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Ultra Creamy No Bake Pumpkin Cheesecake

A thick slice of ultra creamy pumpkin cheesecake with a graham cracker crust, dusted with cinnamon.
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Make this ultra creamy, no bake pumpkin cheesecake for an easy fall dessert. It uses a simple graham cracker crust and delivers rich pumpkin spice flavor without needing an oven.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups heavy whipping cream, cold
  • Optional topping: Whipped cream, extra spice dusting

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  3. Mix in flavorings: Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese mixture. Beat on medium speed until everything is well combined and smooth.
  4. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. This takes about 3 to 5 minutes depending on your mixer speed.
  5. Fold together: Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula. Work slowly to keep the filling light and airy. Do not overmix.
  6. Assemble and chill: Pour the creamy pumpkin filling over the chilled graham cracker crust. Smooth the top with an offset spatula.
  7. Chill completely: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Serve: Before serving this holiday cheesecake, carefully release the sides of the springform pan. Top with whipped cream or a light dusting of cinnamon if desired.

Notes

  • For the best texture, make sure your cream cheese is fully softened to room temperature before starting.
  • If you want a richer spice flavor, add an extra 1/4 teaspoon of nutmeg to the filling.
  • This no bake fall treat is perfect for making ahead of Thanksgiving gatherings.

Nutrition

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