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Close-up slice of creamy no-bake pumpkin cheesecake with a graham cracker crust and cinnamon whipped cream.

No-Bake Pumpkin Cheesecake

This creamy no-bake pumpkin cheesecake combines pumpkin puree, cream cheese, homemade whipped cream, and warm fall spices in a buttery graham cracker crust. It is an easy make-ahead dessert for Thanksgiving, Halloween, and fall gatherings.
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Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 570 kcal

Ingredients
  

Graham Cracker Crust

  • 2 cups finely crushed graham cracker crumbs about 14 full sheets
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 1/2 cup unsalted butter melted

Pumpkin Cheesecake Filling

  • 3 8-oz packages full-fat block cream cheese softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 1/2 cups cold heavy whipping cream

Optional Toppings

  • 1 cup sweetened whipped cream
  • Crushed graham crackers or gingersnap cookies
  • Chopped toasted pecans
  • Caramel sauce
  • Ground cinnamon

Instructions
 

  • Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
  • In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon, and salt.
  • Add the melted butter and mix until the crumbs are evenly moistened.
  • Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.
  • Refrigerate the crust for at least 20 minutes.
  • Pour the cold heavy cream into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form. Refrigerate while preparing the remaining filling.
  • In a separate large bowl, beat the softened cream cheese for two to three minutes, or until completely smooth.
  • Add the powdered sugar and brown sugar. Beat until creamy, stopping to scrape the bowl as needed.
  • Add the pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt. Mix on low speed until combined.
  • Fold one-third of the whipped cream into the pumpkin mixture.
  • Gently fold in the remaining whipped cream in two additions. Stop mixing once the filling is uniform and no white streaks remain.
  • Spoon the filling into the chilled crust and smooth the top.
  • Cover and refrigerate for at least 8 hours, preferably overnight.
  • Run a thin knife around the edge of the cheesecake before releasing the springform pan.
  • Decorate with whipped cream, cookie crumbs, pecans, caramel, or cinnamon.
  • Slice with a clean, sharp knife and serve chilled.

Notes

Recipe Notes

  • Use pumpkin puree, not pumpkin pie filling.
  • Full-fat block cream cheese provides the most dependable texture.
  • The cream cheese should be softened, but it should not feel warm or melted.
  • Whip the heavy cream to stiff peaks before folding it into the filling.
  • Chill the cheesecake overnight for the cleanest slices.
  • Keep the cheesecake refrigerated until serving.
  • Nutrition information does not include optional toppings.

Nutrition Information

Serving Size: 1 slice, based on 10 slices
Calories: 570
Total Fat: 43g
Saturated Fat: 25g
Cholesterol: 125mg
Sodium: 390mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Total Sugars: 29g
Protein: 7g
Nutrition information is an estimate and will vary based on the brands and exact measurements used.
Keyword cheesecake, no bake cheesecake, no bake pumpkin cheesecake