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No-Bake Pumpkin Cheesecake

A creamy, fluffy no-bake pumpkin cheesecake with warm pumpkin spice and a buttery cinnamon graham cracker crust. No oven, no water bath and no cracks.
Print Recipe
Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 430 kcal

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

Make ahead: Make it up to 2 days ahead and keep it covered in the fridge. Add the whipped cream topping just before serving.
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.
Keyword no bake cheesecake, no-bake pumpkin cheesecake, pumpkin cheesecake, thanksgiving dessert