No Bake Pumpkin Cheesecake

The easiest, creamiest fall dessert you’ll make all season!

If you're craving a cozy fall treat but not feeling the oven heat, this No Bake Pumpkin Cheesecake is your shortcut to autumn dessert perfection. With a velvety smooth pumpkin filling nestled in a buttery graham cracker crust, this recipe brings together all the flavors of pumpkin pie and classic cheesecake — no baking required. It’s rich, spiced just right, and practically melts in your mouth.

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Whether you’re hosting Friendsgiving, a Halloween get-together, or just want something special for a weekend treat, this no-bake wonder is a guaranteed crowd-pleaser.

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• No Bake Pumpkin Cheesecake

Why You'll Love This No Bake Pumpkin Cheesecake

Quick to Make
This recipe takes only about 20 minutes to prepare (plus chill time), making it ideal for busy bakers or last-minute dessert needs.

Perfect for Fall Gatherings
Pumpkin, cinnamon, and ginger come together in this no-fuss dessert that feels fancy but is secretly so simple.

Make-Ahead Friendly
Prep it a day before your event and store it in the fridge until it’s time to wow your guests.

Customizable
Use different crusts, toppings, or spices to make it your own — we love options around here!

Ingredients You’ll Need

For the Crust

• 1½ cups graham cracker crumbs (about 12 sheets)
• 2 tablespoon dark brown sugar
• 2 teaspoon ground ginger
• ¼ teaspoon salt
• 6 tablespoon unsalted butter, melted

For the Filling

• 16 oz full-fat cream cheese, softened
• ¾ cup granulated sugar (divided)
• 1 (15 oz) can 100% pumpkin puree
• ¼ teaspoon salt
• 1½ teaspoon cinnamon
• 1 cup heavy cream

Optional Toppings

• Whipped cream
• Caramel sauce
• Toasted pecans
• Crushed gingersnaps or graham crackers
• Sprinkle of cinnamon or nutmeg

Ingredient Swaps and Additions

• Crust alternatives: Use gingersnaps, Biscoff cookies, or even a chocolate cookie crust for a twist.
• Sweeteners: Try maple syrup or coconut sugar in place of granulated sugar.
• Spices: Replace cinnamon with pumpkin pie spice for deeper autumn flavor.
• Dairy-free version: Sub dairy-free cream cheese and coconut whipped cream.

How to Make No Bake Pumpkin Cheesecake

1. Prepare the crust
Crush the graham crackers in a food processor with brown sugar, ginger, and salt. Add melted butter and pulse until combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze while you make the filling.

2. Make the filling
In a large bowl, beat cream cheese until fluffy. Add ½ cup sugar, pumpkin puree, cinnamon, and salt. Beat until smooth with no lumps remaining.

3. Whip the cream
In a separate bowl, beat the heavy cream until soft peaks form. Add the remaining ¼ cup sugar and beat until stiff peaks form.

4. Fold and assemble
Gently fold the whipped cream into the pumpkin mixture. Pour into the chilled crust and smooth the top with a spatula.

5. Chill
Cover and refrigerate for at least 8 hours or overnight to allow the cheesecake to set properly.

6. Serve
Carefully remove from the springform pan. Slice and top with your favorite garnishes.

Tips for the Best Texture and Flavor

• Use brick cream cheese — whipped or low-fat versions won’t give the same stability.
• Don’t rush the chill time — 8 hours is the sweet spot for clean, neat slices.
• For a firmer texture: You can add 1 packet of unflavored gelatin if you'd like it sturdier outside the fridge.
• Want to skip the springform pan? Try a deep-dish pie plate or use mini jars for individual servings.

How to Store Leftovers

• In the fridge: Keep covered for 3 to 4 days.
• In the freezer: Freeze tightly wrapped for up to 3 months. Thaw overnight in the fridge before serving.

Pairing Ideas for Serving

• Beverages: Pair with hot apple cider, chai lattes, or a cozy bourbon-spiked coffee.
• Main course: Serve after roast chicken, butternut squash risotto, or a hearty autumn salad.
• Side by side: Pair with other pumpkin-forward desserts like Maple Bourbon Pumpkin Pie, Pumpkin Pie Bars, or even this Vegan & Gluten-Free Pumpkin Pie for variety.

FAQs About No Bake Pumpkin Cheesecake

Let’s Wrap It Up

This No Bake Pumpkin Cheesecake is everything we love about fall desserts — sweet, spiced, creamy, and easy to make. Whether you're a baking newbie or a seasoned pie pro, this recipe is a keeper for all your fall occasions.

If you make this recipe, don’t forget to tag me and share your creation — I’d love to see it! And if you’re pinning ideas for your fall baking lineup, be sure to save this recipe and follow along on Pinterest at Bake With Lina for more delicious inspiration.

Happy no-baking, friends!

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