Easy No-Bake Pumpkin Cheesecake (Creamy Thanksgiving Dessert)
This no-bake pumpkin cheesecake is the dessert I make when my oven is already full of turkey and pies. It is creamy, light and fluffy, with all the warm pumpkin spice flavor you want at Thanksgiving.
There is no water bath, no baking time and no worrying about cracks on top. You press a buttery graham cracker crust into a pan, whip up a simple filling and let the fridge do the rest of the work.
Every fall I make one of these the day before the big dinner. It frees up my kitchen, and it always gets scraped clean. If you are new to cheesecake, this is the best place to start.
Why You’ll Love This No-Bake Pumpkin Cheesecake
- No oven needed. Perfect when the oven is busy on a holiday.
- Light and creamy. Whipped cream makes the filling soft and mousse-like.
- No cracks. The top stays smooth every single time.
- Make ahead. It needs to chill anyway, so it is great made a day or two early.
- Simple ingredients. Cream cheese, pumpkin, spice and a graham cracker crust.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Graham cracker crumbs: Store-bought crumbs work, or crush whole crackers in a food processor. Gingersnaps are a great swap.
- Cream cheese: Use full-fat blocks, not the spread in a tub. Let it soften fully so the filling is smooth.
- Pumpkin puree: Make sure the can says pure pumpkin, not pumpkin pie filling, which already has sugar and spice.
- Powdered and brown sugar: Powdered sugar keeps the filling smooth. Brown sugar adds a warm, cozy flavor.
- Heavy whipping cream: Whipped to stiff peaks, it is what helps the cheesecake set without baking.
How to Make No-Bake Pumpkin Cheesecake
- Make the crust. Mix the crumbs, brown sugar, cinnamon and melted butter. Press into a 9-inch pan and chill.
- Beat the cream cheese. Beat until smooth, then add both sugars and beat until fluffy.
- Add the pumpkin. Mix in the pumpkin, spice, vanilla and salt until smooth.
- Fold in the cream. Whip the cold cream to stiff peaks and gently fold it in.
- Chill. Spread into the crust and refrigerate at least 6 hours or overnight.
My Tips for the Best No-Bake Pumpkin Cheesecake
- Let the cream cheese sit out for at least an hour. Cold cream cheese makes lumps.
- Whip the cream in a cold bowl. It whips faster and holds its shape better.
- Fold the whipped cream in gently with a spatula. Stirring hard knocks out the air.
- Press the crust firmly with the bottom of a measuring cup so it does not crumble when you slice.
- Dip your knife in hot water and wipe it dry between slices for clean cuts.
Variations to Try
- Gingersnap crust: Swap the graham crackers for crushed gingersnaps for extra spice.
- Caramel drizzle: Top each slice with warm caramel sauce and a pinch of flaky salt.
- Pecan crunch: Sprinkle candied or toasted pecans over the whipped cream.
- Mini jars: Layer crust and filling in small jars or cups for easy party servings.
Make-Ahead, Storage and Reheating
- Make ahead: Make it up to 2 days before serving. Add the whipped cream topping right before you serve.
- Storage: Keep leftovers covered in the fridge for up to 4 days.
- Freezing: Freeze it without the topping, well wrapped, for up to 1 month. Thaw overnight in the fridge.
- Reheating: This is a cold dessert. Do not reheat it.
What to Serve With It
This cheesecake is a lovely light finish after a big holiday meal. Set it out on the dessert table next to my Classic Southern Pecan Pie so everyone can have a little of both, and serve it with hot coffee or a warm mug of spiced cider.
Frequently Asked Questions
Why didn’t my no-bake cheesecake set? Usually the cream was not whipped to stiff peaks, or it did not chill long enough. Give it the full 6 hours, or leave it overnight.
Can I use Cool Whip instead of heavy cream? Yes. Fold in about 2 cups of thawed whipped topping in place of the whipped heavy cream.
Can I use pumpkin pie filling? It is better to use pure pumpkin puree. Pie filling is already sweetened and spiced, so the cheesecake would be too sweet.
Do I need a springform pan? No. A regular 9-inch pie plate works great. A springform pan just gives you taller, neater slices.
Can I make my own pumpkin pie spice? Yes. Mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and a pinch of cloves.
One Last Thing
I hope this no-bake pumpkin cheesecake takes some stress off your holiday kitchen. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving desserts board on Pinterest so you can find it again!
No-Bake Pumpkin Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs about 10 full sheets
- 2 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter melted
Filling:
- 16 oz full-fat cream cheese 2 blocks, softened
- 3/4 cup powdered sugar
- 1/4 cup light brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup heavy whipping cream very cold
Topping:
- 1 cup whipped cream for serving
- ground cinnamon or chopped pecans optional, for garnish
Instructions
- Mix the graham cracker crumbs, brown sugar, cinnamon and melted butter until it looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate or the bottom of a 9-inch springform pan. Chill for 30 minutes (or freeze for 15) while you make the filling.
- In a large bowl, beat the softened cream cheese on medium speed for 2 minutes until completely smooth. Add the powdered sugar and brown sugar and beat until fluffy.
- Add the pumpkin puree, pumpkin pie spice, vanilla and salt. Beat on low until smooth, scraping the bowl well.
- In a separate chilled bowl, whip the cold heavy cream to stiff peaks, about 2 to 3 minutes.
- Gently fold the whipped cream into the pumpkin mixture in two parts until no white streaks remain.
- Spread the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until set.
- Top with whipped cream and a sprinkle of cinnamon or chopped pecans. Slice with a warm, clean knife and serve cold.
Notes
Storage: Refrigerate leftovers, covered, for up to 4 days.
Reheat: Serve cold. Do not reheat. You can freeze the cheesecake without topping for up to 1 month and thaw overnight in the fridge.
Variations: Use a gingersnap or Biscoff cookie crust, add a drizzle of caramel sauce, or make it in mini jars for single servings.
