No Bake Pumpkin Cheesecake Recipe

I feel like I spend the entire second half of the year baking- and for good reason. This time of year is the perfect time to make some of my favorite flavors, including apple and pumpkin recipes. {It is pumpkin season after all!} While I do love baking, sometimes I want to take things easy with a No Bake Dessert!

This No Bake Pumpkin Cheesecake Recipe is perfect for any special event we might be hosting or attending, or just as a special weekend treat for my family.

It has a delicious creamy filling inside of a sweet crust- and the best part is that this delicious recipe is SO easy to put together and doesn’t even require an oven, which is great since it’s still pretty hot here until the end of fall!

Read on to find out how to make this delicious No Bake Cheesecake, including different crust options, a dairy-free version and more.

How far in advance can I make a No Bake Pumpkin Cheesecake?

​If you’re thinking ahead for an upcoming get-together, you can definitely take this off your plate for the day-of and make it ahead. It will stay good in the fridge for 2-3 days after you make it, but it definitely tastes the freshest the day of so if you have time to make it the same day I’d recommend it!

It doesn’t take much work to put together and just needs a couple of hours to set in the fridge so it’s actually a pretty easy thing to make the day of your event.

Can I use a different type of crust for my No Bake Cheesecake?

Yes! Graham cracker crumbs go really well with the Pumpkin Spice flavor and are super easy to work with- you can even find premade graham cracker crust at some grocery stores if you want to make this extra easy!

That said, that’s not the only option! Here are some other great choices, but feel free to get creative and use a flavor you love:

Oreo Cookie Crust: You can actually find this premade at most grocery stores {I use it for my Pudding Pie recipe} but you can also make your own by combining about 2 cups of crushed OREO Cookie Crumbs with 5-6 tablespoons of melted butter. Just mix the two together, press into the pie pan, and refrigerate to set before filling with, well, filling.

Ginger Snap Crust: Get into the holiday spirit with gingersnap cookies- a great compliment to the “spice” in Pumpkin Spice! Make this the same way you would the OREO Crust.

Biscoff Cookie Crust: Another sweet take on this recipe would be to use Biscoff Cookies! Follow the same directions as the OREO Cookie Crust- and if you really want to add some cookie flavor, add a dollop of Biscoff Cookies Spread to your creamy filling!

Nut Crust: Want to really embrace fall and go a little nutty? Use crushed nuts like pecans or almonds! Combine about 1 1/2 cups of finely chopped nuts with 3-4 tablespoons of melted butter and a tablespoon of sugar. {Note: You may need to use a little more nuts depending on how thick you want your crust.}

Is it necessary to use a pumpkin spice instant pudding or can I substitute it with something else?

Whether you just can’t find pumpkin spice pudding at your store or it’s just not your vibe, you can totally use something else. Here are some options:

Homemade Pumpkin Spice Pudding: If you still want the pumpkin spice but can’t find it, make your own by combining vanilla pudding, 2tsp cinnamon, 1 tsp ginger and 1/2 tsp clove or just combining vanilla pudding with store bought pumpkin pie spice

Cream cheese + pumpkin puree: Want to skip the pudding entirely? You can use softened cream cheese, about 2 cups of pumpkin puree, and your own spice preferences {see above for a Pumpkin Spice blend}

Any other pudding variety: Want to make this cheesecake, but year-round? Make the crust the same but swap out pudding flavors to your liking.

Can I make a no bake cheesecake without cream cheese?

Cream cheese IS the cheese in cheesecake- but that doesn’t mean there aren’t ways to work around it! If you’re just trying to skip the dairy, consider using a plant-based cream cheese option from the grocery store for the easiest swap possible.

If you’d rather not go that route, you can use Greek Yogurt instead! Just keep in mind that since the yogurt is thinner than cream cheese, the cheesecake might end up being softer. You can add additional pumpkin puree to help with this if you want! You also might want to add a little extra sugar since Greek Yogurt is a bit tart.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, that’s definitely an option! It adds a little bit of work but also adds a little bit more pumpkin flavor. Here’s how to use fresh pumpkin: 

1. Use either a small sugar or pie pumpkin, which are both specifically bred for baking and have a sweeter taste.
2. Preheat your oven to 375°F. Cut the pumpkin in half, remove the seeds and stringy fibers, and place the halves on a baking sheet lined with parchment paper.
3. Roast the pumpkin in the preheated oven for about 45-60 minutes, or until the flesh becomes tender and easily pierced with a fork. {The exact baking time may vary depending on the size and thickness of your pumpkin.}
4. Once the pumpkin is roasted, remove it from the oven and let it cool slightly. Then, scoop out the flesh from the skin and transfer it to a food processor or blender. Puree the roasted pumpkin until smooth.
5. To use the fresh pumpkin puree in your no bake pumpkin cheesecake, replace the equivalent amount of canned pumpkin puree with the fresh puree. Since this recipe calls for 1 can of pumpkin puree, you’ll want to use about 15 oz of fresh pumpkin, or just under 1 lb.
6. Incorporate the fresh pumpkin puree into the cheesecake filling according to the recipe instructions, adjusting the spices and sweetness to your taste preference.

Can I add a layer of whipped topping? What other toppings are good on a No Bake Cheesecake?

Yes! Whipped cream or whipped toppings like Cool Whip are always delicious on cheesecake, and there are quite a few other toppings that would go really well- caramel sauce, chopped nuts, chocolate shavings, cinnamon sugar dusting, pumpkin seeds and even fresh fruit would all be delicious served on top of this No Bake Pumpkin Cheesecake!

Can I freeze a No Bake Pumpkin Cheesecake?

Yes! Make two and save one for later or gift one to a friend with these easy steps:

1. Make sure the cheesecake has completely set in the fridge- this will take at least 2 hours.
2. Cover the entire pie pan tightly with plastic wrap. Make sure the wrap is directly touching the cheesecake so it doesn’t get freezer burn!
3. Wrap the pie pan with a layer of foil.
4. Place the cheesecake in the freezer and let it freeze entirely- this will take 4-6 hours but leave it overnight if you have time.
5. Enjoy within 2-3 months for best results.

How to enjoy a frozen cheesecake:

1. Remove from freezer and unwrap the layers of plastic wrap and foil.
2. Thaw the cheesecake in the fridge for several hours or overnight until it is fully defrosted. Do not thaw at room temperature or it may get soggy.
3. Once fully thawed, you’re ready to serve!

How do I store this cheesecake until I’m ready to eat it? What about the leftovers?

If you make this ahead of time, be sure to store it in the fridge until you’re ready to serve it, and serve it within 2-3 days. Leftovers will also keep for about 2-3 days, but from the date that you made it.

To store leftovers, wrap with plastic wrap and place in the fridge if you’ll be enjoying them within the next 2-3 days or follow directions from above for freezing if you won’t be enjoying your leftovers for more than 3 days.

What Supplies Do You Need to Make No Bake Pumpkin Spice Cheesecake?

To make no bake cheesecake, you’ll need:

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• Medium mixing bowl or large bowl
• Whisk
• Optional but highly recommended: Hand mixer or stand mixer with paddle attachment
• Pie Pan
• Rubber Spatula

Step by Step Guide

Ready to {no} bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

In a medium bowl, mix the graham crackers, sugar, cinnamon, ginger and butter. Stir until well mixed.

Press graham cracker mixture into a 9 inch pie pan, packing tightly.

Use the paddle attachment of an electric mixer to mix heavy cream, pudding mix, and powdered sugar until well incorporated- it should have a smooth texture

Add cream cheese and pumpkin puree and whip until well incorporated

Pour mixture into the prepared pan

Let cheesecake set in the refrigerator for 2 hours.

Hungry for More?

Want more delicious easy dessert recipes? Try these:

• Nutella Puff Pastry Braids
• Easy Mini Apple Pies
• Pumpkin Pie in a Jar Recipe
• Easy Blueberry Cobbler
• DIY Dessert Charcuterie Board
• 4 Ingredient S’mores Bars
• Cinnamon Crescent Rolls

This easy pumpkin cheesecake recipe is sure to be a hit with your family- and maybe even a new fall tradition! {It even makes a great Thanksgiving dinner dessert!}