Hey there, fellow food lovers! Nyla here from Grill Drip, ready to whisk you away on a flavor adventure! Get ready for a recipe that’s about to become your new obsession: my No-Bake Pumpkin Cheesecake! This isn’t your grandma’s cheesecake (unless your grandma is secretly a culinary genius 😉).

I’m talking about a creamy, dreamy, pumpkin-spiced slice of heaven that requires absolutely zero baking. Yes, you read that right! I wanted to make a refrigerator pumpkin cheesecake that even a kitchen newbie can whip up with confidence.

This No-Bake Pumpkin Cheesecake is the perfect dessert for those days when you want something decadent but don’t want to spend hours slaving away in the kitchen. It’s comfort food with a twist, a flavor explosion, and a total weeknight winner! Let’s get into the delicious magic, shall we?

INGREDIENTS You Need

Here’s everything you need to create this easy pumpkin cheesecake. Trust me, this No-Bake Pumpkin Cheesecake ingredient list is all about bold flavors that actually work together!

Graham Crackers: 1 ½ cups, crushed. You can buy them pre-crushed or crush them yourself.
Unsalted Butter: 6 tablespoons, melted. This is the glue that holds our graham cracker crust pumpkin cheesecake together!
Cream Cheese: 2 (8-ounce) packages, softened. Make sure it’s really softened so your cheesecake is smooth and creamy.
Granulated Sugar: ¾ cup. Feel free to adjust to your sweetness preference.
Pumpkin Puree: 1 ½ cups. Make sure you grab pumpkin puree, NOT pumpkin pie filling. You can find this during your normal shopping trip.
Pumpkin Pie Spice: 2 teaspoons. This No-Bake Pumpkin Cheesecake gets its amazing fall flavor from this spice blend!
Vanilla Extract: 1 teaspoon. Adds a touch of warmth and enhances all the other flavors.
Heavy Cream: 1 cup. This makes the cheesecake extra rich and decadent.
Powdered Sugar: ¼ cup. For stabilizing the whipped cream topping.
Salt: Pinch of salt. Just a tiny bit to balance out the sweetness.

No worries if you don’t have graham crackers – I use digestive biscuits all the time in my version of No-Bake Pumpkin Cheesecake. They add a slightly different flavor that’s equally delicious! Here’s my No-Bake Pumpkin Cheesecake secret that takes it from good to incredible: a pinch of cinnamon in the crust. You will not regret it!

Let’s Make Some!

Alright, let’s get our hands dirty and make some delicious magic! This is my favorite part of making a No-Bake Pumpkin Cheesecake – watch the magic happen!

Crush the Graham Crackers: In a food processor or using a Ziploc bag and a rolling pin, crush the graham crackers into fine crumbs. Transfer to a bowl and mix with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the Crust: Press the graham cracker mixture evenly into the bottom of your springform pan. Pop it into the fridge to chill while we make the filling! In my kitchen, this No-Bake Pumpkin Cheesecake usually takes about 10 minutes to prep.
Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and beat until well combined. This is where the magic starts happening!
Add the Pumpkin and Spices: Mix in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Beat until everything is well incorporated and the mixture is smooth. Your No-Bake Pumpkin Cheesecake should smell absolutely incredible right now!
Whip the Heavy Cream: In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Gradually add the powdered sugar and continue beating until combined.
Combine Everything: Gently fold the whipped cream into the pumpkin cheesecake mixture until just combined. Be careful not to overmix! This will keep your cheesecake light and airy.
Pour and Chill: Pour the cheesecake filling over the graham cracker crust. Spread it evenly and smooth the top. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This easy No-Bake Pumpkin Cheesecake needs time to set up properly!
Garnish and Serve: Before serving, release the sides of the springform pan. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce.

Don’t worry if your No-Bake Pumpkin Cheesecake looks a little wobbly before chilling – it’ll firm up beautifully in the fridge. While your graham cracker crust pumpkin cheesecake is doing its thing, get ready for some amazing aromas! I always sneak a little taste of the filling before it goes into the crust – don’t tell anyone! 😉

How to Serve Up This!

Okay, so you’ve got this amazing No-Bake Pumpkin Cheesecake… now what? Here’s how I love to serve it up and make it extra special!

I love to enjoy this refrigerator pumpkin cheesecake with a dollop of freshly whipped cream and a sprinkle of cinnamon. People literally do happy dances when this No-Bake Pumpkin Cheesecake hits the table with… a drizzle of salted caramel!

This No-Bake Pumpkin Cheesecake is perfect for those weeknight dinners that need to be special! It’s also a total showstopper at holiday gatherings. For a fun twist, try serving it in individual mason jars for a cute and portable dessert.

If you have any leftover No-Bake Pumpkin Cheesecake (which is rare in my house!), you can crumble it over ice cream or use it as a filling for crepes. For more weeknight winners that don’t sacrifice on taste, check out these No-Bake Pumpkin Cheesecake Balls.

To really wow your guests, try making a chocolate ganache to drizzle over the top of your No-Bake Pumpkin Cheesecake. The combination of pumpkin and chocolate is divine! This easy pumpkin cheesecake is also really delicious topped with candied pecans!

FAQs:

Got questions about making this incredible No-Bake Pumpkin Cheesecake? I’ve got answers!

Will kitchen newbies succeed with this No-Bake Pumpkin Cheesecake?

Absolutely! This recipe is super straightforward and easy to follow. If you can crush graham crackers and mix ingredients, you’ve got this!

What if I mess up my No-Bake Pumpkin Cheesecake? (Spoiler: it’ll still taste incredible!)

Honestly, even if it doesn’t look perfect, it’ll still taste amazing! The beauty of a refrigerator pumpkin cheesecake is that it’s pretty forgiving.

How can I prep this No-Bake Pumpkin Cheesecake for busy weeknights?

You can make the graham cracker crust ahead of time and store it in the fridge. You can also mix the filling and store it separately, then combine everything the day you want to serve it.

Can I use a different type of crust for my No-Bake Pumpkin Cheesecake?

Sure! Gingersnap cookies or even chocolate wafers would be delicious. Get creative and use what you love!

How long will this No-Bake Pumpkin Cheesecake last in the fridge?

It’ll stay fresh for up to 3-4 days, covered tightly.

Can I freeze this No-Bake Pumpkin Cheesecake?

I wouldn’t recommend it, as the texture may change when it thaws. It’s best enjoyed fresh!

What if my No-Bake Pumpkin Cheesecake is too soft?

Make sure you’re using full-fat cream cheese and heavy cream. Also, be sure to chill it for the full recommended time. This easy pumpkin cheesecake needs time to set!

CONCLUSION:

This No-Bake Pumpkin Cheesecake brings me so much joy because it’s a perfect balance of comfort and flavor. It’s the kind of dessert that makes everyone smile and ask for seconds. I get to share this pumpkin cheesecake recipe and hear how much everyone loves it!

Here are My No-Bake Pumpkin Cheesecake Flavor Secrets:

Spice it Up: Don’t be afraid to add a little extra pumpkin pie spice for a more intense flavor.
Salted Caramel Swirl: Swirl a little salted caramel sauce into the filling before chilling for an extra touch of decadence.
Espresso Powder: Add a teaspoon of espresso powder to the filling for a subtle mocha twist.

I’ve tested so many variations of this delicious **No-Bake Pumpkin Cheesecake**, and here are a few of my favorites:

Chocolate Chip No-Bake Pumpkin Cheesecake: Add chocolate chips to the filling for a classic combination. This one is perfect for a casual get-together.
Gingerbread No-Bake Pumpkin Cheesecake: Use gingersnap cookies for the crust and add a pinch of ground ginger to the filling. This is my go-to for the holidays.
Maple Pecan No-Bake Pumpkin Cheesecake: Add maple syrup to the filling and top with toasted pecans. This one is perfect for Thanksgiving!

I’m so excited for you to try this recipe and create your own flavor adventures! Remember to trust your taste buds, get creative, and don’t be afraid to experiment. You might just stumble upon your new favorite version of this incredible No-Bake Pumpkin Cheesecake! Check out this recipe for Pumpkin Cheesecake Cookies!

I have no doubt you can turn this easy pumpkin cheesecake into something amazing. And if you are looking for something to add to your thanksgiving menu, these Pumpkin Cheesecake Truffles are another delicious option! Now go on and spread some delicious magic! Grab another No Bake Pumpkin Cheesecake {Easy To Make} – Spend With Pennies recipe! I know you will love it! This No Bake Pumpkin Cheesecake – Just so Tasty will surely be a hit with the family! This Pumpkin Cheesecake Delight! #iceboxcake #easyrecipes #dessert will surely be another hit!

No-Bake Pumpkin Cheesecake

Print Recipe

This No-Bake Pumpkin Cheesecake is the perfect fall dessert! Creamy, dreamy, and packed with pumpkin spice flavor, it’s incredibly easy to make without ever turning on your oven.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + chilling time
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
16 ounces cream cheese, softened
1 (15 ounce) can pumpkin puree
1 cup powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
8 ounces whipped topping, thawed

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Instructions

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Gradually add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Beat until well combined.
Gently fold in whipped topping until smooth.
Pour the pumpkin mixture over the graham cracker crust.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Before serving, remove the cheesecake from the springform pan.
Garnish with additional whipped topping, cinnamon, or graham cracker crumbs, if desired.

Notes

For an extra touch, drizzle with caramel sauce or sprinkle with chopped pecans before serving.