No Bake Pumpkin Cheesecake Modern Honey

Creamy, smooth pumpkin cheesecake filling in a buttery graham cracker crust topped with whipped cream. This easy, no-bake dessert is perfect for Fall or Thanksgiving gatherings.

If the idea of a luscious, velvety cheesecake without the hassle of baking sounds like a dream, then you are going to love this easy no-bake pumpkin cheesecake.

This No-Bake Pumpkin Cheesecake recipe is not only easy to whip up but is also guaranteed to be the star of your Thanksgiving dessert table. Cheesecake enthusiasts can revel in the simplicity of this no-bake pumpkin cheesecake.

With its creamy texture, lightly spiced pumpkin flavor, buttery graham cracker crust, and topped with fresh whipped cream, it is sure to be a hit.

Ingredients:

• Cream Cheese — use full-fat, softened cream cheese for this no-bake cheesecake.
• Pure Pumpkin — use 100% pure pumpkin puree and NOT pumpkin pie filling.
• Brown Sugar and Powdered Sugar — the brown sugar adds a depth of richness and warmth to the pumpkin cream cheese filling.
• Heavy Cream — use COLD heavy whipping cream and whip until thick and you see peaks.
• Spices: Cinnamon, Nutmeg, and Salt — if you love your pumpkin desserts to be heavily spiced, feel free to add more spices. If you would like to add ginger, I suggest adding 1/4 to 1/2 teaspoon.
• Graham Cracker Crust — an easy homemade graham cracker crust is made with only three ingredients — graham crackers, butter, and sugar and takes less than 2 minutes to make.
• Whipped Cream — I love to pipe swirls of homemade whipped cream all around the edges of the no-bake pumpkin cheesecake.

Top Tip:

Make sure the cream cheese is softened at room temperature so it easily mixes in with the sugar and no lumps remain.

How to make No-Bake Pumpkin Cheesecake:

This is such an easy dessert recipe. The hardest part is waiting for it to chill and set up.

1. Crust Creation:

• In a bowl, combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. If you have a food processor, it is so easy to make this graham cracker crust. Just pulse the graham crackers, melted butter, and sugar together.
• Press the mixture into the base of a springform pan, creating an even layer. Place it in the refrigerator to set while you prepare the filling. If you would like to bake the graham cracker crust, you can bake it at 350 degrees for 7 minutes.

2. Creamy Filling:

• In a large mixing bowl, beat the softened cream cheese, brown sugar, and powdered sugar together until smooth and creamy, about 4 minutes. Scrape the sides and the bottom of the bowl at least twice to ensure the ingredients are evenly mixed.
• Gently fold in the pumpkin puree and spices. Make sure there are no lumps of cream cheese. You want this to be nice and smooth!
• In another bowl, whip the heavy whipped cream until peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture, making sure to not deflate the whipped cream.

• Take the prepared crust from the refrigerator and carefully spoon the pumpkin-cream cheese mixture over it, spreading it evenly.

4. Chilled Perfection:

• Allow the pumpkin no-bake cheesecake to chill in the refrigerator for at least 4 hours, or preferably overnight. The filling will become firmer overnight. This allows the flavors to meld and the texture to set.

5. Whipped Cream Topping:

• Before serving, top your no-bake pumpkin cheesecake with a generous layer of whipped cream. You can easily pipe this homemade whipped cream around the edges of the pumpkin dessert or all over the top.
• Optionally, sprinkle a dash of cinnamon sugar or a drizzle of salted caramel on top.

Tips for the Best No-Bake Pumpkin Cheesecake:

1. Room Temperature Ingredients:

• Ensure that your cream cheese is softened to room temperature before starting. This guarantees a smoother texture in the finished product.

2. Sturdy Crust:

• Press the graham cracker crust firmly into the pan to create a solid base that won’t crumble when sliced.

3. Perfectly Spiced:

• Adjust the spices to your taste preferences. If you love a robust flavor, you can increase the amount of cinnamon, nutmeg, or cloves.

4. Patience is a Virtue:

• Allow ample chilling time. The longer the cheesecake sets in the refrigerator, the better the texture and flavor.

5. Get Creative with Toppings:

• Experiment with different toppings like caramel drizzle, chopped nuts, or a sprinkle of crushed gingersnaps for added flavor.

Storage and Making Ahead:

Can you make this no-bake pumpkin cheesecake ahead of time? Absolutely! I like to make this 1-2 days before Thanksgiving to give the filling time to set up. I would suggest waiting to top it with whipped cream until you are ready to serve it.

This pumpkin cheesecake should be kept covered in the refrigerator.

Baking Tools:

Here are a few items that I suggest using in this recipe…

• Springform Pan — this makes making cheesecake so easy since the sides and bottom pull away.
• Wilton Decorator Pro — this is the easiest tool if you are starting out with piping. There are so many ways you can pipe whipped cream or buttercream even with just the star tip.
• Kitchenaid Mixer — my favorite appliance in my kitchen and the most used. It makes whipped cream and creamy fillings with ease.

Delicious Pumpkin Recipes:

Pin this now to find it later

Graham Cracker Crust:

Pumpkin Cheesecake Filling:

Optional Whipped Cream Topping:

• In a bowl, combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. If you have a food processor, it is so easy to make this graham cracker crust. Just pulse the graham crackers, melted butter, and sugar together.

• Press the mixture into the base of a springform pan, creating an even layer. Place it in the refrigerator to set while you prepare the filling. If you would like to bake the graham cracker crust, you can bake it at 350 degrees for 7 minutes.

• In a large mixing bowl, beat the softened cream cheese, brown sugar, vanilla, and powdered sugar together until smooth and creamy, about 4 minutes. Scrape the sides and the bottom of the bowl at least twice to ensure the ingredients are evenly mixed.

• Gently fold in the pumpkin puree and spices. Make sure there are no lumps of cream cheese. You want this to be nice and smooth.

• In another bowl, whip the heavy whipped cream until peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture, making sure to not deflate the whipped cream.

• Take the prepared crust from the refrigerator and carefully spoon the pumpkin-cream cheese mixture over it, spreading it evenly.

• Allow the pumpkin no-bake cheesecake to chill in the refrigerator for at least 4 hours, or preferably overnight. The filling will become firmer overnight. This allows the flavors to meld and the texture to set.

• Before serving, top your no-bake pumpkin cheesecake with a generous layer of whipped cream. You can easily pipe this homemade whipped cream around the edges of the pumpkin dessert or all over the top. Optionally, sprinkle a dash of cinnamon sugar or a drizzle of salted caramel on top.

Nutrition information is automatically calculated, so should only be used as an approximation.

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