No Bake Pumpkin Cheesecake
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This no bake pumpkin cheesecake is light, creamy, and full of cozy fall flavor — the perfect make‑ahead dessert for pumpkin season. If you love an easy pumpkin cheesecake that comes together without baking, this creamy no bake pumpkin cheesecake will be your new favorite. It’s the kind of no bake pumpkin cheesecake recipe that’s simple, delicious, and guaranteed to impress. Whether you’re craving something quick or building your list of pumpkin cheesecake no bake desserts for fall, this one checks every box.
More holiday sweets? You’ll swoon over this Holiday Chocolate Mint Poke Cake, these 3 No Bake Mousses and these Triple Chocolate Cheesecakes!
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Why This No Bake Pumpkin Cheesecake Is Perfect For The Holidays
With the holiday season fast approaching, it’s the perfect time to start planning easy, crowd‑pleasing pumpkin desserts — and this no bake pumpkin cheesecake checks every box. It’s simple to make, requires no oven space, and delivers all the cozy fall flavor you want for Thanksgiving and holiday gatherings.
Indulge in a thick graham cracker or gingersnap crust filled with a creamy no bake pumpkin cheesecake filling, topped with fluffy whipped cream for the perfect festive finish. This no bake pumpkin cheesecake recipe is full of rich pumpkin flavor, beautifully spiced, and guaranteed to impress your guests without any stress.
Whether you’re hosting or bringing a dessert to share, this pumpkin cheesecake no bake treat is a quick, easy, and delicious option everyone will love.
Why You’ll Love This Recipe
This no bake pumpkin cheesecake is everything you want in a fall dessert — creamy, light, perfectly spiced, and incredibly easy to make. It’s the kind of easy pumpkin cheesecake that feels indulgent but comes together in minutes, making it ideal for busy holiday prep.
Why You’ll Love It
- A creamy no bake pumpkin cheesecake filling that’s smooth, light, and full of pumpkin flavor.
- A thick graham cracker or gingersnap crust that adds the perfect holiday crunch.
- A truly easy pumpkin cheesecake — no baking, no cracking, no fuss.
- A reliable no bake pumpkin cheesecake recipe that’s great for Thanksgiving, Friendsgiving, or any fall celebration.
- Perfect for make‑ahead desserts — it chills beautifully and slices cleanly.
- A guaranteed crowd‑pleaser for anyone who loves pumpkin cheesecake no bake desserts.
Ingredients for No Bake Pumpkin Cheesecake Recipe
For the Graham Cracker Crust
- finely crushed graham crackers or gingersnap cookies
- granulated sugar
- butter
For the Pumpkin Cheesecake Filling
- heavy cream or Cool Whip
- cream cheese, softened or room temperature
- pumpkin puree
- powdered sugar
- cinnamon
- nutmeg
Instructions How to Make the No Bake Pumpkin Cheesecake
- In a medium bowl, combine crushed graham crackers or gingersnaps, sugar, and melted butter until the mixture resembles wet sand. Press firmly into an 8‑inch springform pan to form an even crust. Refrigerate while you prepare the filling.
- In a separate bowl, beat the heavy cream to stiff peaks and set aside. In another bowl, beat the cream cheese until light and fluffy. Add the pumpkin purée and vanilla, mixing until smooth. Beat in the powdered sugar, cinnamon, and nutmeg until fully incorporated. Gently fold in the whipped cream until the filling is light, airy, and creamy.
- Transfer the pumpkin filling into the chilled crust, smoothing the top. Refrigerate overnight to allow this creamy no bake pumpkin cheesecake to fully set.Before serving, add whipped cream and a dusting of cinnamon for the perfect fall touch. Slice and enjoy this easy pumpkin cheesecake with all your favorite cozy flavors.
- Before serving, add whipped cream and a dusting of cinnamon for the perfect fall touch. Slice and enjoy this easy pumpkin cheesecake with all your favorite cozy flavors.
No Bake Pumpkin Cheesecake Variations
- Gingersnap crust for extra spice and holiday flavor.
- Add more whipped cream for an ultra‑smooth, extra‑creamy filling.
- Add a splash of maple syrup for a warm fall twist.
- Make mini cheesecakes in muffin tins for bite‑sized treats.
- Drizzle with melted chocolate for a fun flavor contrast.
- Increase cinnamon or pumpkin spice for a stronger fall flavor.
Tips for Success
- Use softened cream cheese for the smoothest, creamiest texture — it blends effortlessly into the filling.
- Beat the cream cheese well before adding pumpkin and spices to avoid lumps.
- Fold in the whipped cream gently to keep the filling light and airy.
- Chill for at least 6 hours (overnight is best!) so the cheesecake sets fully and slices cleanly.
- Press the crust firmly with the bottom of a measuring cup to help it hold together.
- Use pure pumpkin purée — not pumpkin pie filling — for the best flavor and consistency.
- Taste and adjust the spice before pouring the filling into the crust.
- Add whipped cream right before serving for the freshest look.
- Make it ahead — it’s even better the next day.
- Serve chilled to keep the filling firm and creamy.
Storing & Freezing No Bake Pumpkin Cheesecake
Storing: Keep the cheesecake covered in the refrigerator for up to 4 days. The filling stays creamy and the crust holds its shape.
Freezing: This dessert freezes extremely well.
- Freeze whole or in slices.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the fridge for best texture.
Perfect for make‑ahead holiday desserts or prepping your favorite pumpkin cheesecake no bake treats early.
Serving Ideas
- Serve chilled with a big swirl of whipped cream.
- Add a sprinkle of cinnamon or pumpkin pie spice.
- Pair with hot coffee, chai, or apple cider.
- Drizzle with caramel sauce for a decadent twist.
- Add crushed gingersnaps on top for crunch.
- Perfect for Thanksgiving, Friendsgiving, or any fall gathering.
FAQs for No Bake Pumpkin Cheesecake
Can I make this no bake pumpkin cheesecake ahead of time?
Yes! This recipe is perfect for making 1–2 days ahead. It sets beautifully in the fridge.
Why isn’t my cheesecake firm enough?
It may need more chill time. Overnight is best.
Can I use fresh pumpkin instead of canned?
You can, but canned pumpkin purée gives the best texture.
Can I use a different crust?
Absolutely — graham cracker, gingersnap, or Oreo all work well.
Do I need gelatin?
Nope! This recipe sets perfectly without it.
This cheesecake is the kind of fall dessert that brings everyone together — creamy, light, perfectly spiced, and so easy to make ahead for the holidays. Whether you’re hosting Thanksgiving, celebrating Friendsgiving, or simply craving something festive and fuss‑free, this pumpkin treat delivers every time. It feels special without any stress, making it a must‑have addition to your fall dessert lineup.
If you try this recipe, share your delicious creations on iPinterest, Instagram and Facebook — I love seeing what you bake and how you make it your own.
More No Bake Holiday Desserts
- Pumpkin Cheesecake Bars
- Holiday White Chocolate Peppermint Cheesecake Mousse Pie
- Strawberry Cheesecake Cream Pie
- 3 White Chocolate No-Bake Festive Candy Recipes
- Key Lime Cheesecake Pie
- Easy Eggnog Cheesecake
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 1 ½ cups finely crushed graham crackers or gingersnaps (1 sleeve graham crackers), see notes for vegan/keto options
- 3 tablespoons granulated sugar see notes for vegan/keto options
- 6 tablespoons butter if vegan, use vegan butter
Pumpkin Cheesecake Filling
- 1 cup heavy cream or you can use 8 oz of Cool Whip, see notes for vegan/keto options
- 16 oz. cream cheese see notes for vegan/keto options
- 15 oz. pumpkin puree
- 1 cup powdered sugar see notes for vegan/keto options
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
Optional: Fresh Whipped Cream Topping or use 8 ounces of Cool Whip
- 1 cup heavy cream or Cool whip
- 3 tablespoons powdered sugar add more if you wish a sweeter whipped cream
Instructions
- Make the Crust: Combine crushed graham crackers (or gingersnaps), sugar, and melted butter until sandy. Press into an 8" springform pan and refrigerate.
- Prepare the Filling: Whip heavy cream to stiff peaks and set aside. Beat cream cheese until fluffy, then mix in pumpkin puree, vanilla, powdered sugar, cinnamon, and nutmeg. Fold in the whipped cream. Spread into the crust and refrigerate overnight.
- Add Topping: Top with whipped cream or Cool Whip and dust with cinnamon. Slice and enjoy!
- Optional Whipped Cream: Beat 1 cup heavy cream with powdered sugar until stiff peaks form (about 5 minutes). Don’t overwhip!
Notes
- If you sub Cool Whip instead of whipping cream, decrease the powdered sugar to 3/4 cup.
- Vegan - Sub the heavy cream for a vegan-friendly heavy cream or coconut cream and dairy free cream cheese for a vegan option.
- Healthy - Sub the heavy cream with Greek yogurt and use low fat cream cheese for a healthier cheesecake.
- Keto Pumpkin Cheesecake Filling - Sub the powdered sugar with a healthy powdered sugar, like Lakanto Monkfruit Powdered Sugar. It's amazing! As for the crust, you can make your own Keto crust or leave the crust out totally!
