No Bake Pumpkin Cheesecake

This luscious no bake pumpkin cheesecake is the answer when you crave cozy autumn flavors but want an effortless dessert. With its buttery graham crust and velvety spiced pumpkin filling, it delivers festive richness without ever turning on the oven. A perfect make-ahead treat for Thanksgiving or any occasion when company is coming and time is tight.

The first time I made this for my parents, my dad had three slices in one sitting. We now bring it to every family holiday and it is often the first dessert gone from the table.

Ingredients

• Graham cracker crumbs: bring classic flavor and a satisfying crunch for the crust. Use fresh crumbs or pulse whole crackers for best texture
• Brown sugar: deepens the crust with a hint of molasses. Choose soft, moist brown sugar for easier mixing
• Cinnamon: boosts warmth in both crust and filling for unmistakable autumn notes. Pick a vibrant, fragrant ground cinnamon
• Unsalted butter: binds the crust and lets you control the saltiness. Use high quality butter for a rich flavor
• Pumpkin puree: is the star and makes the filling silky and moist. Look for pure pumpkin in a can and blot very well to avoid a watery cheesecake
• Heavy cream: whips up fluffy and helps lighten the dense pumpkin mixture. Use very cold cream with at least 33 percent fat
• Brick-style full fat cream cheese: makes for a smooth, sturdy filling. Do not use whipped or tub style for best results
• Powdered sugar: keeps the filling creamy and dissolves fast. Sift if lumpy for a silkier finish
• Brown sugar: adds a caramel-like sweetness in the filling too for extra richness
• Pumpkin pie spice: gives that signature holiday aroma and flavor. Mix your own with cinnamon, ginger, nutmeg, and cloves for a personal touch
• Vanilla extract: rounds out the spices and deepens the pumpkin flavor. Pure vanilla gives a sweeter aroma

Instructions

Mix the Crust:

Combine graham crumbs with brown sugar and cinnamon then stir in melted butter until every crumb is glossy and evenly coated. Press the mixture firmly into the base and slightly up the sides of your springform pan for stability

Chill the Base:

Freeze the crust so it sets up quickly and holds its shape when the filling goes on top

Dry Out the Pumpkin:

Pat the pumpkin puree with paper towels then give it a gentle squeeze to remove any lingering liquid. Repeat until the puree is thick and not watery

Whip the Cream:

Beat heavy cream in a large bowl until it makes sturdy peaks that hold their shape. Overbeating will turn it grainy so stop as soon as it is fluffy

Blend the Base:

In another bowl, beat cream cheese until soft then add powdered sugar, brown sugar, pumpkin pie spice, and vanilla. Scrape down the bowl to prevent lumps and stop when the base is smooth and creamy

Incorporate the Pumpkin:

Add the dried pumpkin puree to your cream cheese mixture and blend until it is fully combined with no streaks

Fold Everything Together:

Using a spatula, gently fold the whipped cream into the pumpkin cream cheese base. Take your time so the cream stays airy and the mixture turns uniform and fluffy

Fill and Smooth:

Spoon the filling on top of the chilled crust and smooth out the top for an even layer

Chill to Set:

Cover and refrigerate at least six hours or overnight. This slow chill sets the filling to perfect sliceable texture

Unmold and Serve:

Run a thin sharp knife around the outside edge then unclamp the pan. For best presentation, slice with a clean sharp knife wiped between cuts. Top with extra whipped cream if you like

My favorite part of this cheesecake is that thick, pillowy filling loaded with pumpkin and cinnamon. One year I made this for our Friendsgiving and a friend who claimed not to like pumpkin desserts went home with two extra slices for breakfast. The scent alone turns your kitchen into a slice of autumn.

Storage Tips

Store leftovers covered in the fridge so the cheesecake stays moist and does not absorb other odors. It will keep fresh for at least four days and the crust remains crumbly. For longer storage, freeze individual slices tightly wrapped then thaw overnight in the fridge for a creamy texture.

Ingredient Substitutions

If you need a gluten free version use gluten free graham crackers. Dairy free cream cheese and coconut cream are a swap for the filling if someone is avoiding dairy but watch for flavors that are too strong. Out of brown sugar you can use all powdered sugar in a pinch but you will miss out on some caramel notes.

Serving Suggestions

Dress up each slice with a generous rosette of whipped cream or a sprinkle of extra cinnamon. Caramel sauce or toasted pecans make a beautiful garnish. For holiday buffets I love putting extra graham crumbs around the edges or adding sugared cranberries for color.

Cultural Context

Pumpkin cheesecake is a newer classic in the American fall dessert line up. It blends beloved elements of traditional New York style cheesecake and pumpkin pie. Over the last twenty years it has become a staple at many Thanksgiving and autumn gatherings especially in households that love both traditions.

Seasonal Adaptations

Try adding a bit of gingerbread spice blend instead of pumpkin spice for December celebrations
Top with candied pumpkin seeds or maple syrup for a little twist
Make mini cheesecakes in muffin pans with paper liners for easy portioning at parties

Success Stories

I have been told by several friends that this recipe convinced them they could love pumpkin treats. A neighbor who got a surprise slice on her porch said she hid it from her kids so she could have it with coffee the next morning. There is just something about creamy cheesecake and spiced pumpkin together that wins over even the skeptics.

Freezer Meal Conversion

This cheesecake freezes beautifully if you wrap the cooled whole cheesecake tightly with plastic followed by foil. For easy serving later cut into slices and freeze individually. Thaw still wrapped to avoid condensation and texture loss. The filling remains creamy and the crust keeps its crunch.

However you serve it, this no bake pumpkin cheesecake brings cozy autumn joy with minimal effort. Let it chill overnight and all that is left is to slice and enjoy the compliments.

Common Recipe Questions

→ How do I prevent a soggy crust?

Press the crust firmly into the pan and chill thoroughly before adding the filling. This helps ensure it stays crisp and well-formed.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works. Be sure to blot and remove excess moisture to maintain the right consistency.

→ How long should the dessert chill?

Chill for at least 6 hours, or overnight for best results. This allows the filling to set and flavors to meld.

→ What toppings can I add?

Whipped cream, a sprinkle of cinnamon, or chopped nuts make great toppings for added texture and visual appeal.

→ Can I substitute the graham crust?

Crushed gingersnap cookies or digestive biscuits can be used for a flavorful twist on the traditional graham base.