Kick off your fall baking with this no-bake pumpkin cheesecake that’s as easy as pie—actually, easier! No oven, no fuss, just pure pumpkin bliss. Perfect for Thanksgiving or any autumn gathering, this dessert will have everyone asking for seconds.
Why This Recipe Works
- No baking required means no worrying about overbaking or cracks in your cheesecake.
- The combination of cream cheese and pumpkin puree creates a perfectly creamy and flavorful filling.
- A graham cracker crust adds the ideal crunch and sweetness to complement the smooth filling.
- It’s a make-ahead dream, allowing flavors to meld beautifully in the fridge.
- Customizable with toppings like whipped cream or caramel for an extra special touch.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set. Tip: Use the bottom of a measuring cup to press the crust evenly.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, and beat until well combined. In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the pumpkin mixture until no streaks remain. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
Step 3: Assemble the Cheesecake
Pour the pumpkin filling over the chilled crust, spreading it evenly with a spatula. Smooth the top for a professional finish. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set. Tip: For a cleaner slice, dip your knife in hot water before cutting.
Step 4: Serve and Enjoy
Once set, remove the cheesecake from the springform pan. Serve chilled, garnished with whipped cream or a drizzle of caramel sauce if desired. Enjoy the creamy, spiced goodness of your no-bake pumpkin cheesecake!
Tips and Tricks
For an even more decadent dessert, consider adding a layer of caramel or chocolate sauce between the crust and the filling. If you’re short on time, you can freeze the cheesecake for about 2 hours instead of refrigerating it, though the texture will be slightly firmer. To enhance the pumpkin flavor, toast the pumpkin pie spice in a dry skillet for about 30 seconds before adding it to the filling. This will bring out the spices’ aromatic qualities. For a nuttier crust, substitute half of the graham cracker crumbs with finely ground pecans or walnuts.
Recipe Variations
- Chocolate Pumpkin Cheesecake: Add 1/2 cup of melted chocolate to the filling for a chocolatey twist.
- Ginger Snap Crust: Replace graham crackers with ginger snap cookies for a spicier crust.
- Maple Pumpkin Cheesecake: Substitute powdered sugar with maple syrup for a deeper, autumnal sweetness.
- Vegan Option: Use coconut cream instead of heavy whipping cream and vegan cream cheese.
- Mini Cheesecakes: Use a muffin tin with liners to create individual servings.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, you’ll need about 1 cup of pureed pumpkin. Just make sure it’s well-drained to avoid a watery filling. Roasting the pumpkin enhances its flavor, so consider that over boiling for the best taste.
How long can I store the cheesecake in the fridge?
This cheesecake will keep well in the refrigerator for up to 5 days when covered properly. It’s a great make-ahead dessert for busy holidays or gatherings. Just add any toppings right before serving to maintain their texture.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to a month. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the refrigerator overnight before serving. Note that the texture may be slightly denser after freezing.
Summary
This no-bake pumpkin cheesecake is the ultimate fuss-free dessert for fall. With a creamy, spiced filling and a crunchy graham cracker crust, it’s sure to be a hit at any gathering. Plus, it’s customizable with various toppings and variations to suit any taste.
