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Craving pumpkin pie and cheesecake but don’t want to make both? This no-bake pumpkin cheesecake is for you! It’s creamy, pumpkin-y, and the perfect fall dessert! Not to mention that the graham cracker crust is homemade and tastes just like the ones from your favorite bakery. And the best part is that this recipe only takes a few minutes to put together. So go ahead and indulge in your pumpkin cravings without even having to touch your oven!
Fall is in the air, and that means one thing: pumpkin season! This year, skip the traditional pumpkin pie and try this delicious no-bake pumpkin pie cheesecake recipe. It’s easy to make and tastes like a cross between a cheesecake and pumpkin pie had a baby pie! Plus, it has a homemade graham cracker crust that takes it over the top. So why not give it a try? Your taste buds will thank you!
Why You’ll Love This easy no bake pumpkin cheesecake recipe
- Real pumpkin! This recipe uses real pumpkin puree, not the pumpkin pie filling in a can that is often cloyingly sweet with a bunch of extra additives that really take away from the flavor of the pumpkin.
- So easy! This no-bake cheesecake comes together quickly and easily, without having to turn on your oven. The hardest part is letting it set and then trying not to sneak a piece before you serve it to your guests!
- The perfect fall dessert! This no-bake pumpkin pie cheesecake is perfect for all your fall celebrations! Halloween, Thanksgiving, Friendsgiving, you name it! It’s also great for taking to potlucks and parties. Just make sure you have a few extra copies of the recipe on hand because everyone is going to want it!
- Can be made ahead of time. This cheesecake can be made a day or two in advance, which is great if you’re entertaining or short on time. Just make sure to keep it covered tightly in the fridge until you’re ready to serve.
Ingredients You’ll Need For Your pumpkin cheesecake pie
This recipe does have two parts, the buttery graham cracker crust, and the creamy pumpkin cheesecake filling. You can choose to modify where you need to. For example, I like to make my graham cracker crust from scratch, BUT if you want to skip that part and use a store-bought crust, that’s totally fine. Just make sure to use a deep dish crust, so everything fits!
For the no-bake filling you’ll need:
- Cream cheese: Full-fat cream cheese works best for this recipe because it’s nice and creamy.
- Pumpkin puree: You can either make your own pumpkin puree or use the canned stuff. Just make sure to get 100% pure pumpkin, not the pie-filling mix!
- Sugar: This recipe uses white granulated sugar. You can use brown sugar if you like a stronger molasses flavor.
- Heavy cream: Ever made your own whipped cream? If not, then get ready to! It’s so easy! If you prefer to skip making your own, you can use 8oz of store-bought whipped cream.
- Spices: A pinch of salt and cinnamon is really all you need. If you’re a fan of pumpkin spice, you can replace the cinnamon with a blend. You can also add other specific spices like ginger, nutmeg, all-spice, etc., to taste.
For the Graham cracker crust you’ll need:
- Graham crackers: You can use either the regular or honey graham crackers for this recipe.
- Butter: Unsalted butter works best, so you can control the amount of salt in the recipe, but salted butter will work in a pinch.
- Sugar: Brown sugar goes extremely well with the graham cracker flavor, but you can use white granulated sugar if that’s all you have.
- Spices: A pinch of salt and a sprinkle of ground ginger give the crust a little extra flavor.
How to make A no-bake pumpkin cheesecake
- Beat the cream cheese until light and fluffy.
- Mix in the sugar, pumpkin puree, salt, and cinnamon. Whip smooth.
- Beat the heavy cream to form stiff peaks and add to the cream cheese.
- Fold in gently.
- Place all of the ingredients for the graham cracker crust in a food processor.
- Blitz until combined.
- Press into a prepared springform pan.
- Add on the pumpkin pie cheesecake topping.
And that’s it! Just set it in the fridge and let it set, so the mixture holds well together. And then, carefully remove the springform pan and transfer the pumpkin cheesecake to a serving dish.
Tips for making a no-bake pumpkin cheesecake
- Use a flat-based, round measuring scoop to help compact the sides and base of the crust. This will also help reduce the crumbs in the corner.
- Don’t use pre-whipped cream cheese. It’s best to use brick cream cheese rather than whipped cream cheese, as it will not hold its shape when cut. You can, however, soften the cream cheese before whipping it to reduce the possibility of clumps and lumps in the final product.
- Add gelatin for a more firm structure. Unfortunately, without gelatin or a very large amount of powdered sugar, no-bake cheesecake is not going to be stable out of the fridge for long. In a no-bake cheesecake, you have to rely on the fats and sugars – which are very sensitive to temperature changes. If you’d like to add gelatin, you’ll need 1 envelope (.25 oz each) of unflavored gelatin added in step 4 with the pumpkin puree.
- Remove the cheesecake from the springform pan gently. Go very slowly when removing the outside, and rotate gently to keep the crust from crumbling. Remember, the cheesecake is not baked, so it’s more fragile.
Frequently asked questions
This no-bake cheesecake recipe is best served the day after you make it, but if you do have leftovers, they will keep in the fridge for 3 to 4 days. Keep the cheesecake covered so that it doesn’t dry out.
It’s best to use store-bought pumpkin puree for this cheesecake. Homemade 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 and spices or sugar added.
If you are not planning on enjoying this no bake pumpkin cheese straight away, freezing is a great option. Let it chill in the springform pan, covered with plastic wrap as per the recipe. Once solid, wrap 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.
This pumpkin cheesecake that you don’t have to bake is so perfect for all the fall holidays. It has all of those spiced pumpkin pie flavors, and I love that you can make it ahead of time without using the oven. We all loved this, and I’m pretty sure you will too!
More dessert recipes to try:
- Cranberry Almond Cake
- Easy Pecan Pie
- Vegan Pumpkin Pie
- Apple Bread Pudding
- No Bake Cheesecake Cups
- Vegan Pudding
- Easy Apple Pie
- Vegan Lemon Pudding
If you’ve tried this healthy-ish feel good No Bake Pumpkin Cheesecake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
No Bake Pumpkin Cheesecake
Graham Cracker Crust
- Place a sheet of baking parchment over the base of a 9” springform pan. 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 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 to a bit over ¼” thick. 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 springform pan and serve with whipped cream, if desired.
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.