No-Bake Pumpkin Cheesecake
This No-Bake Pumpkin Cheesecake is the ultimate fall dessert — incredibly creamy, perfectly spiced, and made without ever turning on the oven. With a buttery graham cracker crust and a silky pumpkin filling folded with whipped topping, it's foolproof, make-ahead friendly, and always a crowd-pleaser.
Equipment
- 9-inch springform pan For cleanest slices and easiest removal
- Electric mixer Hand mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula For folding whipped topping
- Plastic wrap For covering the cheesecake while chilling
Ingredients
For the Crust
- 2 cups graham cracker crumbs about 200g
- ½ cup butter 113g, melted
For the Filling
- 16 oz cream cheese 454g, softened, full-fat recommended
- 1 cup powdered sugar 120g
- 1 cup pumpkin puree 240g, pure pumpkin not pie filling
- 1 teaspoon vanilla extract 5ml
- 1 teaspoon ground cinnamon 2.5g
- ½ teaspoon ground ginger 1g
- ¼ teaspoon ground nutmeg 0.5g
- 8 oz whipped topping 227g, thawed, such as Cool Whip
Optional Toppings and Serving Suggestions
- homemade caramel sauce for drizzling
- freshly whipped cream for topping
- candied pecans or walnuts for crunch
- ground cinnamon or pumpkin pie spice for garnish
- chocolate shavings for chocolate lovers
- apple cider donuts for serving alongside
- hot apple cider or spiced coffee for pairing
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Ensure the pan is completely dry.
- Combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan, extending slightly up the sides. Refrigerate while preparing the filling.
- Beat softened cream cheese on medium speed for 2–3 minutes until completely smooth and fluffy, scraping down the sides as needed.
- Add powdered sugar and beat until combined, then add pumpkin puree and vanilla. Mix on low just until uniform in color.
- Add cinnamon, ginger, and nutmeg. Beat on low for 30 seconds until evenly distributed. Taste and adjust spices if desired.
- Gently fold in the whipped topping in two additions using a rubber spatula, sweeping from bottom to top until no white streaks remain.
- Pour filling over the chilled crust and smooth the top. Tap the pan on the counter to release air bubbles. Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- Run a thin knife around the edge before releasing the springform. Slice with a sharp knife, wiping it clean between cuts, and serve chilled.
Notes
- Use full-fat cream cheese for the creamiest texture; light versions won't set as well.
- Ensure cream cheese is fully softened at room temperature for at least an hour before starting to avoid lumps.
- Don't skip the chilling time — at least 4 hours, but overnight is even better for flavor and texture.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Fold the whipped topping gently to keep the filling light and airy; overmixing will deflate it.
- Line the bottom of the pan with parchment paper for easy removal and clean slices.
- Use fresh spices for the best flavor; old spices lose their potency.
- Wipe your knife blade between cuts for the prettiest slices.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices wrapped in plastic and foil for up to 2 months.
- For a lighter version, use light cream cheese and sugar-free whipped topping.
- Make it up to 3 days in advance — it tastes even better after sitting overnight as the flavors meld.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 21gSaturated Fat: 12gCholesterol: 55mgSodium: 240mgFiber: 1gSugar: 22g
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