No-Bake Pumpkin Cheesecake

12 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 8 hours
Total Time 8 hours 10 minutes

No-Bake Pumpkin Cheesecake has a rich, velvety filling flavored with pumpkin spice over a buttery crust. Refrigerate overnight and served chilled.

This No-Bake Cheesecake Recipe is the perfect Dessert to serve during the Fall. It has the same rich flavors as Classic Pumpkin Cheesecake, but it doesn’t require oven time, a water bath, or any complicated directions!

Slice of no-bake Pumpkin Cheesecake served on a plate.


This recipe is an absolute dream to enjoy during the Autumn months. The Pumpkin Spice infuses each bite with cozy, comforting seasonal flavors. But, it’s a more unique way to enjoy your favorite pumpkin flavors than a typical dessert, like Pumpkin Pie.

Collage of ingredients and steps for No-Bake Pumpkin Cheesecake

It’s a great way to change up a traditional holiday dessert by mixing the pumpkin taste with a creamy cheesecake. Because cheesecakes feel less holiday-specific than pumpkin pie, this is also the perfect way to use up leftover holiday ingredients. If you have canned pumpkin puree after the holidays are over, but you don’t want to make another pumpkin pie, you can try out this incredible cheesecake recipe.

Step by step collage of No-Bake Pumpkin Cheesecake

Unlike most cheesecakes, you don’t have to bake this one. Instead, just pop it in the refrigerator overnight. It’s perfect because the crust and cream cheese filling are easy to assemble in 10 minutes. Then you just put the dish in the fridge.

No-Bake Pumpkin Cheesecake slice being removed from cheesecake

You don’t have to hang out to take it out of the oven, so you won’t even need to think about the recipe again until it’s time to serve. Add Whipped Cream or any other favorite cheesecake toppings and enjoy!



  • Graham Cracker Crust: Add the graham crackers to your food processor, and pulse them into crumbs. Alternatively, you can put the crackers into a large Ziploc bag and break them manually with a rolling pin. Once they’re broken into small crumbs, mix them in a large bowl with the brown sugar, and melted butter. After the ingredients are combined, use your hands to press the crust into the bottom of the springform pan. Push it into an even layer with 1 inch of crust up the sides.
  • Cheesecake filling: Add softened cream cheese, pumpkin puree, white sugar, vanilla extract, and pumpkin spice to your stand mixer. Beat at medium-high speed until the cream cheese mixture is well combined. This will take 1-2 minutes. Switch the mixer to low speed and add the heavy cream. Wait for the cream to blend in, then raise the speed to high until stiff peaks form. This step will take 3-4 minutes.
  • Set: Spoon the pumpkin mixture into the prepared crust, and spread out the top evenly. Cover the dish, and pop it in the fridge overnight. It’s important to give it enough time to set otherwise the cake will be runny.

Slice of no-bake pumpkin cheesecake served on a plate.


  • Mix-ins: There are plenty of mix-ins you can try adding to the pumpkin and cream cheese filling. For some crunch, try mixing in pecans, walnuts, almonds, or cashews. You could also add some roasted pumpkin seeds. For more sweetness mix in chocolate chips, white chocolate chips, or toffee bits.
  • Toppings: Before serving, you could add a sprinkle of cinnamon, powdered sugar, or cocoa powder to decorate the cake. You could also add a whipped topping or Fudge Sauce to each slice.
  • Maple Pumpkin Cheesecake: To add some warm and delicious maple flavor to the Pumpkin Cheesecake, use maple syrup to replace half of the sugar in the recipe. You can also mix maple chips into the cream cheese filling.
  • Crust: Instead of a cracker crust, you can use vanilla wafers or vanilla Oreos to make the crumbs for the crust.



  • Serve: Once the recipe sets in the refrigerator, you shouldn’t leave cheesecakes at room temperature for more than 2 hours.
  • Store: You can cover the Pumpkin Cheesecake in plastic wrap to store in the fridge for up to 5 days.
  • Freeze: Kept sealed in the freezer, the cheesecake can stay good for up to 6 months. Let it thaw in the fridge overnight, and then let it sit at room temperature for a few hours before serving it.

No-Bake Pumpkin Cheesecake seved on a plate.

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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake has a rich, velvety filling flavored with pumpkin spice over a buttery crust. Refrigerate overnight and served chilled.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 cup butter , melted

Cheesecake Filling:

  • 16 ounces cream cheese , softened
  • 1 cup canned pumpkin
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 2 cups heavy cream


Graham Cracker Crust:

  • Mix the graham cracker crumbs, brown sugar, and melted butter and press into the bottom of the springform pan and 1 inch up the sides.


  • To your stand mixer add the cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin spice and beat until well combined, about 1-2 minutes.
  • Add heavy cream on low speed, then when incorporated raise to high speed and beat until stiff peaks form, about 3-4 minutes.
  • Spoon mixture over crust, and spread evenly.
  • Refrigerate, covered, overnight.


Calories: 379kcal | Carbohydrates: 26g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 332mg | Potassium: 197mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4206IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
Keyword: No-Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Haven’t made the no bake cheesecake yet, but I want to, my question what size pumpkin do I use, never metioned size.

  2. Can you use a prepared graham cracker crust that is in the store’s baking isle for this recipe? If not, what size of springform pan do we use? Thanks in advance!

    1. Yes you can Michelle and we use a 9″ springform pan. Let us know if you try our No-Bake Pumpkin Cheesecake recipe!