Easy to make and no cooking required, this no bake pumpkin cheesecake is the perfect make ahead Thanksgiving dessert!
If you are looking for a delicious dessert to serve for Thanksgiving and throughout fall, this no bake pumpkin cheesecake is it! Deliciously creamy and made with a graham cracker crust, it’s quick and easy to make and you don’t have to turn the oven on!
How to make 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.
There’s no need to bake it now. Just set it in the fridge and let it set so the mixture holds well together. And then carefully remove the springpan and transfer the pumpkin cheesecake to a serving dish.
Tips for making 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 whipped cream cheese. It’s best to use brick cream cheese rather because whipped cream cheese as it will not hold its shape when cut. You can however soften the cream cheese before whipping 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 fickle to temperature changes.
- Remove 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 the Thanksgiving holiday. 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, I’m pretty sure you will too!
More dessert recipes to try:
- 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
- 2 cups crushed graham crackers
- 2 tablespoons brown sugar
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- 7 tablespoons butter melted
Pumpkin Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 15oz can pumpkin puree
- 1 cup heavy cream
- ¾ cup granulated sugar divided
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 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.