Name: No-Bake Pumpkin Cheesecake
Cook time: 20 min
Total time: 260 min
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tbsp melted butter; 2 tbsp brown sugar; 8 oz cream cheese (softened); 1 cup pumpkin puree; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1 cup powdered sugar; 8 oz whipped topping

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This no-bake pumpkin cheesecake is one of my favorite fall desserts because it’s so easy yet so impressive! It’s rich, creamy, and infused with the perfect amount of pumpkin spice. No oven? No problem! It sets beautifully in the fridge, making it a stress-free treat for Thanksgiving or any autumn gathering.

My family loves this one because it’s silky, perfectly spiced, and can be made ahead of time making holiday prep so much easier. You can even customize it with a gingersnap crust, a caramel drizzle, or a sprinkle of toasted pecans for added texture and flavor.

Why You’ll Love This Cheesecake

If you want a dessert that looks fancy but requires almost no effort, this cheesecake is it. No baking, no fuss just creamy, dreamy pumpkin goodness with a hint of warm spices.

Simple Ingredients

You won’t need anything complicated for this cheesecake. Here’s what makes it so good:

Pumpkin Puree: Brings that authentic fall flavor and creamy texture.
Cream Cheese: The base for a rich, velvety filling.
Graham Cracker Crumbs: Perfect for a no-bake crust that holds together.
Butter: Helps the crust set and adds flavor.
Brown Sugar: Adds a deeper sweetness that pairs perfectly with pumpkin.
Pumpkin Pie Spice: The ultimate fall flavor combo.
Whipped Topping: Makes the cheesecake light and airy.
Vanilla Extract: Adds depth and warmth.

Servings and Preparation Times

Servings: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

What is Needed

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
2 tbsp brown sugar
8 oz cream cheese, softened
1 cup pumpkin puree
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup powdered sugar
8 oz whipped topping

Instructions

In a bowl, combine graham cracker crumbs (or gingersnap cookies for extra spice), melted butter, and brown sugar until evenly coated.
Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Place in the fridge to set.
In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice, mixing until fully combined. Fold in whipped topping. For a nutty twist, gently fold in 1/4 cup of toasted pecans at this stage.
Pour the filling over the chilled crust and spread evenly with a spatula. Optional: Swirl caramel sauce lightly into the top for a marbled look.
Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Slice and top with whipped cream, caramel drizzle, extra pecans, or any fun seasonal garnishes you love.

Top Tips

Use full-fat cream cheese for the creamiest texture.
Chill at least 4 hours (overnight is even better).
A springform pan makes for easy, clean slices.
Add a sprinkle of crushed graham crackers or cinnamon on top for presentation.

Recipe Variations

Add a gingersnap crust: Swap graham crackers for crushed gingersnap cookies for extra spice and crunch.
Incorporate caramel: Drizzle caramel sauce over the top before serving for a decadent finish.
Mix in toasted pecans: Fold chopped, toasted pecans into the filling or sprinkle on top for added texture.

Recommended Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer
Spatula
Measuring cups & spoons

Make Ahead Tips

Make this cheesecake up to 2 days in advance and keep it refrigerated until serving.

How to Store & Reheat

Refrigerate: Cover tightly and store for up to 4 days.
Freeze: Wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge.

What to Serve With This Recipe

This cheesecake pairs beautifully with hot coffee, chai tea, or a caramel latte for a cozy fall treat.

Troubleshooting Your No-Bake Pumpkin Cheesecake

Even though this recipe is simple, here are a few common issues and how to fix them:

Why didn’t my cheesecake set?

It probably needs more chill time. Make sure it’s refrigerated for at least 4–6 hours, or ideally overnight.
Using full-fat cream cheese is key reduced-fat or whipped varieties can make the filling too soft.

Why is my crust crumbly?

You may need a bit more melted butter to help the crust hold together. Make sure to press it firmly into the pan with the back of a spoon or a measuring cup.

My cheesecake tastes too sweet what can I do next time?

Cut back on the powdered sugar slightly or add a pinch of salt to balance the flavors.

The filling looks lumpy what went wrong?

The cream cheese wasn’t fully softened before mixing. Next time, let it sit at room temperature for 30 minutes before beating to get that perfectly smooth texture.

What You Need to Know About This Recipe

This no-bake cheesecake is a modern twist on classic pumpkin pie, made popular for its simplicity and rich flavor. It’s perfect for those who don’t want to fuss with pie crusts or ovens during busy holiday prep.