If you’re craving a dessert that’s rich, creamy, and bursting with the warm spices of fall, you’ve just found your new favorite with this Easy Pumpkin Cheesecake Recipe (No Bake) Recipe. This delightful treat combines smooth pumpkin filling with a perfectly crunchy pecan and graham cracker crust, all without turning on the oven (unless you opt for the optional crumb topping!). It’s ultra-creamy and falls together beautifully, making it an absolute showstopper for any holiday or cozy get-together. Whether you’re short on time or just want a fuss-free way to impress your guests, this cheesecake is the answer you’ve been looking for.
Ingredients You’ll Need
Every ingredient in this Easy Pumpkin Cheesecake Recipe (No Bake) Recipe plays a vital role—from the crunchy, nutty crust to the silky-smooth pumpkin filling that’s perfectly spiced. With these simple ingredients in your pantry, you’re just a few steps away from cheesecake magic.
- Chopped pecans (1/2 cup): Toast them lightly for a rich, nutty flavor that enhances the crust texture.
- Graham crackers (12 sheets + 6 sheets): Crushed for the base and crumble topping, these give the cheesecake its classic buttery crunch.
- Dark brown sugar (1/3 cup + 1 & 1/4 cups + 2 tablespoons): Adds deep caramel notes and balances the pumpkin’s earthiness.
- Salt (1/4 teaspoon + 1/2 teaspoon): A pinch to elevate the flavors and add depth.
- Butter (1/2 cup + 1/4 cup): Melted to bind the crust and crumble together, creating a buttery base.
- Heavy cream (1 & 1/4 cups): Whipped to stiff peaks, it makes the filling airy and light.
- Powdered sugar (1/4 cup): Sweetens the whipped cream without graininess.
- Cream cheese (2 packages, 8 oz each): Softened for a smooth, creamy base that holds the pumpkin filling.
- Vanilla extract (2 teaspoons): Adds warmth and enhances the sweet spices.
- Spices (cinnamon 1 & 1/2 tsp, powdered ginger 1 tsp, nutmeg 1/2 tsp, cloves 1/4 tsp, cardamom 1/4 tsp): This aromatic blend delivers that unmistakable pumpkin pie flavor.
- Pumpkin puree (15 oz can): The star of the show, giving the cheesecake its rich orange hue and pumpkin essence.
- Optional garnishes (whipped cream, caramel sauce): For that extra touch of indulgence when serving.
How to Make Easy Pumpkin Cheesecake Recipe (No Bake) Recipe
Step 1: Prepare the Crust
Decide whether you want to keep the crust truly no-bake or bake it for extra crunch and depth of flavor. For the no-bake crust, toasting some pecans first brings out a deeper nuttiness. Then crush the toasted pecans and graham crackers finely, either in a food processor or with a rolling pin, to create that perfect base texture.
Step 2: Combine Crust Ingredients
Mix the crushed crackers and pecans with brown sugar, salt, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom and up the sides of your springform pan. The more compact you press it, the sturdier your crust will be, which makes slicing a breeze later.
Step 3: Chill the Crust
Pop the crust into the fridge or freezer for at least 20 minutes. This step helps the butter solidify again, locking your crust into place so it won’t crumble when you cut your cheesecake.
Step 4: Make the Whipped Cream
Beat heavy cream and powdered sugar until firm peaks form. This fluffy whipped cream is key to the filling’s light texture, so be careful not to overwhip! Set it aside in the fridge while you work on the cream cheese mixture.
Step 5: Prepare the Cream Cheese Mixture
In a clean bowl, beat the softened cream cheese until perfectly smooth and lump-free. Then add brown sugar, vanilla, and the warm pumpkin pie spices, beating it all until evenly combined and luscious. Finally, mix in the pumpkin puree carefully to keep everything silky.
Step 6: Fold in Whipped Cream
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and mix just until combined; you want to preserve the airy lightness that makes this cheesecake so dreamy.
Step 7: Assemble the Cheesecake
Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula for a clean finish. If there’s any extra filling, consider it your delicious reward for all the hard work—you’ve earned a taste test!
Step 8: Chill until Set
Cover your cheesecake tightly and refrigerate for at least 3 hours, though overnight is best. This resting time not only firms up the cheesecake but also allows the flavors to deepen for a richer taste.
Step 9: Optional Pecan Graham Crumble Topping
If you choose to go beyond the no-bake method, mix crushed graham crackers, chopped pecans, brown sugar, and melted butter, then bake until golden and fragrant. This crunchy crumble makes a fantastic topping that adds texture and a toasty aroma that’s hard to resist.
Step 10: Decorate and Serve
When you’re ready to impress, pipe or dollop whipped cream around the edges and sprinkle with the pecan crumble. For an indulgent finish, drizzle caramel sauce over each slice right before serving.
How to Serve Easy Pumpkin Cheesecake Recipe (No Bake) Recipe
Garnishes
Whipped cream is a classic topper, bringing creaminess and an elegant look. The optional pecan graham crumble adds a satisfying crunch, and a drizzle of caramel sauce can elevate the entire bite with sticky sweetness.
Side Dishes
This cheesecake pairs beautifully with seasonal fruit like spiced apples or poached pears. For a cozy touch, serve alongside a cup of hot coffee, chai tea, or even a warm mulled cider to complement the pumpkin spices.
Creative Ways to Present
Try serving this cheesecake in individual jars or ramekins for a charming twist, perfect for parties or gift-giving. You can also layer the filling with crushed crust and crumble for a parfait-style dessert that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake fresh by storing it in an airtight container in the refrigerator. It stays delicious for up to 3 to 4 days, making it a great make-ahead dessert that holds its charm over time.
Freezing
Because of its creamy, no-bake nature, freezing this pumpkin cheesecake is not recommended. The texture can suffer and become watery or grainy after thawing, so enjoy it fresh or chilled instead.
Reheating
This cheesecake is best enjoyed cold or at room temperature—no reheating needed. Let it sit out for a few minutes before serving if you prefer softer bites, but warm it up, and you risk losing that signature creamy texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin requires cooking and pureeing, which can add extra steps and affect the moisture content. Canned pumpkin puree ensures consistent texture and flavor, making it ideal for this Easy Pumpkin Cheesecake Recipe (No Bake) Recipe.
Is it possible to make this recipe vegan or dairy-free?
For a vegan version, you’d need dairy-free cream cheese and heavy cream substitutes, plus a suitable butter alternative. The textures and flavors will be slightly different, but with careful ingredient choices, it’s definitely doable.
Can I make this cheesecake without the pecans?
Absolutely! If you have nut allergies or prefer not to use pecans, substitute with more graham crackers or add crushed oats or gluten-free crackers for a different but still delicious crust.
How long does it take for the cheesecake to set properly?
While three hours is the minimum chilling time, I recommend letting it chill overnight for the best texture and deepest flavor development in this Easy Pumpkin Cheesecake Recipe (No Bake) Recipe.
Can I prepare this cheesecake ahead for a party?
Yes! This cheesecake is a fantastic make-ahead dessert. You can prepare it up to two days in advance and store it in the fridge, making party day stress-free and sweet.
Final Thoughts
This Easy Pumpkin Cheesecake Recipe (No Bake) Recipe is a total game-changer for pumpkin lovers who want a luscious, festive dessert without fussing over ovens or complicated techniques. It’s creamy, flavorful, and just plain fun to make and enjoy. Trust me, once you try this recipe, it will become a new seasonal tradition you’ll want to revisit year after year. So grab your ingredients and get ready to wow yourself and your friends with this fall favorite!
Print
Easy Pumpkin Cheesecake Recipe (No Bake) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required for filling; optional crumble bakes 9-12 minutes)
- Total Time: 3 hours 20 minutes (includes minimum chilling time; best after 8-12 hours chilling)
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Pumpkin Cheesecake is a delightful no-bake dessert perfect for the fall season. Featuring a spiced pumpkin filling made creamy with whipped cream and cream cheese, it sits atop a buttery pecan graham cracker crust. The recipe includes an optional pecan graham crumble topping for added texture and flavor. With no baking required for the filling, this cheesecake is simple to prepare, chilling to set with deep, comforting autumn flavors.
Ingredients
For the Crust
- 1/2 cup chopped pecans
- 12 sheets graham crackers (about 1 and 1/2 cups crushed)
- 1/3 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted (1 stick)
For the Cheesecake Filling
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 2 (8-oz) packages cream cheese, softened
- 1 1/4 cups dark brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon powdered nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon salt
- 1 (15-oz) can pumpkin puree
For the Pecan Graham Crumble Topping (Optional)
- 6 sheets graham crackers
- 1/4 cup butter (half stick), melted
- 3/4 cup chopped pecans
- 2 tablespoons dark brown sugar
For Decoration
- Whipped cream (store bought or homemade, to decorate)
- Caramel sauce (optional)
Instructions
- Make the crust: Decide if you want a no-bake chilled crust or a baked crust for extra crispiness. For the no-bake crust, toast 1/2 cup chopped pecans in a small saucepan over medium heat for 3-5 minutes until fragrant, stirring often. Let cool.
- Prepare crust crumbs: Place toasted pecans and 12 graham cracker sheets into a food processor; pulse until finely crushed. Alternatively, crush with a rolling pin in a ziplock bag.
- Mix crust ingredients: Transfer crumbs to a bowl and add 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/2 cup melted butter. Stir until mixture resembles wet sand and is moistened.
- Form crust: Press crust mixture firmly into bottom and 2 inches up the sides of a 9 or 10-inch springform pan, using a measuring cup for tight packing. The firmer, the better to prevent crumbling.
- Chill crust: Refrigerate crust for at least 20 minutes before filling to set.
- Prepare whipped cream: In a large bowl or stand mixer, beat 1 1/4 cups heavy cream with 1/4 cup powdered sugar on high speed for about 2 minutes until stiff peaks form. Scrape sides as needed. Chill whipped cream in the fridge.
- Beat cream cheese: Using the same or a new bowl, beat 2 packages softened cream cheese on medium speed for about 2 minutes until completely smooth and lump-free.
- Add sugars and spices: Beat in 1 1/4 cups dark brown sugar, 2 teaspoons vanilla, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon cardamom, and 1/2 teaspoon salt until smooth, scraping bowl as needed.
- Mix in pumpkin puree: Add the entire 15-ounce can of pumpkin puree and beat on low speed until fully incorporated.
- Fold in whipped cream: Gently fold the chilled whipped cream into the pumpkin mixture with a rubber spatula to keep it light and fluffy, mixing only until combined.
- Fill the crust: Scrape the filling into the chilled crust and smooth the top with an offset spatula. If using a 9-inch pan, there may be leftover filling to enjoy!
- Chill cheesecake: Cover the cheesecake tightly with plastic wrap and refrigerate for at least 3 hours, ideally 8-12 hours, to allow it to set and flavors to deepen.
- Make pecan graham crumble (optional): Preheat oven to 350°F. Place 6 graham crackers in a ziplock bag and crush with a rolling pin, leaving some chunks.
- Combine crumble ingredients: Melt 1/4 cup butter in a bowl, add crushed graham crackers, 3/4 cup chopped pecans, and 2 tablespoons brown sugar. Mix thoroughly.
- Bake crumble: Spread mixture on a baking sheet and bake for 9-12 minutes, stirring every 3 minutes, until lightly browned and fragrant. Cool completely.
- Decorate cheesecake: Pipe or spread whipped cream around edges. Optionally mound pecan crumble in center if consuming immediately, otherwise garnish individual slices to avoid sogginess.
- Slice and serve: Use a sharp knife, wiping between cuts, to slice cheesecake. Serve garnished with whipped cream, pecan crumble, and a drizzle of caramel sauce if desired.
- Store leftovers: Keep cheesecake refrigerated for 3-4 days. Do not freeze no-bake cheesecake as it alters texture.
Notes
- You can choose a baked crust for a crispier texture by baking the crust at 350°F for 8-10 minutes before filling.
- Make your own whipped cream by whipping 1 1/4 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- The pecan graham crumble topping is optional but adds a delightful crunch and flavor contrast; skipping it keeps it a true no-bake cheesecake.
- Leftover filling can be enjoyed as a creamy snack since it tastes delicious.
- Do not freeze this no-bake cheesecake since freezing changes its texture significantly and negatively affects quality.
- Use a sharp knife dipped in hot water and wiped dry for cleaner slices.
