This no-bake pumpkin cheesecake is subtly sweet with a hint of warm spices, velvety smooth and sits upon a buttery sweet graham cracker crust, making it the perfect fall dessert!
A classic fall flavor and ingredient that’s always the rage is pumpkin. You can put pumpkin in pretty much any type of food, savory or sweet, and it enhances the dish beautifully. I prefer pumpkin in sweets and find that it just screams fall. This no-bake pumpkin cheesecake uses cream cheese and heavy whipping cream to create a rich and velvety smooth cheesecake layer. Added to it is pumpkin puree and some warm spices, making it a fall dessert dream. All this sits atop a delicious buttery graham cracker crust. Combined, it’s absolutely delicious.
I love that this dessert can be made ahead and actually tastes even better after it sits for a day or two. You can also make this into no-bake pumpkin cheesecake bars, a pumpkin cheesecake dip and more. This recipe is super basic and you can add so many yummy toppings to make it even more special and delicious.
PIN FOR LATER!
Ingredients
Homemade Graham Cracker Crust
Graham crackers: I love a graham cracker crust with cheesecake. This recipe uses honey graham crackers, but you could use cinnamon or even cookies like gingersnaps.
Brown sugar: Brown sugar adds a bit of sweetness to the graham cracker crust, as well as a deeper molasses flavor than regular sugar.
Melted butter: Salted butter helps balance the sweetness in the crust and adds some richness. You could also substitute melted coconut oil.
Pumpkin Cheesecake
Cream cheese: For a real authentic cheesecake flavor, we use cream cheese in this recipe.
Heavy whipping cream: Heavy whipping cream makes the no bake pumpkin cheesecake nice and fluffy.
Powdered sugar: Powdered sugar adds sweetness without the gritty texture of granulated sugar.
Vanilla extract: No dessert is complete without vanilla extract.
Pumpkin puree: You can use homemade or store-bought pumpkin puree.
Pumpkin pie spice: Pumpkin pie spice gives this cheesecake the classic pumpkin spice flavor.
Ground cinnamon: I love adding extra cinnamon for a more spicy, in a good way, cheesecake.
Other Ways to Enjoy No-Bake Pumpkin Cheesecake
- No-Bake Pumpkin Cheesecake Bars: Press the crust into a small casserole dish, add the filling, refrigerate and cut into bars!
- Pumpkin Cheesecake Dip: Prepare the pumpkin filling, add to a bowl and use graham crackers for dipping.
- Mini Pumpkin Cheesecakes: Add a tablespoon of graham cracker crust to the bottom of a muffin liner, add the filling, refrigerate and enjoy mini cheesecakes!
Topping Options
- Caramel sauce
- Chocolate sauce
- Chopped pecans
- Extra whipped cream
- Sprinkled cinnamon
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HOW TO MAKE NO-BAKE PUMPKIN CHEESECAKE
TOOLS YOU MAY NEED
- Food processor or blender
- Stand mixer or large bowl and mixing spoon
- Measuring cups and spoons
- Medium mixing bowl
- Rubber spatula
- Springform pan
INGREDIENTS
Homemade Graham Cracker Crust
- 15 sheets of honey graham crackers
- 3 tbs brown sugar
- 8 tbs (1/2 cup) melted butter
Pumpkin Cheesecake
- 16 oz cream cheese softened
- 1 cup heavy whipping cream at room temp
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
DIRECTIONS
In a food processor or blender, blend graham crackers into a fine dust, then transfer to a bowl.
Mix in brown sugar and melted butter.
Press the homemade graham cracker crust into a springform pan and place it in the refrigerator while making filling.
In the bowl of a stand mixer, add softened cream cheese and mix for 1-2 minutes with the whisk attachment.
Add powdered sugar and mix for another minute.
Pour in the heavy whipping cream and vanilla and mix for 1-2 minutes or until fluffy.
Add in pumpkin puree, pumpkin spice and cinnamon and mix once more.
Pour the filling into the pan on top of the crust and cover with plastic wrap. Refrigerate the pumpkin cheesecake for 4 hours or overnight.
NOTES
- A pre-made crust can be used instead of a homemade one.
- Cool Whip can be substituted for the heavy whipping cream, just fold it in at the end before adding the filling on top of the crust.
- Try using cinnamon graham crackers or gingersnaps to spice up the crust.
- This cheesecake tastes better after it’s sat in the refrigerator a day and has even better flavor!
No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake is subtly sweet with a hint of warm spices, velvety smooth and sits upon a buttery sweet graham cracker crust, making it the perfect fall dessert!
Ingredients
- HOMEMADE GRAHAM CRACKER CRUST
- 15 sheets of honey graham crackers
- 3 tbs brown sugar
- 8 tbs (1/2 cup) melted butter
- Pumpkin Cheesecake
- 16 oz cream cheese softened
- 1 cup heavy whipping cream at room temp
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- In a food processor or blender, blend graham crackers into a fine dust, then transfer to a bowl.
- Mix in brown sugar and melted butter.
- Press the homemade graham cracker crust into a springform pan and place it in the refrigerator while making filling.
- In the bowl of a stand mixer, add softened cream cheese and mix for 1-2 minutes with the whisk attachment.
- Add powdered sugar and mix for another minute.
- Pour in the heavy whipping cream and vanilla and mix for 1-2 minutes or until fluffy.
- Add in pumpkin puree, pumpkin spice and cinnamon and mix once more.
- Pour the filling into the pan on top of the crust and cover with plastic wrap. Refrigerate the pumpkin cheesecake for 4 hours or overnight.
Notes
- A pre-made crust can be used instead of a homemade one.
- Cool Whip can be substituted for the heavy whipping cream, just fold it in at the end before adding the filling on top of the crust.
- Try using cinnamon graham crackers or gingersnaps to spice up the crust.
- This cheesecake tastes better after it's sat in the refrigerator a day and has even better flavor!
ARE YOU LOOKING FOR MORE DESSERT RECIPES?
Looking for more easy dessert recipes like this no bake pumpkin cheesecake? Check these out!
- Cinnamon Butterscotch Cookies
- No-Bake Chocolate Peanut Butter Cookies
- Sourdough Discard Pumpkin Spice Muffins
- Homemade Pumpkin Spice Coffee Creamer
Did you make this no-bake pumpkin cheesecake? If you enjoyed it, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
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