No Bake Pumpkin Cheesecake

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Creamy, spiced, and irresistibly smooth, this No Bake Pumpkin Cheesecake brings all the cozy fall flavors together in one luscious dessert—without ever turning on the oven. It’s layered with a buttery graham cracker crust, a light and fluffy pumpkin cheesecake filling, and crowned with whipped cream and a drizzle of caramel for the ultimate finish. Every bite delivers that perfect balance of sweetness and spice, making it a standout treat for any autumn gathering.

Whether you’re looking for a quick Thanksgiving dessert, a festive contribution to a Friendsgiving, or simply a new way to enjoy pumpkin season, this cheesecake is effortless to make and a dream to serve. No water bath, no baking stress—just mix, chill, and wow your guests. It’s one of those treats that looks impressive but comes together with minimal effort, and you’ll love how easy it is to prep ahead of time.

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Why You’ll Love This No Bake Pumpkin Cheesecake

• No oven required – perfect for warm kitchens or busy holidays.
• Smooth and creamy texture with just the right touch of pumpkin spice.
• Make-ahead friendly – prep it the night before and chill until ready.
• Crowd-pleasing presentation that looks stunning with caramel drizzle and whipped cream.
• Easier than traditional cheesecake – no need to fuss with eggs or cracking.

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make this No Bake Pumpkin Cheesecake a breeze, here are the must-have tools:

• 9-inch springform pan: This is essential for easy removal and neat slices.
• Mixing bowls: At least two large bowls are helpful for mixing the crust and the filling.
• Electric mixer or stand mixer: Whipping the cream cheese and heavy cream until smooth and fluffy is key to the right texture.
• Rubber spatula: For scraping down the sides and folding ingredients gently.
• Measuring cups and spoons: Precision matters when balancing sweetness and spice.

Each tool plays a crucial role—especially the springform pan for presentation and the mixer for achieving that airy, mousse-like consistency.

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Preparation Tips

Start with room-temperature cream cheese for a silky-smooth texture. Cold cream cheese tends to leave lumps, even after mixing. When making the crust, be sure the graham cracker crumbs are finely crushed and the butter fully incorporated so the base holds together well after chilling. For the filling, fold the whipped cream gently into the pumpkin mixture to avoid deflating it—this keeps the cheesecake light and fluffy. Chill the cheesecake for at least 6 hours (or overnight) to let it fully set for clean, beautiful slices.

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Ingredients for this No Bake Pumpkin Cheesecake

For the crust:

• 1 3/4 cups graham cracker crumbs (about 14 full sheets)
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon (optional, for extra warmth)
• 1/2 cup unsalted butter, melted

For the filling:

• 16 oz (2 packages) cream cheese, softened to room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/4 cups heavy whipping cream, cold
• 1/4 cup granulated sugar (for whipping the cream)

For topping (optional but recommended):

• Whipped cream
• Caramel sauce drizzle
• Crushed graham crackers or chopped pecans for garnish

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Step 1: Prepare the Crust

Combine graham cracker crumbs, brown sugar, and cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed cup. Place the pan in the fridge to chill while you prepare the filling.

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Step 2: Whip the Heavy Cream

In a separate chilled bowl, use a hand mixer or stand mixer to beat the cold heavy whipping cream and granulated sugar together on high speed until stiff peaks form (about 3-4 minutes). Set aside.

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Step 3: Mix the Cream Cheese and Pumpkin

In a large bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat until well combined and fluffy.

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Step 4: Fold in the Whipped Cream

Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture in three additions. Take care not to deflate the whipped cream—it helps the cheesecake stay airy and light.

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Step 5: Assemble the Cheesecake

Pour the pumpkin filling over the chilled crust in the springform pan. Smooth out the top with a spatula or the back of a spoon.

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Step 6: Chill to Set

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to allow it to firm up and set completely.

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Step 7: Add Toppings and Serve

Once set, remove the cheesecake from the springform pan. Garnish with whipped cream swirls, a drizzle of caramel sauce, and optional crushed graham crackers or chopped pecans. Slice and enjoy!

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Notes

For the best results, make sure the cream cheese is fully softened before mixing—it ensures a velvety texture without lumps. Using canned pumpkin puree (not pumpkin pie mix) allows you to control the sweetness and spices. Always use cold heavy cream when whipping; warm cream won’t hold peaks. This cheesecake is rich, so small slices go a long way, especially when topped with caramel and whipped cream.

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Watch Out for These Mistakes While Cooking

• Using cold cream cheese: It leads to a lumpy filling.
• Overmixing the whipped cream into the filling: This can deflate the airy texture.
• Not chilling long enough: The cheesecake needs a full 6 hours minimum to set properly.
• Using pumpkin pie filling instead of puree: It will make the cheesecake overly sweet and throw off the texture.
• Skipping the springform pan: Makes it difficult to remove the cheesecake cleanly.

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Storage Instructions

Store leftover pumpkin cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Keep toppings like whipped cream and caramel separate if freezing.

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Estimated Nutrition (per slice, based on 10 servings)

• Calories: 430
• Total Fat: 32g
• Saturated Fat: 18g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 280mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g

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Frequently Asked Questions

How long does no bake pumpkin cheesecake need to chill?

At least 6 hours, but overnight chilling yields the best results.

Can I use homemade pumpkin puree?

Yes, just make sure it’s well-drained and smooth. Extra moisture can affect the texture.

Can I make this ahead of time?

Absolutely! It’s perfect for prepping a day or two in advance.

Can I freeze no bake pumpkin cheesecake?

Yes. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.

What if I don’t have a springform pan?

You can use a deep pie dish, but slices may be harder to remove cleanly.

Can I use whipped topping instead of whipped cream?

You can, but real whipped cream gives a fresher, more authentic flavor.

What toppings go best with it?

Whipped cream, caramel sauce, crushed gingersnaps, or chopped pecans all pair well.

Is this recipe gluten-free?

It can be if you use gluten-free graham crackers for the crust.

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Conclusion

This No Bake Pumpkin Cheesecake is the ultimate fall dessert—fluffy, creamy, and full of warm spices. It’s easy to make, even easier to love, and ideal for holiday gatherings or when you need an impressive dessert without the hassle. With simple ingredients and no oven time, it’s bound to become a seasonal favorite. Don’t forget the caramel drizzle for that extra touch of indulgence!

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