No Bake Pumpkin Cheesecake

🍰 What Makes This Recipe So Good

No bake pumpkin cheesecake is quite possibly the perfect dessert for autumn. The flavors are amazing, the texture is incredible, and it’s so unbelievably easy to make that it’s literally foolproof. There’s no oven, no water bath, and no worries of cracks all across the top of your dessert. The cheesecake filling is made with rich cream cheese and real pumpkin purée that’s seasoned with a little cinnamon, ginger, clove, and nutmeg. An easy homemade whipped cream gets folded into the filling so it’s deliciously airy and fluffy, not at all dense or heavy. That’s all surrounded by a crust made from sweet cinnamony graham cracker crumbs mixed with a little butter, make everything taste extra warm and cozy. Seriously, if pumpkin spice season is your thing, you will be in pumpkin spice HEAVEN. No bake pumpkin cheesecake is GREAT if you need a make-ahead option. The longer it chills in the fridge, the more it’ll set up. It needs at least 6 hours, but you can make it as much as 48 hours before you intend to serve it! Perfect for Thanksgiving dinners that take over every inch of your kitchen and don’t allow for a lot of last-minute, day-of dessert making.

👩🏼‍🍳 Chef’s Tips

Use a measuring cup to press and pack the graham cracker crust into the springform pan. The more packed the crust is, the less likely it is your no bake pumpkin cheesecake will crumble as you slice into it. The bottom of a measuring cup will cover more surface area than the tips of your fingers, making for a much tighter press. Use canned pumpkin purée and NOT canned pumpkin pie filling! The pumpkin purée is just pure pumpkin, with nothing added. The canned filling has spices and sugar added to it that can really throw off the flavor of the cheesecake. Be careful not to over-mix the heavy cream. If you go past the “stiff peaks” mark of whipped cream, you sail right into grainy, gritty, not-quite-cream, not-yet-butter territory. Not what we want here. For a light and fluffy no bake pumpkin cheesecake filling, it’s important that your whipped cream be just right.

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