No Bake Pumpkin Cheesecake

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This creamy No Bake Pumpkin Cheesecake is easy to make and delicious for Fall! It’s packed with pumpkin, warming spices and topped with homemade cinnamon whipped cream. It would be a perfect Thanksgiving dessert!

A Piece of No Bake Pumpkin Cheesecake on a White Plate with a Fork

Easy No Bake Pumpkin Cheesecake

This easy pumpkin cheesecake is the perfect make-ahead dessert for Fall. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert!

A Pumpkin Cheesecake with Swirls of Whipped Cream and Pumpkin Candies

This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin puree. If you want a firmer cheesecake, you could leave some out, but the flavor won’t be as strong. You could also try adding some gelatin. I love how smooth and pumpkin-y this cheesecake is! It really is comfort food in cheesecake form.

Recipe Ingredients

No-bake cheesecakes are about as easy as it gets when it comes to making impressive, fuss-free desserts. It all starts with simple ingredients:

For the Graham Cracker Crust

  • Graham Cracker Crumbs: You’ll need about 17 full sheets of graham crackers.
  • Brown Sugar
  • Ground Cinnamon
  • Salt
  • Unsalted Butter: Melt your butter before making your crust.

For the Pumpkin Filling

  • Cream Cheese: Bring the cream cheese to room temperature.
  • Powdered Sugar
  • Brown Sugar: Pack your brown sugar loosely, you don’t want to use too much.
  • Pumpkin Puree
  • Spices: Ground Cinnamon. Ground Nutmeg, Cloves & Ginger
  • Heavy Whipping Cream: Make sure your heavy whipping cream is nice and cold.
  • Vanilla Extract

For the Whipped Cream

  • Heavy Whipping Cream: Use cold heavy whipping cream.
  • Powdered Sugar
  • Vanilla Extract
  • Ground Cinnamon
One Slice of Cheesecake with a Bite on a Fork

How to Make No Bake Pumpkin Cheesecake

This pumpkin cheesecake is made in two steps. First you’ll make the classic graham cracker crust, then you’ll make the pumpkin cheesecake filling. You don’t have to bake the crust or the cheesecake filling – how easy is that?

Make the Graham Cracker Crust

  1. Combine Ingredients: In a medium bowl, combine the crust ingredients and stir to combine.
  2. Assemble & Chill: Press the mixture into the bottom and up the sides of a 9-inch pan. Set in the fridge to chill.

Make the Pumpkin Cheesecake Filling

  1. Combine Cream Cheese & Sugars: In a large mixer bowl, beat the cream cheese, 1/2 cup (58g) of powdered sugar and the brown sugar together until well combined and smooth.
  2. Add Pumpkin & Spices: Add the pumpkin puree and spices and mix until well combined and smooth. Set the mixture aside.
  3. Whip Cream, Sugar & Vanilla: In another large mixer bowl, add the heavy whipping cream, the remaining 3/4 cup (86g) of powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  4. Combine: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  5. Pour into Crust: Add the filling to the crust and spread it into an even layer.
  6. Chill: Refrigerate the cheesecake until firm, 5-6 hours or overnight.

How Long Should No-Bake Cheesecake Be Refrigerated?

In order for your cheesecake to set up, it has to chill for at least 5-6 hours. I usually refrigerate mine overnight. This no-bake cheesecake is great for making a day or two in advance!

A Pumpkin Cheesecake With A Slice Removed

How to Make the Cinnamon Whipped Cream

I like to decorate my pumpkin cheesecake with a simple homemade cinnamon whipped cream. You don’t have to do this, but I think it makes this no-bake cheesecake even more festive! Plus, whipped cream makes everything better.

  1. Whip Ingredients: Add the heavy whipping cream, powdered sugar, vanilla extract and ground cinnamon for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form
  2. Top Cheesecake: Remove your cheesecake from the pan and set it on a plate or serving platter. Pipe swirls of whipped cream around the edge of the cheesecake and top it off with candy pumpkins, if desired. Refrigerate the cheesecake until you’re ready to serve it.

Tips for Decorating Pumpkin Cheesecake

Decorating your cheesecake is always fun – there are so many options to choose from! Here are some simple ideas perfect for giving your dessert an extra touch of something special – especially if you’re serving this for Thanksgiving dessert.

  • Pipe on Your Whipped Cream: I like to decorate my cheesecake by piping a ring of whipped cream around the edge of the cake. You can use a piping tip or a ziploc bag with one corner cut off.
  • Garnish with Cinnamon: This cake looks so nice with a rim of whipped cream and a dusting of cinnamon on top. It’s so classic and pretty!
  • Add Caramel Sauce: I love drizzling my cheesecake with this easy Homemade Caramel Sauce.
  • Add More Toppings: Make your cheesecake even more fun by topping it with chopped pecans, walnuts, pumpkin candies or more crushed graham crackers!
A Slice of Pumpkin Cheesecake on a Plate

How to Store Cheesecake

Store  pumpkin cheesecake in an airtight container in the fridge. It’s best if eaten within 4-5 days. You can store this cheesecake with the whipped cream on top or add it later, if desired.

No Bake Pumpkin Cheesecake

This creamy No Bake Pumpkin Cheesecake is easy to make and delicious for Fall! It’s packed with pumpkin, yummy spices and topped with homemade cinnamon whipped cream.

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 12-14 1x
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American

Ingredients

For the Crust

  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers) 
  • 5 tbsp (70g) brown sugar 
  • 1 tsp ground cinnamon 
  • 1/8 tsp salt 
  • 10 tbsp (140g) unsalted butter, melted 

For the Filling

  • 24 oz (678g) cream cheese, room temperature 
  • 1 1/4 cups (144g) powdered sugar, divided 
  • 1/2 cup (72g) brown sugar, loosely packed 
  • 1 1/2 cups pumpkin puree 
  • 1 1/2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg 
  • 1/8 tsp cloves 
  • 1/8 tsp ginger 
  • 1 1/4 cups (300ml) heavy whipping cream, cold 
  • 1/2 tbsp vanilla extract

For the Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold 
  • 1/2 cup (58g) powdered sugar 
  • 3/4 tsp vanilla extract 
  • 1/2 tsp ground cinnamon 

Instructions

  1. In a medium bowl, combine the crust ingredients and stir to combine.
  2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  3. In a large mixer bowl, beat the cream cheese, 1/2 cup (58g) powdered sugar and the brown sugar together until well combined and smooth.
  4. Add the pumpkin puree and spices and mix until well combined and smooth. Set mixture aside.
  5. In another large mixer bowl, add the heavy whipping cream, the remaining 3/4 cup (86g) powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  7. Add the filling to the crust and spread into an even layer.
  8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  10. Add the heavy whipping cream, powdered sugar, vanilla extract and ground cinnamon for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with candy pumpkins or other decor, if desired.
  12. Refrigerate cheesecake until ready to serve.

Notes

This cheesecake is best if eaten within 4-5 days.

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