No Bake Pumpkin Cheesecake

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Fall flavors meet creamy indulgence in this No Bake Pumpkin Cheesecake, the perfect dessert for when you’re craving something sweet, spiced, and totally stress-free. With a velvety smooth pumpkin filling and a buttery graham cracker crust, this dessert brings all the cozy vibes of autumn without needing to turn on the oven. It sets beautifully in the fridge and slices like a dream—ideal for holidays, potlucks, or anytime you want an easy, crowd-pleasing treat.

Topped with a drizzle of caramel and a generous swirl of whipped cream, every bite is a harmony of cinnamon warmth, pumpkin richness, and silky cheesecake bliss. Whether you’re hosting Thanksgiving or just need a pumpkin fix, this no-bake wonder is here to impress without the mess.

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Why You’ll Love This No Bake Pumpkin Cheesecake

• No oven required — perfect for warm kitchens or last-minute planning.
• Make-ahead friendly, freeing up oven space for other holiday dishes.
• Light and creamy texture that still holds its shape.
• Classic fall flavors with hints of cinnamon, nutmeg, and clove.
• Customizable with toppings like whipped cream, caramel sauce, or candied pecans.

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Preparation Phase & Tools to Use

Before you begin, make sure your ingredients are at room temperature and your workspace is cleared. Here’s what you’ll need to make this recipe go smoothly:

• Springform Pan: Essential for easy removal and a clean presentation.
• Electric Mixer or Stand Mixer: Helps beat the cream cheese into a perfectly smooth consistency.
• Rubber Spatula: Ideal for folding in whipped cream without deflating it.
• Mixing Bowls (Large & Medium): Keeps dry and wet ingredients separate until ready.
• Measuring Cups & Spoons: Precision ensures the right flavor balance.

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Ingredients for the No Bake Pumpkin Cheesecake

• Graham Cracker Crumbs – These create the buttery, crunchy base that complements the creamy pumpkin filling.
• Melted Butter – Helps bind the crust together while adding richness.
• Cream Cheese – The foundation of the cheesecake layer; it needs to be full-fat for that classic tang and creaminess.
• Pumpkin Puree – Brings the earthy sweetness and signature flavor.
• Powdered Sugar – Sweetens without the graininess, keeping the texture smooth.
• Pumpkin Pie Spice – A fragrant blend of cinnamon, nutmeg, and cloves that enhances the pumpkin flavor.
• Vanilla Extract – Adds depth and warmth to the filling.
• Whipped Cream (or whipped topping) – Lightens the texture and adds an airy finish.

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How To Make the No Bake Pumpkin Cheesecake

Step 1: Make the Crust

Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while you prepare the filling.

Step 2: Blend the Cream Cheese and Sugar

In a large mixing bowl, beat the softened cream cheese and powdered sugar until completely smooth and creamy. Scrape down the sides to make sure there are no lumps.

Step 3: Add Pumpkin and Spices

Add in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well combined and evenly colored.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Don’t overmix—you want to keep the filling light and airy.

Step 5: Assemble and Chill

Spread the filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to set.

Step 6: Garnish and Serve

Before serving, top with whipped cream and a drizzle of caramel sauce. Slice and enjoy!

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Serving and Storing This No Bake Pumpkin Cheesecake

To serve, slice with a sharp, clean knife and use a pie server to lift each piece gently from the springform base. For an extra flourish, add whipped cream, caramel drizzle, or a sprinkle of cinnamon just before serving.

Store the cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in an airtight container. To serve from frozen, thaw in the fridge overnight.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and very smooth. Homemade puree tends to be more watery, so you might need to drain excess moisture.

Can I make this ahead of time?

Absolutely! In fact, it’s best when chilled overnight. You can make it 1-2 days ahead for events.

What if I don’t have a springform pan?

You can use a regular pie dish or a deep-dish tart pan, though removing slices might be trickier. Line with parchment for easier removal.

Is this cheesecake gluten-free?

Not by default, but you can easily make it gluten-free by using GF graham crackers.

Can I use store-bought whipped topping instead of fresh whipped cream?

Yes, both work well. Store-bought whipped topping is more stable and holds up better if you’re prepping days in advance.

How do I avoid a soggy crust?

Chilling the crust before adding the filling and using the correct ratio of butter to crumbs helps maintain structure.

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Want More Cheesecake Ideas?

If you love this No Bake Pumpkin Cheesecake, you’ll want to try these next:

• Rose Pistachio Cheesecake Ice Cream — floral and nutty meets creamy indulgence.
• Cinnamon Roll Cheesecake — where cinnamon buns and cheesecake collide in delicious harmony.
• Homemade Lemon Cheesecake Ice Cream — refreshing citrus meets rich cheesecake base.
• Strawberry Cheesecake Dump Cake — the easiest way to satisfy berry cheesecake cravings.
• Brownie Refrigerator Cake — layered decadence with a chocolatey twist.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Follow more of my creations on Pinterest at Kitchen By Kate!

And let me know in the comments how yours turned out. Did you top it with caramel, or go for candied nuts? Maybe even a chocolate drizzle?

I love seeing your twists on these recipes. Feel free to drop questions, too—let’s make holiday desserts easier, together!

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