Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

No Bake Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 85 reviews

This no-bake pumpkin cheesecake is a creamy, spiced dessert perfect for autumn gatherings. With a buttery graham cracker crust and a luscious pumpkin-spiced cream cheese filling, it’s easy to prepare and requires no oven baking. The cheesecake is chilled to set and topped with a light, fluffy cream cheese frosting, offering a delicious and festive treat that’s sure to impress.

  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 110 g Unsalted butter
  • 300 g Graham crackers (approx. 20 sleeves)
  • Pinch of salt

Pumpkin Cream Cheese Filling

  • 3 Gelatine sheets (3 x 1.7 g = 5 g total gelatin)
  • 210 g Pumpkin puree (half a Libby’s can, 7.5 oz)
  • 150 g Granulated sugar
  • 2 teaspoons Lemon juice (freshly squeezed)
  • 1 teaspoon Pumpkin spice
  • 560 g Cream cheese (full fat Philadelphia, cold)
  • 230 g Heavy cream (36% fat, very cold)

Decoration Frosting

  • 120 g Philadelphia cream cheese (full fat, cold)
  • 120 g Heavy cream (36% fat, very cold)
  • 30 g Powdered sugar (sifted)

Instructions

  1. Prepare the Graham Cracker Crust: Melt the butter and set it aside to cool slightly. Crush the graham crackers into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. Combine the crumbs with a pinch of salt, then add the melted butter and mix until the crumbs are evenly moistened.
  2. Form the Crust: Press the crumb mixture into the bottom and slightly up the sides of an 8-inch or 9-inch springform pan. Use the back of a spoon or a small measuring cup to press firmly and evenly without over-packing. Chill the crust in the refrigerator for at least 30 minutes (or 15 minutes in the freezer) before filling to allow it to set properly.
  3. Soften Gelatin Sheets: Place the gelatin sheets in a small bowl of cold water and soak until they are fully softened, about 5 minutes.
  4. Cook Pumpkin Mixture: In a small saucepan over medium heat, warm the pumpkin puree with granulated sugar, pumpkin spice, and freshly squeezed lemon juice. Cook for about 5 minutes until some moisture evaporates and the mixture thickens slightly. Remove from heat.
  5. Dissolve Gelatin: Squeeze excess water from the softened gelatin sheets and whisk the gelatin into the hot pumpkin mixture until fully melted. Allow the mixture to cool to room temperature.
  6. Whip Cream Cheese: In a large bowl, use an electric hand mixer to whip the cream cheese until smooth, light, and fluffy. Gently fold the cooled pumpkin mixture into the whipped cream cheese using a rubber spatula until fully combined.
  7. Whip Heavy Cream: In a separate bowl, whip the 230 g heavy cream to just before stiff peaks (soft but stable peaks), ensuring the cream stays smooth and flexible.
  8. Combine Pumpkin Mixture and Whipped Cream: Gently fold the whipped cream into the pumpkin cream cheese mixture, working slowly to keep the filling airy and fluffy.
  9. Assemble the Cheesecake: Pour the pumpkin cream cheese filling into the prepared crust and smooth the top evenly with an offset spatula. Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set firmly.
  10. Remove Cheesecake from Pan: After chilling, run a thin knife around the edges of the pan if necessary, then gently release and remove the springform ring to unmold the cheesecake.
  11. Prepare Decoration Frosting: Whip together the 120 g cream cheese, 120 g heavy cream, and sifted powdered sugar for 1–2 minutes until the mixture is light, fluffy, and pipeable. Avoid overwhipping to prevent the frosting from becoming runny.
  12. Decorate: Transfer the frosting into a piping bag fitted with a Wilton 1M nozzle and pipe decorative swirls or patterns onto the top of the chilled cheesecake.
  13. Storage: Keep the cheesecake covered in the refrigerator for up to 2-3 days. For best results, store it in the springform pan covered with plastic wrap or foil. Alternatively, transfer slices to an airtight container.
  14. Freezing: Freeze either the whole cheesecake or individual slices by wrapping tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Note that freezing may slightly soften the texture of the graham cracker crust but does not affect the overall flavor.

Notes

  • Ensure the cream cheese and heavy cream are very cold before whipping for best texture.
  • Do not overwhip the heavy cream to avoid curdling or lumps in the filling.
  • The gelatin sheets must be fully dissolved in the warm pumpkin mixture to properly set the cheesecake.
  • Press crust firmly but do not over-pack to keep it crumbly and pleasant in texture.
  • Allow at least 6 hours chilling time for the cheesecake to set fully—overnight is preferable.
  • Use fresh lemon juice for the best flavor balance with the pumpkin.
  • Pipe the decoration frosting just before serving for optimal appearance.
  • The cheesecake can be frozen but expect a change in crust texture; consume within one month.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

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