If you adore the cozy flavors of pumpkin pie but want a luscious, creamy twist without heating up the oven, this No Bake Pumpkin Pie Cheesecake Recipe is your new best friend. It marries the classic spice-filled pumpkin goodness with a rich, velvety cream cheese filling set atop a crisp graham cracker crust. The best part? It comes together with simple ingredients, minimal effort, and delivers a show-stopping dessert that feels like fall on a plate.
Ingredients You’ll Need
This recipe relies on straightforward, pantry-friendly ingredients that each bring something special to the table—from texture to flavor and that unmistakable pumpkin pie charm. Don’t worry, none of these are tricky to find, but together, they create a cheesecake that’s full-bodied, smooth, and perfectly spiced.
- Graham Cracker Pie Crust: Provides a buttery, crunchy base that balances the creamy filling.
- 24 ounces cream cheese (room temperature): The silky backbone of the cheesecake that delivers tangy richness.
- 1 cup powdered sugar: Adds just the right amount of sweetness while keeping the texture smooth.
- 15 ounces pumpkin puree: The star ingredient lending that autumnal pumpkin flavor—make sure it is pure pumpkin, not pie filling!
- 2 teaspoons pumpkin pie spice: Infuses warming spices like cinnamon, nutmeg, and clove to evoke classic pumpkin pie taste.
- ½ teaspoon kosher salt: Heightens all the sweet and spicy flavors beautifully.
- 1 cup heavy whipping cream: Whipped into the mixture, it lightens the cheesecake for a fluffy, melt-in-your-mouth texture.
- Pumpkin Spice Whipping Cream: An optional but delightful topping to crown your cheesecake with even more fall flavor.
How to Make No Bake Pumpkin Pie Cheesecake Recipe
Step 1: Prepare the Crust
Begin by making your graham cracker crust following your favorite recipe, then press it firmly into a 9-inch springform pan. This step is crucial because a well-packed crust holds the cheesecake together and offers that needed contrast to the creamy filling.
Step 2: Beat Cream Cheese and Powdered Sugar
Using a hand mixer, start on low speed to combine the softened cream cheese with the powdered sugar. After 15 seconds, crank it up to high and whip until the mixture is silky smooth and lump-free—this ensures a gorgeously creamy base for your cheesecake filling.
Step 3: Incorporate Pumpkin and Spices
Next, add the pumpkin puree, pumpkin pie spice, and salt to the cream cheese mixture. Beat everything together for about a minute to marry the flavors. This is where your cheesecake starts smelling like fall itself.
Step 4: Whip in the Heavy Cream
Pour in the heavy whipping cream and mix on low to combine before increasing the speed to high. Continue beating for 3 to 5 minutes until stiff peaks form. This whipping step is what gives your cheesecake its airy, cloud-like texture that’s a joy to bite into.
Step 5: Assemble the Cheesecake
Pour the luscious pumpkin filling into your prepared graham cracker crust, spreading it evenly. This is the moment where you start envisioning the impressive dessert you’re about to serve.
Step 6: Chill to Set
Cover the cheesecake carefully with plastic wrap sprayed lightly with nonstick spray (sprayed side down, so it doesn’t stick), then refrigerate for 6 to 8 hours or overnight. This chilling period is essential so the cheesecake firms up perfectly without baking.
Step 7: Make the Pumpkin Pie Whipping Cream
Before serving, whip up the luscious pumpkin spice whipping cream. This topping amplifies the festive flavor and lends a delightfully creamy finishing touch.
Step 8: Unmold and Slice
Remove the cheesecake gently from the springform pan; peel away the plastic wrap to reveal the flawless surface. Slice into thin wedges to showcase the smooth texture inside.
Step 9: Serve with Whipped Cream
Plate each cheesecake wedge and crown it with a generous dollop of the pumpkin pie whipping cream. Finish with a tiny sprinkle of pumpkin pie spice for that perfect presentation and extra spice kick.
How to Serve No Bake Pumpkin Pie Cheesecake Recipe
Garnishes
Adding a garnish can elevate your cheesecake visually and flavor-wise. Think toasted pecans for crunch, a drizzle of caramel sauce for indulgence, or even a few fresh cranberries to introduce a pop of color and tartness that contrasts beautifully with the sweet creamy layers.
Side Dishes
Pair your No Bake Pumpkin Pie Cheesecake Recipe with simple, complementary sides like a warm latte or chai tea for a cozy afternoon, or serve alongside a scoop of vanilla bean ice cream to balance the spices with creamy coolness. Fresh fruit like orange segments can also brighten the plate.
Creative Ways to Present
Try serving individual cheesecake cups with layers of crushed graham crackers and pumpkin filling topped with whipped cream for an easy, elegant party treat. Alternatively, turn this cheesecake into a trifle with alternating layers of cheesecake, whipped cream, and spiced pecans for a showy dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap or store in an airtight container in the fridge. It will keep well for up to 4 days, maintaining its texture and flavor. Always slice cheesecake cleanly with a warm knife for neat servings later.
Freezing
This cheesecake freezes beautifully! Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve its creamy consistency without sogginess.
Reheating
Since this is a no-bake cheesecake, reheating is not recommended because it loses the delicate texture that makes it so special. Instead, enjoy it straight from the fridge or slightly warmed via your taste buds’ own heat!
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree and not pumpkin pie filling, as the pie filling contains added sugar and spices that can throw off the flavor balance and sweetness level of your cheesecake.
Is it necessary to use a springform pan?
A springform pan makes removing the cheesecake clean and easy, preserving its shape perfectly. You can use a regular pie dish, but unmolding may be trickier and less neat.
Can I make this cheesecake vegan or dairy-free?
To make a vegan or dairy-free version, substitute cream cheese and heavy cream for plant-based alternatives, like cashew cream cheese and coconut cream, but results may vary slightly in texture and flavor.
How long does it take for the cheesecake to set?
Refrigerate the cheesecake for at least 6 to 8 hours or overnight to ensure it is firmly set and sliceable. Patience here yields the best consistency.
Can I prepare this cheesecake ahead for a party?
Absolutely! This cheesecake is wonderful made a day or two in advance, actually allowing time for flavors to deepen. Just keep it refrigerated and covered properly until serving time.
Final Thoughts
Honestly, this No Bake Pumpkin Pie Cheesecake Recipe feels like a warm hug on a chilly day, with the perfect blend of creaminess and spice that pumpkin lovers dream about. It’s simple to make, delightful to serve, and sure to become a staple when pumpkin season rolls around. You really have to try it to experience just how incredible a no-bake dessert can be!
