Easy No Bake Pumpkin Cheesecake Recipe Delicious Fall Dessert

If you love pumpkin desserts but dread long baking times, this No Bake Pumpkin Cheesecake is a game-changer. Imagine creamy, velvety cheesecake infused with autumn spices and rich pumpkin puree, all nestled atop a buttery graham cracker crust. This dessert delivers all the cozy, comforting flavors of pumpkin pie with the luxurious texture of cheesecake—and without turning on your oven.

Whether you’re planning a holiday feast, a cozy family dinner, or a simple weekend treat, these cheesecake bars are a guaranteed crowd-pleaser. They’re elegant enough to serve for Thanksgiving or Christmas, yet simple enough to enjoy on a lazy Sunday with a cup of coffee.

Why You’ll Love This No Bake Pumpkin Cheesecake

• No oven required: Perfect for hot days, busy schedules, or those who prefer a simpler method without compromising flavor.
• Silky, airy texture: The combination of cream cheese, whipped cream, and pumpkin puree gives a light but creamy mouthfeel.
• Easy to customize: Add your favorite toppings like candied pecans, whipped cream, or a drizzle of caramel.
• Make-ahead friendly: Chill overnight for best results and stress-free serving.
• Family and guest-approved: A dessert that pleases adults and kids alike.

Ingredients Breakdown

This recipe is divided into two main components: the graham cracker crust and the pumpkin cheesecake filling. Exact measurements ensure flawless results.

Graham Cracker Crust

• 12 full graham cracker sheets (or 1 ½ cups graham cracker crumbs)
• 2 tablespoons dark brown sugar
• 2 teaspoons ground ginger
• ¼ teaspoon salt
• 6 tablespoons butter, melted

Pumpkin Cheesecake Filling

• 16 ounces cream cheese, at room temperature
• ¾ cup granulated sugar, divided
• 1 (15-ounce) can pumpkin puree
• ¼ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 cup heavy cream

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 8 hours
Total Time: 8 hours 20 minutes

Tools & Equipment Needed

• 9-inch springform pan
• Parchment paper
• Food processor
• Large mixing bowls
• Handheld electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk (optional)
• Freezer-safe containers (for storage, if desired)

Step-by-Step Instructions

1. Prepare the Pan

1. Line the base of a 9-inch springform pan with parchment paper.
2. Secure the springform ring around the base, trimming excess parchment. This prevents sticking and ensures easy removal.

2. Make the Graham Cracker Crust

1. In a food processor, combine graham crackers, dark brown sugar, ground ginger, salt, and melted butter.
2. Pulse 2–3 times until the crumbs are moistened and uniform in texture.
3. Press the mixture into the springform pan, along the base and up the sides about ¼ inch thick.
4. Smooth the base and thin out the corners for an even crust.
5. Freeze the crust while preparing the cheesecake filling to set it firmly.

3. Prepare the Pumpkin Cheesecake Filling

1. In a large bowl, beat the cream cheese on medium-high speed until light and fluffy.
2. Add ½ cup of granulated sugar, pumpkin puree, salt, and cinnamon. Mix until smooth and fully combined. Ensure no lumps remain.
3. In a separate bowl, whip the heavy cream to soft peaks on medium speed. Gradually add the remaining ¼ cup sugar and continue whipping to stiff peaks.
4. Gently fold the whipped cream into the pumpkin mixture, taking care to preserve airiness for a fluffy texture.

4. Assemble the Cheesecake

1. Remove the crust from the freezer.
2. Scrape the pumpkin mixture into the crust and smooth the top evenly with a spatula.
3. Cover with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.

5. Serve

1. Carefully remove the springform ring.
2. Slice into 8 generous servings.
3. Optional: Top with additional whipped cream, toasted nuts, or a light dusting of cinnamon before serving.

Tips & Variations

• Gelatin for firmness: For a more stable dessert, add 1 envelope (0.25 oz) unflavored gelatin to the pumpkin mixture when combining it with cream cheese.
• Crust alternatives: Substitute the graham cracker crust with digestive biscuits, gingersnaps, or gluten-free cookies.
• Toppings ideas: Candied pecans, caramel drizzle, or chocolate shavings make this cheesecake festive and visually stunning.
• Flavor adjustments: Increase cinnamon or add nutmeg, ginger, or cloves for a spiced autumn twist.
• Dairy-free option: Use vegan cream cheese and coconut cream to achieve a similar creamy texture without dairy.

Flavor Profile & Pairings

• Texture: Light, airy, and creamy filling atop a slightly crunchy, buttery crust.
• Taste: Sweet but well-balanced, with the warm, comforting flavors of cinnamon and pumpkin.
• Serving suggestions: Garnish with whipped cream or a dusting of cinnamon for visual appeal and added flavor.

Nutritional Overview (Approximate per slice)

Nutrient	Amount
Calories	329 kcal
Protein	10 g
Carbohydrates	29 g
Fat	20 g
Saturated Fat	13 g
Fiber	0.3 g
Sugar	26 g
Sodium	630 mg
Vitamin A	750 IU
Calcium	229 mg
Iron	0.4 mg

Dietary Notes: Contains dairy; vegetarian-friendly; gluten-free option available with alternative crust.

Make-Ahead & Meal Prep Tips

• Crust: Can be prepared up to 2 days in advance and stored in the fridge.
• Full cheesecake: Chill overnight for the best texture and ease of slicing.
• Storage: Keep in the refrigerator for 3–4 days in an airtight container.
• Freezing: Freeze the fully set cheesecake in the springform pan. Once solid, wrap in foil and place in a freezer bag. Thaw overnight in the fridge before serving.

Frequently Asked Questions (FAQs)

Q1: Can I make this cheesecake without gelatin?
Yes, but it may be slightly softer and less stable at room temperature. Gelatin helps maintain shape, especially if you’re serving outdoors or at a gathering.

Q2: Can I use homemade pumpkin puree?
It’s not recommended. Homemade pumpkin puree often has higher water content, which can prevent the cheesecake from setting properly.

Q3: How long does it take to set?
Refrigerate for at least 8 hours or overnight to ensure a firm, sliceable cheesecake.

Q4: Can I make individual servings?
Yes, consider using a muffin tin lined with parchment or silicone cups for mini cheesecakes.

Q5: Can I add more spices?
Absolutely! Nutmeg, cloves, and ginger all complement the pumpkin for a more complex flavor.

Cooking Timeline (At a Glance)

Step	Time
Crust preparation	5–10 minutes
Freezing crust	10 minutes
Filling preparation	10 minutes
Assembly	5 minutes
Chilling	8 hours
Total Time	8 hours 20 minutes

Serving Suggestions

• Slice into generous wedges and plate with a dollop of whipped cream.
• Add a sprinkling of toasted pecans or cinnamon for a festive presentation.
• Pair with a simple coffee or tea for an afternoon treat.

Recipe Variations

1. Spiced Maple Pumpkin Cheesecake: Add 2 tablespoons of pure maple syrup and extra nutmeg to the filling.
2. Chocolate Swirl Pumpkin Cheesecake: Swirl melted dark chocolate into the pumpkin mixture before folding in whipped cream.
3. Gingersnap Crust: Replace graham crackers with gingersnaps for a more intense spiced base.
4. Mini Cheesecake Cups: Use a muffin pan with liners to create single-serving cheesecakes.

Ingredient Spotlight

Pumpkin Puree: Look for smooth, unsweetened pumpkin puree. Avoid pumpkin pie filling as it contains added sugar and spices.
Cream Cheese: Bring to room temperature for a smooth, lump-free filling. High-fat cream cheese provides a creamier texture.

Pro Cooking Tips

• Use a food processor for perfectly blended crust crumbs.
• Whip heavy cream to stiff peaks for an airy, light texture.
• Fold the whipped cream gently to maintain a fluffy, mousse-like cheesecake.
• Freeze crust before adding filling to prevent sogginess.

Storage & Freezing Guide

• Refrigeration: Up to 4 days in an airtight container.
• Freezing: Freeze fully set cheesecake wrapped tightly in foil and a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Make-Ahead: Prepare crust and filling in advance, refrigerate, and assemble on serving day.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	329 kcal
Protein	10 g
Carbohydrates	29 g
Fat	20 g
Saturated Fat	13 g
Fiber	0.3 g
Sugar	26 g

Expanded Conclusion

This No Bake Pumpkin Cheesecake is the ultimate dessert for pumpkin lovers. It combines rich, creamy cheesecake with the comforting flavors of pumpkin and warm spices in a buttery crust—without the hassle of baking. Perfect for holidays, cozy gatherings, or simply satisfying a seasonal craving, it’s a dessert that impresses both visually and in taste.

Make it ahead, refrigerate, and serve chilled for a creamy, spiced bite that melts in your mouth. Whether you stick with the classic version or add creative twists like chocolate swirls or gingersnap crust, this cheesecake is destined to become a fall favorite.

Treat yourself and your loved ones to this dreamy, no-bake delight and enjoy the flavors of the season in every bite. Happy no-bake baking!

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