This no-bake pumpkin cheesecake has a delicious pumpkin spice flavor, an extra creamy texture and cinnamon graham cracker crust. It’s way easier to make than traditional cheesecake – and perfect for fall or Thanksgiving! 

*This recipe was originally posted August 2018 and updated September 2024 with improved photos and more tips & tricks for making the perfect cheesecake*

If you’re looking for an easy, pumpkin dessert that will wow your guests without turning on your oven, then this no-bake pumpkin cheesecake is just the thing. It’s extra creamy, velvety smooth, and the texture is light and airy – almost like a mousse.

To be totally honest, I always opt for pumpkin cheesecake over pumpkin pie. I don’t love making pie crust, and I think the warm spices and pumpkin flavor taste absolutely delicious with the smooth, creamy, tanginess of cheesecake.

But since I know making a traditional baked cheesecake can be a little overwhelming (and time-consuming) – I decided to make a no-bake version.

How to Make a No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is super easy to make. There are just 2 components to the recipe: the cinnamon graham cracker crust, and the cheesecake filling. I’m including a recipe breakdown with step-by-step photos below to show you exactly what I mean in each step.

Cinnamon Graham Cracker Crust

The graham cracker crust is made with graham crumbs, a little brown sugar, just a hint of cinnamon and melted butter. You can either buy graham crumbs in the baking aisle of the grocery store or buy graham crackers and blitz them in your food processor (or by hand). Digestive biscuits also work great too.

Pumpkin Cheesecake Filling

Then it’s time to get on with the creamy pumpkin cheesecake. It’s made without gelatin and sets perfectly.

1. To get started, you’ll first blot the pumpkin puree with paper towel or a clean dishcloth to remove as much liquid as possible. This step is super important because if too much liquid gets into the cheesecake, it won’t set properly. I do this multiple times to get the pumpkin as dry as possible.
   • Make sure you’re using pure pumpkin puree and not using pumpkin pie filling – these ingredients aren’t interchangeable.
2. In a separate bowl, you’ll beat the whipping cream until stiff peaks form. Then set aside.

3. In a very large bowl, beat together the cream cheese, brown sugar, powdered sugar, spices and vanilla extract until the mixture is smooth and creamy. The cream cheese should be softened to room temperature before getting started for easier mixing.
   • Be sure to use full-fat brick style cream cheese. Using spreadable cream cheese or anything that’s low calorie or low fat will lead to the batter being too thin and the cheesecake won’t set properly.
4. Then you’ll mix the blotted dry pumpkin into the cream cheese mixture.

5. Then you’ll gently fold the whipped cream into the pumpkin cheesecake filling. It’s very important to do this as gently as possible using a rubber spatula or wooden spoon. Go slowly so that you don’t deflate the whipped cream. When you’re finished, you should no longer see streaks of whipped cream. The filling should be an even consistency.

The creamy pumpkin cheesecake filling then gets spread over top of the crust and then it goes into the fridge to chill for at least 6 hours (or preferably overnight). 

Recipe Tips & Tricks

• Make sure to use full fat, brick-style cream cheese. If you use other cream cheese types – it may not set properly.
• If you prefer cool whip instead of whipped cream, feel free to use it instead. Measure out 1 cup, and fold it into the pumpkin mixture at the end.
• Make sure to use 100% pure pumpkin and not canned pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients that we don’t need in it.
• Chilling the cheesecake is 100% necessary – otherwise it will not set properly and will be difficult to slice.
• Slice with a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust.
• Cheesecake freezes well. Then thaw it in the fridge.

Serving Options

I love this cheesecake served with a little extra whipped cream around the edges (I used a piping bag with a 1M tip for the rosettes pictured) and a drizzle of caramel sauce or butterscotch sauce.

For Mini Cheesecakes: Prepare the crust and filling as directed. Line muffin pans with muffin papers – you’ll likely get around 30 mini cheesecakes with this recipe. Then you’ll evenly divide the crust and filling between the muffin liners. Be sure to pack down the crust with the back of a spoon into the bottom of each mini muffin liner. Then spoon the filling over top of each crust. The mini cheesecakes will also need to chill in the fridge for 6 hours to firm up.

For Cheesecake Parfaits: Choose your favorite glasses for a parfait and alternate between layers of crumbs and cheesecake filling, then top with a little whipped cream. Note that the number of parfaits you’re able to make will depend on how large your glasses are.

This pumpkin no-bake cheesecake is the perfect combo of creamy cheesecake goodness and pumpkin pie. Plus – it’s perfect for Thanksgiving because it doesn’t even take up any oven space.

For other pumpkin desserts, try these other favorites:

• Pumpkin Cheesecake Squares
• Pumpkin Cranberry Cake with Cream Cheese Frosting
• Pumpkin Chocolate Chip Cupcakes
• Pumpkin Spice Cookies