No-Bake Pumpkin Cheesecake Recipe | Quick & Simple
Pumpkin desserts are a highlight of the fall season, and nothing captures that cozy flavour better than a smooth and creamy pumpkin cheesecake. This no-bake version makes it incredibly easy to enjoy a festive dessert without the fuss of using the oven. Light, luscious, and packed with warm pumpkin spice flavours, it’s the perfect treat for gatherings or a sweet indulgence at home.
What makes this cheesecake truly special is how effortless it is to prepare. With a crunchy graham cracker crust, a rich pumpkin filling, and a velvety texture that melts in your mouth, it combines elegance with simplicity. Whether you are hosting a holiday dinner or just craving something seasonal, this no-bake pumpkin cheesecake delivers flavor, convenience, and charm all in one dish.
Why You Need This Recipe
This recipe is a game changer because it saves you time without compromising taste. You don’t need baking skills or special equipment to whip it up, yet the result looks and tastes like a bakery dessert. It’s ideal for busy holidays when your oven is already full of other dishes.
Another reason to love this recipe is its versatility. You can prepare it ahead of time, make it in individual cups for parties, or add your own creative toppings. It is creamy, flavorful, and perfect for anyone who wants a quick seasonal dessert that always impresses.
Ingredients
Gather these simple ingredients to create the perfect no-bake pumpkin cheesecake that is both delicious and satisfying
| Ingredient | Quantity | Calories (approx) |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | 600 |
| Unsalted butter (melted) | 6 tbsp | 600 |
| Cream cheese (softened) | 16 oz | 1600 |
| Pumpkin puree | 1 cup | 80 |
| Powdered sugar | 1 cup | 480 |
| Heavy whipping cream | 1 cup | 800 |
| Pumpkin pie spice | 2 tsp | 12 |
| Vanilla extract | 1 tsp | 12 |
Calories are approximate for the entire recipe and will vary based on serving size
How to Prepare
Start by preparing the crust. Mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a springform pan or serving cups to form an even crust, then refrigerate while you make the filling. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, mixing until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture to keep the filling light and airy. Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set before serving.
Pro Tips
For the best texture, make sure your cream cheese is softened at room temperature before mixing. Whip the cream separately until it holds peaks to ensure a fluffy, mousse like filling. Do not rush the chilling process, as proper setting time is key to a firm and sliceable cheesecake. If you want extra crunch, reserve a few tablespoons of the crust mixture and sprinkle it on top just before serving.
Perfect Pairings and Toppings
This cheesecake pairs beautifully with a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of crushed pecans. Freshly grated nutmeg or cinnamon on top adds a fragrant finish. For drinks, pair it with hot coffee, chai tea, or even a pumpkin spice latte to enhance the autumn flavours.
Conclusion
A no bake pumpkin cheesecake is the ultimate fall dessert that combines simplicity with indulgence. It is creamy, full of seasonal spices, and requires no oven, making it the perfect choice for holiday entertaining or everyday enjoyment. Once you try this recipe, it will become a seasonal favourite you will return to year after year.
