No-Bake Pumpkin Cheesecake (Creamy & Easy!)
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Thick and perfectly sliceable no-bake pumpkin cheesecake made without any gelatin or whipped topping! A spiced graham cracker crust (also no-bake!) provides a sturdy base for the creamy filling. Recipe includes a how-to video!
Pumpkin Cheesecake, the Easy Way
Just in time for Thanksgiving! My creamy no-bake pumpkin cheesecake has all the best cozy flavors of pumpkin pie combined with the rich tangy flavor of cheesecake. It’s thick, slices beautifully (no gelatin required!) and has well-balanced pumpkin flavor. It’s not overly sweet, but it’s still perfectly indulgent (I was so particular with getting the flavors and balance just right!) and has a special, lightly spiced crust that ties everything together. Best of all, there’s no need to even turn on your oven!
Why You’ll Love This Recipe
- Slices just like regular cheesecake. So often no-bake cheesecakes are too soft, but mine is as thick and sliceable as a regular cheesecake.
- No gelatin or whipped topping. I was deliberate about skipping gelatin, which can be fussy and impart an unwanted flavor. We’re also skipping the tubs of whipped topping and instead making our own whipped cream (it’s easy!). This whipped cream is a key player in giving the cheesecake that classic, thick and creamy texture instead of the mousse-like consistency you’ll often find in no-bake cheesecake recipes.
- Spiced brown sugar crust. For depth of flavor, we will use brown sugar in the crust (instead of granulated) and add some spices too. The end result accents the filling beautifully, think somewhere between a gingersnap crust and a traditional graham cracker crust.
- Perfect Thanksgiving dessert! It’s great for making ahead and it doesn’t take up valuable oven space.
Ingredients
There are a few key ingredients in this no-bake pumpkin cheesecake that you should pay close attention to–I’ll review them before we begin.
- Pumpkin. Make sure you are using 100% pumpkin puree and not pumpkin pie filling (which has additives we don’t need here). I would be hesitant to use homemade pumpkin puree in this recipe; it often has more water than canned pumpkin puree, which can make your cheesecake too soft.
- Cream cheese. You must use full-fat, brick-style cream cheese for this recipe (just like a baked cheesecake recipe!). Anything else could make your cheesecake too soft and will ruin the sliceable texture we are trying so hard to achieve.
- Spices. Including pumpkin pie spice and cinnamon. If you don’t have pumpkin pie spice on hand but do have a well-stocked spice cabinet, you may be able to make your own homemade pumpkin spice.
- Sour cream. Just two tablespoons provides the proper depth of flavor. I am a huge stickler on adding sour cream to cheesecakes; it is essential for that classic cheesecake flavor. Don’t skip it!
- Heavy cream. Whipping cream or double cream will also work. Make sure this is nice and cold so it whips properly.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
If you don’t have salted butter for the crust, you can add ¼ teaspoon salt to the melted butter when you add the spices.
How to Make No-Bake Pumpkin Cheesecake (Step-by-Step)
- Prep the crust. Combine the graham cracker crumbs and sugar. Melt the butter in a separate bowl, then immediately stir in the spices. Let the butter cool before drizzling over the graham cracker mixture. Stir to combine, then press into the bottom and up the sides of your springform pan. Place in the fridge to chill while you make your filling.
- Start the filling. Beat the cream cheese with an electric mixer on low speed until very smooth. Stir in the pumpkin, sugar, sour cream, spices, vanilla, salt, and half of the powdered sugar until everything is combined.
- Whip the cream. In a separate bowl with clean beaters, beat the heavy cream and remaining sugar together until stiff, fluffy peaks form. The texture should be similar to Cool Whip.
- Combine. Gently fold the whipped cream into the pumpkin mixture until you have a cohesive batter. Stick with a spatula or spoon for this part!
- Chill. Spread the filling into your prepared crust, making sure it touches the bottom and sides all around and smoothing the top with the back of a spoon or spatula (how smooth/lumpy it looks now is how it will look when you serve it!). Cover with plastic wrap and chill for at least 6 hours.
- Decorate & serve! Run a knife between the crust and the pan to loosen the cheesecake. Pipe a border of whipped cream around the top if desired, then slice and serve!
Sam’s Tip
It’s very important to make sure the filling is touching the edges and corners of the crust when you add it. If there is any gapping, it creates a weak spot (the filling is stiff and doesn’t settle on its own), and when you cut slices, the crust will crumble away from the filling. Also, remember that we aren’t baking this, so however you spread the filling into the crust is exactly how it will look when you cut it the next day. I prefer to smooth the surface with a large offset spatula so it looks like a regular (baked) cheesecake.
Frequently Asked Questions
Yes! You can freeze individual slices or the whole cheesecake. I provide detailed instructions on how to do this in the recipe notes below.
Nope! This no-bake pumpkin cheesecake recipe is ENTIRELY no-bake, even the crust! Simply pop it in the fridge while you make your filling–no baking required.
This cheesecake should set nicely. It has a softer/creamier consistency compared to classic pumpkin cheesecake, but it should still slice neatly and cleanly. It should NOT be difficult to slice or mousse-like in texture.
If yours doesn’t set, there are a few causes: not whipping the cream properly, not chilling long enough, adding too much pumpkin, over-mixing the batter, or using the wrong type of cream cheese (low-fat or tub-style will not work here).
You can try freezing your cheesecake to salvage the texture.
Yes, and I actualy recommend it! Since this cheesecake needs an extended chilling period for the best texture, it’s actually best to make it at least one day or up to two days in advance of serving. While the cheesecake will keep for up to 5 days, it’s usually at its peak when served within the first 48 hours. I do recommend waiting to add the whipped cream until shortly before serving.
More Fall Treats
I know several of you have been looking for this recipe–I’m so happy to be able to finally share it with you! 🎃
Enjoy!
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No-Bake Pumpkin Cheesecake (Creamy & Easy!)
Ingredients
Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 3 Tablespoons (38 g) brown sugar, firmly packed
- 7 Tablespoons (100 g) salted butter, cut into 7 pieces
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Cheesecake
- 16 oz (454 g) full-fat, brick-style cream cheese, softened
- 1 cup (250 g) pumpkin puree, (use 100% pure pumpkin puree, not pumpkin pie filling)
- ¼ cup (50 g) light brown sugar, firmly packed
- 2 Tablespoons (30 g) sour cream
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon table salt
- 1 ½ cups (188 g) powdered sugar, divided
- 1 cup (240 ml) heavy cream, very cold
- ½ batch homemade whipped cream for topping, optional
Instructions
For the crust
- In a medium mixing bowl, stir together graham cracker crumbs and sugar.1 ½ cups (170 g) graham cracker crumbs, 3 Tablespoons (38 g) brown sugar
- In a separate, microwave-safe bowl, melt the butter then immediately whisk in the cinnamon and ginger. Allow to cool slightly (a little warm is OK, but butter shouldn’t be hot) before moving on to the next step.7 Tablespoons (100 g) salted butter, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger
- Drizzle the melted butter mixture into the graham cracker mixture (be sure to scrape the bottom of the butter bowl with a spatula so none of the spices are left behind!) and use a fork to claw the mixture together until all the crumbs are moistened.
- Press the graham cracker mixture firmly and evenly into the bottom and most of the way up the sides of a 9-inch (23cm) springform pan (I use a glass to help me do this). Set pan in the refrigerator to set (no baking required!) while you prepare the cheesecake filling.
Cheesecake
- Place cream cheese in a large mixing bowl and use an electric mixer on low-speed to beat cream cheese until it is smooth, creamy, and completely lump free.16 oz (454 g) full-fat, brick-style cream cheese
- Add pumpkin, brown sugar, sour cream, pumpkin spice, vanilla extract, cinnamon, salt, and approximately half of the powdered sugar (¾ cup/94 g) and stir on low-speed until smooth, creamy, and completely combined.1 cup (250 g) pumpkin puree, ¼ cup (50 g) light brown sugar, 2 Tablespoons (30 g) sour cream, 1 Tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon table salt
- In a separate, large mixing bowl, use an electric mixer (with clean beaters) to beat remaining powdered sugar (¾ cup/94 g) and heavy cream on low speed, gradually increasing speed to high and continuing to beat until stiff peaks form.1 cup (240 ml) heavy cream
- Add the whipped cream to the pumpkin/cream cheese mixture and use a spatula to gently fold the mixtures together until uniform and well-combined.
- Remove the prepared crust from the refrigerator and carefully spread cheesecake filling evenly into the crust. Take care that the filling makes contact with the bottom and sides of the crust, particularly where they meet. If there are any gaps between filling and crust, the crust will crumble due to lack of support when cut into. Smooth the top with an offset spatula (or leave decorative swirls, if desired), keeping in mind that the filling will not settle or smooth itself as it chills.
- Cover cheesecake with plastic wrap and refrigerate for at least 6 hours (preferably overnight). Before serving, run a knife between the crust and the pan to loosen it before removing the springform collar before slicing and serving. If desired, top with homemade whipped cream just before serving.½ batch homemade whipped cream for topping
Notes
Storing
Store, tightly covered, in the refrigerator for up to 5 days.Freezing
This cheesecake may be frozen for up to 1 month for best quality. Wrap tightly before freezing. When thawing, condensation may accumulate around the bottom of the springform pan, which can soften the graham cracker crust. I recommend placing the pan on a tray or towel while thawing overnight in the refrigerator. The cheesecake is difficult to slice when frozen, so I recommend either thawing before serving or freezing individual slices.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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