This delicious No Bake Pumpkin Cheesecake is the perfect fall treat, and it couldn’t be easier to make!
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Are you as crazy about pumpkin as I am? Come fall, I’ll happily eat it for breakfast, lunch, and dinner. I love it in pretty much everything from cake pops to curry.
My favorite way to eat pumpkin is in cheesecake though … it’s kind of hard to imagine a better combination. You know?
Which is why I’m obsessed with this No Bake Pumpkin Cheesecake! This decadent recipe combines two of my favorite foods into one crave-worthy dessert. And it’s so simple to make!
I’m totally obsessed with this cheesecake recipe, and once you try it, you will be, too!
About the Recipe
This easy Pumpkin Cheesecake is the ideal dessert for any fall get together … like Thanksgiving, which is right around the corner!
Cheesecakes can be labor intensive and tricky to get right. And while this no bake cheesecake is made from scratch (no Cool Whip, condensed milk, gelatin, etc.), it really couldn’t be simpler to make.
The creamy filling has all that rich, tangy flavor that you’d expect from a traditional cheesecake, but the texture is much lighter. And the buttery graham cracker crust is the perfect complement to the yummy pumpkin filling.
One bite of this No Bake Cheesecake with Graham Cracker Crust, and your guests will be singing your praises.
Ingredients
This fall cheesecake recipe is made with simple ingredients that you’ll find in any grocery store. Here’s what you’ll need:
- Graham Crackers
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Heavy Cream
- Full Fat Cream Cheese
- Pumpkin Puree
- Spices: Cinnamon, Ginger, and Nutmeg
- Vanilla Extract
- Salt
Because you won’t be baking this cheesecake, it’s important to use the exact called for ingredients. If you don’t, your cheesecake may not set up as well.
That means don’t substitute Cool Whip (or another whipped topping) for the heavy cream, and make sure to use full fat cream cheese. Double check that you’re using pumpkin puree, not pie filling, too. If you do make substitutions, it will change the consistency of the cheesecake.
Other Equipment
You will also need stand mixer (or a hand mixer) to prepare the filling. A classic Kitchenaid mixer is definitely an investment, but it’s one that will last for years. I’ve had mine for well over 10 years at this point, and it’s still going strong!
To assemble the cheesecake, you’ll need a 9-inch springform pan. If you don’t already have one, I’d recommend this Wilton pan (also available in a set). It’s made of steel and super heavy duty. Plus, the nonstick coating makes it easy to remove whatever you are baking … or in this case, not baking!
How to Make No Bake Pumpkin Cheesecake
Now that you’re suitably tempted, let’s make this easy cheesecake!
Making the Crust
The first thing you need to do is prepare the crust. Place 12 graham crackers in a zip top plastic bag, then crush them using a rolling pin. The crumbs should be pretty fine when you’re done, although a few larger pieces are okay.
Transfer the graham cracker crumbs to a mixing bowl, then stir in the brown sugar and salt. Add the melted butter and mix everything together really well.
Press this mixture firmly into the bottom and about halfway up the sides of your springform pan. I used my hands for this, but you could use the bottom of a measuring cup if you don’t want to get too dirty.
Place the springform pan in your refrigerator while you work on the filling. As it cools, the butter will solidify, and the crust will firm up.
Preparing the Filling
Whipped cream is the “secret” ingredient that helps this cheesecake set, and it’s easy to make from scratch.
Place the heavy cream in your stand mixer and start mixing on a medium speed (using the mixer’s whisk attachment). As the cream begins gaining a little volume, increase the speed.
Continue mixing the cream until you get a stiff peak. (This visual guide is really helpful if you’re not sure what a stiff peak is.)
Transfer the whipped cream to a separate bowl, then set it aside while you work on the pumpkin-cream cheese mixture.
Add the cream cheese, brown sugar, and granulated sugar to the stand mixer bowl. Mix everything together, using the mixer’s paddle attachment, until the cream cheese is smooth (no lumps).
Next, you’ll add the pumpkin puree, spices, and vanilla extract.
When everything is well blended, grab the whipped cream that you made earlier. Add about one-third of it to your pumpkin-cream cheese mixture, then slowly fold it in using a spatula. Make sure to take your time and be gentle … you want to avoid deflating the whipped cream as much as possible.
Fold in the remaining cream in two separate batches until everything is fully combined.
Finishing the Cheesecake
Once your filling is prepared, remove the springform pan from the refrigerator. Add the pumpkin filling to the pan, and gently spread it over the crust using a spatula.
Cover the pan with aluminum foil or plastic wrap. Refrigerate the cheesecake overnight or for at least six hours.
It is essential to properly chill this No Bake Pumpkin Cheesecake, so don’t skimp on chilling time. If you are preparing the cheesecake for an event like Thanksgiving, you could even prepare it a couple days in advance.
Tip: I don’t mind a few bumps on the top of my cheesecake. If you’d like a perfectly smooth cheesecake though, use an offset spatula to smooth the top.
Serving the Cheesecake
Okay, time for the best part … time to eat!
To remove the cheesecake from the springform pan, run a sharp knife around the edge of the pan (between the cheesecake and the pan). Then, carefully remove the outer ring from the springform pan.
This No Bake Pumpkin Cheesecake is wonderful served plain, although it’s especially delicious topped with lightly-sweetened whipped cream. But no matter how you serve it, you and your guests are sure to love it!
How to Cut Cheesecake Neatly
Want to know an easy trick for getting clean slices? Grab a sharp knife (with a thin blade, if possible), then run it under hot tap water. Dry the blade, then slice the cheesecake. Repeat this process for each slice you make.
The first slice may be a little tricky to remove, but after that it should be smooth sailing.
Tip: make sure to keep your No Bake Pumpkin Cheesecake refrigerated until it’s time to eat. If you remove it from the refrigerator ahead of time, it will start to soften and won’t hold together as well.
Related Recipes
If you’re like me, then you just can’t get enough pumpkin at this time of year. Lucky for you, I’ve got lots of recipes to satisfy your cravings!
Start by trying my Pumpkin Cake Pops, Pumpkin Steamer, Mini Pumpkin Pies, Pumpkin Frozen Yogurt, and Layered Pumpkin Mousse. Then, check out all of my pumpkin recipes here. You’ll find tons of yummy recipes created just for pumpkin lovers, both sweet and savory!
Looking for more cheesecake inspired recipes? Then, don’t miss my Black Bottom Cupcakes, No Bake Cheesecake Tart, Caramel Apple Cheesecake Parfait, or my Cranberry Cheesecake Parfait!
No Bake Pumpkin Cheesecake
Ingredients
For Crust:
- 12 graham crackers, crushed
- 1/4 cup brown sugar (lightly packed)
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted
For Filling:
- 1 1/2 cups heavy cream
- 2 (8-ounce) packages cream cheese (full fat), at room temperature
- 1/2 cup brown sugar (lightly packed)
- 3/4 cup granulated sugar
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Prepare Crust:
- Combine graham cracker crumbs, brown sugar, and salt in a medium bowl; mix well. Add butter and mix well.
- Press mixture into bottom and about halfway up sides of an 9-inch springform pan.
- Refrigerate crust until ready to use.
Prepare Filling:
- Whip cream using a stand mixer (or hand mixer) until you get heavy peaks. Transfer to a separate bowl; set aside.
- Mix cream cheese, brown sugar, and granulated sugar until smooth.
- Add pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to cream cheese. Mix well.
- Gently fold 1/3 of whipped cream into pumpkin mixture using a spatula. Add remaining cream in two batches.
- Transfer pumpkin mixture to springform pan. Gently spread filling over crust, then smooth top of cheesecake with a spatula.
- Cover cheesecake, then refrigerate overnight, or for at least 6 hours.
- Cut cheesecake into slices and serve. Enjoy!
Notes
- Use heavy cream (or whipping cream). Do not substitute a whipped topping, such as Cool Whip.
- Make sure to whip cream until you get a stiff peak. If you're not sure what that means, check out this guide.
- Use full fat cream cheese.
- Use kosher salt (or sea salt), not table salt.
- Let cheesecake chill overnight, or even for a couple days. At a minimum, cheesecake should be chilled for 6 hours.
- To cut cheesecake neatly, run a sharp knife under hot water. Dry knife, then slice cheesecake. Repeat process of heating knife for every cut you make.
Nutrition
