No Bake Pumpkin Cheesecake

This easy no-bake pumpkin cheesecake recipe is extra creamy, smooth, and delicious. Step-by-step photos help you make this simple fall dessert recipe. Perfect for your Thanksgiving or Halloween party!

I love to bake cheesecakes but I've found that lots of my friends are intimidated by a baked cheesecake and my vanilla no-bake cheesecake has been so popular. No need for a water bath or baking. So although I adore my baked pumpkin cheesecake recipe I knew I wanted to create a no-bake pumpkin cheesecake to enjoy this year.

This is such a quick and easy dessert you can prepare ahead of time. Keep in mind the texture of a no-bake cheesecake vs a baked cheesecake is different; both are incredibly delicious. A no-bake style is softer and fluffier in texture.

Check out my pumpkin cheesecake bars recipe perfect for serving at a party!

Ingredients

For this easy autumn dessert you'll need:

• Crust. I love the flavor of Biscoff biscuits paired with the warm flavors of pumpkin. I have a recipe for a biscoff cookie crust and it's ltierally just the cookies and melted butter. You could also make a graham cracker crust- homemade or store bought. Gingersnap crust would be great too!
• Heavy Whipping Cream. A lof of no bake cheesecake recipes call for whipped topping like cool-whip but I like to just use my own whipped cream. When whipping cream just make sure your heavy cream is very cold.
• Cream Cheese. In order for your cheesecake to be smooth and creamy with no lump you must make sure your cream cheese is completely softened to room temperature. You can do this quickly by placing the foil wrapped blocks of cream cheese in a bowl of warm water for 5-10 minutes- be careful you don't want to melt the cheese!
• Confectioners Sugar. Also known as powdered sugar this sweetens the cheesecake.
• Light Brown Sugar. The warmth of brown sugar pairs beautifully with the pumpkin flavor.
• Pumpkin Puree. Make sure you buy the pure puree not the pumpkin pie filling. I don't suggest using homemade pumpkin puree in this recipe.
• Pumpkin Pie Spice. This spice blend warms the batter and gives it that delicious autumnal flavor profile. You can easily make your own pumpkin pie spice blend too! I also like to sprinkle the top of the cheesecake with spice.
• Pure Vanilla Extract. Use the real stuff, no imitation, please!
• Fresh Whipped Cream. I like to make my own but feel free to use store-bought if you prefer!

For another creamy pumpkin treat check out my recipe for pumpkin creme brulee!

Instructions

Prepare crust according to recipe and let chill in the fridge for 20 minutes while you prepare the cheesecake filling. Or use a store-bought crust.

In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric mixer beat the heavy cream until stiff peaks form.

Scoop the whipped cream into a clean bowl then add the softened cream cheese to the dirty cream bowl. Beat the cream cheese until softened, 1-2 minutes.

Scrape down the sides of the bowl to ensure all of the cream cheese is softened.

Add the sugars and mix on low until the sugar is incorporated.

Then add the pumpkin puree, pumpkin pie spice, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.

Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add the remaining whipped cream and fold again.

Be careful not to overfold, as this will deflate the air in the cream. You need it to help the cheesecake set in the refrigerator. Another reason you need all of that air is to help create the fluffy-soft texture.

Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight.

Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate then top with fresh whipped cream and sprinkle pumpkin pie spice on top. Store leftovers in the fridge for up to 5 days.

Make-ahead instructions

You can prepare the cheesecake a day or two ahead of time, do not remove the cheesecake from the springform pan until the day of serving.

More fall desserts

This caramel apple dump cake is another delicious fall dessert that is ridiculously easy!

A delicious breakfast during the autumn season is my pumpkin coffee cake, seriously we devour this!!

A blend of fall desserts is the best way to enjoy- try my pecan pie cheesecake, so damn tasty!

My friend Hayley makes the best White Chocolate Caramel Snickerdoodle Bars.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Print

Recipe Card