No Bake Pumpkin Cheesecake Recipe

This No Bake Pumpkin Cheesecake has a creamy pumpkin-spiced filling, a buttery cinnamon graham cracker crust, and a fluffy cinnamon whipped cream topping. It’s rich and creamy without feeling too heavy, and best of all, you don’t need to turn on the oven.

I tested the filling until I got the balance of pumpkin, warm spices, cream cheese, and sweetness just right. I also considered baking the graham cracker crust, but I’m so glad I didn’t—the chilled crust sets up beautifully and keeps this recipe truly no-bake.

It’s an easy fall dessert you can make ahead and refrigerate overnight. The next day, just add the cinnamon whipped cream, slice, and serve it chilled. It’s especially nice for Thanksgiving when having one dessert finished ahead of time makes the day a little easier.

An Easy No Bake Pumpkin Cheesecake for Fall

There’s something about pumpkin cheesecake that feels like the perfect bridge between fall and the holidays. You get all those familiar pumpkin pie flavors, but tucked into a cool, creamy cheesecake filling.

I especially love that this one can be made ahead of time. In fact, I think it’s even better after chilling overnight. The filling has time to firm up, the spices settle into the pumpkin, and the graham cracker crust holds together beautifully.

And that cinnamon whipped cream on top might be my favorite part. I spread it on in big, loose swirls rather than piping it, which gives the cheesecake a pretty, homemade finish.

Why You’ll Love This No Bake Pumpkin Cheesecake

There’s a lot to love about this pumpkin cheesecake, especially when you want an impressive fall dessert you can make ahead.

• Completely no-bake: The filling and graham cracker crust both set in the refrigerator, so there’s no need to turn on the oven.
• Creamy and rich: Cream cheese, sour cream, and freshly whipped cream give the filling a smooth, light texture while still tasting like a classic cheesecake.
• Full of pumpkin flavor: Pumpkin puree, pumpkin pie spice, and cinnamon give every bite plenty of warm fall flavor.
• A crust that actually holds together: The buttery cinnamon graham cracker crust firms up beautifully after chilling, even without baking.
• Perfect for making ahead: Make the cheesecake the day before and let it chill overnight. It’s one less dessert to worry about when you’re ready to serve it.
• That cinnamon whipped cream: The cinnamon-vanilla whipped cream adds a light, fluffy finish, and piping it around the edge makes the cheesecake look extra pretty.

Ingredients for No Bake Pumpkin Cheesecake

This cheesecake uses simple ingredients, but a few choices make a big difference in the flavor and texture. For the creamiest filling, use full-fat block cream cheese rather than whipped or spreadable cream cheese.

For the Graham Cracker Crust

• Graham cracker crumbs – The base of the no-bake crust. You can buy ready-made crumbs or finely crush whole graham crackers.
• Light brown sugar – Adds a little sweetness and a subtle caramel flavor.
• Ground cinnamon – Gives the crust a warm fall flavor that complements the pumpkin filling.
• Unsalted butter – Moistens the graham cracker crumbs and helps the crust hold together once chilled.
• Salt – Just a pinch helps balance the sweetness.

For the Pumpkin Cheesecake Filling

• Cream cheese – Use full-fat block cream cheese and let it soften before mixing for a smooth, creamy filling.
• Powdered sugar – Sweetens the cheesecake and blends easily into the no-bake filling.
• Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
• Sour cream – Adds creaminess and a slight tang for that classic cheesecake flavor.
• Vanilla extract – Adds a little extra warmth and flavor.
• Pumpkin pie spice – Gives the filling those familiar warm fall spices.
• Ground cinnamon – I add a little extra cinnamon along with the pumpkin pie spice for more flavor.
• Salt – A small amount helps balance the sweetness and bring the flavors together.
• Heavy whipping cream – Whipped separately and gently folded into the pumpkin mixture, it creates a light, creamy filling that sets without gelatin.

For the Cinnamon Whipped Cream Topping

• Heavy whipping cream – Keep it cold so it whips up light and fluffy.
• Powdered sugar – Adds just the right amount of sweetness to the whipped cream.
• Vanilla extract – Gives the topping a soft vanilla flavor.
• Ground cinnamon – Adds pretty little cinnamon flecks and ties the topping into the pumpkin-spiced filling.
• Salt – Just a tiny pinch helps balance the sweetness.

How to Make No Bake Pumpkin Cheesecake

This cheesecake is easy to put together, but make sure to give it plenty of time to chill. I recommend making it the day before you plan to serve it so the filling has time to set completely.

Make the Graham Cracker Crust

• Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. Pour in the melted butter and stir until all the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and about 1½ inches up the sides. I like to use the bottom of a measuring cup to really pack the crumbs down.

• Place the crust in the refrigerator for at least 30 minutes while you prepare the filling. There’s no need to bake it—the butter firms as it chills and helps create a sturdy crust.

Make the Pumpkin Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add the powdered sugar and beat again until well combined.
• Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until smooth and evenly combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
• Fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Gently fold in the remaining whipped cream until no visible streaks remain, being careful not to overmix.

Assemble and Chill the Cheesecake

• Spoon the pumpkin cheesecake filling into the chilled graham cracker crust.

• Spread the top evenly with an offset spatula.
• Cover the cheesecake and refrigerate for at least 6 hours, although I highly recommend chilling it overnight. This gives the filling plenty of time to firm up and makes the cheesecake easier to slice.

Make the Cinnamon Whipped Cream

• Once the cheesecake is completely chilled and set, whip the cold heavy cream until it begins to thicken. Add the powdered sugar, vanilla, cinnamon, and a tiny pinch of salt.
• Continue whipping until medium-to-stiff peaks form.
• Remove the cheesecake from the springform pan. Transfer the cinnamon whipped cream to a piping bag fitted with a large star tip and pipe rosettes around the outer edge of the cheesecake.
• Keep the cheesecake refrigerated until ready to serve. Remove it from the refrigerator, slice, and serve immediately while chilled.

Tips for the Best No Bake Pumpkin Cheesecake

A few simple tips will help you get a creamy filling, a firm crust, and beautiful slices every time.

Use Full-Fat Block Cream Cheese

For the best texture, use full-fat cream cheese that comes in a block. Spreadable cream cheese contains more moisture and can leave the filling too soft. Let the cream cheese soften to room temperature before mixing so you don’t end up with little lumps in the filling.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Make sure the can says 100% pure pumpkin. Pumpkin pie filling already contains sugar and spices, which would change both the sweetness and flavor of this recipe.

Pack the Graham Cracker Crust Firmly

Since we’re not baking the crust, really pressing those crumbs together makes a difference. I use the flat bottom of a measuring cup to compact the crust across the bottom and up the sides of the pan. Once chilled, the butter helps everything hold together beautifully.

Whip the Heavy Cream to Stiff Peaks

The whipped cream isn’t just there to make the cheesecake fluffy—it also helps give the filling structure. Whip it until stiff peaks form before gently folding it into the pumpkin mixture.

Fold, Don’t Beat, the Whipped Cream Into the Filling

Once you’ve whipped the cream, gently fold it into the pumpkin mixture with a spatula. Beating it in with the mixer can knock out the air you just incorporated and result in a denser filling.

Give the Cheesecake Plenty of Time to Chill

The cheesecake needs at least six hours to chill, but overnight is best. The filling becomes firmer, the crust sets beautifully, and you’ll get much cleaner slices the following day.

For Clean Cheesecake Slices

Use a large, sharp knife and wipe the blade clean between each cut. For especially neat slices, run the knife under hot water and dry it before making each cut.

Can I Make No Bake Pumpkin Cheesecake Ahead of Time?

Yes! This is actually one of my favorite things about this recipe. No bake pumpkin cheesecake needs plenty of time to chill and set, so it’s a perfect dessert to make the day before you plan to serve it.

I recommend making the crust and filling, assembling the cheesecake, and refrigerating it overnight. I like to wait and add the cinnamon whipped cream topping closer to serving so it looks fresh and fluffy.

How to Store No Bake Pumpkin Cheesecake

Keep the cheesecake covered in the refrigerator until you’re ready to serve it. Store leftovers in an airtight container or tightly covered in the refrigerator for 3 to 4 days.

Because the filling contains cream cheese, sour cream, and whipped cream, don’t leave the cheesecake at room temperature for extended periods.

Can You Freeze No Bake Pumpkin Cheesecake?

Yes. For the best results, freeze the cheesecake without the cinnamon whipped cream topping.

Once the cheesecake is completely set, wrap it well and freeze it for up to one month. Thaw it overnight in the refrigerator, then add the cinnamon whipped cream before serving.

I’d call this section finished. The make-ahead portion is especially worthwhile because it reinforces one of the biggest benefits of this recipe without simply repeating the instructions.

Frequently Asked Questions About No Bake Pumpkin Cheesecake

Does No Bake Pumpkin Cheesecake Need Gelatin?

No, this recipe doesn’t need gelatin. Full-fat cream cheese provides structure, while heavy whipping cream is whipped to stiff peaks and gently folded into the filling. After several hours in the refrigerator, the cheesecake becomes firm enough to slice.

How Long Does No Bake Pumpkin Cheesecake Take to Set?

Allow at least 6 hours for the cheesecake to set in the refrigerator. For the best texture and cleanest slices, I recommend refrigerating it overnight.

Why Is My No Bake Cheesecake Not Firm?

A soft cheesecake can happen if the heavy cream wasn’t whipped to stiff peaks, spreadable cream cheese was used instead of block cream cheese, or the cheesecake simply hasn’t chilled long enough. Be sure to use cold heavy whipping cream and chill the finished cheesecake for at least 6 hours, preferably overnight.

Can I Use Homemade Pumpkin Puree?

Yes, but homemade pumpkin puree can contain more moisture than canned pumpkin. If your puree seems watery, strain it before measuring so the extra liquid doesn’t make your cheesecake filling too soft.

Can I Make the Graham Cracker Crust Without Baking It?

Absolutely. In fact, that’s how I make this recipe. Melted butter binds the graham cracker crumbs together, and chilling firms the butter so the crust holds its shape. Make sure to pack the crumbs firmly into the springform pan and chill the crust for at least 30 minutes before adding the filling.

Can I Use Greek Yogurt Instead of Sour Cream?

Yes. Plain, full-fat Greek yogurt can be substituted for the sour cream in equal amounts. I prefer sour cream because it gives the filling a rich, classic cheesecake flavor, but Greek yogurt works well if that’s what you have.

Can I Make This Without the Cinnamon Whipped Cream?

Of course. The pumpkin cheesecake is delicious on its own, but I love the cinnamon whipped cream because it adds a light, creamy finish and another hint of warm cinnamon.

More Pumpkin Recipes You’ll Love

If you’re in the mood for more pumpkin desserts and fall baking, here are a few of my favorite recipes to try:

• Costco Pumpkin Pie Copycat Recipe – A homemade version of the classic Costco favorite with a creamy, warmly spiced pumpkin filling.
• Mini Pumpkin Bundt Cakes – These adorable little cakes are perfect for fall gatherings and Thanksgiving dessert tables.
• Pumpkin Hand Pies – Flaky individual pastries filled with pumpkin and warm fall spices.
• Nordic Ware Pumpkin Loaf Pan Recipe – A beautiful pumpkin-shaped loaf that makes a fun centerpiece for a fall dessert table.
• Pumpkin Puff Pastry Braid – An easy pumpkin pastry with a pretty braided presentation.

A Cozy Fall Dessert to Make Ahead

I love having a dessert like this No Bake Pumpkin Cheesecake tucked away in the refrigerator and ready to go. The creamy pumpkin filling, cinnamon graham cracker crust, and fluffy whipped cream make it feel special without being complicated. Make it the night before, let it chill, and you’ll have a beautiful fall dessert ready to slice and enjoy the next day.

Cheers,

Pin This Recipe for Later

Save this No Bake Pumpkin Cheesecake to your favorite fall dessert or Thanksgiving Pinterest board so you can find it when you’re ready to make it!