No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is perfect for satisfying your pumpkin cravings in fall! Made with a buttery graham cracker crust, it’s creamy and delicious with the perfect pumpkin flavor and a hint of tart from the cream cheese. Plus, you won’t have to turn your oven on for this sweet treat!
I’m a huge fan of cheesecake, but sometimes I don’t want to turn the oven on to bake. Living here in Texas, it’s still 90 degrees even in fall. My heart wants all things fall, but the weather doesn’t always cooperate. So, this is the perfect solution. I get a delicious pumpkin cheesecake treat without the extra heat!
This no bake pumpkin cheesecake recipe is also super quick and easy to make! You will want to chill for about 12 hours to get it to set up just right, so patience is needed, but it makes the perfect make-ahead dessert for special occasions! If you can’t wait that long, I totally understand! I certainly won’t judge you for pulling it from the fridge a bit early.
ingredients needed:
For the Crust:
- Graham cracker crumbs (or gingersnap cookie crumbs)
- Sugar
- Butter (melted)
Homemade Whipped Cream:
- Heavy whipping cream
- Powdered sugar
For the Cheesecake:
- Cream cheese
- Pumpkin puree
- Powdered sugar
- Brown sugar
- Vanilla extract
- Pumpkin pie spice
- Ground cinnamon
- Salt
- Prepared whipped cream
Optional Toppings:
- Caramel syrup
- Pecans
- Whipped Topping
How to make no bake pumpkin cheesecake:
To Make the Crust:
If making the crumbs from graham crackers yourself, you’ll need to blend them using a food processor or placing them in a baggie and using a rolling pen to crush them up.
Then you’ll mix together the graham cracker crumbs, sugar and butter in a medium sized bowl. Pour into a 9″ springform pan and press into the bottom and sides using the bottom of a measuring cup.
Place the crust into the freezer for about 10-20 minutes while preparing the filling.
Making Homemade Whipped Cream:
Whisk together the heavy whipping cream and powdered sugar at high speed until stiff peaks form. This should take about 4-5 minutes.
Set aside until the rest of the filling is mixed together.
For the Pumpkin Cheesecake:
Using a hand or stand mixer, whisk the softened cream cheese until smooth and creamy.
Next, you’ll add in the pumpkin puree, powdered sugar, and brown sugar and mix until well combined.
Add in the vanilla extract, pumpkin pie spice, cinnamon, and salt and whisk until blended well.
Now, using a silicone spatula, gently fold in the prepared whipped cream until well blended.
Remove crust from freezer and pour filling over crust and spread evenlt using an offset spatula.
Cover with plastic wrap or foil and refrigerate for at least 12 hours. This will allow the ingredients to set up properly.
Use a knife to loosen the chilled cheesecake around the edge of the springform pan and remove the rim.
Cut into slices and serve with optional toppings, such as caramel syrup, pecans and whipped topping!
Any leftover cheesecake can be covered and stored in refrigerator for up to 5 days. If you like this, you may also want to try my classic no bake cheesecake!
No Bake Pumpkin Cheesecake
Equipment
- 1 9" spring form pan or two 9" pie plates
Ingredients
For Crust
- 1½ cups graham cracker crumbs (about 14 graham crackers) or gingersnap cookie crumbs
- ⅓ cup sugar white or brown
- 8 tbsp butter melted
For Homemade Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
For Cheesecake
- 16 oz cream cheese (full fat) softened to room temperature
- 1 cup pumpkin puree blotted with paper towel to remove excess moisture
- ½ cup powdered sugar
- ½ cup packed brown sugar light or dark
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup whipped cream (for folding in at the end) (16oz.) homemade or store-bought tub
Toppings (optional)
- caramel syrup
- pecans
- whipped cream
Instructions
To Make the Crust:
- Using a food processor, blend up graham crackers or cookies into crumbs. Or you can place the crackers or cookies into a Ziplock bag and use a rolling pin to crush into crumbs.
- Mix together all the ingredients for the crust. Pour into a 9" springform pan and press into bottom and sides using the bottom of a measuring cup. (Or two 9" pie plates if you doubled the recipe for the crust.)
- Place crust in freezer to chill at least 10 minutes or refrigerator for 30 minutes while preparing the filling.
Making the Whipped Cream:
- Whisk together the heavy whipping cream and powdered sugar at high speed until stiff peaks form. This should take about 4-5 minutes.
- Set aside until the rest of the filling is mixed together.
For the Pumpkin Cheesecake:
- Using a hand or stand mixer, whisk the softened cream cheese until smooth and creamy.
- Next add in the pumpkin puree, powdered sugar, and brown sugar and mix until well combined.
- Add in the vanilla extract, pumpkin pie spice, cinnamon, and salt and whisk until well blended.
- Now, using a silicone spatula, gently fold in the 2 cups of whipped cream until blended well.
- Remove crust from freezer or fridge and pour filling into the crust. Spread evenly using an offset spatula.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 12 hours. This will allow the ingredients to set up properly.
- Use a knife to loosen the chilled cheesecake around the edge of the springform pan and remove the rim of the springform pan.
- Cut into slices and serve with optional toppings, such as caramel syrup, pecans, and whipped topping!
Notes
If you liked this recipe, please share it and leave me a comment below!
Xo,
Amy
