Creamy No Bake Pumpkin Cheesecake is the best way to enjoy the warm spices of fall. It’s easy to make with a pumpkin-flavored cheesecake filling nestled in a crisp cookie crust. Perfect for making ahead of holiday celebrations with no baking required!
Looking for more pumpkin sweet treats? You will surely enjoy these chocolate chip pumpkin bars, my pumpkin banana bread, and this pumpkin cream cold brew.
I love cheesecake, and this No Bake Pumpkin Cheesecake is my family’s latest obsession! It’s easy to make with just about 15 minutes of prep time and there’s no need to worry about a water bath, baking or cracking! Plus, it is infused with the flavor of pure pumpkin and cozy spices. If you’re a fan of pumpkin recipes and you’re looking for a new fall dessert, this recipe is a MUST try.
If you love anything pumpkin, you will love my pumpkin pie overnight oats and my pumpkin pie chia pudding.
Recipe highlights
- No need to turn on the oven! I love no-bake desserts like this one that you can quickly whip up and then pop in the fridge to chill.
- Has the best taste and texture: The delicious combination of creamy pumpkin cheesecake with a crunchy cookie crust is heavenly! No one will guess how easy this was to make!
- Great for holidays: This dessert needs time to set in the refrigerator, so it’s the perfect recipe to make ahead for Thanksgiving and other holiday get-togethers. Plus, it makes 10 servings to feed plenty of hungry mouths!
Be sure to give my chocolate chip pumpkin cookies or my pumpkin cake a try, too!
Ingredients you’ll need
Crust:
- Crackers: You can use crumbled oat crackers or graham crackers to make the crust.
- Coconut sugar: To sweeten the crust.
- Spices: To flavor the crust, we’re adding ground ginger and pumpkin spice.
- Coconut oil: This is what will bind the crust ingredients together.
Filling:
- Cream cheese: The base that adds a rich, tangy creaminess to the filling.
- Pumpkin puree: Canned pumpkin puree will give the filling plenty of pumpkin flavor.
- Coconut sugar: Adds the perfect amount of sweetness to the filling.
- Pure vanilla extract: Enhances the sweet flavor.
- Pumpkin pie spice: Made with cinnamon, ginger, nutmeg, and cloves or allspice, this will add so much flavor to your cheesecake.
- Gelatin powder: You’ll need 1/2 an envelope of gelatin powder and 3 tbsp of water to help the cheesecake firm up and make it easy to slice.
See a full list of ingredients and quantities in the recipe card below!
Variations and substitutions
- For the crust: You can substitute melted butter for the coconut oil.
- Sugar: If you’d like to use brown sugar instead of coconut sugar, that will work just fine. You can use an equal amount.
- Pumpkin spice: For this recipe, you’ll need a total of 3 1/2 tsp pumpkin pie spice. To make your large batch, combine 1 cup ground cinnamon, ½ cup ground ginger, ¼ cup ground nutmeg, and ¼ cup ground allspice.
- Garnish: For presentation, add a topping of cookie crumbs and pumpkin seeds if you’d like.
How to make no bake pumpkin cheesecake
Step 1: In a bowl, combine together all the ingredients for the crust. Transfer to a 7-inch diameter cake pan with a removable base. Press the mixture evenly all over the base of the pan. Refrigerate.
Step 2: In a bowl, using a mixer beat the cream cheese until smooth. Scrape down the sides and bottom of the bowl, as needed.
Step 3: Add the remaining ingredients and whisk until well combined and creamy.
Step 4: In a small bowl, whisk the water and gelatin and immediately add it to the bowl with the cheesecake filling. Whisk on high speed until smooth.
Step 5: Pour the pumpkin filling mixture over the base in the cake pan and refrigerate overnight. For best results, refrigerate for 24 hours.
Step 6: Carefully remove the cake from the pan and slice.
Reena’s tips
Recipe tips
- Full-fat cream cheese: For best results, use full-fat cream cheese. The filling will have a richer flavor, and it will set better.
- Soften the cream cheese: Take the cream cheese out of the fridge and let it sit on the counter for 1 hour to 1 hour and 30 minutes before mixing, so it combines easily with the other filling ingredients and there is no clumping.
- Use pure pumpkin: Don’t purchase pumpkin pie filling by mistake! The only ingredient on the can should be pumpkin.
- To set the cheesecake: For best results, refrigerate the cheesecake at least overnight, but 24 hours is even better. Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the creamy texture!
- Clean slices: Use a clean, sharp knife to cut into slices for serving. For extra neat slices, wipe your knife clean with a paper towel between each cut.
Common questions
For this recipe, we’re mixing in gelatin to make it stay firm. It also helps to refrigerate it for at least 12 hours so it sets properly.
Start by removing the sides of the springform pan. Then, run an offset spatula or thin knife between the bottom of the cheesecake and the bottom of the pan. This will loosen the cheesecake from the pan.
No, for this particular no-bake cheesecake recipe simply chill the crust in the fridge while you are making the filling.
Storage recommendations
No-bake pumpkin cheesecake needs to be kept in the refrigerator until serving to prevent it from getting too soft. Cover any leftovers you might have and store them in the refrigerator for up to about 5 days.
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In a bowl, combine all the ingredients for the crust. Transfer to a 7-inch diameter cake pan with a removable base. Press the mixture evenly all over the base of the pan. Refrigerate.
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To a second bowl, add the cream cheese and coconut sugar. Mix with a hand mixer until mostly smooth. Add the remaining ingredients and whisk until well combined and creamy.
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In a small bowl, whisk the water and gelatin and immediately add it to the bowl with the cheesecake filling. Whisk on high speed until smooth.
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Pour the pumpkin filling mixture over the base in the cake pan and refrigerate overnight. For best results, refrigerate for 24 hours.
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Carefully remove the cake from the pan and slice.
- No-bake pumpkin cheesecake needs to be kept in the refrigerator until serving to prevent it from getting too soft. Cover any leftovers you might have and store them in the refrigerator for up to about five days.
- You can make homemade pumpkin puree or get store-bought.
- Swap the coconut sugar with brown sugar.
- you can use graham crackers.
Serving: 1servingCalories: 288kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 289mgPotassium: 192mgFiber: 1gSugar: 20gVitamin A: 4065IUVitamin C: 1mgCalcium: 89mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
