When autumn rolls around and pumpkins are popping up everywhere, nothing satisfies a seasonal sweet tooth quite like a no bake pumpkin cheesecake. This smooth, creamy dessert blends the rich flavors of fall spices with the ease of a no-bake recipe meaning you can whip it up in minutes and let your fridge do the rest.
In this article, we’ll cover everything from the best ingredients and preparation tips to serving ideas and make-ahead hacks. Whether you’re hosting Thanksgiving dinner or just want a quick fall dessert, this guide has you covered. Don’t miss our tips for storage, flavor variations, and some incredible fall dessert pairings at the end.
Looking for inspiration? Try Pumpkin Cranberry Cake with Cream Cheese Frosting to pair with your cheesecake for a perfect holiday table.
Table of Contents
No Bake Pumpkin Cheesecake – The Perfect Easy Fall Dessert
A creamy, spiced, and effortless No-Bake Pumpkin Cheesecake that’s perfect for fall gatherings. This dessert offers all the flavor of classic pumpkin pie with the lightness of cheesecake—no oven required.
- Total Time: 20 minutes (plus chilling)
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 (8 oz) container whipped topping (e.g., Cool Whip), thawed
Instructions
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge while preparing the filling.
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, 1/2 cup sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until fully combined and creamy.
- Fold in the whipped topping gently until evenly incorporated.
- Spoon the mixture onto the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set. Overnight is best for clean slices.
- Optional: Garnish with additional whipped topping and a sprinkle of cinnamon or chopped pecans before serving.
Notes
To make it extra special, add a layer of caramel sauce on the crust before adding the filling, or top with toasted pecans. Can be made 1–2 days in advance and stored in the fridge. Freezes well for up to a month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Why No Bake Pumpkin Cheesecake is the Ultimate Fall Treat
What Makes This Cheesecake a Seasonal Favorite
No bake pumpkin cheesecake has become a fall classic for a reason. It combines the creamy decadence of traditional cheesecake with the bold, warming notes of pumpkin spice. And since it doesn’t require baking, it’s a go-to recipe for busy cooks or those without access to an oven.
Plus, it’s perfect for entertaining. You can make it ahead of time, chill it overnight, and serve it straight from the fridge. No fuss, no oven, no problem.
Benefits of No-Bake Recipes During the Holidays
One of the biggest advantages of a no bake pumpkin cheesecake is the time it saves during the hectic holiday season. When your oven is already busy with turkey, stuffing, or casseroles, this dessert frees up valuable kitchen space.
Other no-bake benefits include:
- Faster prep and clean-up
- Less chance of overbaking or cracking
- Kid-friendly assembly
- Perfect texture without baking guesswork
Discover great ideas like Pumpkin Pie Bars to serve alongside your cheesecake for a seasonal dessert buffet.
Essential Ingredients for a Creamy No Bake Pumpkin Cheesecake
Pumpkin Puree vs. Pumpkin Pie Filling: What’s Best?
When it comes to flavor and texture, pure pumpkin puree is the top choice for no bake pumpkin cheesecake. It’s smooth, unsweetened, and gives you full control over the sweetness and spice levels. On the other hand, pumpkin pie filling already includes sugar and spices, which can make your cheesecake overly sweet or poorly balanced.
Stick with 100% pure pumpkin puree to get that deep, earthy pumpkin flavor while controlling the overall taste of your dessert. It’s also important to avoid watery or overly fibrous pumpkin brands, as they can make the filling less stable.
Choosing the Right Cream Cheese and Spices
Cream cheese is the backbone of your cheesecake filling. For best results:
- Use full-fat cream cheese for richness and firmness.
- Let it soften at room temperature before mixing to avoid lumps.
- Avoid whipped cream cheese, which won’t set well.
Your spice blend is what transforms this dessert from plain to cozy and fall-worthy. Here’s a recommended mix per 8 oz of cream cheese:
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- A pinch of cloves
You can also use pumpkin pie spice, which combines all of these into one easy option.
For sweetness, a combo of powdered sugar and maple syrup or brown sugar works beautifully. It adds depth and balances the tanginess of the cream cheese.
Don’t miss our Pie Crust Recipe if you want to build a custom base beyond the standard graham cracker crust.
How to Make No Bake Pumpkin Cheesecake – Step-by-Step
Preparing the Graham Cracker Crust
The crust is the foundation of any good cheesecake, and for a no bake pumpkin cheesecake, the classic graham cracker version is hard to beat. It’s buttery, slightly crunchy, and pairs beautifully with the creamy pumpkin filling.
Here’s what you’ll need:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon (optional, but adds extra warmth)
Instructions:
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan or individual cups.
- Chill in the refrigerator for at least 30 minutes to firm up before adding the filling.
Check out our Pumpkin Spice Cookies for another creative way to use fall spices in your desserts.
Mixing the Filling for Perfect Consistency
Now comes the creamy, dreamy heart of your cheesecake. The key to the perfect no bake pumpkin cheesecake is whipping your ingredients just enough to create volume, but not so much that it breaks down the structure.
Here’s your base filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 ½ cups whipped topping or homemade whipped cream
Instructions:
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, vanilla, and spices. Beat again until fully combined.
- Gently fold in the whipped topping with a spatula—this is what gives your cheesecake its light and airy texture.
- Pour the filling over the chilled crust and smooth the top with a spatula.
Let it set in the fridge for at least 6 hours, but overnight is even better for a firm, sliceable texture.
Looking for more fall dessert ideas? Don’t miss our Pumpkin Chocolate Chip Cupcakes—they’re the perfect mini companion to this creamy cheesecake.
Time-Saving Tips for No-Bake Cheesecake Perfection
Chill Time: Why It Matters and How Long to Wait
When making a no bake pumpkin cheesecake, one of the most important steps—aside from mixing the creamy filling—is letting it chill properly. Unlike baked desserts, this cheesecake sets completely in the fridge. That’s what gives it that smooth, sliceable texture that everyone loves.
To ensure your no bake pumpkin cheesecake sets just right, follow this quick chill-time guide:
| Chill Duration | Best Use |
|---|---|
| 2–4 hours | Soft and creamy, ideal for layered jars or parfaits |
| 6 hours | Holds together well but still slightly soft |
| 8+ hours (overnight) | Fully set, firm, and perfect for slicing |
For the best texture, chill your no bake pumpkin cheesecake overnight. This gives the cream cheese and whipped topping time to fully stabilize. Be sure to wrap it tightly with plastic to avoid absorbing odors from the fridge.
Hosting a party? Make the no bake pumpkin cheesecake a day in advance to save time on the day of your event.
Discover great ideas like Pumpkin Pie Bars for other make-ahead fall desserts that pair beautifully with cheesecake.
Tricks to Avoid a Runny or Too-Firm Cheesecake
The last thing you want is to cut into your no bake pumpkin cheesecake and find it too soft—or worse, too firm and dense. Here’s how to strike the right balance:
- Use full-fat cream cheese – it sets better and delivers richer flavor in no bake pumpkin cheesecake.
- Avoid overmixing. Overworking the filling can deflate your whipped topping, leaving the cheesecake runny.
- Fold gently. When combining the whipped topping, fold it in with a spatula. It keeps the texture light and fluffy.
- Stabilize when needed. If your mixture feels too loose, add 1 tablespoon of cornstarch or a teaspoon of gelatin dissolved in water to firm it up.
Also, never skip the chill. The chill time is what transforms your no bake pumpkin cheesecake from a soft filling to a slice-worthy showstopper.
And while freezing might seem like a shortcut, it’s not ideal. It can change the creamy consistency and make your no bake pumpkin cheesecake icy instead of smooth.
Don’t miss our Pumpkin Chocolate Chip Cupcakes for another crowd-pleasing fall dessert that’s great for sharing.
Flavor Variations to Customize Your Pumpkin Cheesecake
Chocolate Swirls, Caramel Drizzle, and Nut Toppings
One of the best parts of making a no bake pumpkin cheesecake is how easy it is to customize. Once you master the base recipe, you can take it in all kinds of creative directions with just a few extra ingredients.
Want to add a rich twist? Melted chocolate swirls can be folded into the filling or drizzled over the top before serving. The deep cocoa flavor balances the sweetness and spice of the pumpkin perfectly.
Craving something more indulgent? Try a salted caramel drizzle across the top of your no bake pumpkin cheesecake. It adds a buttery richness and a pretty golden finish that guests will love.
And for crunch, toppings like crushed pecans, walnuts, or candied pumpkin seeds give your cheesecake texture and autumn flair. You can even sprinkle them over the crust before adding the filling for extra bite.
Here’s a quick flavor inspiration table:
| Flavor Twist | How to Add It |
|---|---|
| Chocolate swirl | Mix in ¼ cup melted dark chocolate into half the batter and layer |
| Caramel topping | Drizzle over the top before chilling |
| Nut crust | Replace half the graham crumbs with ground pecans |
| Maple glaze | Add 2 tbsp maple syrup into the filling for depth |
Looking for inspiration? Try Pumpkin Spice Cookies on the side for a complete fall dessert tray.
Dairy-Free and Gluten-Free Options
Good news: no bake pumpkin cheesecake is one of the easiest desserts to make allergy-friendly. Whether you’re serving guests with dietary needs or just want to lighten things up, there are plenty of simple substitutions that keep the flavor while changing the ingredients.
Dairy-Free Swaps:
- Use dairy-free cream cheese (such as almond or coconut-based)
- Replace whipped topping with whipped coconut cream
- Double-check that your graham crackers are dairy-free (many are!)
Gluten-Free Crust Options:
- Use gluten-free graham crackers or cookies
- Try a nut-and-date base for a naturally sweet crust
- Avoid any thickeners that may contain gluten
The filling stays just as smooth, and your no bake pumpkin cheesecake will still set beautifully—no one will notice it’s dairy or gluten-free.
Don’t miss our Pumpkin Cranberry Cake with Cream Cheese Frosting if you’re looking for another fall dessert you can tweak to meet different dietary needs.
Serving and Presentation Ideas for Entertaining
Creative Toppings and Garnishes
Serving your no bake pumpkin cheesecake isn’t just about taste—it’s about the visual wow factor too. Whether you’re making it for a cozy family gathering or a festive holiday party, a few easy garnishes can turn your dessert into a showstopper.
Here are some crowd-pleasing topping ideas:
- Whipped cream swirls with a dusting of cinnamon or nutmeg
- Toasted pecans or walnuts for crunch
- Candied ginger slices or sugared cranberries for color and spice
- Chocolate curls or shavings for a richer finish
- Pumpkin seeds (pepitas) lightly toasted with maple syrup
For a professional look, pipe whipped cream along the edges and place garnishes in a circular pattern or a cluster in the center. A dusting of cocoa powder or pumpkin spice adds a simple, elegant touch.
Pro tip: Use a hot knife (dip in warm water) to slice the cheesecake cleanly and wipe between cuts for perfect presentation.
Looking for more fall dessert flair? Don’t miss our Pumpkin Chocolate Chip Cupcakes for a side-by-side dessert display.
Mini Cheesecake Cups and Layered Parfaits
If you’re feeding a crowd or want to impress with individual servings, mini versions of your no bake pumpkin cheesecake are the way to go. They’re adorable, portable, and chill faster than a full-sized cheesecake.
Mini Cheesecake Cup Ideas:
- Use cupcake liners in a muffin tin to form crusts and pour in the filling
- Decorate with whipped topping and a sprinkle of graham crumbs or spices
- Chill for 2–4 hours for perfect, portioned desserts
Parfait-Style Layers:
- Layer graham cracker crumbs, pumpkin filling, and whipped topping in glasses or mason jars
- Repeat for a beautiful, tiered look
- Top with caramel drizzle or nuts
These mini creations are ideal for events like Thanksgiving buffets, Friendsgiving parties, or fall potlucks. Plus, they travel well and eliminate the need for slicing.
Discover great ideas like Pumpkin Pie Bars to serve alongside your mini cheesecakes for a full autumn-themed dessert spread.
Storage and Make-Ahead Tips
How to Store in Fridge or Freezer
One of the biggest perks of making a no bake pumpkin cheesecake is that it stores beautifully. Whether you’re prepping days ahead for a holiday or saving leftovers, storing it right keeps the flavor fresh and the texture just right.
Refrigerator Storage:
- Cover the cheesecake tightly with plastic wrap or store in an airtight container.
- It will stay fresh in the fridge for 3 to 4 days.
- Always store it in the coldest section of your refrigerator (not the door).
- Avoid stacking anything on top to prevent smudging the surface or decorations.
Freezer Storage:
- Wrap individual slices or the whole cheesecake in plastic wrap, then foil.
- Place in a freezer-safe container or zip-top bag for added protection.
- Your no bake pumpkin cheesecake can last up to 1 month frozen.
- To serve, thaw in the fridge overnight—never at room temperature, or the texture might weep or separate.
Pro tip: If you’re freezing individual portions, place parchment paper between slices to make separating easy when you’re ready to serve.
Don’t miss our Pumpkin Cranberry Cake with Cream Cheese Frosting if you want another freezer-friendly fall dessert that holds up just as well.
Best Containers and Shelf Life
To keep your no bake pumpkin cheesecake tasting its best, use the right storage containers. A springform pan with a tight lid is ideal for storing the entire cheesecake in the fridge. For leftovers, switch to shallow, airtight containers that minimize air exposure and keep your dessert moist.
| Storage Type | Method | Shelf Life |
|---|---|---|
| Refrigerator | Airtight or wrapped | 3–4 days |
| Freezer | Wrapped tightly and containerized | Up to 1 month |
Always label the container with the date you made or froze the cheesecake. If the texture becomes grainy or overly wet after storage, that’s a sign it’s past its prime.
Looking for another make-ahead dessert idea? Check out our Pumpkin Spice Cookies—they keep beautifully in both fridge and freezer.
Pairing Suggestions for a Complete Fall Dessert Table
Beverages That Complement the Cheesecake
The rich, creamy texture of a no bake pumpkin cheesecake pairs beautifully with warm and cozy beverages. Whether you’re hosting a dinner party or enjoying a quiet slice by the fire, the right drink makes your dessert experience even better.
Here are a few drink ideas to serve with your no bake pumpkin cheesecake:
| Drink | Why It Works |
|---|---|
| Spiced chai tea | The cinnamon, cloves, and ginger echo the cheesecake’s spice profile |
| Dark roast coffee | Cuts through the sweetness with deep, bitter notes |
| Hot apple cider | Brings a fruity brightness that complements pumpkin flavors |
| Dessert wine | Choose a late-harvest Riesling or spiced port for a festive touch |
| Pumpkin spice latte | A classic seasonal match for a double pumpkin experience |
Serving in mugs with cinnamon sticks or whipped cream tops adds charm, especially at holiday gatherings.
Discover great ideas like Pumpkin Pie Bars if you want to serve small bite-sized options along with drinks for variety.
Other Seasonal Desserts to Serve Alongside
While a no bake pumpkin cheesecake can certainly hold its own as the centerpiece of your fall dessert table, pairing it with one or two contrasting sweets brings more balance to your menu. Think light and crispy, fruity and tart, or warm and gooey for contrast.
Here are a few pairing suggestions:
- Pumpkin Chocolate Chip Cupcakes – Moist, handheld treats that guests can enjoy with or without frosting.
- Pumpkin Spice Cookies – Great for dipping in cider or coffee; their spice pairs perfectly with the cheesecake’s creamy texture.
- Cranberry apple crumble – Offers a tangy contrast and adds a splash of red to your dessert table.
- Mini pecan tarts – A nutty, rich addition that gives variety without overwhelming your palate.
If you’re serving a crowd, try offering cheesecake in mini cups and pairing each one with a bite-sized cookie or cupcake. It makes for easy serving and beautiful presentation.
Looking for inspiration? Try our Pumpkin Chocolate Chip Cupcakes for a festive and flavorful pairing that guests will love.
Frequently Asked Questions (FAQ)
Can I freeze no bake pumpkin cheesecake?
Yes, absolutely. No bake pumpkin cheesecake freezes well when wrapped tightly in plastic wrap and foil. Be sure to use a freezer-safe container if storing longer than a few days. It can last up to one month in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge for best texture. Avoid thawing at room temperature—it can lead to a watery or grainy consistency.
Can I make it without gelatin or eggs?
Definitely. The beauty of a no bake pumpkin cheesecake is that it doesn’t require eggs or gelatin to set. The stability comes from cream cheese and whipped topping. If you want a firmer set, you can use a small amount of cornstarch or opt for a stabilizer like agar-agar if you’re keeping it vegetarian.
Discover great ideas like our Pumpkin Pie Bars, which are also egg-free and simple to prepare.
How long does it stay fresh in the fridge?
If stored properly in an airtight container, your no bake pumpkin cheesecake will stay fresh for 3 to 4 days in the refrigerator. Be sure not to store it near strong-smelling foods like onions, as cream cheese tends to absorb odors easily.
Looking for more make-ahead desserts? Don’t miss our Pumpkin Cranberry Cake with Cream Cheese Frosting.
Is it safe to leave out overnight?
No, it’s not safe. Because the dessert contains dairy, especially cream cheese and whipped topping, no bake pumpkin cheesecake should not sit out for more than two hours. If you need to transport it, use a cooler bag or ice pack to keep it chilled.
Can I make this into bars or cupcakes?
Absolutely. Just press the crust into a square baking dish for bars or into cupcake liners for individual portions. Bars should chill at least 6 hours before slicing. Cupcake-style cheesecakes will be ready in about 2–4 hours. They’re a great option for parties and portion control.
Check out our Pumpkin Chocolate Chip Cupcakes for even more fun fall dessert ideas.
What’s the difference between pie crust and cheesecake crust?
A pie crust is usually flaky and baked, while a cheesecake crust is typically made from crushed cookies (like graham crackers) and butter, and served chilled. For no bake pumpkin cheesecake, the latter is preferred because it sets in the fridge and complements the creamy texture of the filling.
Don’t miss our simple and delicious Pie Crust Recipe if you want to try a baked base with a no bake filling twist.
Conclusion
There’s a reason why no bake pumpkin cheesecake has earned a top spot on so many fall dessert tables. It’s creamy, flavorful, and effortless—without the stress of oven timing or complicated steps. With a simple list of ingredients and customizable options, this dessert suits everything from cozy weeknight treats to stunning holiday presentations.
Whether you serve it in a traditional round pan, cupcake cups, or elegant parfait glasses, this cheesecake delivers that unmistakable autumn flavor in every bite. And with make-ahead convenience, it leaves you more time to enjoy the season with friends and family.
Looking for more autumn dessert inspiration? Don’t miss our Pumpkin Spice Cookies and Pumpkin Pie Bars to create the ultimate fall sweets lineup.
