Savor the delicious, creamy pumpkin cheesecake that requires no baking! Our dish is a seasonal staple that’s easy to make and will satisfy your cravings for fall dessert. In every bite, experience the ideal fusion of creamy cheesecake and spiced pumpkin.

As the crisp autumn leaves fall and the air turns cooler, there’s nothing quite like the warm, comforting flavors of pumpkin to evoke a sense of coziness and celebration. While pumpkin pies are undoubtedly a classic, there’s a delightful alternative that captures the essence of the season with a modern twist – no-bake pumpkin cheesecake. This indulgent dessert offers the best of both worlds, blending the earthy richness of pumpkin with the creamy decadence of cheesecake, all without the need for a hot oven. Whether you’re a seasoned home baker or just looking for a simple and delicious treat to impress your guests, our no-bake pumpkin cheesecake is the perfect way to embrace the flavors of fall.

Imagine a silky, spiced pumpkin filling atop a buttery graham cracker crust, adorned with a generous swirl of whipped cream and a sprinkling of cinnamon. No-bake pumpkin cheesecake is not only a feast for the taste buds but also a feast for the eyes, making it a stunning centerpiece for your holiday gatherings. The best part? You won’t have to worry about preheating the oven or achieving the perfect bake. Instead, this recipe is all about quick and easy assembly, allowing you to savor the season’s joys without the stress of traditional baking.

Whether planning a Thanksgiving dinner, a Halloween party, or simply craving a slice of fall in every bite, our no-bake pumpkin cheesecake recipe is your answer. We’ll guide you through the simple steps to create this delectable dessert, and you’ll be amazed at how effortlessly you can achieve a dessert that tastes as though it came from a high-end bakery. So, get ready to embrace the pumpkin spice season to the fullest, and let the creamy, luscious delight of no-bake pumpkin cheesecake become a beloved tradition in your home.

Reasons to love this recipe

  • Effortless Preparation: Unlike traditional cheesecake recipes, this no-bake version eliminates the need for baking, making it a hassle-free dessert. You can create a stunning dessert without worrying about temperature control, cracking, or overcooking.
  • Seasonal Delight: The recipe beautifully captures the essence of autumn with the rich, warm flavors of pumpkin and traditional spices. It’s a perfect way to celebrate the fall season and impress your guests with a dessert that epitomizes the cozy spirit of the season.
  • Creamy and Decadent: The combination of pumpkin and cheesecake creates a luscious, creamy texture that melts in your mouth with every bite. It’s a luxurious treat that satisfies your sweet tooth and leaves you craving more.
  • Customizable: This recipe is highly versatile, allowing you to tailor it to your preferences. You can adjust the level of sweetness, and spice, or even experiment with different crusts or toppings to suit your taste.
  • Family-Friendly: Kids and adults alike will adore the creamy, dreamy flavors of this cheesecake. It’s an excellent way to introduce younger family members to the joys of pumpkin and cheesecake combined.
  • Minimal Cleanup: Since there’s no baking involved, you’ll have fewer dishes to wash, making the cleanup process a breeze
pumpkin cheesecake

Ingredients needed to make a no-bake pumpkin cheesecake

  • Graham Cracker Crumbs: These are finely crushed graham crackers used to make the cheesecake’s crust. They provide a sweet, buttery base for the dessert.
  • Butter: Melted butter is mixed with the graham cracker crumbs to create a firm and flavorful crust that holds the cheesecake together.
  • Cream Cheese: Cream cheese forms the heart of the cheesecake. It’s rich, and creamy, and provides the classic cheesecake flavor and texture.
  • Pumpkin Puree: This is pureed, cooked pumpkin, typically from a can, that infuses the cheesecake with the warm, earthy taste of pumpkin, essential for the autumn theme.
  • Granulated Sugar: Sugar adds sweetness to the filling, balancing the pumpkin’s natural earthiness.
  • Pumpkin Pie Spice: This spice blend usually includes cinnamon, nutmeg, cloves, and ginger, adding a warm and spicy flavor to the cheesecake with a hint of fall.
  • Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cheesecake, offering a sweet, aromatic note.
  • Heavy Cream: Whipped cream is often used as a topping, adding a light, airy texture and a touch of sweetness to complement the cheesecake.
  • Ground Cinnamon: Cinnamon is used both in the crust and as a garnish to enhance the overall pumpkin spice flavor of the dessert.
  • Powdered Sugar: Powdered sugar is used for dusting the finished cheesecake, adding a touch of sweetness and a decorative element.
  • Salt: A pinch of salt helps balance the sweetness and enhances the overall flavor of the cheesecake.
  • Lemon Juice: A small amount of lemon juice adds a hint of tanginess that brightens the flavors and helps to cut through the richness of the cream cheese.

These ingredients come together to create a delightful no-bake pumpkin cheesecake with a harmonious blend of sweet, creamy, and spiced flavors.

How to Make No-Bake Pumpkin Cheesecake

For the Crust:

  • In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly coated with the butter and sugar.
  • Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to press it down firmly to create an even crust. Place the pan in the refrigerator to chill while you prepare the filling.

For the Filling:

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy.
  • Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, salt, and lemon juice to the cream cheese. Mix until all the ingredients are well combined and the filling is smooth.
  • In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the pumpkin and cream cheese mixture. This step adds a light and airy texture to the filling.

Assembling the Cheesecake:

  • Remove the crust from the refrigerator and pour the pumpkin cheesecake filling over it.
  • Smooth the top of the filling with a spatula, ensuring it’s level and covers the crust evenly.
  • Place the cheesecake in the refrigerator and allow it to chill for at least 4-6 hours, or preferably overnight, to set and firm up.

For the Topping (optional):

  • Just before serving, you can add a dollop of whipped cream to each slice of cheesecake. Sprinkle a pinch of ground cinnamon and a dusting of powdered sugar for a finishing touch.

This creamy and spiced dessert is perfect for fall gatherings, and its no-bake nature makes it a convenient option for busy holiday preparations. Whether you serve it at Thanksgiving, Halloween, or any autumn occasion, your guests will love this delightful pumpkin cheesecake.

pumpkin cheesecake intructions

Variations

There are several delicious variations you can explore to add a unique twist to your no-bake pumpkin cheesecake:

  • Pecan Praline Topping: Create a rich and crunchy pecan praline topping by mixing chopped pecans with brown sugar and melted butter. Sprinkle it over the cheesecake before serving for a delightful contrast of textures.
  • Caramel Drizzle: Drizzle caramel sauce over each slice just before serving to add a sweet and buttery flavor that complements the pumpkin and cream cheese.
  • Gingersnap Crust: Replace the graham cracker crust with a crushed gingersnap cookie crust for a spicier, more ginger-forward base.
  • Maple Whipped Cream: Whip some heavy cream with a touch of maple syrup and a dash of cinnamon to create a maple-flavored whipped cream. Top your cheesecake with this for a fall-inspired twist.
  • Individual Mini Cheesecakes: Instead of making one large cheesecake, prepare individual no-bake pumpkin cheesecakes in small dessert cups or ramekins for a personalized and elegant presentation.
  • Nut Crust: Experiment with different nut crusts, such as almond, pecan, or walnut, to create a unique flavor and texture for the base.
  • Layered Dessert: Create a layered dessert by alternating layers of pumpkin cheesecake with layers of spiced whipped cream, creating a visually appealing and rich dessert experience.
pumpkin cheesecake, mini

Tips and Suggestions

Here are some tips and suggestions to ensure your no-bake pumpkin cheesecake turns out perfectly:

  • Use Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smoother and lump-free filling. This will make it easier to blend with other ingredients.
  • Choose the Right Pan: A 9-inch spring-form pan is ideal for no-bake cheesecakes, as it makes it easier to remove the cake without damaging the crust or filling.
  • Line the Pan: Consider lining the bottom of the pan with parchment paper before adding the crust. This will help with the easy removal of the cheesecake.
  • Chill the Crust: Let the crust set in the refrigerator for at least 15-30 minutes before adding the filling. This step ensures a firm and well-defined crust.
  • Mix the Filling Thoroughly: Take your time to blend the filling ingredients properly, ensuring there are no lumps and that all the flavors are evenly distributed.
  • Whip the Cream to Stiff Peaks: When whipping the heavy cream, make sure it forms stiff peaks. This will add a light and fluffy texture to the cheesecake.
  • Refrigerate for a Sufficient Time: It’s important to allow the cheesecake to chill in the refrigerator for at least 4-6 hours, or overnight if possible. This allows the flavors to meld and the cheesecake to set properly.
  • Keep It Cool: Cheesecakes are best stored in the refrigerator to maintain their texture and prevent them from becoming too soft. Cover it with plastic wrap or aluminum foil to keep it fresh.

By following these tips and suggestions, you’ll be well-prepared to create a no-bake pumpkin cheesecake that’s not only delicious but also visually appealing and satisfying to your guests.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but it’s essential to ensure that it’s well-drained and has a similar consistency to canned pumpkin. Fresh pumpkin may require more preparation and cooking time.

How can I prevent my no-bake cheesecake from being too soft or runny?

To prevent a runny cheesecake, make sure to properly whip the heavy cream to stiff peaks and refrigerate the cheesecake for a sufficient amount of time (4-6 hours or overnight). This allows it to set properly.

Can I make this cheesecake in advance?

Yes, no-bake pumpkin cheesecake is an excellent make-ahead dessert. It can be prepared a day or two before serving, allowing you to focus on other meal preparations for your event.

Can I make this recipe without a springform pan?

While a springform pan is recommended for easy removal, you can use a regular pie dish or a similar dish lined with parchment paper for easier serving.

no bake pumpkin cheesecake

Easy No-Bake Pumpkin Cheesecake

Savor the delicious, creamy pumpkin cheesecake that requires no baking! Our dish is a seasonal staple that's easy to make and will satisfy your cravings for a fall dessert. In every bite, experience the ideal fusion of creamy cheesecake and spiced pumpkin.
5 from 1 vote
Prep Time 25 minutes
Resting time 5 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • 1 spring form pan

Ingredients
  

For the Crust:

  • 1-1/2 cups graham cracker crumbs
  • ¼ cup butter melted
  • ¼ cup sugar
  • ½ tsp ground cinnamon

Filling

  • 16 ounces cream cheese softened
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 tsp vanilla
  • 1-1/2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 tsp lemon juice
  • ½ cup heavy cream

Toppings

  • Whipped cream
  • Ground cinnamon
  • Powdered sugar

Instructions
 

For the Crust:

  • In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly coated with the butter and sugar.
  • Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to press it down firmly to create an even crust. Place the pan in the refrigerator to chill while you prepare the filling.

For the Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy.
  • Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, salt, and lemon juice to the cream cheese. Mix until all the ingredients are well combined and the filling is smooth.
  • In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the pumpkin and cream cheese mixture. This step adds a light and airy texture to the filling.

Assembling the Cheesecake

  • Remove the crust from the refrigerator and pour the pumpkin cheesecake filling over it.
  • Smooth the top of the filling with a spatula, ensuring it's level and covers the crust evenly.
  • Place the cheesecake in the refrigerator and allow it to chill for at least 4-6 hours, or preferably overnight, to set and firm up.

For the Topping (optional)

  • Just before serving, you can add a dollop of whipped cream to each slice of cheesecake. Sprinkle a pinch of ground cinnamon and a dusting of powdered sugar for a finishing touch.
Keyword easy dessert, no-bake pumpkin cheesecake, pumpkin dessert, pumpkin spice
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