Skip the oven and make a delicious no bake pumpkin cheesecake for the fall season. I’m using cinnamon graham crackers for the crust and then a rich pumpkin puree and pumpkin spice cheesecake filling.
Then we take it one more step and top it with whipped cream and crushed cinnamon graham crackers.
Fall is when we break out all the pumpkin flavor in desserts, drinks, and more. And this is the perfect no bake pumpkin cheesecake recipe for fall.
Since it’s an easy recipe I use it often when I need a perfect fall dessert. I make it for an after-dinner dessert, to take to a holiday gathering, and serve it for a Thanksgiving dessert.
If you want to add more delicious pumpkin recipes to your fall menu, go for these sweet pumpkin hand pies, or you can add this delicious Pumpkin Butter to so many breakfast and desserts.
Why You’ll Love This No Bake Pumpkin Cheesecake
- Perfect for pumpkin cravings when you find yourself looking for a sweet treat.
- The perfect dessert for your family or for a crowd.
- A no bake dessert recipe that is full of a traditional cheesecake with a twist of fall flavors.
- Only simple ingredients are needed for the cheesecake mixture and the crust.
Need another fall treat? You’ll love this Pumpkin Spice Milkshake or these soft and chewy Pumpkin Spice Sugar Cookies with Buttercream Frosting. And don’t miss out on this Pumpkin Pecan Cheesecake – it’s luscious!
More Fall Desserts
Air Fryer Apple Fries with Cinnamon Sugar Pumpkin Pie Spice
Baked Apples with Pecan Crumble
Kitchen Equipment Needed
- Food Processor (or use a ziploc plastic bag and rolling pin to crush your graham crackers)
- Microwave Safe Bowl
- Medium Bowl
- Electric Mixer / Stand Mixer (for this recipe, I prefer using my hand mixer)
- Whisk Attachment
- Large Mixing Bowl
- Springform Pan or Push Pan
- Measuring Spoons and Cups
- Rubber Spatula
Ingredients
CINNAMON GRAHAM CRACKERS: You’ll make a graham cracker crust for this cheesecake. I’m using cinnamon-flavored crackers for that extra special yum!
SUGAR: White sugar is for sweetening the crust.
BUTTER: Melted butter is creates that soft texture and buttery flavor for the crust.
HEAVY CREAM: You’ll use heavy cream to add a rich and velvety flavor to the pumpkin pie cheesecake.
CREAM CHEESE: Softened cream cheese holds it all together and makes for a creamy cream cheese mixture for this dessert.
VANILLA: Vanilla extract is adds a bit of sweetness to the batter. Use pure vanilla extract, it tastes so much better than the imitation kind.
POWDERED SUGAR: Powdered sugar creates a thickening component for the batter to make it ultra creamy and smooth.
SPICES: Pumpkin pie spice and cinnamon adds extra warm spices to this flavorful cheesecake.
SALT: When you are working with desserts reach for salt to enhance all the flavors.
WHIPPED TOPPING: Cool whip or homemade whipped cream is the perfect topping for this no bake pumpkin cheesecake.
How to Make No-Bake Pumpkin Cheesecake
Cinnamon Graham Cracker Crust
Crush your graham crackers in your food processor. You’ll need 1 1/2 cups to make the crumb crust. Go ahead and crush an extra 1/3 cup and set aside in an airtight container. You’ll need this for garnishing when serving.
Melt 5 tablespoons of butter in a microwave safe bowl.
In a medium bowl stir together the 1 1/2 cups crushed cinnamon Graham crackers, 2 tablespoons of sugar, and 5 tablespoons of melted butter until the texture is like wet sand.
Pour crumb mixture into an 8-inch springform pan. Spread it out and firmly pat down into an even layer.
No Bake Pumpkin Cheesecake Filling
First, create the whipped cream. In a medium bowl beat the heavy cream until it makes stiff peaks on the beaters.
STEP 1: In a separate large bowl beat the cream cheese till it becomes light and fluffy. Add the pumpkin puree.
STEP 2: Beat until there are no lumps.
STEP 3: Add the powdered sugar and beat until completely combined and again, make sure there are no lumps.
STEP 4: Add the vanilla, cinnamon, pumpkin pie spice, and salt to the cheesecake mixture.
STEP 5: Add in the whipped heavy cream you set aside previously and carefully fold it in with a silicone spoon to mix together (do not stir).
STEP 6: Pour the cheesecake batter over the graham cracker crust mixture. Use a silicone spatula to spread evenly and refrigerate for 4 hours minimum or chill overnight.
Slice and top each piece of this no bake pumpkin cheesecake with a dollop of whipped cream and sprinkle crushed cinnamon graham crackers over top.
Tips
- You can buy graham cracker crumbs that are already crushed instead of crushing your own. Any flavor of graham cracker works.
- If you don’t have a food processor, place the crackers in a gallon size ziploc bag and crush with a rolling pin.
- Ensure the cream cheese is at room temperature, or it will not cream up fully.
Variations
There are plenty of fun variations you can make to this no bake pumpkin cheesecake. Here’s some delicious recipe ideas:
- Use gingersnap cookies in replace of the graham cracker pie crust for added warm spices. I love a gingersnap crust for a bolder flavor.
- Use Biscoff cookies instead of graham crackers. Crush up the cookies and press into a pan to create a Biscoff cookie crust.
- Make these no bake desserts in mason jars for single serve containers.
- Add a drizzle of caramel sauce on top of the pumpkin mixture for added sweetness.
- Mix in some chocolate chips whether milk chocolate, dark, or even white chocolate chips.
Do I Need to Use a Springform Pan?
You do not have to use a springform pan. You can buy a premade crust and use it or a classic pie pan.
The springform pan offers a more stunning presentation though.
How Long Does a No-Bake Cheesecake Need to Set?
Typically you want to allow the cheesecake to set in the fridge for 4-6 hours, to even overnight.
This is going to allow the cheesecake to hold its shape as you slice and serve.
How to Store Leftovers
Refrigerate the cheesecake in a sealed container in the fridge for 3-4 days. Which makes this a great make-ahead recipe for a Thanksgiving dessert to serve up after your delicious Thanksgiving dinner.
If you’re making it ahead of time, do not add the dollop of whipped cream on top. Add this when serving. You will find whipped cream will begin to break down after a few days in the fridge.
No Bake Pumpkin Cheesecake is delicious on the taste buds and a great alternative to a traditional pumpkin pie. This easy dessert is a super creamy pumpkin cheesecake everyone is going to love!
No Bake Pumpkin Cheesecake
Skip the oven and make a delicious no bake pumpkin cheesecake for the fall season. I'm using cinnamon graham crackers for the crust and then a rich pumpkin puree and pumpkin spice cheesecake filling.
Then we take it one more step and top it with whipped cream and crushed cinnamon graham crackers.
Ingredients
- 1 1/2 cup Crushed Cinnamon Graham Crackers
- 2 tablespoon Sugar
- 5 tablespoon Unsalted Butter (melted)
- 1 cup Heavy Cream
- 2 - 8 ounce Blocks of Cream Cheese
- 1 - 15 ounce can Pumpkin Pure
- 1 cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
- Whipped cream (garnish)
- 1/3 cup Crushed Cinnamon Graham Crackers (garnish)
Instructions
Graham Cracker Crust
- Crush graham crackers in a food processor. You'll need 1 1/2 cups to make the crumb crust. Crush an extra 1/3 cup and set aside in an airtight container. You'll need this for garnishing when serving.
- Melt 5 tablespoons of butter in a microwave safe bowl.
- In a medium bowl stir together the 1 1/2 cups crushed cinnamon Graham crackers, 2 tablespoons of sugar, and 5 tablespoons of melted butter until the texture is like wet sand.
- Pour crumb mixture into an 8-inch springform pan. Spread it out and firmly pat down into an even layer.
No Bake Pumpkin Cheesecake Filling
- First, create the whipped cream. In a medium bowl beat the heavy cream until it makes stiff peaks on the beaters.
- In a separate large bowl beat the cream cheese till it becomes light and fluffy. Add the pumpkin puree.
- Beat until there are no lumps.
- Add the powdered sugar and beat until completely combined and again, make sure there are no lumps.
- Add the vanilla, cinnamon, pumpkin pie spice, and salt to the cheesecake mixture.
- Add in the whipped heavy cream you set aside previously and carefully fold it in with a silicone spoon to mix together (do not stir).
- Pour the cheesecake batter over the graham cracker crust mixture. Use a silicone spatula to spread evenly and refrigerate for 4 hours minimum or chill overnight.
- Slice and top each piece of this no bake pumpkin cheesecake with a dollop of whipped cream and sprinkle crushed cinnamon graham crackers over top.
Notes
See recipe post for variations and tips.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gSodium: 342mgCarbohydrates: 39gFiber: 2gSugar: 26gProtein: 7g
Nutritional values are estimates and not exact.
