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This week / Desserts / No. 28
No-Bake Pumpkin Cheesecake
28THIS WEEK
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Desserts

No-Bake Pumpkin Cheesecake

A graham cracker crust filled with a fluffy spiced pumpkin-cream cheese filling. There's no oven and no water bath; it just chills overnight.

Why it's here: No-bake pumpkin cheesecake searches are up 242% on Pinterest this month.

Prep25 min
CookNone
Total25 min
Serves10

What you'll need

9-inch springform panFor cheesecakes
Amazon
Mixing bowl setFor mixing and marinating
AmazonWalmart

Store links go to the same item at each retailer, checked October 15, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 1 3/4 cups graham cracker crumbs
  • 6 tbsp butter, melted, and 2 tbsp sugar
  • 16 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup canned pumpkin purée
  • 2 tsp pumpkin pie spice and 1 tsp vanilla
  • 1 1/4 cups cold heavy cream

Steps

  1. Mix the crumbs, butter and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill.
  2. Beat the cream cheese and powdered sugar until smooth. Beat in the pumpkin, spice and vanilla.
  3. In another bowl, whip the cream to stiff peaks.
  4. Fold the cream into the pumpkin mix in two additions until no streaks remain.
  5. Spread over the crust, cover and chill at least 6 hours, or overnight.
  6. Run a knife around the edge before releasing the pan. Slice with a warm knife.

TipTop with whipped cream and a pinch of cinnamon just before serving.