Name: No-Bake Pumpkin Cheesecake Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup pumpkin purée; 1/2 cup sugar or maple syrup; 1 tablespoon pumpkin pie spice; 1 cup whipped topping or heavy cream, whipped; 1 pre-made graham cracker crust (9-inch)

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Introduction

This no-bake pumpkin cheesecake is a creamy, festive dessert perfect for autumn gatherings. Combining smooth cream cheese with spiced pumpkin purée, it offers rich flavor without the need to bake. Ready in minutes and chilled to set, it’s an easy crowd-pleaser for any occasion.

A slice of pie sits on a white plate over a white marbled surface, showing three clear layers: a light golden crust at the bottom that looks crumbly, a thick middle layer of smooth, warm orange pumpkin filling, topped with a thick layer of fluffy white whipped cream with soft swirls. The background is bright with a partially visible pie dish and some blurred red berries nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
1 cup pumpkin purée
1/2 cup sugar or maple syrup
1 teaspoon pumpkin pie spice
1 cup whipped topping or heavy cream, whipped
1 prepared graham cracker crust

Instructions

Step 1: Beat the cream cheese in a large bowl until smooth and creamy using a hand mixer or stand mixer.
Step 2: Gently fold in the pumpkin purée, pumpkin pie spice, and sugar or maple syrup until evenly combined.
Step 3: Carefully fold in the whipped topping or whipped heavy cream, keeping the mixture light and fluffy.
Step 4: Spread the pumpkin cheesecake filling evenly into the prepared graham cracker crust.
Step 5: Refrigerate the cheesecake for at least 4 hours, or until set and chilled through.
Step 6: Serve chilled, optionally garnished with a sprinkle of cinnamon or additional whipped topping.

Tips & Variations

For a richer flavor, use full-fat cream cheese and freshly whipped heavy cream.
Swap maple syrup for brown sugar for a deeper, caramel-like sweetness.
Try adding a tablespoon of bourbon or vanilla extract to the filling for extra warmth and complexity.
Top with toasted pecans or a drizzle of caramel sauce for added texture and flavor.
If you prefer a firmer texture, chill overnight for best results.

Storage

Store the no-bake pumpkin cheesecake covered in the refrigerator for up to 3 days. Keep it airtight to prevent it from absorbing other odors. When ready to serve again, let it sit at room temperature for 10–15 minutes for easier slicing. This cheesecake is best enjoyed chilled and should not be frozen, as the texture may become grainy.

How to Serve

A slice of pie with three layers sits on a white plate: the bottom crust layer is light brown and slightly crunchy, the middle layer is thick and smooth with a darker orange color, and the top layer is fluffy white whipped cream with soft peaks. The plate rests on a white marbled surface, with a blurred background showing a pie dish and a white cup. The lighting is soft and natural, making the textures and colors clear and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use pure pumpkin purée rather than pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture of the cheesecake.

Is it necessary to use a graham cracker crust?

No, while graham cracker crusts are classic, you can substitute with other cookie crusts like ginger snaps or digestive biscuits for a different flavor profile.