No Bake Pumpkin Cheesecake (2024)

This extra creamy no-bake pumpkin cheesecake has a delicious pumpkin spice flavor and cinnamon graham cracker crust. It’s way easier to make than traditional cheesecake – and perfect for fall or Thanksgiving!

*This recipe was originally posted August 2018 and updated August 2019 with improved photos and more tips & tricks for making the perfect cheesecake*

If you’re looking for an easy, pumpkin dessert that will wow your guests, then this no-bake pumpkin cheesecake is just the thing. It’s extra creamy, velvety smooth, and surprisingly light in texture.

To be totally honest, I always opt for pumpkin cheesecake over pumpkin pie. I’m not an expert at making pie crust, and I think the warm spices and pumpkin flavor taste absolutely delicious with the smooth, creamy, tanginess of cheesecake.

But since I know making a traditional baked cheesecake can be a little overwhelming (and time-consuming) – I decided to make a no-bake version.

No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is super easy to make. There are just 2 components to the recipe – the cinnamon graham cracker crust, and the cheesecake filling.

Cinnamon Graham Cracker Crust

The graham cracker crust is made with graham crumbs, a little brown sugar, just a hint of cinnamon & melted butter. You can either buy graham crumbs in the baking aisle of the grocery store or buy graham crackers and blitz them in your food processor (or by hand). Digestive biscuits also work great too.

Pumpkin Cheesecake Filling

Then it’s time to get on with the creamy pumpkin cheesecake. It’s made without gelatin – which I totally love – and is oh so smooth.

Before getting started, blot the pumpkin puree with a paper towel and squeeze out the excess liquid. This step is super important because if too much liquid gets into the cheesecake, it can have a hard time setting.

Then to make the filling:

1. Beat the whipped cream until stiff peaks form.
2. Then in a separate bowl beat the cream cheese until soft. Then mix in the sugars and pumpkin spices.
3. Mix in the pumpkin puree and vanilla extract.
4. Then gently fold in the whipped cream. The key here is gentle. You want to keep the volume of the whipped cream so that the cheesecake stays light and fluffy.

The creamy pumpkin cheesecake goodness then gets spread over top of the crust and then it goes into the fridge to chill for at least 6 hours (or preferably overnight).

Tips for Making this Pumpkin Cheesecake

• I recommend using a 9-inch springform pan. A 10-inch springform pan will also work too.
• Make sure to use full fat, brick-style cream cheese. If you use other cream cheese types – it may not set properly.
• If you prefer cool whip instead of whipped cream, feel free to use it instead. Measure out 1 cup, and fold it into the pumpkin mixture at the end.
• Make sure to use 100% pure pumpkin and not premade pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients that we don’t need in it.
• If your cheesecake doesn’t seem to be firming up enough, place it in the freezer.
• On that same note – this cheesecake freezes well. Then thaw it in the fridge.

This pumpkin no-bake cheesecake is the perfect combo of creamy cheesecake goodness and pumpkin pie. Plus – it’s perfect for Thanksgiving because it doesn’t even take up any oven space.

For other pumpkin desserts, try these other favorites:

• Pumpkin Cheesecake Squares
• Pumpkin Cranberry Cake with Cream Cheese Frosting
• Pumpkin Chocolate Chip Cupcakes
• Pumpkin Spice Cookies