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Easy No-Bake Pumpkin Cheesecake with Graham Cracker Crust

no-bake pumpkin cheesecake - featured image
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A creamy, sliceable no-bake pumpkin cheesecake with a crisp graham cracker crust. Perfect for fall without turning on the oven, this dessert is make-ahead friendly and a crowd-pleaser.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt (only if using unsalted butter)
  • 2 blocks (16 ounces) cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup powdered sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for sweetening whipped cream)
  • ½ cup heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Caramel sauce for drizzling (optional)
  • Crushed pecans or gingersnap cookies (optional)

Instructions

  1. Make the crust: Crush graham crackers into fine crumbs. In a medium bowl, combine crumbs, sugar, and salt (if using). Pour in melted butter and stir until every crumb is coated. Press firmly into the bottom of a 9-inch springform pan, pressing about ¼ inch up the sides. Refrigerate while making the filling.
  2. Whip the cream: In a clean, chilled mixing bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  3. Make the filling: In a large mixing bowl, beat softened cream cheese until smooth, about 2 minutes. Add pumpkin puree, ¾ cup powdered sugar, brown sugar, vanilla extract, and pumpkin pie spice. Beat until combined and smooth.
  4. Fold in whipped cream: Add one-third of the reserved whipped cream to the pumpkin mixture and fold gently with a rubber spatula. Repeat with remaining whipped cream until no white streaks remain. Do not overmix.
  5. Assemble: Remove springform pan with crust from fridge. Spoon filling into pan and spread evenly. Tap pan gently on counter to release air bubbles. Smooth top. Cover with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  6. Add topping: Once set, whip remaining ½ cup heavy cream with 1 tablespoon powdered sugar and ¼ teaspoon vanilla until soft peaks form. Spread or pipe over cheesecake. Drizzle with caramel sauce and sprinkle crushed pecans or gingersnaps if desired. Run a knife around edge before releasing springform clasp. Slice and serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Chill the crust while making the filling to prevent sogginess. Fold whipped cream gently to keep the filling light. For clean slices, use a warm knife and wipe between cuts. Cheesecake can be made up to 2 days ahead; add topping just before serving. Freezes well for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin cheesecake, no-bake cheesecake, fall dessert, pumpkin dessert, graham cracker crust, easy cheesecake

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