The Perfect Pumpkin Cheesecake Recipe for Fall Gatherings

No-bake pumpkin cheesecake redefines autumn’s beloved flavors into a silky, decadent treat that skips traditional baking methods.

Seasonal spices dance through a luscious cream cheese mixture, creating a dessert that feels both nostalgic and innovative.

Crisp graham cracker bases provide a delightful textural contrast to the velvety pumpkin filling.

Sophisticated yet effortless, this dessert captures the essence of fall without complex preparation techniques.

Its cool, smooth profile offers a refreshing alternative to heavy baked desserts.

Minimal kitchen equipment and straightforward ingredients make this recipe accessible for bakers of all skill levels.

The result is a show-stopping confection that looks more complicated than it truly is.

No-Bake Pumpkin Cheesecake: Perfect for Fall

• Whip Up Seasonal Comfort: This no-bake pumpkin cheesecake captures the cozy essence of autumn with its rich, creamy texture and warm spices, delivering a dessert that feels like a comforting hug on a crisp fall day.
• Effortless Indulgence: Skip the baking stress with this simple recipe that requires no oven time, making it perfect for novice bakers or anyone wanting a quick, impressive dessert without complex techniques.
• Texture Sensation: Experience a delightful contrast between the crunchy graham cracker crust and the silky-smooth pumpkin cheesecake filling, creating a mouthwatering blend of crisp and creamy elements that dance on your palate.
• Make-Ahead Magic: Prep this dessert in advance and let it chill for 6 hours or overnight, which means less last-minute cooking and more time enjoying gatherings with friends and family during holiday seasons.

Ingredients You Need for No-Bake Pumpkin Cheesecake

• Graham Cracker Crumbs: Classic base for a crumbly, sweet foundation that adds texture and holds the cheesecake together.
• Brown Sugar: Provides rich caramel-like sweetness and helps bind the crust.
• Cinnamon: Warm spice that complements the pumpkin flavor and adds depth.
• Unsalted Butter: Melted butter helps combine and set the crust ingredients.

• Cream Cheese: Smooth, tangy base that creates the signature cheesecake texture and richness.
• Pumpkin Puree: Pure pumpkin adds authentic fall flavor and creamy consistency.
• Heavy Cream: Whipped to create lightness and volume in the cheesecake.
• Powdered Sugar: Adds sweetness and helps create a smooth filling.
• Brown Sugar: Brings deep, caramel-like sweetness to the filling.
• Pumpkin Pie Spice: Classic blend of warm spices that enhances the pumpkin flavor.
• Vanilla Extract: Adds subtle depth and rounds out the sweet flavors.

• Whipped Cream: Light, airy topping that adds a creamy finish to the dessert.

How to Make the Easiest No-Bake Pumpkin Cheesecake

Step 1: Craft the Crumbly Crust

Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Pop the pan in the freezer to set the crust while preparing the filling.

• Graham cracker crumbs
• Brown sugar
• Cinnamon
• Melted butter

Step 2: Prep the Pumpkin Base

Gently dab pumpkin puree with paper towels to remove excess moisture. Whip heavy cream until it forms stiff, billowy peaks that hold their shape when the whisk is lifted.

Step 3: Blend Creamy Filling

In a separate bowl, beat cream cheese until smooth. Add powdered sugar, brown sugar, and pumpkin pie spice. Mix in pumpkin puree and vanilla extract until the mixture is silky and well incorporated.

• Cream cheese
• Powdered sugar
• Brown sugar
• Pumpkin pie spice
• Pumpkin puree
• Vanilla extract

Step 4: Fold and Combine

Carefully fold the whipped cream into the cream cheese mixture. Use gentle, sweeping motions to maintain the airy texture and prevent deflating the whipped cream.

Step 5: Layer and Chill

Spoon the creamy pumpkin filling over the frozen crust. Smooth the top with a spatula to create an even surface. Refrigerate for 6 hours or overnight to allow the cheesecake to set completely.

Step 6: Serve and Enjoy

When ready to serve, garnish with a dollop of whipped cream. Slice and indulge in this luscious no-bake pumpkin cheesecake that captures the essence of autumn in every bite.

Tips for Making No-Bake Pumpkin Cheesecake That’s Silky Smooth

• Drain Pumpkin Perfectly: Spread pumpkin puree on paper towels and gently press to remove excess moisture, ensuring a thick and creamy cheesecake texture.
• Whip Cream Like a Pro: Use cold heavy cream and a chilled bowl to achieve stiff, stable peaks that will create a luxurious, airy filling.
• Soften Cream Cheese Smartly: Let cream cheese sit at room temperature for 30-45 minutes before mixing to prevent lumps and create a smooth, velvety consistency.
• Fold Gently: Use a rubber spatula and fold whipped cream into the cream cheese mixture in a gentle, circular motion to maintain the airiness and prevent deflating.
• Chill for Maximum Flavor: Allow the cheesecake to set in the refrigerator for at least 6 hours, preferably overnight, to develop rich, deep flavors and perfect slicing texture.

Storing Your No-Bake Pumpkin Cheesecake for Long-Lasting Freshness

• Refrigerate the cheesecake in an airtight container for up to 5 days. Cover the top with plastic wrap or aluminum foil to prevent moisture loss and absorbing other refrigerator odors. Keep the springform pan intact or transfer slices to a sealed container for best preservation.
• Freezing Option: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Frozen cheesecake can maintain quality for 1-2 months. Thaw overnight in the refrigerator before serving to retain the creamy texture.
• Reheating Method: No reheating required for this no-bake dessert. Remove the cheesecake from the refrigerator 15-20 minutes before serving to soften slightly.

Pair No-Bake Pumpkin Cheesecake with These Delicious Additions

• Pair with Spiced Autumn Chai: Brew a warm, fragrant chai tea with cinnamon, cardamom, and ginger to complement the pumpkin cheesecake's rich, creamy texture and seasonal spices.
• Match with Caramel Bourbon Cocktail: Create a smooth cocktail blending bourbon, caramel syrup, and a dash of nutmeg that echoes the dessert's warm, comforting flavors and enhances its sweetness.
• Serve alongside Candied Pecan Crumble: Sprinkle toasted, caramelized pecans over the cheesecake for a crunchy contrast, adding depth and nutty warmth that perfectly balances the creamy dessert.
• Complement with Apple Cider Mimosa: Mix crisp apple cider with champagne for a light, effervescent drink that cuts through the cheesecake's richness while highlighting its autumn-inspired profile.

Spice Things Up with Variations of No-Bake Pumpkin Cheesecake

• Autumn Spice Splash: Replace pumpkin pie spice with a blend of cardamom, nutmeg, and ginger for a warm, complex flavor profile that highlights seasonal aromatics.
• Nutty Crunch Upgrade: Mix chopped pecans or walnuts into the graham cracker crust for added texture and a rich, earthy undertone that complements the creamy filling.
• Caramel Drizzle Dream: Top the chilled cheesecake with homemade salted caramel sauce and sprinkle toasted pumpkin seeds for a decadent, contrasting finish that elevates the dessert's visual and taste appeal.
• Maple Bourbon Boost: Incorporate a tablespoon of bourbon and replace some brown sugar with pure maple syrup to create a sophisticated, grown-up version of the classic no-bake cheesecake.

Pumpkin Cheesecake Recipe

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4.8 from 11 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Silky No-Bake Pumpkin Cheesecake whispers autumn’s sweet embrace with creamy layers of spiced pumpkin nestled in a graham cracker crust. Chilled perfection delivers rich, velvety indulgence that welcomes fall’s warmest flavors onto your dessert plate.

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Ingredients

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Primary Ingredients:

• 24 ounces (680 grams) cream cheese, brick-style, full-fat
• 2 cups (480 milliliters) pumpkin puree
• 1 ½ cups (375 milliliters) graham cracker crumbs

For the Sugars and Sweeteners:

• 1 cup (125 grams) powdered sugar
• ½ cup (100 grams) brown sugar
• 2 tablespoons (30 grams) brown sugar

Spices and Flavor Enhancers:

• 1 tablespoon pumpkin pie spice
• ½ teaspoon cinnamon
• 2 teaspoons vanilla extract

Additional Ingredients:

• ⅔ cup (160 milliliters) heavy cream (33% MF or more)
• 6 tablespoons (85 grams) unsalted butter, melted

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Instructions

1. Create a robust foundation for the dessert by combining graham cracker crumbs (240 grams), brown sugar (30 grams), ground cinnamon (5 grams), and melted unsalted butter (85 grams) until thoroughly integrated.
2. Carefully press the crumb mixture into the base of a 9-inch (23-centimeter) springform pan, ensuring an even, compact layer. Transfer the pan to the freezer for 15 minutes to solidify the crust.
3. Prepare the pumpkin puree by gently dabbing with paper towels to eliminate excess moisture, which prevents a watery filling.
4. Whip heavy cream (240 milliliters) using an electric mixer until stiff, peaked texture forms, creating a light and airy component.
5. In a separate large mixing bowl, blend cream cheese (450 grams) with powdered sugar (120 grams), brown sugar (30 grams), and pumpkin pie spice (10 grams) until smooth and creamy.
6. Incorporate pumpkin puree (240 grams) and pure vanilla extract (5 milliliters) into the cream cheese mixture, stirring until uniformly combined.
7. Delicately fold the whipped cream into the pumpkin cream cheese base, maintaining the mixture’s voluminous texture.
8. Gently spread the filling over the chilled crust, using a spatula to create a perfectly smooth surface.
9. Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to allow complete setting and flavor development.
10. Before serving, garnish with additional whipped cream and a light dusting of pumpkin pie spice for an elegant presentation.

Notes

• Draining excess moisture from pumpkin prevents soggy cheesecake texture, ensuring a firm and creamy dessert.
• Freezing the crust helps it set quickly and provides a sturdy base for the delicate filling.
• Whipping cream to stiff peaks creates a light, airy texture that makes the cheesecake feel decadent and smooth.
• Blending sugars with cream cheese develops a rich, balanced sweetness that complements the pumpkin’s earthy flavor.
• Chilling overnight allows flavors to meld and helps the cheesecake firm up perfectly for clean, beautiful slices.
• Topping with fresh whipped cream adds an extra layer of indulgence and makes the dessert look professionally prepared.

• Prep Time: 25 minutes
• Category: Desserts, Snacks
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 550 kcal
• Sugar: 36g
• Sodium: 420mg
• Fat: 40g
• Saturated Fat: 24g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 100mg