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 No Bake Pumpkin Cheesecake
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, 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!
Top Tips For Making
- 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
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
No Bake Pumpkin Cheesecake
- 2 cups graham cracker crumbs about 12-14 full sheet graham crackers
- 1/3 cup dark brown sugar packed
- 1/2 cup unsalted butter melted
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.
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.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I like a sweeter (rather than dryer) wine with my pumpkin desserts. A few of my favorites are:
– Zinfandel, like 2018 Gallivant Zinfandel from Mendocino County, California
– Pinot Gris, like 2019 Hushkeeper Pinot Gris from Willamette Valley, Oregon
– White wine spritzer (in cans!), like Epic Pursuit White Wine Spritzer