This No-Bake Pumpkin Cheesecake is a festive fall dessert loaded with cozy spices, pumpkin, and tangy cream cheese. No oven required, so it’s a cinch to make!
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Anyone else just love that time of year when everything is pumpkin flavored? Whether it’s Aldi, Trader Joe’s, or Starbucks, you can’t go anywhere without being greeted by all things pumpkin. And I think that’s a good thing! But I also love making some pumpkin-y treats at home too, and this No-Bake Pumpkin Cheesecake was at the top of my list this year.
Now, I’ve made No-Bake Pumpkin Pie and No-Bake Cheesecake before, but this is the first time I’ve combined the two into one epic fall dessert. We’re talking creamy, rich, and full of cozy autumnal flavors.
Annnd we’re also talking easy. Because it’s no bake!
Easy No-Bake Pumpkin Cheesecake Recipe
I love a traditional cheesecake too, but that’s usually a recipe I reserve for a special occasion. A no-bake cheesecake—or this No-Bake Pumpkin Cheesecake!—is the type of dessert you can easily whip up whenever the craving strikes.
While you do have to wait for it to set, it’s just like that old song—the waiting is the hardest part! Because the rest is just a matter of mixing the ingredients together. Spread them into a pre-made pie crust and that’s all the work you need to do!
This No-Bake Pumpkin Cheesecake has a texture different from a baked pumpkin cheesecake because it’s lighter and fluffier, but it still has that tangy cheesecake flavor thanks to the cream cheese. And as a bonus, you don’t have to worry about the top cracking!
See recipe card below this post for ingredient quantities and full instructions.
- Heavy cream – You need heavy cream for this recipe. Substituting half-and-half or whole milk won’t work.
- Cream cheese – Use the kind that comes in bars, not tubs.
- Pumpkin puree – Not pumpkin pie filling!
- Powdered sugar
- Vanilla extract
- Pumpkin pie spice – You can make homemade pumpkin pie spice with cinnamon, nutmeg, cloves, and other spices or use store-bought.
- Kosher salt
- Graham cracker crust
How to Make No-Bake Pumpkin Cheesecake
1. Make the Whipped Cream
In a large bowl, whip the heavy cream until it forms stiff peaks.
Tip: Learn more about whipping heavy cream in my post on how to make whipped cream.
2. Finish the Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it’s light and fluffy, or for about 4 minutes. Beat in the pumpkin, followed by the powdered sugar. Scrape down the sides of the bowl and then beat in the vanilla, pumpkin pie spice, and salt. Fold in the whipped cream.
Pour the pumpkin cheesecake filling into the pie crust and smooth it with a rubber or offset spatula.
Place the pie in the refrigerator for at least 4 hours, or preferably overnight. Cut with a sharp knife and serve with a dollop of whipped cream.
In a hurry? You can place the cheesecake in the freezer for about an hour to help it set faster. Keep in mind that it won’t be completely firm, but it will be easier.
How to Store No-Bake Pumpkin Cheesecake
Store this No-Bake Pumpkin Cheesecake in the refrigerator, covered, for up to 3 days. You can also freeze this cheesecake for up to 2 months. Let it thaw overnight in the fridge before serving.
Chilling the cheesecake in the fridge helps it firm up and keeps it from being too soft. You should also use full-fat cream cheese, which will help it firm up as well.
You can place the cheesecake in the freezer for about an hour to help it set faster. Keep in mind that it won’t be completely firm, but it will be easier to slice and serve.
No, no-bake pumpkin cheesecake does not contain eggs. In fact, there aren’t any no-bake cheesecakes that contain eggs! That’s because, without baking, adding eggs to the filling wouldn’t be safe.
There are a few reasons why your no-bake cheesecake might be runny. One reason could be that your cream cheese wasn’t at room temperature when you started, which can cause it to be lumpy, instead of distributing evenly into the filling to make it nice and thick.
Another reason could be that you didn’t whip the heavy cream long enough, or that you mixed the filling for too long after adding the whipped cream.
Finally, the filling might be runny if you didn’t let the cheesecake chill long enough—4 hours is the minimum, but overnight is best!
No Bake Pumpkin Cheesecake
- 1 cup heavy cream
- 2 8oz packages cream cheese room temperature
- 1 15oz can pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- ½ tsp kosher salt
- 1 store-bought graham cracker pie crust
- In a mixing bowl, whip the heavy cream to stiff peaks. Set aside.
- In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until light and fluffy, about 4 minutes. Add the pumpkin and beat until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl and add the vanilla, pumpkin pie spice, and salt and beat until combined.
- Fold in the whipped cream and gently pour into the prepared pie crust. Refrigerate until set, at least 4 hours, or overnight. Serve with whipped cream.