Go Back
–+ servings
Side view of a no bake pumpkin cheesecake. One slice is missing, revealing the texture of the inside of the cheesecake.

No Bake Pumpkin Cheesecake

mylifeinbalancegroup.com/no-bake-pumpkin-cheesecake/
Rich and sweet, light and fluffy, smooth and creamy. This easy no bake pumpkin cheesecake with a graham cracker crust combines some of the very best flavors of the season into one simple-to-make dessert that sets up beautifully in the fridge overnight!
Prep 45 minutes
Chill 6 hours
Total 6 hours 45 minutes
Recipe Makes (Approximate): 12 slices

Equipment

  • Small microwave-safe bowl optional if medium bowl is microwave-safe
  • medium mixing bowl
  • Silicone spatula
  • 9-inch round springform pan
  • large mixing bowl or stand mixer bowl
  • Hand mixer or stand mixer
  • whisk attachment for hand mixer or stand mixer
  • paddle attachment for hand mixer or stand mixer
  • offset spatula or silicone spatula
  • Plastic wrap or aluminum foil
  • Knife

Ingredients

For the Graham Cracker Crust

  • ½ cup unsalted butter
  • 2 cups graham cracker crumbs (approximately 12-14 full graham cracker sheets)
  • ½ packed cup dark brown sugar

For the Pumpkin Cheesecake Filling

  • 3 8-ounce blocks full-fat cream cheese (at room temperature; 24 ounces total, cut into smaller pieces)
  • 1 cup confectioners sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (store-bought or make your own)
  • 1 15-ounce can pure pumpkin purée (see Notes)
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups heavy whipping cream (very cold but not frozen)

Serving Suggestions (All Optional)

Instructions

For the Graham Cracker Crust

  • Place ½ cup unsalted butter in small microwave-safe bowl. Microwave butter in 15-second increments, stirring between each, until butter is completely melted but not burnt or bubbling.
  • Add 2 cups graham cracker crumbs and ½ packed cup dark brown sugar to medium mixing bowl, followed by melted butter. Gently mix together ingredients until fully combined.
    Graham cracker crust mixture in a large glass mixing bowl with a silver spoon.
  • Once all ingredients are incorporated, transfer crust mixture to 9-inch springform pan. Tightly pack graham cracker mixture into pan, covering bottom and sides of pan completely in one even layer. Use bottom of measuring cup as needed to pack and press graham cracker crust into pan.
    Gorgeous warm brown graham cracker crust for a cheesecake in a round 9-inch diameter springform pan.
  • After molding graham cracker crust into springform pan, place pan in freezer until ready to fill.

For the Pumpkin Cheesecake Filling

  • Add 3 8-ounce blocks full-fat cream cheese and 1 cup confectioners sugar to medium mixing bowl. Fit mixer with paddle attachment and beat cream cheese and sugar together until fully incorporated into smooth mixture. Scrape down sides of bowl as needed with spoon or silicone spatula.
    Cream cheese and confectioners' sugar in a large silver mixing bowl.
  • Add 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, 1 15-ounce can pure pumpkin purée, and 2 teaspoons pure vanilla extract to mixing bowl. Starting on low speed, beat ingredients together 15 to 30 seconds, then increase speed to medium-high and mix until smooth, with no lumps of cream cheese or pumpkin purée remaining. Set aside.
  • Add 1 ¼ cups heavy whipping cream to clean mixing bowl. Fit mixer with whisk attachment and insert whisk into bowl of cream. Whisk cream on low speed 5 to 10 seconds, then increase speed to medium-high. Whisk cream 4 to 5 minutes or until cream forms stiff peaks. Be careful not to over-mix or whipped cream will become grainy.
  • Transfer whipped cream into bowl of cream cheese mixture. Very gently fold whipped cream into cream cheese mixture, working slowly to prevent deflating or over-mixing whipped cream. Continue until whipped cream is fully incorporated into cream cheese mixture and mixture is smooth and just combined.

For the No Bake Pumpkin Cheesecake

  • Remove springform pan from refrigerator. Transfer cheesecake filling into prepared crust and use spatula to carefully spread filing out evenly across bottom of crust. Smooth top of cheesecake filling, then cover cheesecake with sheet of plastic wrap or aluminum foil.
    No bake pumpkin cheesecake in a 9-inch round metal springform pan.
  • Place covered cheesecake in refrigerator. Chill, covered and undisturbed, at least 6 hours, up to 48 hours.
  • Immediately before serving, remove cheesecake from refrigerator and discard plastic wrap or foil covering. Carefully run knife around inner edge of springform pan to loosen sides of cheesecake, then release springform latch and remove pan. Transfer cheesecake to cake stand or serving plate.
  • If desired, decorate cheesecake with dollops of prepared whipped cream, light dusting of ground cinnamon or graham cracker crumbs, or 1 to 2 cinnamon sticks placed on top. Serve cheesecake chilled.

Recipe Notes

  • Mixer Attachments: For an easier time whipping the heavy cream into stiff peaks, refrigerate the bowl and the whisk attachment until you're ready to make the whipped cream.
  • Pumpkin Purée: Be sure to use canned pumpkin purée, not canned pumpkin pie filling (or canned pumpkin pie mix).
  • Chill Time: The longer the cheesecake is in the fridge, the more it will set up. I prefer to chill mine 8 to 12 hours, but anywhere from 6 hours to 48 hours is fine.
  • For Clean Cuts: Wipe off your knife after loosening the sides of the cheesecake and after each slice of cheesecake is cut.
  • Leftovers: Refrigerate leftover cheesecake in an airtight container up to 4 days.

Nutrition Information (Approximate)

Serving Size: 1sliceCalories: 517calProtein: 6gFat: 39gSaturated Fat: 23gTrans Fat: 0.3gCholesterol: 108mgSodium: 308mgPotassium: 165mgTotal Carbs: 39gFiber: 2gSugar: 26gNet Carbs: 37gVitamin A: 877IUVitamin C: 0.2mgCalcium: 80mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/no-bake-pumpkin-cheesecake/