No Bake Pumpkin Cheesecake Recipe

This silky, no-bake Pumpkin Cheesecake Served with a buttery crust, it's a quick dessert option and the perfect way to end your Thanksgiving dinner. Served with fluffy cold whip and fall flavors, it will be the star of your menu.

Why you’ll love this no-bake cheesecake recipe

If you love pumpkin – when fall comes, you need to try this Spiced No-Bake Pumpkin Cheesecake.

• Perfect for fall. Cinnamon, earthy nutmeg, spicy ginger, and grated mittens create a homemade pumpkin spice blend for this recipe.
• Suitable for beginners. This is an easy dessert to make with a food processor and blender, so everyone can make it.
• No bake. No need to worry about the oven catching fire. This luscious cheesecake is prepared on the counter and then placed in the refrigerator.
• Better than the ones from the bakery. You know exactly what’s in it and you can add matcha powder and even make an Oreo crust for it.

what do you need

Soft pumpkin puree and warm spices like nutmeg and cloves are a heavenly flavor combination. Scroll to the bottom of the post for exact ingredient content.

for the earth's crust

• Whole wheat crackers—— Use your favorite brand.
• butter – I prefer unsalted butter, but salted butter will work too.

For cheesecake filling

• Pumpkin puree—— Sugar-free and/or organic purees are best.
• cream cheese—— Full-fat cream cheese is whipped into a richer filling.
• sugar – Choose granulated or light brown sugar.
• Vanilla extract – It helps round out the sweetness.
• spices– You will need cinnamon, nutmeg, ginger and cloves.
• Cool whip—— You can use the regular or lite version. Fresh cream Also works.

How to Make No-Bake Pumpkin Cheesecake

Making any dessert is effortless with a food processor and blender doing most of the work for you. Scroll to the bottom of the post to see the full recipe card.

• Prepare the crust. Place graham crackers in a food processor and pulse until smooth and sandy. Transfer the mixture to a bowl and pour in the melted cream. Mix until you have a moist, coarse mixture.

• Make cheesecake. Using a hand mixer, beat cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves in a medium bowl until light and fluffy. Gently fold in the cold whip. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Assemble them. Press 2-3 tablespoons of the crust mixture into the bottom of each glass until compacted and flat. Transfer chilled cheesecake mixture to a large pastry bag fitted with a large tip. Pipe 1/2-3/4 cup cheesecake mixture onto crust of each glass.
• Serve. Top with cold whip seasoning. enjoy!

Tips and variations

Even without a mixer, you can make this buttery no-bake pumpkin cheesecake plain, matcha, or chocolate.

• Make it chocolatey. Add 1 1/2 tablespoons unsweetened cocoa powder to the cheesecake ingredients for a chocolate-like texture.
• Add ingredients. Sprinkle cheesecake with mini chocolate chips, shredded coconut, or chopped pecans for extra flavor and texture.
• Skip the blender. If you don't have a hand mixer, use a whisk to prepare the filling. The puree needs to be at room temperature and the cream cheese needs to be softened. Omit the sugar and use honey instead so the mixture doesn't become grainy. Prepare and assemble as usual.
• Go for matcha Add 1 tablespoon matcha powder to the filling for an earthy green tea variation with lots of pumpkin goodness.
• Be prepared in advance. Stir the mixture and/or process the crust 4 days in advance. Assemble them before dinner for a quick dessert.
• Swap the shell. Use Oreos or Biscoff cookies for the crust instead of graham crackers. This will give you a super delicious cheesecake treat.
• Add drizzle. Take your cheesecake to the next level by drizzling it with salted caramel, caramel dulce de leche or chocolate syrup.

Store correctly

Keep them away from strong-smelling foods to prevent odor transfer.

• refrigerator: Cover the glass tightly with plastic wrap and refrigerate for up to 3 days.
• refrigerator: Assemble or transfer cheesecake to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight or on the counter for 20-30 minutes.

More Pumpkin Desserts to Try

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