Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

No Bake Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 65 reviews

This no-bake pumpkin cheesecake offers a creamy, smooth pumpkin-flavored filling atop a crisp cinnamon graham cracker crust. Perfectly spiced with pumpkin pie spice and sweetened with brown and granulated sugar, this dessert is easy to prepare without the need for an oven. Topped with whipped cream and a dusting of ground cinnamon, it’s an ideal seasonal treat that’s rich, flavorful, and effortlessly delicious.

  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Ingredients

Crust:

  • 9 cinnamon-flavored graham crackers
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1 (8-ounce) container whipped topping, thawed

Toppings:

  • Whipped cream
  • Ground cinnamon

Instructions

  1. Prepare the pan: Grease a 9-inch springform pan with butter or shortening to prevent sticking and set aside.
  2. Make the crust: Place the cinnamon graham crackers in a food processor and pulse until finely crushed into crumbs.
  3. Add butter to crumbs: While the processor runs at low speed, slowly pour in the melted butter until the crumbs begin to clump and pull away from the sides.
  4. Press crust: Transfer the crust mixture into the greased springform pan, pressing it evenly and firmly into the bottom to form a solid base. Place the pan in the freezer for at least 20 minutes to set.
  5. Make cheesecake filling: In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar with an electric hand mixer at medium speed until smooth and lump-free.
  6. Add pumpkin and spice: Mix in the pumpkin puree and pumpkin pie spice, continuing to beat at medium speed until fully incorporated and smooth.
  7. Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until evenly combined, keeping the filling light and airy.
  8. Assemble cheesecake: Spread the pumpkin cheesecake filling evenly over the chilled crust in the springform pan. Cover with plastic wrap or a lid and refrigerate for at least 4 hours, or until firm and set.
  9. Serve: Before serving, garnish the chilled cheesecake with whipped cream and a dusting of ground cinnamon for added flavor and presentation.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Do not confuse pumpkin puree with pumpkin pie filling; the puree has no added spices or sugars.
  • Press the crust firmly to create a sturdy base that holds together well when sliced.
  • Allow enough chilling time for the cheesecake to set correctly — overnight refrigeration yields the best texture.
  • For a firmer crust, refrigeration after freezing is optional but recommended.
  • Use a springform pan for easy removal without damaging the cheesecake edges.
  • Adjust spice level by adding a pinch more pumpkin pie spice if desired.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/no-bake-pumpkin-cheesecake-recipe/