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No-Bake Pumpkin Cheesecake

Okay, friends—if you’ve ever felt intimidated by fancy fall desserts, this no-bake pumpkin cheesecake is here to change the game. Imagine creamy, velvety pumpkin filling hugging a buttery graham cracker crust, without ever turning on the oven. It’s like pumpkin pie’s cooler, softer cousin who shows up to the party effortlessly chic and ready to impress. Plus, the spices fill your kitchen with all those cozy autumn vibes—cinnamon, nutmeg, and a hint of ginger. I promise, after one bite, your pumpkin obsession will reach new heights (and your oven will get a well-deserved break). Ready to whip this up with me?

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes

Ingredients

For the Main Dish:

1 ½ cups graham cracker crumbs (about 10 full sheets)
5 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
½ cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
1 cup heavy cream, cold
2 tbsp granulated sugar

How I Make It

Step 1:

Start by making the crust. Mix the graham cracker crumbs and melted butter in a medium bowl until it looks like damp sand. Press this mixture evenly into the bottom of a 9-inch springform pan or pie dish. Firmly pressing down with the back of a spoon helps it stick together better. Pop it in the fridge while you whip up the filling.

Step 2:

Now for the dreamy pumpkin filling: In a large bowl, beat the cream cheese until smooth and creamy with an electric mixer or sturdy whisk. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Mix well until everything is totally combined and smells like fall in a bowl.

Step 3:

In a separate chilled bowl, whip the heavy cream with the granulated sugar until it forms stiff peaks — the creamy clouds that’ll make your cheesecake so light and luscious. Gently fold the whipped cream into the pumpkin mixture, using a spatula and careful folding motions to keep that airy texture.

Step 4:

Pour the luscious filling over the chilled crust, smoothing the top with a spatula or the back of a spoon so it’s nice and even.

Step 5:

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait that long. This step is crucial—it helps everything set beautifully so you get those perfect, clean slices.

Step 6:

When ready to serve, run a knife around the edge of the pan to loosen. Garnish with a sprinkle of cinnamon, a dollop of whipped cream, or even some chopped toasted pecans for a little crunch. Slice up and enjoy every creamy, dreamy bite!

Variations & Tips

Swap graham crackers for gingersnap crumbs for extra spice.
To keep it lighter, substitute half the heavy cream with Greek yogurt (fold gently!).
If you want a boozy twist, add 1 tbsp of bourbon or rum to the filling.
Make mini versions in jars or ramekins—perfect for parties and portion control.
Use a hand mixer to save time, but ensure cream cheese is fully softened to avoid lumps.
If your filling feels too dense, gently fold in a splash of milk to loosen it up before chilling.

How I Like to Serve It

This cheesecake shines at any fall gathering, especially Thanksgiving dessert tables or Sunday afternoon treats with a hot mug of coffee or spiced chai. It’s also fantastic for last-minute guests since it requires no baking and can be made ahead. For a fancy touch, serve it with a drizzle of caramel sauce or dollops of cinnamon whipped cream—perfect for those cozy evenings.

Notes

Store leftovers covered in the fridge for up to 4 days—though it rarely lasts that long!
This cheesecake is best served chilled; thaw 20 minutes at room temp before slicing for easiest cuts.

Closing: Once you try this no-bake pumpkin cheesecake, you’ll see why it’s one of my all-time favorites—it’s effortless, comforting, and pure autumn magic in every spoonful.