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No Bake Pumpkin Cheesecake

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This No-Bake Pumpkin Cheesecake is rich, creamy, and packed with warm fall spices. Made with a buttery graham cracker crust and a smooth pumpkin cheesecake filling, it's the perfect dessert for fall. Best of all, there's no oven required, making it an easy dessert to prepare ahead of time for Thanksgiving or any fall gathering.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Chill Time: 8 hours
  • Total Time: 8 hours and 30 minutes
  • Yield: 8-12 servings
  • Category: Dessert

Ingredients

Graham Cracker Crust

  • 18 graham crackers
  • 75 grams (6 tbsp) granulated sugar
  • 9 tbsp unsalted butter, melted
  • 1 1/2 tsp ground cinnamon

Pumpkin Cheesecake Filling

  • 24 oz cream cheese, softened
  • 99 grams (1/2 cup) granulated sugar
  • 53 grams (1/4 cup) light brown sugar
  • 170 grams (3/4 cup) pumpkin puree
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 283 grams (1 1/4 cups) heavy cream

Stabilized Whipped Cream

  • 4 tsp cold water
  • 1 tsp unflavored gelatin
  • 227 grams (1 cup) heavy cream
  • 28 grams (¼ cup) powdered sugar
  • 1 tsp vanilla
  • Ground cinnamon, for topping

Instructions

Graham Cracker Crust

  1. Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.
  2. Spray a 9" springform pan with cooking spray and pour in the crumbs. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Place the pan in the freezer to chill.

Cheesecake

  1. Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese, sugars, pumpkin puree, spices, and salt on high speed for 2 minutes. Scrape down the sides of the bowl.
  2. In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Be careful not to overmix.
  4. Carefully pour the batter on top of the graham cracker crust and use an offset spatula to spread it out so it is level. Tap the pan on the counter a few times to remove air bubbles.
  5. Place the cheesecake in the fridge to chill for 8 hours, if not overnight. I like to let it set slightly before I very carefully cover the pan in plastic wrap, being careful not to touch the top of the cheesecake.

Stabilized Whipped Cream

  1. Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4-5 seconds to melt it again. Set aside.
  2. Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.

Assembly

  1. Transfer the whipped cream to a piping bag fitted with an Ateco 867 or similar piping tip. Pipe tight swirls around the edge of the cheesecake, turning it as you go, until you cover the entire edge. Carefully and lightly dust the whipped cream with ground cinnamon.
  2. Cut the cheesecake into slices and serve. Enjoy!

Notes

Cheesecake can be kept in an airtight plastic container or plastic wrap in the fridge for up to 5-7 days.

  • If you prefer to not use gelatin in your whipped cream in order to make it more stabilized, you can try a basic whipped cream recipe, but it won't be stiff enough to pipe. You can combine 226 grams (1 cup) heavy cream and 2 tablespoon sugar. Mix on high until stiff peaks are formed and spread on top of the cheesecake with an offset spatula.

Find it online: https://marisabakes.com/2026/11/04/no-bake-pumpkin-cheesecake/