There’s something magical about fall—it’s like the world collectively agrees to slow down, slip into cozy sweaters, and add pumpkin spice to… well, everything. And while I adore a classic baked cheesecake, sometimes life calls for something a little simpler. Enter: the no-bake pumpkin cheesecake. It’s smooth, rich, perfectly spiced, and—best of all—requires zero oven time.

If you’ve ever wrestled with a water bath or feared the dreaded cheesecake crack, this recipe will be your new best friend. You can whip it up in the morning and have a show-stopping fall dessert ready for dinner. Or make it the night before Thanksgiving and check “Thanksgiving cheesecake” right off your to-do list without breaking a sweat.

This isn’t just a pumpkin spice recipe—it’s a kitchen lifesaver that lets you spend less time stressing and more time savoring the season. Whether you’re feeding a crowd or just treating yourself after a long day, this cheesecake delivers that dreamy, creamy, “oh-my-goodness” moment in every bite.

So grab your mixing bowl, my friend—we’re about to make your new favorite holiday tradition.

Why You’ll Love This No-Bake Pumpkin Cheesecake

No oven drama – The fridge does all the work.
Creamy meets spiced – Rich cream cheese, warm pumpkin pie spice, and that cozy graham crust.
Make-ahead magic – Perfect for busy holiday schedules.
Crowd-pleaser – Even the “I don’t like pumpkin” folks will be sneaking seconds.

Ingredients

Graham Cracker Crust:

2 cups (240 g) graham cracker crumbs
3 tbsp (40 g) brown sugar
½ tsp (2.5 g) cinnamon
½ cup (112 g) unsalted butter, melted

Pumpkin Cheesecake Filling:

15 oz (425 g / just under 2 cups) pumpkin puree
⅔ cup (120 ml) heavy cream, 33% MF or higher
24 oz (680 g) full-fat brick-style cream cheese
1 cup (110 g) powdered sugar
½ cup (105 g) brown sugar
1 tbsp (8 g) pumpkin pie spice*
2 tsp (10 ml) vanilla extract

Pumpkin pie spice substitute: 2 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg

How to Make It

Make the crust – In a medium bowl, mix graham crumbs, brown sugar, and cinnamon. Stir in melted butter until combined. Press into bottom and sides (½ to ⅔ up) of a 9-inch springform pan. Freeze while making filling.
Prep the pumpkin – Blot pumpkin puree with paper towels to remove excess liquid.
Whip the cream – Beat heavy cream in a large bowl until stiff peaks form. Set aside.
Make the filling – In another large bowl, beat cream cheese, powdered sugar, brown sugar, pumpkin pie spice, and vanilla until smooth. Scrape down sides.
Add the pumpkin – Mix in pumpkin puree until fully combined.
Combine – Gently fold whipped cream into pumpkin mixture until blended.
Assemble – Spoon filling over crust, smooth the top, cover, and chill at least 6 hours or overnight.
Serve – Run a thin knife around pan edges before releasing. Optionally top with whipped cream. Slice with a thin, sharp knife.

Tips for Perfect No-Bake Pumpkin Cheesecake

Dry your pumpkin puree – This step keeps your cheesecake from becoming too soft. Trust me, soggy cheesecake is not the fall vibe we’re going for.
Cold cream is key – Whipped cream fluffs up best when your cream is super cold.
Don’t overfold – Mix the whipped cream in gently so you keep that airy texture.
Overnight is best – The longer it chills, the better the flavor and texture.
Springform pan magic – Makes for easy serving and picture-perfect slices.

Little Story From My Kitchen

This cheesecake first made its way into my holiday lineup after a particularly… chaotic Thanksgiving. The oven was booked solid—turkey, stuffing, roasted veggies—while my sweet tooth was still demanding something spectacular for dessert. I pulled out my mixing bowls, grabbed a can of pumpkin, and decided to improvise.

That first no-bake pumpkin cheesecake disappeared in under 15 minutes. Even my brother-in-law, who swears he “doesn’t like pumpkin,” was asking for seconds. Now, it’s become a family tradition—one of those “don’t you dare forget it” dishes. And honestly? I’m not mad about it. Every bite tastes like autumn wrapped in a creamy, spiced hug.

What to Serve With It

Pair your cheesecake with hot coffee or a cinnamon latte for a cozy afternoon treat. If it’s a holiday feast, serve alongside other seasonal favorites like apple crisp or pecan pie for a dessert table that’ll make everyone’s eyes widen. For a fancier touch, drizzle with caramel sauce or sprinkle with crushed pecans.

If you’re going all-in on the pumpkin spice theme, a dollop of spiced whipped cream (just add a pinch of pumpkin pie spice to your whipped cream) takes it to the next level. And for those who love contrast, serve it with a side of tart cranberry compote—the sweet and tangy combo is divine.

How to Store

Your no-bake pumpkin cheesecake will keep in the fridge for up to 4 days—just cover it tightly to keep it fresh. If you’ve topped it with whipped cream, wait to do that until just before serving so it stays fluffy.

You can also freeze this cheesecake for up to 2 months. To do so, wrap slices individually in plastic wrap, then place them in an airtight container. Thaw in the fridge overnight before serving. And yes, it’s just as creamy and delicious after freezing—pumpkin magic at its finest.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s fully cooked and puréed until smooth. Drain off extra liquid for the best texture.

What can I substitute for graham crackers?

Crushed gingersnaps or vanilla wafers make a delicious swap.

Can I make it ahead?

Absolutely. This cheesecake actually tastes better when made a day in advance—it lets the flavours mingle.

Can I use Cool Whip instead of heavy cream?

You can, though fresh whipped cream gives the richest flavour and texture.

Whether you’re looking for the perfect Thanksgiving cheesecake or simply craving a little pumpkin joy in your week, this no-bake pumpkin cheesecake will be your go-to recipe. It’s quick, foolproof, and packed with that pumpkin spice magic we all secretly wish lasted year-round.

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