Silky No-Bake Pumpkin Cheesecake Recipe: Autumn’s Sweet Joy

Autumn whispers sweet promises of comfort and joy, especially with this creamy no-bake pumpkin cheesecake waiting to steal the show.

Smooth cream cheese blends perfectly with warm spices and rich pumpkin puree.

Each silky bite carries the essence of fall’s most beloved flavors.

The recipe comes together effortlessly without ever touching an oven.

Chilled and set with a buttery graham cracker crust, this dessert promises pure indulgence.

Layers of decadent filling promise to make your taste buds dance with delight.

Serve this crowd-pleasing treat and watch smiles spread around the table.

Ingredients for No-Bake Pumpkin Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Butter, Melted: Helps bind the crust ingredients and creates a rich, golden texture.
• Sugar: Adds a touch of sweetness to the crust.

• Cream Cheese, Softened: The primary component that gives the cheesecake its creamy and tangy base.
• Pumpkin Puree: Introduces a classic fall flavor and vibrant orange color to the dessert.
• Powdered Sugar: Provides sweetness and helps create a smooth, silky texture.
• Whipped Cream: Adds lightness and creates a fluffy, airy consistency to the filling.

• Vanilla Extract, Cinnamon, Ginger, Nutmeg, Cloves: These warm spices combine to create a quintessential pumpkin pie flavor profile that enhances the overall taste of the cheesecake.

How to Whip Up Pumpkin Cheesecake, No Baking

Step 1: Create Crunchy Crust Foundation

Grab your graham crackers and crush them into fine crumbs.

Melt some butter and mix it with the cracker crumbs and a touch of sugar.

Press this delightful mixture firmly into the bottom of a springform pan, creating a solid base.

Pop it in the refrigerator to chill and set for about 30 minutes while you prepare the creamy filling.

Step 2: Whip Up Pumpkin Cream Cheese Blend

Grab your cream cheese and beat it until it’s silky smooth.

• Pumpkin puree
• Powdered sugar
• Vanilla extract
• Ground cinnamon
• Ground ginger
• Nutmeg
• Cloves

Blend everything together until the mixture becomes a perfectly smooth, spiced pumpkin dream.

Step 3: Fold In Fluffy Clouds

Gently fold whipped cream into the pumpkin mixture, creating a light and airy texture that will make your cheesecake incredibly creamy and delicious.

Step 4: Layer And Smooth

Spread the pumpkin cheesecake filling evenly over the chilled crust, making sure to create a smooth, tempting surface.

Step 5: Chill And Set

Refrigerate the cheesecake for at least 4 hours, or ideally overnight.

This allows the flavors to meld and the texture to become perfectly set.

Step 6: Serve And Enjoy

Remove the cheesecake from the refrigerator.

Optional: Top with a dollop of whipped cream or sprinkle some cinnamon for an extra touch of elegance.

Slice and serve this dreamy no-bake dessert to your delighted guests.

Tips for Silky, Spiced No-Bake Pumpkin Cheesecake

• Press graham cracker mixture firmly and evenly into the pan to create a stable base that won't fall apart when serving.
• Adjust the amount of cinnamon, ginger, nutmeg, and cloves to suit your taste preferences without overpowering the pumpkin flavor.
• Beat cream cheese thoroughly and let it soften at room temperature to avoid lumps in the cheesecake filling.
• Fold whipped cream gently into the pumpkin mixture to maintain its light, airy texture and prevent deflation.
• Allow the cheesecake to chill for the full 4 hours or overnight, which helps the flavors meld and the texture to set perfectly.

Flavor Options for No-Bake Pumpkin Cheesecake

• Gluten-Free Option: Replace graham cracker crumbs with gluten-free graham crackers or almond flour mixed with melted butter and sugar.
• Vegan Variation: Swap cream cheese with cashew-based cream cheese, use coconut whipped cream, and substitute butter with coconut oil.
• Low-Carb Version: Use almond flour or crushed pecans for the crust, replace sugar with stevia or erythritol, and use sugar-free whipped cream.
• Dairy-Free Alternative: Substitute cream cheese with dairy-free cream cheese made from almonds or coconut, and use coconut whipped cream instead of traditional whipped cream.

Ways to Serve Pumpkin Cheesecake with Style

• Festive Fall Plating: Dust the top with a light cinnamon sprinkle and add a tiny pumpkin-shaped cookie for adorable seasonal charm.
• Creamy Whipped Wonder: Crown each slice with fluffy whipped cream swirls and a sprinkle of crushed graham crackers for delightful texture contrast.
• Caramel Drizzle Delight: Zigzag warm caramel sauce over the cheesecake slice, creating a gorgeous golden ribbon that enhances the pumpkin's rich flavor.
• Nutty Autumn Crunch: Scatter toasted pecans or candied walnuts around the plate's edge, adding a delicious crackle and complementing the dessert's warm spices.

How to Store Pumpkin Cheesecake Bars

• Store the no-bake pumpkin cheesecake in an airtight container or cover the springform pan with plastic wrap. Keep it in the refrigerator for up to 5 days, maintaining its creamy texture and fresh flavor.
• Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve its smooth consistency.
• Cut individual slices and place them in separate sealed containers or wrap each slice in plastic wrap. This method prevents freezer burn and makes individual servings easy to grab.
• Let the cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly and enhance its creamy texture.

FAQs

• Can I use a different type of crust?

Yes, you can substitute graham crackers with crushed gingersnap cookies or digestive biscuits for a different flavor profile.

• Is this recipe gluten-free?

No, the traditional graham cracker crust contains gluten. Use gluten-free graham crackers or cookie alternatives to make it gluten-free.

• How do I prevent cracks in the cheesecake?

Avoid overmixing the ingredients and ensure all components are at room temperature before combining. Folding the whipped cream gently helps maintain a smooth texture.

• Can I freeze this no-bake cheesecake?

Yes, you can freeze it for up to 2 weeks. Wrap tightly in plastic wrap and place in an airtight container before freezing.

Pumpkin in a Chilled Cheesecake, No Oven Needed

• Whip Up Hassle-Free Dessert: No oven needed for this creamy pumpkin cheesecake that comes together with minimal effort and maximum flavor.
• Crowd-Pleasing Treat: Perfect for fall gatherings, holiday parties, or spontaneous dessert cravings that will impress family and friends without complicated cooking techniques.
• Spice-Packed Deliciousness: Warm autumn spices like cinnamon, ginger, nutmeg, and cloves create a rich, comforting flavor profile that captures the essence of seasonal baking.
• Convenient Make-Ahead Magic: Prepare this dessert in advance and let it chill in the refrigerator, making it an ideal option for stress-free entertaining and meal planning.

No-Bake Pumpkin Cheesecake Recipe

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4.8 from 23 reviews

• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Silky smooth no-bake pumpkin cheesecake delivers autumn’s warmest embrace in one delightful dessert. Rich layers of creamy goodness and spiced graham cracker crust promise a quick, effortless treat you’ll savor with pure seasonal delight.

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Ingredients

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Dairy and Base Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup unsalted butter, melted
• 1 1/2 cups graham cracker crumbs

Sweeteners:

• 1 cup canned pumpkin puree
• 3/4 cup powdered sugar
• 1/2 cup brown sugar
• 1/4 cup granulated sugar

Spices and Flavoring:

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon pumpkin pie spice (optional)

Optional Toppings:

• Whipped cream
• Caramel sauce
• Chopped pecans
• Cinnamon for dusting

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Instructions

1. Crush graham crackers and blend with melted butter and sugar to create a compact base. Press firmly into a springform pan, ensuring an even layer. Refrigerate for 30 minutes to solidify.
2. Whip cream cheese until silky and smooth, eliminating any lumps. Incorporate pumpkin puree, creating a rich, velvety texture.
3. Gently fold in powdered sugar, vanilla, and warm spices like cinnamon, ginger, nutmeg, and cloves. Ensure spices are evenly distributed throughout the mixture.
4. Carefully fold whipped cream into the pumpkin-cream cheese blend, maintaining a light, airy consistency.
5. Pour the creamy filling over the chilled crust, spreading smoothly and leveling the surface with a spatula.
6. Chill in the refrigerator for minimum 4 hours, preferably overnight, allowing the cheesecake to set completely and develop deeper flavors.
7. Before serving, let the cheesecake rest at room temperature for 10 minutes. Optionally garnish with a dollop of whipped cream or a light dusting of ground cinnamon.

Notes

• Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac or gluten-sensitive diners.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version.
• Stabilize whipped cream by adding a tablespoon of powdered sugar and chilling the mixing bowl beforehand to maintain structure and prevent weeping.
• Enhance flavor complexity by toasting graham cracker crumbs briefly before mixing with butter to develop deeper, nuttier undertones.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 392 kcal
• Sugar: 33 g
• Sodium: 250 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg