No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is super easy and foolproof, no baking or water bath required. Super rich and perfectly sweet but light and fluffy, this recipe will be requested every fall, Thanksgiving, or Christmas for years to come!
What Makes This Recipe So Good
- This is hands down the easiest pumpkin dessert recipe you’ll ever make! Made in just a few minutes with just a handful of ingredients, just pop it in the fridge for a few hours, and you have the perfect dessert.
- Rich, creamy, and with the perfect amount of pumpkin flavor, this cheesecake is as decadent as it is easy.
- Skip the premade crust and make this easy homemade one. Trust me. With just 3 ingredients, the crust is crunchy, buttery, and better than what you’d buy at the store.
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Start by making the crust. Stir all of the ingredients for the graham cracker crust together. Pour it into your springform pan and pack the crust down very tightly. (The tighter it’s packed, the less likely it will fall apart when you’re cutting the cheesecake! Check the top tips for some ideas.)
Pop the crust in the freezer while you’re making the filling to let it set.
To make the filling, use a hand mixer (or a stand mixer fitted with the whisk attachment) to whip the heavy cream into stiff peaks, then set the whipped cream to the side.
Use the mixer to beat the cream cheese and sugar together until it’s smooth and creamy. You may need to scrape the cream cheese off the bottom and sides of the bowl with a spoon or spatula to get everything to mix completely.
Add the rest of the filling ingredients except the whipped cream to the cream cheese. Mix for a couple of minutes until it’s smooth and fully mixed. Make sure there aren’t any lumps!
Fold the whipped cream into the filling until it’s combined. You’ll want to combine everything slowly so the air doesn’t leave the whipped cream.
Take the crust out of the freezer and spread the filling inside. Use a spatula to smooth down the top.
Cover the pie and refrigerate overnight.
When you’re ready to serve your cheesecake, use a knife to loosen the crust from the rim of the pan, then remove the ring. Top your cheesecake with dollops of whipped cream if you’d like!
- Use the bottom of a measuring cup to pack the crust into the bottom and sides of the pan.
- The longer you keep your cheesecake in the fridge, the more it will set. I like to keep mine in the fridge overnight.
- As you’re using a knife to loosen the crust from the pie springform, wipe off your knife if it pulls away with any crumbs attached. This will help make cleaner cuts.
- Your cheesecake will keep covered in the fridge up to five days.
More Delicious Desserts
- Pumpkin Ice Cream
- Paleo Chocolate Chip Cookies (Bakery Style)
- Keto Lemon Bars
- Paleo Pumpkin Pie
- Gluten Free Peanut Butter Cookies
- Paleo Pecan Pie
- Raspberry Moscow Mule Cake
No Bake Pumpkin Cheesecake
For the Crust
- 2 cups graham cracker crumbs about 12-14 full sheet graham crackers
- ⅓ cup dark brown sugar packed
- ½ cup unsalted butter melted
For the Cheesecake Filling
- 1 ¼ cups heavy cream or heavy whipping cream chilled
- 3 8-ounce blocks full-fat cream cheese 24 ounces total, softened to room temperature
- 1 cup confectioners sugar
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 1 15-ounce can pumpkin puree
- 2 teaspoons pure vanilla extract
Make the Crust
- Stir crust ingredients together and pour into 9" or 10" springform pan. Pack in tightly. Freeze while making filling.
Make the Filling
- Using mixer (either hand or stand mixer with whisk attachment), whip heavy cream on medium-high until stiff peaks are formed (about 4-5 minutes). Set to side.
- Use either hand mixer or stand mixer (with whisk or paddle attachment) to mix cream cheese and confectioners sugar until smooth. Use spoon or rubber spatula to scrape cream cheese off sides to mix if needed.
- Add the rest of the filling ingredients except for whipped cream. Beat on medium-high until smooth and fully combined. There should be no lumps in the cream cheese.
- Fold whipped cream into filling mixture until combined. Combine slowly so as not to let air escape whipped cream.
Assemble the Cheesecake
- Remove crust from freezer and spread filling inside. Use a spatula to smooth down top. Cover with plastic wrap or aluminum foil and refrigerate 6-48 hours. (Overnight is best.)
- When ready to serve, use knife to help gently loosen crust from sides of pan, then remove springform. Decorate with dollops of whipped cream if desired.
- Tip for packing crust: Use the bottom of a measuring cup to pack the crust into the bottom and sides of the pan.
- Chill time: The longer the cheesecake is kept in the fridge, the more it will set. I like to keep mine overnight (8-12 hours).
- Pie removal tip: As you’re using a knife to loosen the crust from the pie springform, wipe off your knife if it pulls away with any crumbs attached. This will help make cleaner cuts.
- Storage: Keep covered in the fridge up to 3 days.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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