Why You’ll Love No‑Bake Pumpkin Cheesecake Recipe

You’ll love this recipe because it combines the rich tang of cream cheese with warm pumpkin and spices—without the need to bake and wait. It’s ready in just a few minutes of hands‑on time and chills into a smooth, set dessert that feels festive yet effortless. Whether you’re serving it at a gathering or treating yourself, it hits that comfy seasonal note.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream (cold)
Full‑fat cream cheese, softened
Pumpkin puree (not pumpkin pie filling)
Confectioners’ (powdered) sugar
Brown sugar
Pure vanilla extract
Pumpkin pie spice
Cookie crumbs (for crust)
Butter (melted, to bind the crust)

Directions

Prepare your crust by combining cookie crumbs with melted butter. Press into the bottoms of serving dishes or a springform pan, and chill briefly to set.
In a mixing bowl, beat the softened cream cheese with the confectioners’ sugar (and brown sugar if using) until smooth and fluffy.
Add the pumpkin puree, vanilla extract, and pumpkin pie spice; mix until evenly incorporated.
Separately whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese‑pumpkin mixture to keep the texture light.
Spread or spoon the filling over the crust, smoothing the top. Cover and refrigerate for at least a few hours (ideally 3 + hours) until the cheesecake is fully set.
Just before serving, top with whipped cream, cookie crumbs, or a drizzle of caramel if you like.

Servings and timing

Makes about 6 individual desserts (or one 9‑inch pan equivalent).
Hands‑on prep time: ~15–20 minutes
Chill time: About 3 hours (longer is fine for a firmer texture)

Variations

Use a gingersnap or spice‑cookie crust instead of plain cookie crumbs for extra warmth.
Swap the crust to graham‑cracker crumbs if you prefer a simpler base.
Add chopped toasted pecans or walnuts on top for a nutty finish.
Stir in a swirl of caramel sauce into the filling for a caramel‑pumpkin twist.
For a chocolate variation, use chocolate cookie crumbs for the crust and sprinkle mini chocolate chips on top.

Storage/Reheating

Store refrigerated, covered, for up to 3 days. Because this is a no‑bake cheesecake, reheating is not needed; simply serve chilled. If preparing ahead, you can chill overnight to let the flavors deepen. If freezing, wrap tightly and thaw in the fridge before serving.

FAQs

How long do I need to chill the cheesecake?

You should chill the cheesecake for at least 3 hours so the filling sets properly. Longer (4–6 hours or overnight) gives a firmer texture.

Can I make this ahead of time?

Yes. You can prepare it the day before, refrigerate overnight, and serve the next day. It actually benefits from the extra chill time.

What if I don’t have pumpkin pie spice?

You can substitute equal parts of ground cinnamon plus a little nutmeg and ginger to mimic the flavor of pumpkin pie spice.

Can I substitute regular whipped cream for heavy cream?

It’s best to whip the heavy whipping cream yourself until stiff peaks and fold it in. Pre‑whipped cream or lighter cream may not give the same structure in the no‑bake filling.

Is pumpkin pie filling acceptable instead of pumpkin puree?

No — pumpkin pie filling has added spices and sugar, which will alter the balance of the recipe. Use plain pumpkin puree.

Can I make the crust gluten‑free?

Yes. Use gluten‑free cookies or gluten‑free graham‑cracker crumbs for the crust and proceed the same way.

How do I get clean slices if I make this in a pan?

Chill the cheesecake fully, then use a sharp knife dipped in hot water and wiped dry to slice cleanly. Wipe the knife between cuts.

Can this recipe be scaled for a larger crowd?

Absolutely. You can double the ingredients to fill a larger pan or make more individual servings — just adjust chilling time if the depth increases.

What toppings go well with this cheesecake?

Whipped cream, caramel sauce, toasted pecans, and a sprinkle of cookie crumbs are all excellent choices to add texture and flavor contrast.

Is this dessert freezer‑friendly?

Yes. Wrap tightly and freeze for up to a month. Thaw in the refrigerator overnight before serving for best results.

Conclusion

This no‑bake pumpkin cheesecake offers all the flavor of fall—pumpkin, spices, creamy cheesecake texture—without the hassle of baking. It’s ideal for seasonal entertaining or a cozy dessert at home, and its ease and versatility make it a recipe worth keeping in your rotation. Give it a try and enjoy a sweet, chilled slice of autumn.