No Bake Pumpkin Spice Cheesecake

No bake pumpkin spice cheesecake is an easy dessert that is perfect for fall! A crispy graham cracker crust filled with a creamy pumpkin spice no bake cheesecake filling and topped with cream cheese whipped cream frosting!

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 – A bit of sugar adds subtle sweetness to the crust.
• Salt – A pinch of salt adds a little contrast to the sweetness and creaminess of the cheesecake filling.
• Unsalted butter – A bit of melted butter helps the crumbs come together to make a cohesive crust. If you use salted butter, you may choose to omit the additional salt.

No Bake Pumpkin Cheesecake Filling

• Cream cheese – I recommend using room temperature cream cheese for easy creaming.
• Granulated sugar – Adds sweetness to the cheesecake filling.
• Vanilla extract – Pure vanilla extract adds great flavor to the filling.
• Pumpkin puree – The only ingredient should be pumpkin! 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 to make your own!
• Heavy cream – Helps the cheesecake take on a light and fluffy texture.
• Powdered sugar – Powdered sugar adds a bit more sweetness and stabilization.

Cream Cheese Whipped Cream

• Cream cheese – Use cold cream cheese. This helps with the heavy cream whipping up well.
• Powdered sugar – For a little sweetness. You can add more or less to suit your own preferences.
• Heavy cream – Just like the cream cheese, the heavy cream should be cold for best results.
• Vanilla extract – Pure vanilla extract or vanilla bean paste adds great flavor.

How to Make No Bake Pumpkin Spice Cheesecake

The best part about this cheesecake is that it is no bake! No need to turn on the oven here! To make the cheesecake, I recommend using an electric hand mixer or a stand mixer fitted with a whisk attachment. Here is the basic breakdown of the steps!

1. Make the crust. Mix together graham cracker crumbs, sugar, salt, and melted butter. Pour the crumbs into a springform or cheesecake pan and press on the bottom and up the sides using a flat bottom measuring cup. Chill the crust while making the filling.
2. In a large bowl with an electric mixer, cream together cream cheese and granulated sugar until smooth. Add in vanilla extract, pumpkin puree, and pumpkin pie spice and continue to mix until well combined.
3. In a separate bowl, whip together heavy cream and powdered sugar to form stiff peaks.
4. Add whipped cream to the pumpkin mixture and mix on low speed until everything is combined and smooth.
5. Pour the cheesecake filling into the crust and spread evenly using a small offset spatula.
6. Chill the cheesecake for at least 6 hours. Cover the pan with plastic wrap or aluminum foil to prevent the cheesecake from drying out.

How to Make Cream Cheese Whipped Cream

This step is optional but totally recommended! Adding a bit of cream cheese whipped cream adds a bit of tang and contrasts the sweetness of the pumpkin spice cheesecake. You can make this whipped cream with an electric hand mixer or a stand mixer fitted with a whisk attachment.

1. Cream together cold cream cheese, granulated sugar, and vanilla extract until smooth.
2. On low speed, drizzle in the cold heavy cream.
3. Scrape the sides and bottom of the bowl to ensure all the cream cheese is combined with the cream.
4. Turn the mixer to medium-high speed and whip for a few minutes until stiff peaks form.

A little insider tip for making any whipped cream frosting is to start off with cold ingredients and cold equipment. If desired, place your mixing bowl in the refrigerator or freezer for a few minutes prior to making the frosting. This will help the heavy cream whip up well.