No Bake Pumpkin Cheesecake Recipe

This silky no-bake Pumpkin Cheesecake A quick dessert option with a buttery crust and the perfect way to end your Thanksgiving dinner. Topped with fluffy cool whip and packed with fruit-flavor, it will be the star of your menu.

Why You'll Love This No Bake Cheesecake Recipe

If you love pumpkin-everything fall, you have to try this Spicy No-Bake Pumpkin Cheesecake.

• Perfect for fall. Cinnamon, ground nutmeg, allspice and ground ginger make up a homemade pumpkin spice mix for this recipe.
• Beginner-friendly. This is an effortless dessert made with a food processor and mixer so everyone can nail it.
• No-bake. Don't worry about firing up the stove. This delicious cheesecake is prepared on the counter and then set in the fridge.
• Better than a bakery. You know what's in it, you can add matcha powder, or even make an Oreo crust for it.

What you will need

The velvety pumpkin puree and warm spices like nutmeg and cloves are a heavenly flavor combination. Scroll down to the bottom of the post for exact ingredient amounts.

For the crust

• Graham Crackers- Use your favorite brand.
• butter- I like salted butter, but salted butter is fine too.

For the cheesecake filling

• Pumpkin Puree – Sugar-free and/or organic purees are best.
• cream cheese – Whip in a rich filling of full-fat cream cheese.
• sugar – Go for granulated sugar or light brown sugar.
• Vanilla extract- It helps round out the sweetness.
• spices- You need cinnamon, ground nutmeg, ginger and cloves.
• cool whip – You can use regular or lite version. Whipped cream Works great.

How to Make No Bake Pumpkin Cheesecake

Any dessert where the food processor and mixer do most of the work for you is effortless. Scroll to the bottom of the post for the full recipe card.

• Prepare the crust. Pulse the graham crackers in a food processor until fine and sandy. Transfer the mixture to a bowl and pour in the melted butter. Mix until you get a moist, thick mixture.

• Make the cheesecake. In a medium-sized bowl, use a hand mixer to beat the cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves until light and fluffy. Gently fold in the cool whip. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Combine them. Press 2-3 tablespoons of crust mixture into the bottom of each serving glass until packed and flattened. Transfer the cooled cheesecake mixture to a large pastry bag fitted with a large tip. Squeeze 1/2-3/4 cup of the cheesecake mixture over the crust in each serving glass.
• serve Top with Cool Whip to taste. Enjoy!

Tips and variations

You can make regular, matcha, or chocolate versions of this creamy no-bake pumpkin cheesecake without even a mixer.

• Make chocolate. Add 1 1/2 tablespoons of unsweetened cocoa powder to the cheesecake ingredients for a chocolate bite.
• Add toppings. Sprinkle the cheesecake with mini chocolate chips, shredded coconut or chopped pecans for extra flavor and texture.
• Skip the mixer. If you don't have a hand mixer, use a whisk to prepare the filling. The puree should be at room temperature and the cream cheese should be soft. Omit the sugar and swap for honey so the mixture doesn't become grainy. Prepare and assemble as usual.
• go matcha Add 1 tablespoon of matcha powder for a filling, earthy, green tea variety with plenty of pumpkin.
• Prepare ahead. Whip the mixture and/or process the crust up to 4 days ahead. Combine them just before dinner for a quick dessert.
• Swap crusts. Use Oreo or Biscoff cookies instead of graham crackers for the crust. This will give you a super decadent cheesecake treat.
• Add a drizzle. A salted caramel, dulce de leche, or chocolate syrup drizzled over cheesecakes can take them to the next level.

Proper storage

Keep them away from strong-smelling foods to prevent odor transfer.

• Fridge: Cover serving glasses tightly with plastic wrap and refrigerate for up to 3 days.
• Freezer: Assemble or transfer cheesecakes to freezer-friendly containers. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More pumpkin desserts to try

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