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Irresistible No Bake Pumpkin Cheesecake Recipe for Fall Dessert Lovers

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Learn how to make delicious no bake pumpkin cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted (substitute coconut oil for a dairy-free crust)
  • 3/4 cup granulated sugar, divided
  • 16 ounces cream cheese, softened (use vegan cream cheese for dairy-free option)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup heavy whipping cream (or coconut cream for dairy-free)
  • Optional: pinch of salt to balance flavors

Instructions

  1. Start by preparing your crust. In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and the melted butter. Stir until the mixture looks like wet sand, with every crumb coated.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish. Mama Lu always said, “Push it down good — that’s where the love hides.” Chill this in the fridge while you make the filling.
  3. In a large mixing bowl, beat the softened cream cheese and remaining 3/4 cup sugar together until smooth and creamy. This usually takes about 3-4 minutes with a hand mixer or stand mixer on medium speed.
  4. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt if using. Mix just until everything is combined, scraping down the sides to keep it smooth.
  5. In a separate bowl, whip the heavy cream until stiff peaks form — this means when you lift the whisk, the cream stands tall without drooping. This step is crucial for that light, airy texture that makes the cheesecake feel like a cloud.
  6. Gently fold the whipped cream into the pumpkin mixture in three additions. Folding, not stirring, keeps the texture tender — a trick Mama Lu would’ve nodded at.
  7. Pour the filling over your chilled crust, smoothing the top with a spatula. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This waiting time lets everything set up and the flavors marry beautifully.
  8. When you’re ready to serve, gently run a knife around the edges before releasing the springform pan sides. If you used a pie plate, slice carefully with a sharp knife dipped in hot water for clean cuts.

Find it online: https://claracooking.com/no-bake-pumpkin-cheesecake/