Name: No-Bake Pumpkin Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup brown sugar; ½ cup unsalted butter, melted; 8 oz cream cheese, softened; 1 cup pumpkin puree (not pumpkin pie filling); ½ cup granulated sugar; ½ cup brown sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp ground cloves; 1 ½ cups whipped cream or whipped topping

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This No-Bake Pumpkin Cheesecake is a creamy, spiced dream layered on a buttery graham cracker crust. It’s the kind of dessert I turn to when I want something that feels festive and indulgent but without the hassle of baking. With cozy spices, a silky filling, and a satisfying crunch from the crust, it’s one of my favorite fall treats—ideal for Thanksgiving or any autumn gathering.

No-Bake Pumpkin Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup brown sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 ½ cups whipped cream or whipped topping

Directions

Prepare the crust:

I mix graham cracker crumbs with brown sugar, then stir in melted butter until the texture resembles wet sand. I press this mixture into the bottom of a 9-inch springform pan and let it firm up in the freezer while I work on the filling.

Make the filling:

In a large bowl, I beat the cream cheese until smooth. Then I add pumpkin puree, both sugars, vanilla, and all the spices—cinnamon, ginger, nutmeg, and cloves—and beat again until everything’s silky and well mixed.

Fold in whipped cream:

Once the filling is smooth, I gently fold in whipped cream until it’s fully incorporated but still airy. This keeps the texture light.

Assemble and chill:

I pour the filling over the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours—or overnight if I’m planning ahead.

Serve:

When it’s set, I remove the sides of the springform pan, slice the cheesecake, and serve. A dollop of whipped cream and a dusting of cinnamon on top makes it even more special.

Servings and timing

Servings: 8

Prep time: 20 minutes

Chill time: 4 hours

Total time: 4 hours 20 minutes

Calories per serving: ~320 kcal

Variations

Gingersnap crust: I sometimes swap the graham crackers for gingersnap cookies to boost the spice flavor.

Maple twist: A tablespoon of maple syrup added to the filling gives it a lovely depth.

Nutty base: Crushed pecans or walnuts mixed into the crust bring extra crunch and richness.

Lighter version: I’ve used light cream cheese and low-sugar whipped topping for a slightly lighter dessert.

Mini cheesecakes: Instead of one large cheesecake, I divide the mixture into muffin tins for individual portions.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 4–5 days. Since it’s a no-bake dessert, there’s no need for reheating. If I want to freeze it, I wrap slices individually and freeze them for up to a month—just thaw in the fridge overnight before serving.

FAQs

How do I keep the crust from crumbling when slicing?

I press the crust down very firmly and make sure it's well chilled before adding the filling. That helps it hold together better when sliced.

Can I use pumpkin pie filling instead of puree?

I don’t recommend it. Pumpkin pie filling has added sugar and spices, which would throw off the balance of sweetness and flavor in the cheesecake.

What’s the best way to make clean slices?

I use a sharp knife dipped in hot water and wiped dry between each slice. It makes a huge difference in presentation.

Can I use homemade whipped cream instead of store-bought?

Yes, I’ve used freshly whipped cream before and it works great. Just make sure it’s whipped to stiff peaks before folding in.

Can I make this ahead for a party?

Absolutely. I usually make it the night before, so it has plenty of time to set and the flavors meld beautifully by the next day.

Conclusion

This No-Bake Pumpkin Cheesecake is everything I love about fall desserts—creamy, spiced, easy to make, and always a crowd-pleaser. Whether I’m hosting a holiday dinner or just craving something sweet on a cool evening, this recipe never fails me. It’s quick, elegant, and full of autumn charm.

📖 Recipe:

No-Bake Pumpkin Cheesecake

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Author: Cheryl
Total Time: 4 hours 20 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This no-bake pumpkin cheesecake features a creamy, spiced filling layered over a buttery graham cracker crust. It’s a festive, fuss-free dessert perfect for fall gatherings and holidays like Thanksgiving.

Instructions

In a medium bowl, mix graham cracker crumbs and brown sugar. Stir in melted butter until the texture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan and place it in the freezer to firm up.
In a large bowl, beat the softened cream cheese until smooth.
Add pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat until well combined and silky.
Gently fold in the whipped cream until the mixture is smooth and airy.
Pour the filling over the chilled crust, smoothing the top evenly.
Cover and refrigerate the cheesecake for at least 4 hours or overnight until set.
Once set, remove the springform pan sides, slice, and serve with optional whipped cream and cinnamon dusting.