No Bake Pumpkin Cheesecake: A Surprise in Every Spoonful

What’s really going on in this dessert?

This isn’t just pumpkin pie in disguise. I’ve been secretly experimenting with textures lately, craving that satisfying crunch of a graham cracker crust but without turning on the oven. So I pressed the crumb base into the freezer, kind of like giving it a little chill pill. When I tasted the first slice, I was struck by how the creaminess catches your tongue—like pumpkin-flavored clouds—soft but with a subtle tang from cream cheese that hits your palate just right.

It’s the kind of dessert that screams fall but doesn’t demand baking. Perfect for busy days — you get a sweet hit, a good dose of cozy spices, and the smoothest texture you didn’t even ask for. Honestly, I think this might be the only pumpkin treat I’ll want for the next few weeks. It just feels right—like I’m cheating, but I’m not. Just assembling a little magic in my fridge.

No-Bake Pumpkin Cheesecake

This dessert features a graham cracker crust pressed into a pan, topped with a creamy filling made from pumpkin, cream cheese, and whipped cream. The mixture is chilled to set, resulting in a smooth, firm texture with a soft, velvety appearance and a subtle pumpkin flavor infused with warm spices.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups graham cracker crumbs about 10 full crackers crushed finely
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 16 oz cream cheese softened
• 1 cup canned pumpkin preferably pure pumpkin puree
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream cold
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Equipment

• Mixing bowls
• 9-inch Springform Pan
• Measuring cups and spoons
• Spatula
• Food processor or breadcrumb crush tool
• Refrigerator

Method

 

1. Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create an even crust layer. Chill in the freezer for 10-15 minutes to set.
   1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
2. In a separate large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and fluffy. Add the canned pumpkin, powdered sugar, cinnamon, nutmeg, ginger, and salt, mixing thoroughly to incorporate all ingredients and achieve a uniform filling.
   16 oz cream cheese, 1 cup canned pumpkin, 1/2 cup powdered sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
3. In a chilled mixing bowl, whip the heavy cream until stiff peaks form, indicating it’s prepared for folding. Gently fold the whipped cream into the pumpkin mixture in batches, maintaining the airy texture and avoiding deflation.
   1 cup heavy whipping cream
4. Scoop the pumpkin filling onto the prepared crust in the springform pan. Use a spatula to evenly spread the filling over the crust, smoothing the top for a clean appearance. Refrigerate the cheesecake for at least 4 hours or until fully set and firm.
   16 oz cream cheese, 1 cup canned pumpkin, 1/2 cup powdered sugar, 1 cup heavy whipping cream
5. Remove the cheesecake from the refrigerator once set. Carefully run a knife around the edge of the springform pan before releasing the sides to prevent cracking. Slice cold to serve, revealing a smooth, creamy texture with a subtle orange hue and a spiced aroma.

No fuss, no oven, just a little bit of chill and a whole lot of flavor. Sometimes the best ideas come from skipping the expected. And I might just keep this recipe in rotation—because it’s simple, satisfying, and kind of sneaky good for a last-minute craving.