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.

no bake pumpkin cheesecake

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.

Author: F.zahra
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