No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is a creamy fall dessert that sets up in the refrigerator, not the oven. It brings pumpkin pie flavor and cheesecake richness together without a single minute of baking.
Real pumpkin puree whipped into sweet cream cheese with warm spices, piled on a buttery pecan graham cracker crust.
I started making this one for Thanksgiving the year my oven schedule got out of hand. The refrigerator does all the work, so I build it Wednesday night and cross dessert off my list. By Thursday it slices clean, and my husband always claims the first piece.
Recipe Highlights
- No oven, the refrigerator does the work
- Only 30 minutes of hands-on prep
- Make it up to 2 days ahead
- No gelatin and no water bath
- Saves oven space on Thanksgiving Day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CREAM CHEESE – Use brick-style, full-fat cream cheese, not the spreadable tub kind. Set the bricks out for about an hour before mixing. Softened cream cheese whips smooth in two minutes flat.
PUMPKIN PUREE – Grab the can labeled 100% pure pumpkin. It keeps the filling thick, and you control the sweetness and spice yourself. The comparison below shows how it differs from pumpkin pie filling.
|
Pumpkin Puree (this recipe) |
Pumpkin Pie Filling |
|
|
On the label |
100% pure pumpkin, one ingredient |
Pumpkin plus sugar, spices, and thickeners |
|
Sweetness and spice |
You season it yourself |
Pre-sweetened and pre-spiced |
|
In this cheesecake |
Thick filling that sets firm |
Adds sugar and liquid, so the filling stays soft |
PECANS – Plain pecans, crushed fine, press into a crust that tastes like a pecan sandie. For a nut-free version, swap in an extra ½ cup of graham cracker crumbs.
BUTTER – I use unsalted butter for nearly all of my cooking and baking. If salted is all you have, it works fine here. Just skip the pinch of salt in the filling.
HEAVY WHIPPING CREAM – Look for heavy whipping cream or heavy cream on the carton. The higher fat whips into stiff peaks, and those peaks are what set this cheesecake without gelatin.
PUMPKIN PIE SPICE – One jar covers the cinnamon, ginger, nutmeg, and cloves in a single scoop. Save a pinch for dusting the whipped cream right before serving.
How To Make No Bake Pumpkin Cheesecake
Please check the printable recipe card below for more detailed instructions.
- Stir the crust together and press it into the springform pan, then chill.
- Beat the cream cheese smooth, then mix in the pumpkin, sugar, and spices.
- Whip the cream to stiff peaks and fold it into the pumpkin mixture.
- Spread the filling over the crust and refrigerate until fully set.
Leftovers and Storage
STORE – Cover the cheesecake and refrigerate for up to 3 days. Add the whipped cream swirls right before serving so they stay fresh and fluffy.
FREEZE – Wrap the cheesecake tightly, crust and all, and freeze for up to 2 months. For single servings, freeze slices on a tray first, then wrap each piece. Thaw overnight in the refrigerator.
REHEAT – No Bake Pumpkin Cheesecake is served cold, so there is nothing to reheat. Slice it straight from the refrigerator for the cleanest cuts.
MAKE AHEAD – This is a true make-ahead dessert. Build it up to 2 days before your dinner and keep it covered in the refrigerator. The overnight chill actually improves the texture.
More Easy and Delicious Recipes
Serving Suggestions
This cheesecake fits anywhere pumpkin pie usually goes, and a few places it doesn’t.
THANKSGIVING DINNER – The refrigerator keeps dessert out of the oven’s way on the big day. Round out the table with Honey Roasted Sweet Potatoes and Honey Butter Skillet Corn.
THE PUMPKIN DESSERT TABLE – Set it next to my classic baked Pumpkin Cheesecake and let the family pick a favorite. Nobody loses that vote.
FRIENDSGIVING POTLUCK – It travels well right in the springform pan. Keep it chilled until you get there, then release the ring and serve.
COFFEE ON A CRISP AFTERNOON – A slice with a hot cup of coffee is my favorite way to sneak a quiet fall moment.
Recipe Success Tips
SOFTEN THE CREAM CHEESE – Fully softened cream cheese whips silky smooth in about 2 minutes. Set the bricks out an hour ahead and the filling comes together lump-free.
STIFF PEAKS – Whip the cream until it stands straight up on the beaters. That structure is what sets the cheesecake firm enough to slice. King Arthur has a helpful photo guide to whipping cream if you want a visual.
FEEDING A CROWD – Double the recipe in a 9×13 pan and cut it into bars. Same chill time, twice the dessert.
CLEAN SLICES – Dip your knife in hot water and wipe it dry between cuts. Every slice comes out picture-ready.
EXPERT TIP – Overnight chilling is the real secret. Four hours gets you there, but a full night in the refrigerator gives you the firmest, cleanest slices of all.
Commonly Asked Questions
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
Stick with 100% pure pumpkin puree for this recipe. Pumpkin pie filling comes pre-sweetened, pre-spiced, and looser in texture, so the filling turns out soft and extra sweet. Pure puree keeps the filling thick enough to set firm and lets you control every bit of the flavor.
Does No Bake Pumpkin Cheesecake Need Gelatin?
No Bake Pumpkin Cheesecake sets up firm without any gelatin. The structure comes from full-fat cream cheese and heavy cream whipped to stiff peaks. Fold the two together gently, give the cheesecake its full chill time, and it slices clean every single time.
Can I Use Cool Whip Instead of Whipped Cream?
Yes, an 8-ounce tub of thawed Cool Whip works in a pinch. Fold it in gently and skip the heavy cream and powdered sugar. I still recommend whipping real cream when you can. It tastes fresher and gives the filling a richer texture for the same 5 minutes of work.
How Far Ahead Can I Make No Bake Pumpkin Cheesecake?
You can make this cheesecake up to 2 days ahead. That makes it one of the easiest desserts on a Thanksgiving timeline. Build it Tuesday or Wednesday, keep it covered in the refrigerator, and add the whipped cream right before serving. The long chill only makes the texture better.
Can You Freeze No Bake Pumpkin Cheesecake?
Yes, this cheesecake freezes beautifully for up to 2 months. Wrap it tightly, crust and all, and thaw it overnight in the refrigerator before serving. For single servings, freeze the slices on a tray first, then wrap each piece once it is solid.
What Can I Use Instead of a Graham Cracker Crust?
Gingersnaps are my favorite swap for this cheesecake. Vanilla wafers and chocolate sandwich cookies work well too, using the same amount of crumbs and butter. A store-bought graham crust also works when time is short. It runs a little shallower, so save any extra filling for a couple of parfait cups.
More No Bake Desserts
Once the refrigerator starts doing the baking, it is hard to stop. These are the no bake desserts my readers make on repeat.
No Bake Chocolate Cheesecake – Rich, creamy, and deeply chocolatey with the same easy chill-and-slice method.
No Bake Lemon Cheesecake – Just 5 ingredients for a tangy, sunshine-sweet cheesecake.
No Bake Peanut Butter Pie – A cool, creamy peanut butter filling in a chocolate cookie crust.
Kool Aid Pie – The retro pie you remember, ready in minutes with a flavor for everyone.
No Bake Pumpkin Cheesecake
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- ½ cup pecans finely crushed
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted
For the Filling
- 16 ounces cream cheese softened
- 1 cup pumpkin puree
- ¾ cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
For the Decoration (optional)
- whipped cream
- pumpkin pie spice for dusting
Instructions
Make the Crust
- Stir the graham cracker crumbs, pecans, granulated sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of an 8-inch springform pan. Freeze for 15 minutes.
Make the Filling
- Beat the cream cheese until completely smooth, about 2 minutes. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Beat until smooth.
- In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks.
- Fold the whipped cream into the pumpkin mixture in two additions until no white streaks remain.
Chill and Serve
- Spread the filling over the chilled crust and smooth the top. Cover and refrigerate at least 4 hours, best overnight.
- Run a thin knife around the edge, release the springform, and slice.
- Top with whipped cream and a dusting of pumpkin pie spice just before serving.
Equipment
Notes
CHILL TIME
Refrigerate at least 4 hours before slicing. Overnight gives the firmest set and the cleanest slices. Chill time can vary and is not included in the total time above.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.