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No Bake Pumpkin Cheesecake is a delicious, creamy, warmly spiced fall dessert made with pumpkin puree, cream cheese, and pumpkin pie spice in a homemade graham cracker crust. It’s easy to make without turning on the oven and is topped with a fluffy layer of whipped topping.
My family loves this pumpkin cheesecake! I love making it because it is an easy make-ahead dessert for fall gatherings and Thanksgiving. I have also served it for our Halloween party! 🎃
Save your oven space for other dishes on Thanksgiving and pop this cheesecake in the fridge to chill!
Why You’ll Love This Easy Pumpkin Cheesecake
- No oven is needed, making it especially handy for Holiday meals.
- Pumpkin puree and warm spices give the cheesecake plenty of pumpkin spice flavor.
- The homemade graham cracker crust has a bit of ginger and cinnamon for a little extra zing!
- It’s a great make-ahead fall dessert since it needs time to chill before serving.
- The pumpkin filling and creamy whipped topping make a delicious combination.
No Bake Pumpkin Cheesecake Ingredients
You only need a few simple ingredients to make this creamy pumpkin cheesecake.
For exact measurements, please see the recipe card below.
Graham Cracker Crumbs, Butter, Granulated Sugar, Ginger, Cinnamon, Salt, Cream Cheese, Pumpkin Puree, Brown Sugar, Pumpkin Pie Spice, Vanilla Extract, Whipped Topping
Variations & Substitutions
- Whipped Cream: You can use sweetened homemade whipped cream in place of prepared whipped topping.
- Gingersnap Crust: For even more warm spice flavor, crushed gingersnap cookies can be used in place of the graham cracker crumbs.
- Extra Garnish: Drizzle with caramel sauce (pictured), or sprinkle the top with cinnamon, pumpkin pie spice, graham cracker crumbs, or chopped pecans before serving.
This pumpkin cheesecake looks beautiful on a fall dessert table!
How to Make Easy No Bake Pumpkin Cheesecake
It needs at least 3 hours in the refrigerator to set, so you can make it earlier in the day or even the day before serving.
Make the Graham Cracker Crust
- Crush the graham crackers into fine crumbs using a mini food processor. You can also put them in a zip-top bag and crush them with a rolling pin.
- Mix the graham cracker crumbs with the melted butter, sugar, ginger, cinnamon, and salt.
- Press the mixture firmly into the bottom of a 9-inch springform pan (a small glass is handy for this).
- Refrigerate the crust while you make the pumpkin cheesecake filling.
Make the Pumpkin Cheesecake Filling
- Beat the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla until smooth and creamy.
- Gently fold in 1 cup of the whipped topping.
- Spread the pumpkin cheesecake filling evenly over the chilled graham cracker crust.
- Spread the remaining whipped topping over the cheesecake.
- Cover and refrigerate for at least 3 hours before serving so the cheesecake has time to set.
Tips for the Best No Bake Pumpkin Cheesecake
- Soften the cream cheese first. Cold cream cheese can leave little lumps in the filling. Take it out of the refrigerator about 30–60 minutes before mixing.
PRO TIP: Place the cold block of wrapped cream cheese in a bowl of hot tap water for about 10 minutes or so and it will soften right up!
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the flavor and sweetness of the cheesecake.
- Easy Removal: Lining the bottom of the pan with a parchment round can make it easier to remove the cheesecake later.
- Give it enough time to chill. Refrigerate the cheesecake for at least 3 hours before serving so it firms up. A longer chill will also help you get cleaner slices.
Storage
- Cover the cheesecake and store it in the refrigerator until ready to serve.
- Store leftovers covered in the refrigerator for up to 4 days.
More Pumpkin Desserts
Pumpkin Banana Bread
Easy Pumpkin Trifle
Mini Pumpkin Cheesecakes
Pumpkin Pie Dump Cake
Chocolate Pumpkin Bread
If you make this easy no-bake Pumpkin Cheesecake recipe, let me know by leaving a comment below with a star rating! 😊
No Bake Pumpkin Cheesecake
Equipment
Ingredients
For the Crust
- 1 ¾ cups Graham Cracker Crumbs about 14 graham crackers
- 7 Tablespoons Butter melted
- ¼ cup Granulated Sugar
- ½ teaspoon Ground Ginger
- ¼ teaspoon Cinnamon
- â…› teaspoon Salt
For the Filling
- 24 ounces Cream Cheese softened
- 15 ounces Pumpkin Puree (not pumpkin pie filling)
- 1 cup Granulated Sugar
- 1 Tablespoon Brown Sugar
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- 2 teaspoons Vanilla Extract
- 3 cups Whipped Topping or Whipped Cream divided
Instructions
Prep
- Remove the cream cheese from the refrigerator about 30–60 minutes before mixing. Using softened cream cheese helps prevent small lumps of cream cheese in the filling.
Make the Crust
- Crush the graham crackers into crumbs using a mini food processor. Alternatively, place them in a gallon zip-top bag and crush them with a rolling pin.
- Add the graham cracker crumbs to a large bowl. Add the melted butter, granulated sugar, ginger, cinnamon, and salt and mix well.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. If desired, line the bottom of the pan with a parchment round for easier removal. Refrigerate the crust while preparing the filling.
Make the Filling
- In a separate large bowl, use an electric hand mixer to beat the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla together until smooth.
- Use a rubber spatula to gently fold in 1 cup of the whipped topping.
- Spoon the cheesecake filling over the chilled crust and spread it into an even layer.
- Spread the remaining 2 cups whipped topping evenly over the filling.
Chill
- Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours before serving.
Notes
- Quick-soften cream cheese: Place the cold block of wrapped cream cheese in a bowl of hot tap water for about 10 minutes or so and it will soften right up!
- Use pure pumpkin puree, not pumpkin pie filling.
- Be sure to chill the cheesecake for at least 3 hours before serving so it has enough time to set. Chilling it longer will help it become firmer and easier to slice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! We loved it and I’ll be making it again for Thanksgiving!