No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake has a creamy pumpkin-spiced filling, a buttery graham cracker crust, and a light cinnamon whipped cream topping. It’s an easy make-ahead fall dessert that requires no oven and is perfect for Thanksgiving.

Course Dessert

Cuisine American

Keyword fall desserts, no bake cheesecake, no bake pumpkin cheesecake, Pumpkin Dessert, thanksgiving dessert

Prep Time 30

Chill Time 6

Total Time 6 30

Servings slices

Calories 336kcal

Author Janine Waite

Equipment

1 9-inch springform pan
1 electric mixer
mixing bowls
1 rubber spatula

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
2 tbsp light brown sugar
½ tsp ground cinnamon
½ cup unsalted butter melted
1 pinch salt

Pumpkin Cheesecake Filling

16 oz full-fat cream cheese block-style, softened
1¼ cup powdered sugar
¾ cup pumpkin puree
½ cup sour cream
1 tsp vanilla extract
1½ tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp salt
1 cup heavy whipping cream cold

Cinnamon Whipped Cream Topping

¾ cups heavy whipping cream cold
3 tbsp powdered sugar
½ tsp vanilla extract
¼ tsp ground cinnamon
1 pinch salt

Instructions

Graham Cracker Crust

Make the Crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and salt. Add the melted butter and stir until the crumbs are evenly moistened.
Press Into the Pan: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan and about 1½ inches up the sides. Refrigerate the crust for 30 minutes while you prepare the filling.

Pumpkin Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and powdered sugar until completely smooth and creamy, scraping down the sides of the bowl as needed.
Add the Pumpkin Mixture: Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat until smooth and thoroughly combined.
Whip the Heavy Cream: In a separate bowl, beat the cold heavy cream until stiff peaks form.
Fold in the Whipped Cream: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Fold in the remaining whipped cream just until combined, being careful not to deflate it.
Fill the Crust: Spoon the pumpkin cheesecake filling into the chilled crust and spread the top evenly with a spatula.
Chill the Cheesecake: Cover and refrigerate for at least 6 hours, preferably overnight, or until the cheesecake is completely chilled and firm.

Cinnamon Whipped Cream Topping

Make the Whipped Cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, cinnamon, and a tiny pinch of salt. Beat until medium-stiff peaks form.
Decorate the Cheesecake: Remove the fully chilled 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. Add decorative sprinkles, if desired.
Serve: Keep the cheesecake refrigerated until ready to serve. Remove it from the refrigerator, slice, and serve immediately while chilled.

Notes

Use block-style full-fat cream cheese for the firmest, creamiest filling. Make sure it is softened to room temperature before mixing.
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.
Whip the heavy cream to stiff peaks before folding it into the pumpkin mixture. Fold gently so the filling stays light and fluffy.
Chill for at least 6 hours, but overnight is best for a firm cheesecake that slices cleanly.
Keep refrigerated until serving. Remove the cheesecake from the refrigerator, slice, and serve immediately while chilled.
For clean slices, use a sharp knife and wipe the blade clean between cuts.
Make ahead: This cheesecake is a great make-ahead dessert and can be prepared the day before serving.

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