If you’re craving a dessert that captures the comforting flavors of fall without the fuss of baking, this Easy No-Bake Pumpkin Cheesecake is exactly what you need. Creamy, silky pumpkin filling combined with a crunchy graham cracker crust makes every bite feel like a cozy autumn hug. Whether you’re hosting Thanksgiving or just want a sweet treat on a chilly evening, this cheesecake is straightforward to make, delightfully rich, and ready to impress with minimal effort.

Easy No-Bake Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Assembling this Easy No-Bake Pumpkin Cheesecake is a breeze because the ingredients are simple, approachable, and each plays a crucial role—whether it’s adding richness, sweetness, or that irresistible pumpkin spice aroma that fills your kitchen with warmth.

Graham cracker crust: You can buy one pre-made or prepare your own with finely crushed graham crackers, brown sugar, and melted butter for that perfect crunchy base.
Cream cheese (8 oz, softened): This provides the luscious, creamy texture that is key to any cheesecake.
Pumpkin puree (1 1/4 cups): The star of the show that brings in seasonal flavor and beautiful color.
Powdered sugar (3/4 cup): Adds sweetness and helps keep the filling smooth and velvety.
Pumpkin pie spice (1 tsp): A fragrant blend that elevates the pumpkin filling with warm spices.
Vanilla extract (1 tsp): Enhances all the flavors and adds a delicate aromatic note.
Cool Whip (2 1/2 cups, thawed): Whipped topping that lightens the texture and gives the cheesecake a fluffy finish.

How to Make Easy No-Bake Pumpkin Cheesecake

Step 1: Prepare the Crust

If you’re using a store-bought graham cracker crust, you can skip right to the filling—easy as that! For those who love a hands-on touch, mix finely crushed graham crackers with brown sugar and melted butter. Press this mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Let it chill in the refrigerator for at least one hour. This step ensures your crust sets up nicely, providing a sturdy, buttery foundation for the luscious pumpkin filling.

Step 2: Make the Filling

In a mixing bowl, blend softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract with an electric mixer on medium speed. Whip for 3 to 5 minutes until the mixture becomes light, airy, and fluffy—that’s the secret to a melt-in-your-mouth texture. Then, gently fold in the thawed Cool Whip, preserving all that delightful fluffiness without deflating your mixture. This filling is where the magic happens, combining tangy, sweet, and spicy notes perfectly.

Step 3: Assemble and Chill

Spoon your luscious pumpkin filling into the chilled crust, smoothing the top with a spatula for an even finish. Pop the cheesecake into the fridge and chill for at least 3 hours so it can fully set. For easier slicing and a firmer texture, freeze the cheesecake (covered) for about 30 minutes right before serving. This cheesecake practically makes itself—no oven required!

How to Serve Easy No-Bake Pumpkin Cheesecake

Garnishes

Transform your pumpkin cheesecake into a showstopper with simple garnishes. A dollop of whipped cream or a drizzle of maple syrup creates an elegant touch. For extra texture and flavor, sprinkle crushed pecans or a dusting of cinnamon on top. These little finishing touches will bring out the cozy spices and add visual appeal to your dessert plate.

Side Dishes

Pair your cheesecake with a warm beverage like spiced chai tea or a mild coffee to complement the pumpkin’s spices. Fresh fruit slices, such as crisp pears or tart cranberries, offer a bright contrast to the creamy richness of the cheesecake. Simple sides like these keep the focus on the star dessert while balancing the flavors.

Creative Ways to Present

For a stunning presentation, serve individual cheesecake cups layered with crushed graham crackers and pumpkin filling in clear glasses. You can also pipe the filling into mini tart shells for bite-sized treats perfect for parties. Whatever your style, the Easy No-Bake Pumpkin Cheesecake adapts beautifully, making entertaining effortless and fun.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, giving you plenty of time to enjoy second (or third!) servings. Being no-bake, it maintains its creamy texture beautifully without drying out.

Freezing

If you want to save some for later, this cheesecake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer to prevent freezer burn. When properly stored, it will keep its flavor and texture for up to 1 month. Just thaw overnight in the fridge before serving.

Reheating

This dessert is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer it a bit softer, let it sit out for 15-20 minutes before slicing. Try to avoid microwaving as it might alter the texture of the cream cheese and whipped topping.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work, but be sure to cook and puree it thoroughly beforehand. Canned pumpkin puree is convenient and has a consistent texture that helps keep the cheesecake silky smooth.

Is it possible to make this cheesecake dairy-free?

Yes! Substitute cream cheese and Cool Whip with dairy-free alternatives, such as vegan cream cheese and coconut whipped topping. This way, you can enjoy the dessert without compromising on texture or flavor.

How long does this cheesecake need to chill before serving?

You should refrigerate it for at least 3 hours to let the filling set properly. If you’re pressed for time, freezing it for 30 minutes before serving will help firm it up for easier slicing.

Can I add extra spices to the filling?

Absolutely! Feel free to adjust the pumpkin pie spice or add cinnamon, nutmeg, or cloves to suit your taste buds. Just remember to start with small amounts—you can always add more but can’t take it away once mixed.

What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped dry before cutting. This helps achieve smooth, clean slices without the filling sticking to the blade.

Final Thoughts

Seriously, if you want a dessert that’s fuss-free yet packed with cozy pumpkin flavor, you’ve got to try this Easy No-Bake Pumpkin Cheesecake. It’s one of those recipes that feels like a warm hug and brings smiles with every bite. Whether it’s a weeknight treat or your go-to holiday showstopper, make this cheesecake your next kitchen triumph—you won’t regret it!