This is the creamiest no-bake pumpkin cheesecake recipe with a delicious Graham cracker crust and whipped cream cheese frosting. You'll love everything about cheesecake: the texture, the flavor, and the fact that it comes together in literally no time with zero effort!
The ingredients are all basic, you don't need any special equipment, and you don’t even need to turn the oven on. No-bake desserts are perfect for busy times of year, such as the holidays, when you are cooking for a crowd and need all the help you can get. I'll take all the stress out for you with this super-easy yet super-delicious pumpkin cheesecake.
Start with the Graham cracker cheesecake crust
You will need only three ingredients for the crust: Graham crackers, unsalted butter, and a pinch of salt. For the printable recipe card, visit the original no-bake pumpkin cheesecake recipe.
Melt the butter in the microwave on low, or gently heat it in a small saucepan over low heat on the stovetop.
Crush the graham crackers into fine crumbs by pulsing in a food processor, or place them in a ziplock bag and smash with a rolling pin. We want an even, sandy crumb that is fine enough to press together, but not blended into cookie butter.
Mix the crumbs with the melted butter and a pinch of salt until everything is evenly coated. Pour the buttery graham cracker mixture into your springform pan and press it firmly into the base and sides to form your crust. You can use an 8-inch or 9-inch springform pan. I prefer an 8-inch pan so the cheesecake turns out to be taller, but if you are making this cheesecake without gelatin, use a 9-inch springform pan.
When making the crust, start with the sides and then move to the base. Be thorough and take your time. Getting into the corners and smoothing it out can take 10–15 minutes. A flat-bottomed mug, glass, or measuring cup works well; however, my personal trick is to use a spoon with a bent handle.
Place the crust in the fridge for 30 minutes to set before filling. If you're short on time, use the freezer!
If you want to be a real pro when it comes to this easy cheesecake crust, read my in-depth cheesecake crust tutorial.
Prepare the pumpkin cheesecake filling
You will need only a few ingredients for the filling: pumpkin puree, cream cheese, heavy cream, a bit of granulated sugar, and, of course, pumpkin pie spice. For the printable recipe card, visit the original no-bake pumpkin cheesecake recipe.
Soak the gelatin sheets in a small bowl of cold water for 5 minutes to soften.
Always use 100% pumpkin puree, not pumpkin pie filling (which already contains sugar and spices). Libby's is a reputable brand.
Cook down your pumpkin puree until some of the water evaporates by heating it in a small saucepan with sugar, pumpkin spice, and lemon juice. Bring it to a gentle boil for 5 minutes, then turn off the heat.
Now, squeeze out the gelatin sheets and whisk them into the hot pumpkin puree mixture. Make sure it all dissolves, and if you have any lumps remaining, then turn the heat back on and whisk over gentle heat until they melt. Then let this mixture cool to room temperature. Don't use it while it's still hot, and don't be tempted to chill it in the fridge, or the gelatin will set.
Whip the cream cheese with an electric hand mixer until smooth, light, and fluffy, then gently fold the room-temperature pumpkin mixture into it until fully combined.
In a separate bowl, whip very cold, high-fat heavy cream (at least 36%) until you have early stiff peaks. Don't stop too soon, or the cream will not be stable enough to hold its shape. But if you go too far, you will have difficulty folding the mixture together as it can go lumpy.
Once you have early stiff peaks, very gently fold the whipped heavy cream into the pumpkin mixture using a rubber spatula.
Now, assemble your no-bake pumpkin cheesecake
Pour the no-bake pumpkin cheesecake filling into the prepared Graham cracker crust, and smooth off the top with an offset spatula.
Place it into the fridge to chill and set for at least 6 hours, or preferably overnight. Leave it in the springform pan until it has completely set.
Once ready to serve, run a knife around the edge to help release it, and then remove the springform. Place it onto a serving plate and prepare your decorations.
Time to decorate
Place the cold heavy cream, cold cream cheese, and sifted powdered sugar into a mixing bowl and whip together for 1–2 minutes.
Stop as soon as the mixture becomes light, fluffy, and pipeable; otherwise, it can split and run.
Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M piping tip, then pipe it on top of your pumpkin cheesecake.
A note on Cool Whip. While it can be used as a substitute for heavy cream, it contains so many additives, and I personally never use it!
Storing & Freezing
The cheesecake will last for up to 2-3 days in the fridge. Keep it covered in its springform pan until you need it, and then store leftover slices in an airtight container.
While it can also be frozen, you will lose some of the crunchy texture in the crust upon defrosting. To freeze the pumpkin cheesecake whole, wrap the springform in plastic wrap and then foil. To freeze individual slices, double wrap them tightly in plastic wrap and foil. Defrost overnight in the fridge.
Can I make this recipe without gelatin?
Yes, but with caution, and please follow these steps carefully. Because this cheesecake uses pumpkin puree, it’s especially important to think about how it sets. Pumpkin puree adds a lot of extra moisture, which means gelatin is highly recommended to help the cheesecake hold its shape. Gelatin is an odorless, flavorless setting agent that provides structure and stability.
If you choose not to use gelatin, you’ll still need to cook the puree down on the stove until it’s thicker and less watery.
Also, without gelatin, make this cheesecake in a 9-inch springform pan rather than an 8-inch one, and follow the recipe measurements carefully. Pay close attention to the whipping and mixing stages, as these steps become even more crucial without gelatin.
Flavor variations
You can swap out the Graham crackers for many different cookies, such as Oreos, Digestive biscuits, and Lotus Biscoff. I like to add some Ginger snap cookies for a bit of spice! Pretzels can also add a really good crunch.
You could add a splash of Baileys or Amaretto to the gelatin pumpkin mixture for an adult-only dessert. This twist will only work if you are using gelatin or another setting agent.
Garnish with crumbled pecans for a bit of nutty crunch, or drizzle over some caramel sauce for even more decadence!
Expert tips
- Don't be tempted to add more butter or more crackers to the crust mixture; it is perfectly formulated! If it seems too liquid to form a crust, put it in the fridge for 5 minutes.
- Mix the cracker crumbs and butter until evenly combined. Every crumb should be coated with butter; otherwise, the crust won’t set uniformly.
- The cream and cream cheese must be full-fat and very cold to whip up properly.
- If you have a really sweet tooth, add 1-2 tablespoons of extra granulated sugar to this recipe.
- Rushing the chill time is the number one reason for a runny cheesecake. Be patient!
- Dip your knife into hot water and wipe it dry before slicing for a perfect cut.
You will need only a few pieces of equipment
Always weigh ingredients by the gram using a digital scale for precision.
Bashing the crackers with a rolling pin is a great way to relieve stress!
Combine ingredients using an electric hand mixer and then switch to a rubber spatula for folding gently. I use an 8-inch / 20 cm Springform pan for the perfect height and an easy release. Smooth the top for a perfect finish using an offset spatula
Finally, I use a Wilton 1M piping nozzle tip to decorate like a pro!
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