If you’re craving a luscious fall dessert that comes together without turning on the oven, this Easy Pumpkin Cheesecake Recipe (No Bake) Recipe is an absolute game changer. Creamy pumpkin-spiced filling meets a buttery, nutty graham cracker crust, all chilled to perfection for a smooth and dreamy texture that will wow your friends and family. Whether you’re a cheesecake novice or a seasoned pro, this recipe strikes the perfect balance between simplicity and that cozy warmth pumpkin lovers adore.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays an essential role in creating the rich flavor and velvety texture you expect from a pumpkin cheesecake. From the aromatic spices to the crunchy pecans, every element contributes to making this no-bake cheesecake truly unforgettable.
- 1/2 cup chopped pecans: Toasted pecans add a toasty crunch and depth to the crust.
- 12 sheets graham crackers (1 and 1/2 cups crushed): Form the buttery, crumbly base of your cheesecake.
- 1/3 cup dark brown sugar: Sweetens and caramelizes the crust beautifully.
- 1/4 teaspoon salt: Balances sweetness and enhances all flavors.
- 1/2 cup butter (melted, 1 stick): Binds the crust ingredients and adds richness.
- 1 1/4 cups heavy cream: Whipped to stiff peaks for a light, airy filling.
- 1/4 cup powdered sugar: Sweetens the whipped cream without graininess.
- 2 (8-oz) packages cream cheese, softened: The creamy, tangy base of the cheesecake filling.
- 1 1/4 cups dark brown sugar: Infuses the filling with warm molasses notes.
- 2 teaspoons vanilla: Adds depth and aroma to the filling.
- 1 1/2 teaspoons cinnamon: The signature pumpkin spice warming your taste buds.
- 1 teaspoon powdered ginger: Provides bright spice notes for balance.
- 1/2 teaspoon powdered nutmeg: Adds a subtle, sweet earthiness.
- 1/4 teaspoon cloves: A punchy spice that enhances the aromatic blend.
- 1/4 teaspoon cardamom: Unique spice that adds aromatic complexity.
- 1/2 teaspoon salt: Rounds out all these flavors perfectly.
- 1 (15-oz) can pumpkin puree: The heart of this cheesecake, creamy and full of autumn flavor.
- 6 sheets graham crackers: For the optional pecan graham crumble topping.
- 1/4 cup butter (half stick): Combines with the topping for a toasty crunch.
- 3/4 cup chopped pecans: Adds texture and nuttiness to the crumble topping.
- 2 tablespoons dark brown sugar: Sweetens the crumble with a caramel touch.
- More whipped cream: To decorate the top and add creamy delights.
- Caramel sauce (optional): For that extra indulgent drizzle to finish things off.
How to Make Easy Pumpkin Cheesecake Recipe (No Bake) Recipe
Step 1: Prepare the Crust
Start by deciding if you prefer a chilled no-bake crust or a baked one for extra crispness. For a no-bake crust, lightly toast 1/2 cup chopped pecans in a saucepan until fragrant, then allow them to cool. Combine the toasted pecans with crushed graham crackers, brown sugar, salt, and melted butter. Mix until it resembles wet sand. Firmly press this mixture into the bottom and at least two inches up the sides of a 9 or 10-inch springform pan—the firmer, the better to avoid crumbling later. Chill for at least 20 minutes to set before adding the filling.
Step 2: Whip the Cream
In a large bowl or stand mixer, beat 1 1/4 cups heavy cream with 1/4 cup powdered sugar on high speed until stiff peaks form. Keep an eye on it to avoid over-churning into butter. Once whipped, transfer it to the fridge to chill while you prepare the rest of the filling.
Step 3: Make the Cream Cheese Filling
Using the same bowl (no need to wash), beat the softened cream cheese on medium speed until completely smooth and lump-free. Add the dark brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Beat again thoroughly until all spices are fully incorporated. Next, pour in the pumpkin puree and mix on low speed just until blended.
Step 4: Combine Whipped Cream and Filling
Gently fold the chilled whipped cream into the pumpkin-cheese mixture with a rubber spatula. This is key to maintaining the light and airy texture of the filling, so fold just until everything looks beautifully combined.
Step 5: Assemble and Chill
Scrape the filling evenly into your chilled crust. If you have extra filling, enjoy a little taste—it’s the perfect reward! Smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 3 hours, but ideally 8 to 12 for the fullest flavor and perfect set.
Step 6: Optional Pecan Graham Crumble
For an extra special touch, bake a pecan graham crumble topping. Break 6 sheets of graham crackers into chunks and combine with melted butter, chopped pecans, and brown sugar. Bake at 350 degrees Fahrenheit for 9 to 12 minutes, stirring every few minutes, until golden and fragrant. Let cool completely before using.
Step 7: Decorate and Serve
Pipe whipped cream around the edges of the cheesecake, and sprinkle with the pecan graham crumble either on top or on individual slices. Drizzle caramel sauce if you want to make this pumpkin cheesecake even more irresistible!
How to Serve Easy Pumpkin Cheesecake Recipe (No Bake) Recipe
Garnishes
Whipped cream piped into delicate rosettes and a scattering of pecan graham crumble make gorgeous garnishes that offer textural contrast and visual appeal. A drizzle of warm caramel sauce adds a luscious, sweet finish that complements the spices perfectly.
Side Dishes
This pumpkin cheesecake pairs beautifully with a simple cup of warm spiced tea or freshly brewed coffee to balance the sweetness. For an added savory contrast, try serving it alongside lightly salted roasted nuts or a fresh fruit compote featuring cranberries or pears.
Creative Ways to Present
Instead of a classic slice, turn this cheesecake into individual parfaits layered with graham cracker crumbs, pumpkin filling, and whipped cream for a fun, portable twist at get-togethers. Alternatively, use mini springform pans for personal-sized cheesecakes—perfect for gifting or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Once your cheesecake is sliced and served, store any leftovers tightly wrapped or in an airtight container in the refrigerator. It will stay fresh and creamy for 3 to 4 days, allowing you to savor every last bite at your leisure.
Freezing
While tempting, freezing this no bake cheesecake is not recommended because it can affect the creamy texture and cause water separation. For best results, enjoy it fresh from the fridge within a few days.
Reheating
Since this cheesecake is best served chilled, reheating is unnecessary. Simply take it out of the fridge about 20 minutes before serving to allow the flavors to bloom a little and the filling to soften slightly.
FAQs
Can I make this pumpkin cheesecake ahead of time?
Absolutely! In fact, chilling it overnight allows the flavors to meld and the texture to set perfectly, making your Easy Pumpkin Cheesecake Recipe (No Bake) Recipe even more delicious.
Is the crust always no bake, or can I bake it?
You can choose either. Baking the crust adds a lovely crispness and richer flavor. However, for a pure no bake version, chilling the crust works wonderfully too.
What if I don’t have all the spices listed?
While the spice blend gives that signature pumpkin pie flavor, you can adjust or simplify with just cinnamon and nutmeg if needed. The cheesecake will still taste amazing!
Can I use canned whipped topping instead of making my own whipped cream?
While canned whipped topping is a convenient shortcut, homemade whipped cream adds a fresher, lighter texture that complements this cheesecake beautifully.
How do I prevent the cheesecake from falling apart when slicing?
Firmly pressing the crust into the pan and chilling the cheesecake thoroughly before slicing will help it hold together nicely. Using a sharp knife cleaned between cuts is also a great tip for clean slices.
Final Thoughts
I hope you’re as excited as I am for you to try this Easy Pumpkin Cheesecake Recipe (No Bake) Recipe! It’s one of those heartwarming desserts that feels luxurious but is surprisingly simple to prepare. Perfect for busy days when you want impressive results without the fuss. Trust me—once you make it, this pumpkin cheesecake will become your new go-to fall favorite!
Print
Easy Pumpkin Cheesecake Recipe (No Bake) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This easy no-bake pumpkin cheesecake is a luscious and creamy dessert perfect for fall. Featuring a spiced pumpkin filling atop a crunchy pecan and graham cracker crust, it can be chilled or baked for extra crispiness. Topped with a buttery pecan graham crumble and whipped cream, this cheesecake offers a delightful balance of textures and warm flavors without needing an oven for the filling.
Ingredients
Crust Ingredients
- 1/2 cup chopped pecans
- 12 sheets graham crackers (about 1 1/2 cups crushed)
- 1/3 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter (melted, 1 stick)
Cheesecake Filling Ingredients
- 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 ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 (15-oz) can pumpkin puree
Pecan Graham Crumble Topping Ingredients (Optional)
- 6 sheets graham crackers
- 1/4 cup butter (half stick)
- 3/4 cup chopped pecans
- 2 tablespoons dark brown sugar
For Decoration
- Whipped cream (to decorate the top; homemade or store-bought)
- Caramel sauce (optional)
Instructions
- Make the crust: Choose between a no-bake chilled crust or a baked crust for crispiness (baking instructions in notes). Toast 1/2 cup chopped pecans over medium heat for 3-5 minutes until fragrant, stirring frequently and then let cool.
- Prepare crust mixture: In a food processor, combine toasted pecans and 12 sheets of graham crackers and crush finely (or crush manually with a rolling pin). Transfer mixture to a bowl, add 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/2 cup melted butter. Stir until moistened and texture resembles wet sand.
- Press crust into pan: Firmly press mixture into the bottom and 2 inches up the sides of a 9 or 10-inch springform pan using a measuring cup or spatula to avoid crumbling. Chill for at least 20 minutes in the fridge or freezer before adding filling.
- Whip the cream: In a large bowl or stand mixer, beat 1 1/4 cups heavy cream with 1/4 cup powdered sugar on high for about 2 minutes until stiff peaks form. Scrape sides as needed and then chill the whipped cream in the fridge.
- Beat cream cheese: Using the same bowl (or a new one if hand mixing), beat 2 packages softened cream cheese on medium speed for 2 minutes until completely smooth and lump-free, scraping sides as needed.
- Add sugar and spices: Mix 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. Beat until well combined and smooth.
- Incorporate pumpkin: Beat in the 15-ounce can of pumpkin puree on low speed until thoroughly combined, scraping sides regularly.
- Fold in whipped cream: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula without deflating it, mixing just until combined and light.
- Fill the crust: Spread the cheesecake filling evenly into the prepared crust. There may be a little extra filling—scrape it into a bowl and enjoy as a reward! Smooth the top with an offset spatula.
- Chill cheesecake: Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, ideally 8-12 hours to allow the cheesecake to set and flavors to deepen.
- Prepare pecan graham crumble (optional): Preheat oven to 350°F. Place 6 graham cracker sheets in a ziplock bag and crush unevenly with a rolling pin, leaving some large chunks.
- Mix crumble ingredients: Melt 1/4 cup butter in a bowl and stir in crushed graham crackers, 3/4 cup chopped pecans, and 2 tablespoons brown sugar until butter is evenly distributed.
- 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 before use.
- Decorate cheesecake: Pipe whipped cream around the edges using a star tip if desired. Add pecan graham crumble to the center if eating immediately, or garnish individual slices later to avoid sogginess. Optionally drizzle caramel sauce on top.
- Serve: Use a sharp knife to slice, wiping blade between cuts. Garnish each slice with extra whipped cream, pecan graham crumble, and caramel sauce as desired.
- Store leftovers: Refrigerate cheesecake for up to 3-4 days. Do not freeze no-bake cheesecakes as texture will be compromised.
Notes
- For a baked crust: Preheat oven to 350°F (175°C). Prepare crust mixture as usual and press into pan. Bake for 10 minutes then cool before filling.
- To make homemade whipped cream for decorating: Beat 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
- The extra filling can be eaten immediately as a delicious treat.
- If not serving the entire cheesecake right away, add pecan crumble topping only to individual slices to prevent sogginess.
- No-bake cheesecake texture is delicate and best served chilled; freezing is not recommended.
