This No Bake Pumpkin Cheesecake is a delicious, fuss-free dessert that combines the sweet, spiced flavors of traditional pumpkin pie with the rich, creamy consistency of a cheesecake filling. Prepare it for holidays or any time of the year!
Try a no bake lemon cheesecake and no bake raspberry cheesecake, too!
As soon as fall hits, I start making all things pumpkin like pumpkin parfaits, pumpkin spice icebox cake, and pumpkin spice milkshakes. However, one of my favorite treats of all time is pumpkin pie.
That said, it can be a bit of a labor of love to make one from scratch. So, I make this no-bake pumpkin cheesecake instead!
It first showed up on our Thanksgiving table a few years ago, the year my oven was so packed with turkey and sides that there was literally no room left for a pie. I threw this together the night before, and my family loved it so much that it's been on the menu every year since. Now my kids ask for it the second November rolls around, and it's the dessert I bring whenever we're hosting or heading to someone else's house.
It took me a few tries to get it just right, though. My first batch tasted great, but the filling was way too soft and slumped the minute I sliced into it. I fixed that by beating the cream cheese until it was completely smooth before adding the pumpkin, then folding in whipped cream at the very end so it sets up thick and sliceable. I also went back and forth on the spices. My first version was so heavy on the cinnamon that it drowned out the pumpkin, so I dialed it back and added a little ginger and nutmeg for that warm, classic pumpkin pie flavor.
It has all the flavor of a classic pie with the bonus of a rich, creamy cheesecake filling. Even better, it's simple to prepare with absolutely no baking required.
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The Best Make-Ahead Thanksgiving Dessert
Let's be honest, on Thanksgiving the oven belongs to the turkey. Between the bird, the stuffing, the rolls, and whatever casserole someone needs to "just warm up real quick," there's no room left for dessert.
That's exactly why this no bake pumpkin cheesecake is my go-to Thanksgiving dessert! I make it the day before, slide it into the fridge, and don't think about it again. It actually gets better overnight because the filling has time to fully set and all those warm pumpkin spice flavors really come together. When dinner's done, I just pull it out, slice, and serve. It's creamy, it tastes like fall, and it's the one thing on Thanksgiving I never have to stress about.
Ingredients in a No Bake Pumpkin Cheesecake
All you need are a few simple ingredients for this recipe!
- Graham Cracker Crust. Find this in the baking section of your local grocery store. When they are on sale, I like to stock up and buy a bunch of them!
- Pumpkin Puree. Make sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling will have the spices already in it and might overpower the pie. If you have some leftover pumpkin puree, make pumpkin pie bark!
- Cream Cheese and Powdered Sugar. When these two are mixed together, it creates the base of the filling.
- Spices. Cinnamon and nutmeg create a warm, classic pumpkin pie taste. I love to make my own homemade pumpkin pie spice and use it in recipes like this one.
- Whipped Cream or Whipped Topping. Folds into the filling, for a light, fluffy texture. For convenience, feel free to use cool whip or your favorite whipped topping.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Variations
Swap the crust. Graham cracker is the classic, but a gingersnap crust adds a spicy kick that's so good! If you're a Biscoff fan like me, try a Biscoff cookie crust for a buttery, caramelized flavor. Just crush the cookies and mix with melted butter the same way.
Mini pumpkin cheesecakes. Spoon the crust and filling into small dessert cups, or line a muffin tin with paper liners and press a spoonful of crust into each one before topping with filling. Minis set a little faster too, usually in about 3 to 4 hours.
Pumpkin cheesecake bars. Press the crust into an 8x8 square pan lined with parchment paper, spread the filling on top, and chill. Once it's set, lift it out by the parchment and cut into squares. Bars are so easy to pack up and bring to someone else's house.
Toppings. Drizzle with caramel sauce, sprinkle with chopped pecans, or pile on cinnamon whipped cream (just whip a little cinnamon into your heavy cream).
How To Make a No Bake Pumpkin Pie Cheesecake
Step 1
Beat the pumpkin puree, cream cheese, powdered sugar, cinnamon, and nutmeg until smooth. You can use a stand mixer or you can use a hand mixer to mix everything together.
Step 2
Fold in the whipped cream until well combined.
Step 3
Spoon the filling into the graham cracker crust, smoothing out the top.
Step 4
Chill in the fridge for at least 4 hours to set. You can use the plastic cover that comes with the graham cracker crust, or you can use plastic wrap.
How to Get It to Set Perfectly
A runny filling is the biggest worry with any no bake cheesecake, and trust me, it's definitely happened to me! Here's what makes all the difference:
- Use full-fat block cream cheese. The spreadable kind in a tub has extra water and won't firm up.
- Let the cream cheese soften, then beat it until totally smooth before adding anything else. Lumps now mean a weaker filling later.
- Use pure pumpkin puree, not pumpkin pie filling. If your puree looks watery, blot it with a paper towel first.
- Whip the heavy cream to stiff peaks and make sure it's cold straight from the fridge. Soft peaks won't hold the filling up.
- Fold the whipped cream in gently. If you stir too hard, you'll knock out all the air that helps it set.
- Give it time. Chill for at least 6 hours, but overnight is best. Don't rush it!
Tips and Tricks
- Use room temperature cream cheese for a smooth filling. Cold cream cheese can lead to a lumpy texture. Let it sit out for 30–60 minutes before mixing to make sure your cheesecake is ultra creamy and easy to blend.
- If you have a great homemade graham cracker crust recipe, feel free to use that instead of a store bought one.
- Give the pie plenty of chill time. No-bake cheesecake needs time to set, at least 4 hours, but overnight is best. Don’t rush it, or you’ll end up with a soft pie that is very hard to cut.
Storage Instructions
Making a no bake pumpkin pie cheesecake ahead of time is a great way to take the stress out of holiday prep or hosting prep! Since this dessert needs several hours to chill and set properly, it’s actually ideal for making in advance. Simply prepare the cheesecake filling as directed, then assemble the pie and cover it tightly with plastic wrap or a fitted lid. Store it in the refrigerator for up to 2–3 days before serving.
If you'd like to prep even further ahead, you can freeze the cheesecake instead. Assemble it in a freezer-safe pie dish, wrap it tightly in plastic wrap and foil, and freeze for up to one month.
When you're ready to serve, let it thaw in the fridge overnight. Just be sure to wait to add any garnishes until right before serving for the best texture and presentation.
Frequently Asked Questions
Make sure that you are using a full-fat, brick-style cream cheese. The cream cheese filling will set as it chills in the refrigerator. However, if it is fat-free or low-fat, it will not set and will instead remain mostly liquid.
Yes, but make sure it’s well-puréed and thick. Fresh pumpkin can hold more moisture, so drain it well.
Leftovers keep well in the fridge for up to 4–5 days. Store them in an airtight container or cover the pie tightly with plastic wrap.
No Bake Pumpkin Pie Cheesecake
Equipment
- Stand Mixer
- Mixing Bowls
- Hand Mixer
- Measuring Cups
Ingredients
- 1 Graham Cracker Crust Store bought or homemade
- 1 can Pumpkin Puree 15 oz.
- 8 oz Cream cheese Full fat, softened
- ½ cup Powdered Sugar
- 1 ½ teaspoon Pumpkin Pie Spice
Instructions
- Beat the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice together until smooth.
- Fold in the whipped cream until combined.
- Spoon the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours to set.
Lynn Polito
My family begs me to make this every Thanksgiving!