This no bake pumpkin pie cheesecake gives you the flavor of a fall pie in a cool, creamy slice with a buttery graham crust.
The filling blends cream cheese, canned pumpkin, and warm spice, then gets whipped with cream until it holds stiff peaks. It sets in the refrigerator, so your oven stays free for the rest of the dinner menu.
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Why This No Bake Pumpkin Pie Cheesecake Recipe Works
Whipping the cream into the pumpkin and cream cheese mixture builds structure without eggs or gelatin, so the slices hold their shape while staying soft. Powdered sugar dissolves instantly, which keeps the filling silky instead of grainy.
A topping of spiced whipped cream adds a light contrast and echoes the spices in the filling. Plastic wrap pressed on the surface protects the top from drying out and prevents a skin from forming overnight.
Ingredients for No Bake Pumpkin Pie Cheesecake
- 1 1/2 cups graham cracker crumbs (about 10 sheets)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 24 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 cup cold heavy whipping cream for the filling
- 1 cup cold heavy whipping cream for the topping
- 2 tablespoons powdered sugar for the topping
- 1/2 teaspoon pumpkin pie spice for the topping and dusting
Graham crust. Crumbs mixed with melted butter and a little sugar press into a firm base that slices cleanly once the filling sets.
Cream cheese. Use full fat blocks at room temperature and beat them first with the sugar so the filling has no lumps.
Pumpkin puree. Pick plain canned puree, since pie filling already contains sugar and spices and would throw off the balance.
Heavy cream. Cold cream whips into stiff peaks and gives the filling its light, mousse like body.
Pumpkin pie spice. This blend of cinnamon, ginger, nutmeg, and cloves flavors both the filling and the topping.
How to Make No Bake Pumpkin Pie Cheesecake
1. Make the crust Stir the crumbs, sugar, and melted butter together until damp, then press the mixture into a 9 inch springform pan and up the sides slightly. Chill the crust while you prepare the filling.
2. Beat the cream cheese Using a hand mixer on low, beat the cream cheese with the powdered sugar for 15 seconds, then increase to high and beat about 2 minutes until fully smooth.
3. Add pumpkin and spice Mix in the pumpkin puree, pumpkin pie spice, and salt for another minute, scraping down the bowl so the color is even.
4. Whip in the cream Pour in 1 cup of cold cream on low speed, then raise the speed to high and beat 3 to 5 minutes until stiff peaks form and the filling looks thick.
5. Fill and chill Spread the filling into the crust and smooth the top. Lightly coat plastic wrap with nonstick spray, press it over the surface, and refrigerate for 6 to 8 hours or overnight.
6. Make the topping Just before serving, whip the remaining cream with powdered sugar and pumpkin pie spice until medium peaks form.
7. Unmold and serve Run a thin knife around the edge, release the springform ring, peel off the plastic wrap, and cut thin wedges. Add a dollop of topping to each slice.
How to Serve No Bake Pumpkin Pie Cheesecake
Cut thin wedges with a knife dipped in hot water, then top each slice with spiced whipped cream and a light dusting of pumpkin pie spice. This dessert fits a fall dinner menu beside creamy pumpkin soup as a starter, with pumpkin doughnut muffins for breakfast the next morning. For a dessert table, add mini pumpkin bundt cakes and a warm dish of baked cinnamon rice pudding so guests can choose between cool and warm sweets. Coffee and hot tea pair nicely.
How to Store and Reheat No Bake Pumpkin Pie Cheesecake
Cover the cheesecake tightly or move slices to an airtight container and refrigerate for up to 3 days. Because the filling relies on dairy and whipped cream, freezing is not recommended, as the texture can turn grainy after thawing. Keep the topping separate and add it just before serving so it stays fluffy. Serve straight from the refrigerator, since the filling softens quickly at room temperature, and discard slices left out for more than 2 hours.
Tips and Variations for No Bake Pumpkin Pie Cheesecake
Chill the bowl. Cold beaters and a cold bowl help the cream whip faster and hold stiff peaks.
Blot the puree. Pat the pumpkin with paper towels if it looks watery so the filling sets firmly.
Use a springform pan. The removable ring lets you release the cheesecake without damaging the crust.
Add a crunchy layer. Sprinkle chopped toasted pecans over the crust before adding the filling for extra texture.
Warm the knife. Dip a thin knife in hot water and wipe it dry between cuts for neat slices.
Try gingersnap crumbs. Swap half of the graham crumbs for crushed ginger cookies for a spicier base.
Make it ahead. Assemble the cheesecake up to 2 days before serving and add the topping at the last minute.
Check storage rules. Keep dairy desserts cold and follow safe leftover timing, as explained in the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About No Bake Pumpkin Pie Cheesecake
How long does no bake pumpkin pie cheesecake need to set?
Plan on 6 to 8 hours in the refrigerator, though overnight gives the cleanest slices.
Can I make no bake pumpkin pie cheesecake with pumpkin pie filling?
No. Pie filling is sweetened and spiced, so use plain pumpkin puree for the right balance and texture.
Can I freeze no bake pumpkin pie cheesecake?
Freezing is not recommended because dairy filling can turn grainy, so plan to serve it within 3 days.
Why is my filling runny?
The cream may not have reached stiff peaks, or the pumpkin was too wet. Beat longer and blot the puree next time.
What pan size should I use?
A 9 inch springform pan holds this filling and releases easily after chilling.
No Bake Pumpkin Pie Cheesecake with Pumpkin Spice Whipped Cream
Equipment
- 9-inch springform pan
- Hand mixer
- Mixing bowls
- Plastic wrap
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs about 10 sheets
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup powdered sugar
- 1 can pumpkin puree 15 oz, not pumpkin pie filling
- 2 tsp pumpkin pie spice
- ¼ tsp kosher salt
- 1 cup heavy whipping cream cold, for the filling
- 1 cup heavy whipping cream cold, for the topping
- 2 tbsp powdered sugar for the topping
- ½ tsp pumpkin pie spice for the topping and dusting
Instructions
Cooking
- Press the crust. Combine the crumbs, sugar, and butter, press firmly into a 9 inch springform pan, and refrigerate while you mix the filling.
- Blend the base. Beat the cream cheese and powdered sugar on low for 15 seconds, then on high for about 2 minutes until smooth. Add the pumpkin, spice, and salt and mix 1 minute.
- Whip to stiff peaks. Add the cold filling cream on low, then beat on high for 3 to 5 minutes until the filling holds stiff peaks.
- Set overnight. Spread into the crust, cover the surface with sprayed plastic wrap, and chill 6 to 8 hours or overnight until firm.
- Top and slice. Whip the topping cream with powdered sugar and spice, unmold the cheesecake, and serve wedges with a dollop and a dusting of spice.
