Hey there, fellow dessert lovers! Are you ready to fall in love with the creamiest, most divine no-bake dessert you’ve ever tasted? Look no further! Today, I’m thrilled to share with you my secret recipe for the Best No Bake Pumpkin Cheesecake. Perfect for Thanksgiving, or honestly, any time you crave a deliciously smooth and flavorful treat, this cheesecake is a game-changer. And the best part? It’s incredibly easy to make—no oven required!
Why You’ll Love This Recipe
- Quick and easy to prepare—no baking skills required!
- Perfect for the holiday season, especially Thanksgiving.
- Customizable for vegan and keto diets (see notes below).
- Creamy, smooth texture that’s just irresistible.
- No-bake means less stress and more time for the things you love.
Ingredients
Here’s what you’ll need to make this magical dessert:
- 1 1/2 cups finely crushed graham crackers or gingersnaps (1 sleeve graham crackers) – see notes for vegan/keto options
- 3 tablespoons granulated sugar – see notes for vegan/keto options
- 6 tablespoons butter (use vegan butter if you’re vegan)
- 1 cup heavy cream (or 8 oz of Cool Whip) – see notes for vegan/keto options
- 16 oz. cream cheese – see notes for vegan/keto options
- 15 oz. pumpkin puree
- 1 cup powdered sugar – see notes for vegan/keto options
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup heavy cream (or Cool Whip)
- 3 tablespoons powdered sugar (add more if you wish a sweeter whipped cream)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process:
- Make the Crust: Combine crushed graham crackers (or gingersnaps), sugar, and melted butter until sandy. Press into an 8″ springform pan and refrigerate.
- Prepare the Filling: Whip heavy cream to stiff peaks and set aside. Beat cream cheese until fluffy, then mix in pumpkin puree, vanilla, powdered sugar, cinnamon, and nutmeg. Fold in the whipped cream. Spread into the crust and refrigerate overnight.
- Add Topping: Top with whipped cream or Cool Whip and dust with cinnamon. Slice and enjoy!
- Optional Whipped Cream: Beat 1 cup heavy cream with powdered sugar until stiff peaks form (about 5 minutes). Don’t overwhip!
Pro Tips for Making the Recipe
Here are some tips to ensure your No Bake Pumpkin Cheesecake turns out perfectly:
- Use high-quality spices for the best flavor.
- Don’t overmix the filling—it should be smooth and creamy.
- Chill the crust before adding the filling to ensure it sets properly.
- Make it ahead of time—this dessert tastes even better the next day!
- For a vegan version, substitute dairy products with vegan alternatives. You can also use a keto-friendly sweetener if needed.
How to Serve
Serving your No Bake Pumpkin Cheesecake is all about presentation:
- Dust the top with cinnamon for a warm, inviting look.
- Add a drizzle of caramel sauce for extra sweetness.
- Serve with a side of fresh fruit or whipped cream for a light and refreshing contrast.
- Consider making individual mini cheesecakes for a fun and easy-to-serve option.
Make Ahead and Storage
One of the best things about this recipe is how easy it is to make ahead:
- Prepare the crust and filling up to 2 days in advance.
- Store the cheesecake in the refrigerator for up to 5 days.
- Freeze for up to 2 months—thaw overnight in the fridge when you’re ready to serve.
- Whipped cream topping can be made fresh just before serving.
And there you have it, my friends—the ultimate No Bake Pumpkin Cheesecake recipe that’s sure to become a family favorite. Whether you’re hosting a holiday dinner or just want a quick family dinner with a sweet treat, this cheesecake is the perfect choice. Don’t forget to check out my other easy pasta recipes and weeknight dinner ideas for more inspiration in the kitchen!
Happy baking (or should I say, happy chilling?), and don’t forget to share your creations with me on social media—I can’t wait to see how it turns out!
For more delicious cheesecake recipes, be sure to check out my No Bake Blueberry Cheesecake and Best Cheesecake Recipe articles!
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 1 1/2 cups finely crushed graham crackers or gingersnaps see notes for vegan/keto options
- 3 tablespoons granulated sugar see notes for vegan/keto options
- 6 tablespoons butter if vegan, use vegan butter
Filling
- 1 cup heavy cream or you can use 8 oz of Cool Whip, see notes for vegan/keto options
- 16 oz. cream cheese see notes for vegan/keto options
- 15 oz. pumpkin puree
- 1 cup powdered sugar see notes for vegan/keto options
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup heavy cream or Cool Whip
- 3 tablespoons powdered sugar add more if you wish a sweeter whipped cream
Instructions
- Combine crushed graham crackers, sugar, and melted butter until sandy. Press into an 8" springform pan and refrigerate.
- Whip heavy cream to stiff peaks and set aside. Beat cream cheese until fluffy, then mix in pumpkin puree, vanilla, powdered sugar, cinnamon, and nutmeg. Fold in the whipped cream. Spread into the crust and refrigerate overnight.
- Top with whipped cream or Cool Whip and dust with cinnamon. Slice and enjoy!
- Beat 1 cup heavy cream with powdered sugar until stiff peaks form (about 5 minutes). Don’t overwhip!
