This creamy, dreamy no-bake pumpkin cheesecake is an easy dessert to pull together the day before Halloween, Thanksgiving or any fall gathering. Best of all, the no-bake technique means there’s no need to fret over a water bath or a cracked cheesecake.
No-Bake Pumpkin Cheesecake
Updated on Oct. 16, 2024
No need to turn on the oven for this fall dessert! Our no-bake pumpkin cheesecake recipe infuses the cozy flavors of autumn into a luscious, creamy cheesecake without any heat involved. It requires no water bath or hour-long bake time. With the crunchy graham cracker crust, the mousse-like pumpkin-spiced cheesecake filling and the whipped cream dolloped on top, this is a mix, assemble, chill and devour dessert.
Ingredients for No-Bake Pumpkin Cheesecake
- Cream cheese: Soften the cream cheese so it’s easier to beat out the lumps. No one wants a lumpy cheesecake!
- Canned pumpkin: This fall baking essential is a must-buy when the first leaf drops. I always keep a few cans of the best canned pumpkin in my house so all my pumpkin desserts bake beautifully.
- Pudding mix: Be sure you’re buying “instant” vanilla pudding mix, not the “cook and serve” kind. The latter won’t set up and you’ll have to start over.
- Confectioners’ sugar: Do not substitute granulated sugar for the confectioners’ sugar. We use confectioners’ for a reason! It’s much finer than granulated sugar and will dissolve naturally into the other ingredients without heat. Granulated sugar needs heat to dissolve, which is why it’s not suitable for a no-bake pumpkin cheesecake recipe.
- Pumpkin pie spice: Buy your favorite brand or use your extra-special homemade pumpkin pie spice.
- Vanilla: As someone with a Baking and Pastry Arts degree, I always splurge on the best vanilla extract and vanilla paste to make my desserts taste their very best. You’d be surprised just how much flavor can come from a high-quality vanilla!
- Frozen whipped topping: You’ll need two containers of whipped topping that have been thawed. One is used for the cheesecake filling and the other is for decorating the top of the cheesecake.
- Crust: This no-bake pumpkin cheesecake recipe includes a homemade graham cracker crust. However, you can totally buy a premade graham cracker crust from the store to make this recipe a little quicker.
- Topping: Spoon or pipe the thawed whipped topping onto the cheesecake and dust it with ground cinnamon.
Directions
Step 1: Create the graham cracker crust
In a large bowl, stir together the graham cracker crumbs and sugar. Stir in the melted butter until combined.
Transfer the mixture to a 9-inch springform pan. Using the bottom of a measuring cup, firmly press the mixture into the pan, covering the bottom in an even layer and 1/2-inch up the sides. Set the crust aside.
Step 2: Make the cheesecake filling
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until fluffy and lump free, two to three minutes. Add the pumpkin puree, and beat for another two to three minutes until fluffy.
Beat in the confectioners’ sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, one to two minutes.
Fold in the whipped topping until it’s incorporated and no white streaks remain.
Step 3: Chill the cheesecake
Pour the pumpkin filling into the graham cracker crust and use a mini offset spatula or the back of a spoon to spread it out evenly. Cover the cheesecake with storage wrap and refrigerate for at least six hours or overnight.
Step 4: Decorate and serve
Before serving, top with additional thawed whipped topping and dust with cinnamon. Slice and enjoy!
Editor’s Tip: To remove the springform pan, run a knife along the inside edge of the pan to loosen the cheesecake from the sides, then remove the rim.
Recipe Variations
- Switch up the crust: Several crumb crust ingredients can be used for the base of this cheesecake. Instead of the graham cracker crust, try a cozy-spiced gingersnap crust or a delightful vanilla-flavored Nilla Wafers crust.
- Add a little more spice: Sprinkle a touch of sweet cinnamon, zippy ginger, spicy cloves or warming allspice into the filling with the pumpkin pie spice for a cozier dessert.
- Decorate with extras: Just before serving, pipe on whipped cream (this hazelnut whipped cream would pair beautifully), dust it with cinnamon and drizzle salted caramel sauce on top.
How to Store No-Bake Pumpkin Cheesecake
Cover the no-bake pumpkin cheesecake with storage wrap, or transfer slices to an airtight container. This no-bake pumpkin cheesecake can last in the fridge for up to four days.
Can you freeze no-bake pumpkin cheesecake?
Absolutely! We don’t recommend freezing the cheesecake with whipped cream on top, though. Remove the whipped cream topping, then cover the cheesecake with a few layers of storage wrap. It can be frozen for up to three months. Then, thaw it in the fridge overnight and enjoy it the next day.
No-Bake Pumpkin Cheesecake Tips
How should I serve this no-bake pumpkin cheesecake?
This no-bake pumpkin cheesecake recipe is best served chilled. To make clean, neat cuts, run a sharp chef’s knife under warm water, wipe away the water, then make the first cut. Repeat between each cut. It may feel tedious, but the slices will look picture-perfect!
Serve the cheesecake with after-dinner drinks like ice wine, sherry, Kahlua or a sparkling dessert wine.
Can I turn these into mini no-bake cheesecakes?
Absolutely! Line two 12-count muffin pans with cupcake liners. Spoon the graham cracker crumb mixture into each cup and gently press the crust down with the back of a spoon. Depending on how thick you want your graham cracker crust to be, you might have to double the crust recipe. Start with this recipe’s amount first. Pipe the no-bake pumpkin cheesecake filling on top. Use the back of a spoon to smooth the tops. Cover the pans with storage wrap and refrigerate the mini no-bake cheesecakes for six hours or overnight.
Can I use fat-free cream cheese?
We don’t recommend fat-free or reduced-fat cream cheese for this no-bake pumpkin cheesecake recipe. The fat content in the cream cheese plays an important part in making the yummiest, richest cheesecake possible, especially since there are no eggs in this recipe to enrich the filling further.
Easy No-Bake Pumpkin Cheesecake
Prep Time
20 min
Yield
1 cheesecake
Ingredients
- GRAHAM CRACKER CRUST
- 1-1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
- CHEESECAKE FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 can (15 ounces) canned pumpkin
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup confectioners' sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 container (8 ounces) frozen whipped topping, thawed
- TOPPING:
- 1 container (8 ounces) frozen whipped topping, thawed
- 1/8 teaspoon ground cinnamon
Directions
- In a large bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
- In a large bowl, beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add pumpkin puree; beat another 2-3 minutes until fluffy. Beat in confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, 1-2 minutes. Fold in whipped topping until incorporated. Spread pumpkin filling into the graham cracker crust. Cover; refrigerate at least 6 hours or overnight.
- Before serving, top with additional whipped topping; dust with cinnamon. Slice.
Nutrition Facts
1 slice: 370 calories, 20g fat (14g saturated fat), 34mg cholesterol, 240mg sodium, 43g carbohydrate (33g sugars, 2g fiber), 2g protein.
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