflate as little of the air as possible.
- Remove the crust from the freezer. Scrape the pumpkin mixture into the crust and level.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set. Remove from the springform pan and serve with whipped cream, if desired.
Notes
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- My Top Tip: Add gelatin for a firmer structure. Unfortunately, without gelatin or a very large amount of powdered sugar, no-bake cheesecake won’t keep it’s structure for long once it’s out of the fridge. If you’d like to add gelatin for a firmer dessert, you’ll need 1 envelope (.25 oz each) of unflavored gelatin added in step 4 of the recipe with the pumpkin puree
- Storage: This no-bake cheesecake recipe is best served the day after you make it, but if you do have leftovers, they’ll keep in the fridge for 3 to 4 days. Just make sure to keep the cheesecake covered so that it doesn’t dry out.
- Freezing: If you’re not planning on eating this no-bake pumpkin cheesecake pie straight away, freezing is a great option. Let it chill in the springform pan per the recipe. Then, once solid, wrap it again in foil and place in a freezer bag. It will keep well for up to 3 months and can be thawed in the fridge overnight before serving.
- Make Ahead Tips: You can make the graham crust crust up to 2 days in advance. Just store in the fridge until ready to use.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of cream cheese, you can substitute up to 4 ounces of it for full fat sour cream or Greek Yogurt.
- I don’t recommend using your own pumpkin puree because the water content is too high for the no-bake structure of this cheesecake.
- Equipment: I use Cuisinart Elite Food Processor to make the graham cracker crust.. It’s a super powerful machine that results in the perfect crumb mixture.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Press your crust into the pan. I like to use a flat-bottomed measuring cup or drinking glass to compact the sides and base of the crust in my pan.
- Don’t use pre-whipped cream cheese. It’s best to use a brick of cream cheese rather than whipped cream cheese, which won’t hold its shape as well!
- Add gelatin for a firmer structure. Unfortunately, without gelatin or a very large amount of powdered sugar, no-bake cheesecake won’t keep it’s structure for long once it’s out of the fridge. If you’d like to add gelatin for a firmer dessert, you’ll need 1 envelope (.25 oz each) of unflavored gelatin added in step 4 of the recipe with the pumpkin puree.
- Remove your cheesecake from the springform pan gently. Go very slowly when removing the cheesecake, and rotate gently to keep the crust from crumbling. Remember, the cheesecake is not baked, so it’s more fragile!
Serving Ideas
- Add toppings. I like to garnish my no-bake pumpkin cheesecake with chopped nuts like pecans or walnuts, caramel sauce, a dollop of whipped cream, or a sprinkle of cinnamon.
FAQs
Make sure your whipped cream is beaten to stiff peaks, and avoid over-mixing when folding it into the cream cheese mixture. Also, chilling the cheesecake for at least 8 hours or overnight is crucial for it to set properly!
It’s best to use store-bought pumpkin puree for this cheesecake. Homemade pumpkin puree can often have too high a water content, so your cheesecake won’t be firm. Be sure to buy pure pumpkin puree, not one with spices or sugar added.
A springform pan is ideal for easy removal of the cheesecake, but if you don’t have one, you can use a regular pie dish lined with parchment paper.
Comments
I made this for our family Thanksgiving meal. Everyone loved it! I love that itโs so lite.
Yay, so happy it was a hit!! I love how light it is, too. Thanks, Jim!!
All I have is a 7″ spring form pan. Can I use that or would it not set up properly since it would be thicker?
Yes, I think that would work! I’d love to hear how it turns out!!
I followed this recipe carefully, and it came out too runny. ๐
So sorry to hear this didn’t come out as expected. Was your whipped cream beaten to stiff peaks? Also, it’s important to avoid over-mixing when folding it into the cream cheese mixture. Also, chilling the cheesecake for at least 8 hours or overnight is crucial for it to set properly.
I make this WONDERFUL no bake cheescake every Thanksgiving. I just finished making 3 of them. It is the best recipe I have found. I do 1 tsp. Cinnamon and 1/2 tsp. Pumpkin pie spice. Never needs the gelatin it sets up perfectly. My family raves about it. Thank you!!! Happy Thanksgiving.
Happy Thanksgiving! So glad you love this recipe!
How much gelatin to add to make it remain stiff when not in the fridge?
If youโd like to add gelatin, youโll need 1 envelope (.25 oz each) of unflavored gelatin added in step 4 with the pumpkin puree.
Hello! Just curious, do you have to mix the gelatin with water or do you just put it in as powder? Iโve seen other cheesecake recipes that involve mixing gelatin powder with water, and I was wondering if this was the case!
There is no need to add liquid here since we’re adding it to the pumpkin puree.
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