No Bake Pumpkin Spice Cheesecake
No bake pumpkin spice cheesecake is an easy dessert for Thanksgiving or Christmas. This easy pumpkin cheesecake is made with a crisp graham cracker crust, pumpkin cheesecake filling, and cream cheese whipped cream. If you love pumpkin desserts, this one is a real treat!
Ingredients for No Bake Pumpkin Spice Cheesecake
Graham Cracker Crust
- Graham crackers – For this recipe, you will need approximately 14 standard-sized graham crackers. Use a food processor to grind the graham crackers into fine crumbs.
- Granulated sugar
- Salted butter – Melted.
Pumpkin Cheesecake Filling
- Cream cheese – Room temperature.
- Granulated sugar – For sweetness.
- Pumpkin puree – 100% pure pumpkin puree. Do not use pumpkin pie filling.
- Pumpkin pie spice – Pumpkin pie spice is a mixture of cinnamon, allspice, nutmeg, cloves, and ginger. Check out my blog post on how to make pumpkin pie spice or use store-bought.
- Vanilla extract – Pure vanilla extract adds great flavor.
- Heavy cream – Room temperature.
- Powdered sugar – Confectioner’s sugar/icing sugar.
Cream Cheese Whipped Cream
- Cream cheese – Cold and cubed.
- Powdered sugar – Confectioner’s sugar/icing sugar.
- Heavy cream – Cold heavy cream or heavy whipping cream.
- Vanilla extract – Pure vanilla extract adds great underlying vanilla flavor.
How to Make No Bake Pumpkin Spice Cheesecake
- Prep the cheesecake pan: Assemble an 8-inch springform or cheesecake pan. Prepare the pan with nonstick cooking spray and parchment circles.
- Make the graham cracker crust: Stir together the graham cracker crumbs, granulated sugar, and melted butter. Pour the crumbs in the prepared pan. Use a flat-bottomed measuring cup or glass to press the crumbs into the bottom and up the sides of the pan. Chill for 15 minutes.
- Make the cheesecake filling: Cream the cream cheese and granulated sugar. Add the pumpkin puree, pumpkin pie spice, and vanilla extract and mix until well combined. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Chill the cheesecake: Pour the cheesecake filling into the graham cracker crust and spread evenly with an offset spatula. Cover and chill the cheesecake for at least 12 hours.
- Make the cream cheese whipped cream: Cream the cream cheese, powdered sugar, and vanilla extract until smooth. While mixing, drizzle in the heavy cream. Turn the mixer to medium speed and whip until medium-stiff peaks form.
- Assemble the cheesecake: Remove the cheesecake from the pan. Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese whipped cream. Pipe small swirls of frosting around the edge of the cheesecake.
Recipe Tips
- Use a springform pan or cheesecake pan to easily remove the cheesecake from the pan. Both types of pans have a removable bottom which makes it easy to remove the cheesecake without damaging the sides.
- Spread the pumpkin puree over several layers of paper towels to remove some of the moisture. This will help create the perfect creamy texture and give the cheesecake intense pumpkin flavor. You will need to remove enough moisture to make 1 1/2 cups of puree turn into 1 cup of puree.
Frequently Asked Questions
How should I store the cheesecake?
- Store the cheesecake in an airtight container in the refrigerator for 3 to 4 days. Serve chilled.
Can I substitute the graham cracker crust?
- Yes! Biscoff cookies, gingersnap cookies, vanilla wafers, or vanilla sandwich cookies would be a great substitute for graham crackers.
Can I use a 9-inch pan?
- Yes! A 9-inch cheesecake pan or springform pan will also work for this recipe.
Other Pumpkin Recipes You Will Love
- Pumpkin spice cheesecake
- Pumpkin spice dessert cups
- Frosted pumpkin cookies
- Mini pumpkin spice cheesecakes
- Pumpkin pie bars
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No Bake Pumpkin Spice Cheesecake
Yield: 12 servings
No bake pumpkin spice cheesecake is an easy dessert for Thanksgiving or Christmas. This easy pumpkin cheesecake is made with a crisp graham cracker crust, pumpkin cheesecake filling, and cream cheese whipped cream. If you love pumpkin desserts, this one is a real treat!
Equipment
- 8-inch cheesecake pan or springform pan
Ingredients
Graham Cracker Crust
- 2 ½ cups (210 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (114 g) salted butter melted
Pumpkin Cheesecake Filling
- 16 oz (454 g) cream cheese room temperature
- ⅓ cup (67 g) granulated sugar
- 1 ½ cup (368 g) pumpkin puree with the moisture removed to equal 1 cup of pumpkin puree
- 3 tsp (3 tsp) pumpkin pie spice
- 2 tsp (2 tsp) vanilla extract
- 1 cup (237 ml) heavy cream
- ¾ cup (90 g) powdered sugar
Cream Cheese Whipped Cream
- 4 oz (113 g) cream cheese cold
- ¼ cup (30 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- 1 cup (237 ml) heavy cream cold
Instructions
- Prepare an 8-inch cheesecake pan or springform pan with nonstick cooking spray and a parchment circle.
- To make the graham cracker crust, a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted salted butter until well combined. Pour the crumbs into the prepared pan. Firmly press the crumbs on the bottom and halfway up the sides of the pan using a flat-bottomed measuring cup or glass. Chill the crust for 15 minutes.
- To make the pumpkin cheesecake filling, in the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the cream cheese and granulated sugar until smooth.
- Spread the pumpkin puree on several layers of paper towels to remove some of the moisture. The pumpkin should reduce from 1½ cups to 1 cup of puree. Add the pumpkin puree, pumpkin pie spice and vanilla extract into the cream cheese mixture and mix until well combined.
- In a separate mixing bowl, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form. Add the whipped cream to the pumpkin cream cheese mixture and mix on the lowest speed until just combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Pour the pumpkin cheesecake filling into the graham cracker crust and spread evenly using a small offset spatula. Cover the pan with plastic wrap and chill the cheesecake in the refrigerator for at least 12 hours.
Cream Cheese Whipped Cream
- In the bowl of a stand mixer fitted with a paddle attachment or mixing bowl with an electric hand mixer, cream the cold cream cheese, granulated sugar, and vanilla extract for a few minutes until smooth. If using a stand mixer, switch to a whisk attachment. While mixing on low speed, drizzle in the cold heavy cream. Scrape the sides and bottom of the bowl. Turn the mixer to medium-high speed and whip the cream cheese whipped cream for a few minutes until it thickens and forms medium-stiff peaks.
Assembling the Cheesecake
- Remove the pumpkin cheesecake from the pan. Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese whipped cream. Pipe small swirls of the whipped cream around the edge of the cheesecake.
Notes
- Store the cheesecake in an airtight container in the refrigerator for 3 to 4 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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