If you’re craving a dessert that captures the warm, cozy flavors of fall but without the fuss of an oven, this Easy No Bake Pumpkin Cheesecake Recipe is exactly what you need. It’s creamy, spiced just right, and has that perfect graham cracker crust that holds everything together like a dream. Whether you’re making it for a holiday gathering or simply indulging yourself on a crisp evening, this pumpkin cheesecake brings comfort and delight in every bite. The best part? It sets overnight with no baking required, making it a stress-free showstopper that everyone will rave about.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with five distinct layers of ingredients placed side by side. At the top right is a bright orange, smooth pumpkin puree, next to a fluffy white cream layer to its left. Below the pumpkin puree, there is a mound of fine dark brown spice powder, while the bottom left holds light brown soft sugar with a crumbly texture. To the far left, a smaller portion of thick white cream peeks out beneath the others. Around the main bowl are smaller clear bowls filled with pecans, brown sugar, butter cubes, and white chocolate chips, plus a stack of round tan crackers on the right side. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple staples you probably have on hand, yet each one plays a vital role in creating the lush texture and iconic flavors of this pumpkin cheesecake. From the buttery crust to the fragrant spices and creamy filling, every element shines through.

Graham crackers (16 full sheets): The foundation for the crust, crushed finely to create a crunchy, buttery base.
Light brown sugar (¼ cup, plus ½ cup and ⅓ cup separately): Adds caramel notes and sweetness both in the crust and filling.
Unsalted butter (8 tablespoons plus 2 for praline): Melted for the crust and praline sauce to add richness and hold everything together.
Ground ginger, cinnamon, nutmeg, allspice, cloves, salt: The warm spices that make this pumpkin cheesecake truly unforgettable.
Gelatin powder (1 tablespoon): The secret ingredient for firming the filling without baking.
Water (3 tablespoons): Used to bloom the gelatin for a smooth texture.
Heavy cream (1 cup plus 2 tablespoons): Whipped to give the cheesecake its airy lightness and also used in the praline sauce.
Cream cheese (24 ounces, softened): The creamy base for the cheesecake filling, providing a luscious tang.
Granulated sugar (1 cup): Balances the sweetness with smooth granules suspended in the cheesiness.
Pumpkin puree (15 ounces): The star autumn ingredient, imparting natural sweetness and vibrant color.
Sour cream (½ cup): Adds extra creaminess and a subtle tang that enhances the pumpkin flavor.
Lemon juice (2 teaspoons) and vanilla extract (2 teaspoons): Brighten and deepen the overall flavor profile.
Pecans (1 cup, finely chopped): Key for the praline topping, adding crunch and nutty richness.
Dark corn syrup (2 tablespoons): Gives the praline its glossy, sticky texture.
Turbinado sugar (½ tablespoon, optional): A sparkly finishing touch for an elegant presentation.
Whipped cream: For topping, either homemade or stabilized to keep it perfect on the cheesecake.

How to Make Easy No Bake Pumpkin Cheesecake Recipe

Step 1: Prepare the Pan

Start by lining the bottom of a 10-inch springform pan with a square piece of parchment paper, clipping the pan on top to secure it. Don’t forget to lightly grease the inside with a nonstick cooking spray that contains flour. This ensures your cheesecake will release easily without any sticking or tearing, keeping that beautiful crust in perfect shape.

Step 2: Make the Crust

Process the graham crackers into fine crumbs using a food processor or crush them in a sealed bag with a rolling pin. Combine the crumbs with melted butter, light brown sugar, and a pinch of cinnamon and ginger until evenly mixed. Press this mixture firmly onto the bottom and up the sides of the prepared pan, using a measuring cup bottom to compact it well. This step creates a sturdy base that prevents cracking when you slice the cheesecake.

Step 3: Bloom and Prepare Gelatin

In a small bowl, whisk the gelatin powder with cold water and let it bloom for at least three minutes until it thickens. Once thickened, microwave it for 20 seconds to dissolve completely, stirring well to a smooth liquid. Set aside to cool until just lukewarm—this gentle warming is the key to incorporating gelatin into the creamy filling without clumps.

Step 4: Whip the Cream

Beat the cold heavy cream with a hand mixer until stiff peaks form. This whipped cream will lighten the dense cream cheese mixture, giving the cheesecake its airy, melt-in-your-mouth texture that’s characteristic of a perfect no bake dessert.

Step 5: Make the Filling

Using a stand mixer fitted with the paddle attachment, beat softened cream cheese with granulated and brown sugars plus all the warming spices until smooth and creamy. Add the pumpkin puree, sour cream, lemon juice, and vanilla extract, and beat again until everything is fully blended. Then, with the mixer on low, slowly drizzle in the cooled gelatin mixture to firm the filling. Increase the speed briefly to combine well.

Step 6: Fold in Whipped Cream and Chill

Gently fold the whipped cream into the pumpkin cream cheese filling using a rubber spatula. Be careful to maintain the lightness of the whipped cream by folding softly rather than stirring aggressively. Pour this luscious filling into the crust, spreading it evenly with an offset spatula. Cover loosely with foil or plastic wrap and refrigerate for at least 12 hours to allow it to set perfectly—overnight is best.

Step 7: Make the Praline Sauce

While your cheesecake chills, combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon in a saucepan. Cook over medium heat, stirring constantly until you achieve a sticky, caramel-like mixture. Stir in heavy cream and vanilla and let cool slightly before using. This praline sauce adds a sweet, crunchy layer of magic that pairs beautifully with the pumpkin filling.

How to Serve Easy No Bake Pumpkin Cheesecake Recipe

A thick slice of creamy light orange cheesecake with a crumbly tan crust sits on a white speckled plate, resting on a white marbled surface. The cheesecake is topped with a generous layer of glossy, dark caramel-coated chopped pecans that overflow slightly. Around the edge of the cheesecake are dollops of smooth, white whipped cream, evenly spaced. A slice is being lifted, showing the dense, smooth texture of the cheesecake and the sticky caramel dripping slightly down the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your pumpkin cheesecake with stabilized whipped cream (perfect if you want it to hold shape for hours) or freshly whipped cream just before serving. A sprinkle of turbinado sugar adds a touch of sparkle and slight crunch. Drizzle the homemade praline sauce generously over the top for a sticky, nutty finish that elevates every forkful.

Side Dishes

This cheesecake shines as a star dessert, but pairing it with fresh fruit slices such as crisp pears or spiced apples compliments its richness beautifully. A simple cup of warm chai tea or spiced cider also enhances its autumnal charm, making it a perfect finale for your meal.

Creative Ways to Present

For a stunning presentation, try individual cheesecake servings in clear glass jars layered with pecan praline and whipped cream. Alternatively, serve with a dusting of cinnamon or a drizzle of caramel sauce on each slice. If you’re hosting a party, slice the cheesecake and arrange slices fan-style on a large platter with pecans scattered around for that wow factor.

Make Ahead and Storage

Storing Leftovers

Keep your leftover pumpkin cheesecake refrigerated, tightly covered with plastic wrap or stored in an airtight container. It will stay delicious and fresh for up to 4 days. The flavors even deepen over time, making the next day’s slice even better!

Freezing

You can freeze slices of the cheesecake wrapped individually in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving. The texture remains wonderfully creamy, making it a fantastic make-ahead option for busy holidays.

Reheating

This no bake pumpkin cheesecake is best enjoyed cold or at room temperature, so reheating is not necessary and may affect texture. If you prefer a slightly softer slice, simply let it sit out for about 15 minutes before serving for the best flavor and creaminess.

FAQs

Can I make this cheesecake without gelatin?

Gelatin is key for setting this no bake pumpkin cheesecake firmly. Without it, the filling may be too soft or runny. If you prefer a vegetarian alternative, consider using agar agar following package instructions carefully, but expect some texture differences.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pie filling, as the filling contains added sugars and spices which can throw off your recipe’s balance and sweetness.

How long does it take for the cheesecake to set?

The cheesecake needs at least 12 hours in the refrigerator to set fully. Overnight chilling is ideal to get that perfect slice-able texture and allow flavors to meld beautifully.

What type of cream cheese should I use?

Use full-fat cream cheese softened to room temperature for smooth blending and rich flavor. Lower-fat versions may affect texture and taste negatively.

Can I make the praline sauce ahead of time?

Absolutely! The praline sauce can be made a day ahead and refrigerated. Warm it slightly before spreading over the cheesecake to bring back its sticky, pourable consistency.

Final Thoughts

This Easy No Bake Pumpkin Cheesecake Recipe is a total game-changer when you want a luscious, seasonal dessert without any oven time or stress. Its creamy texture, spiced pumpkin goodness, and rich praline topping make it a showstopping treat you’ll want to offer again and again. Trust me, once you try it, this cheesecake will become an autumn favorite in your kitchen too. Give it a go—you deserve a slice (or two) of pumpkin heaven!