No-Bake Pumpkin Cheesecake: My Lazy Fall Favorite
Let’s Make No-Bake Pumpkin Cheesecake (Seriously, No Oven)
Okay, so here’s the thing: the first time I made this no-bake pumpkin cheesecake, it was the middle of November, two days before Thanksgiving, and I realized I’d double-booked my oven. Suddenly, I’m thinking, “Well…neighbors use their ovens for weird things; maybe I can ask Carla next door?” Instead, I remembered this recipe scribbled on a post-it from my cousin (shout-out to Laurie) and it totally saved my skin. If you’ve ever tried to keep your cool when both pies and roasts need the oven at the same time, you’ll know why this one’s a keeper.
Also, confession: one time I dropped the crust on the floor. Still ate it. Five-second rule is basically law in this house, I guess.
Why You’ll Love This One (Honestly!)
I whip this up when I just can’t deal with preheating and oven timers—not to mention my kids act like I invented fire every time I bring it out. The big draw? It’s impossible to mess up. (Well, okay, almost impossible. You can still knock it clean off the counter, but that’s another story.)
My hubby loves it straight form the fridge—icy cold and a little firmer than the usual cheesecake, and I think it actually tastes even better the next day. Plus, it’s somehow both fancy enough for Thanksgiving but also casual enough for a Tuesday night pudding.
Here’s What You’ll Need (Substitutions, because life happens)
- 1 ½ cups graham cracker crumbs (gingersnaps or even digestive biscuits work if that’s all you got—I’ve tried them all after a grocery store run gone sideways)
- 1/3 cup melted butter (my grandmother insisted on unsalted, but salted tastes fine, too)
- 1 tbsp brown sugar, packed—I skip this if my biscuits are super sweet already
- 8 oz (225g) cream cheese, room temp-ish (honestly, I’ve zapped it in the microwave for 10 seconds before and nothing exploded)
- 1 cup pumpkin puree (the canned stuff is what I use, but if you have a pumpkin lurking from Halloween, go nuts)
- 1/2 cup granulated sugar—or a little less, if you like things less sweet
- 1 tsp vanilla extract (a glug more never hurt anyone)
- 1 tsp pumpkin pie spice—or: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves will work in a pinch
- 1 heaping cup whipped topping (like Cool Whip) or homemade whipped cream. I’ve been lazy, not sorry
- Pinch of salt (not necessary, but it somehow ties everything together—I think)
How To Whip It Up (Kinda Precise, Kinda Not)
- Make the crust: Mix crumbs, melted butter, brown sugar, and that pinch of salt in a mixing bowl. Dump into a 9-inch (ish) springform pan OR any deep pie dish you have. Press it down firmly—I use the bottom of my coffee mug because, you know, multi-tasking. Sneak a taste of the leftovers, for science! Pop this in the fridge to chill.
- Cheesecake filling: Plop your cream cheese in a bowl (a stand mixer or electric hand mixer helps but I’ve gone wild with a wooden spoon and just a little elbow grease). Beat til smooth-ish. Add pumpkin puree, sugar, vanilla, spices, and blend until it’s all cozy and uniform. This is where it might look weird, sort of lumpy? Don’t stress, mine always does and it sorts itself out.
- Fold in whipped topping: Gently (I use the word gently but who are we kidding, it’s more of a half-hearted stir) mix in your whipped topping. Don’t over-mix. You want it fluffy, not soupy.
- Bring it all together: Scrape that filling onto your chilled crust. Spread it out with a spatula, back of a spoon, or even a butter knife. Cover with clingfilm and chill in the fridge for at least 6 hours, but honestly overnight is best, even if waiting is torture.
- Decorate (if you want): Add some extra dollops of whipped cream or a sprinkle of cinnamon on top. Totally not required, but my kids always want to “help” with this step so the aesthetic is… creative.
Random Notes (Stuff I Learned the Hard Way)
- If you skip chilling, it really will be gloopy (made that mistake last Christmas Eve, never again)
- Canned pumpkin can be watery. If it’s super runny, blot with a paper towel first. Took me three tries to figure that out
- Honestly, any pan will work. One time I used a lasagna dish. Came out just fine, only the slices were… let’s say, rustic
- I once dropped way too much pumpkin spice in—tasted a bit like a candle. Maybe don’t do that
How I’ve Swapped It Up (Trial and Error!)
I’ve tried using all gingersnaps for the crust—it’s way spicier but a little more crumbly (not my favorite, if I’m honest). One time, I swapped in mascarpone for cream cheese (fancy, but almost too rich). And someone suggested coconut whipped topping instead of dairy—it totally works, but the texture’s a bit different, sort of softer. Oh, I tried adding chocolate chips once; weirdly, everyone picked them out. Some experiments are better left unfinished!
Do You Really Need Special Equipment?
If you’ve got a springform pan, great. If not, a regular pie dish, a deep cake pan, even a casserole will do. Once I used a big plastic storage container—a little weird, but hey, no judgment. No electric mixer? Use a sturdy fork and some determination. We work with what we’ve got, right?
How Long Will It Last? (Here’s the Truth)
Fridge: 3 days, maybe 4 if you hide it at the back. But, let’s be honest: in my house it’s basically gone in a day and a half. Leftovers do freeze in slices (wrap well!), though the crust gets a tad soggy, which doesn’t bother my youngest at all. Room temp for more than an hour or two? Wouldn’t recommend it—melty mess territory.
How I Serve It (Family Traditions… or Not)
We do a big dollop of extra whipped cream and sometimes I add a drizzle of maple syrup if I’m feeling especially Canadian (hint: most of the time). It actually makes a brilliant brunch treat, but that might just be me looking for an excuse to eat cake before noon. Bring out some strong coffee or a milky chai. Oh, one year I served it with spiced pecans on top—total hit!
Things You Definitely Shouldn’t Rush (Ask Me How I Know)
- Don’t skip the chill—I’ve tried to speed things up in the freezer but ended up with a weird, crystallized texture. Not recommended
- If you don’t soften the cream cheese enough, you’ll get lumps. I did once, everyone was too polite to mention it, but… yeah, soften it beforehand!
- Give the crust a solid press-down—otherwise it crumbles all over your plate. Which, is fine for home; less so for potlucks
Real Questions I Get About This Recipe
- Can you use homemade pumpkin puree? Totally! Just pat it dry if it’s watery. Homemade always has a bit more flavor, in my opinion
- Is it safe for kids? Yup, no raw eggs or anything scary
- Can I make it ahead? 100 percent—day before is ideal. Actually, sometimes I think it’s even better after a night in the fridge
- Is there a gluten-free option? Oh, for sure. Try gluten-free cookies for the crust
- I’ve only got a whisk, no mixer—will it work? Sure, but your forearms will get a proper workout. Maybe ask a mate for help, or promise them a slice as payment?
- Do you really need a springform pan? Nah, use whatever you’ve got. Tumblers… probably not, but I can’t actually say I’ve tried that
Oh! If you want ideas for making your own pumpkin puree, Simply Recipes has a guide that doesn’t involve heavy-duty kitchen gadgets. And if you’re curious about the science behind no-bake cheesecakes (sometimes I spiral down the rabbit hole), Serious Eats has a fun explainer.
If you ever try this at breakfast, too—promise you’ll tell me! PS: If you want another no-bake dessert I love, there’s this classic cheesecake that’s a good jumping-off point for any flavor, really.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 3/4 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup whipped topping (such as Cool Whip)
Instructions
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1In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
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2Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.
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3In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, and beat until combined.
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4Gently fold in the whipped topping until the mixture is smooth and well combined.
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5Spread the pumpkin cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
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6Refrigerate for at least 4 hours or until set. Slice and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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