close up of cut open pumpkin cheesecake on a white platter on top of a blue linen on a light brown surface

No Bake Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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!

Total Time: 8 hours 25 minutes
Yield: 10 Slices 1x

Ingredients

Units Scale

Crust

1- Biscoff Cookie Crust Recipe or Store-bought Graham Cracker Crust

Pumpkin Cheesecake Filling

8oz (1 Cup) Heavy Whipping Cream
16oz Cream Cheese, completely softened to room temperature
120 grams (1 Cup) Confectioners Sugar/ Powdered Sugar
50 grams (1/4 Cup) Light Brown Sugar
8oz (1 Cup) Pumpkin Puree
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Pure Vanilla Extract

Topping

Fresh Whipped Cream
Pumpkin Pie Spice

Cook Mode Prevent your screen from going dark

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 cream.
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.