Pumpkin Spice No-Bake Cheesecake Recipe

When the cozy season rolls around, nothing hits the spot quite like a classic fall dessert, and this Pumpkin Spice No-Bake Cheesecake Recipe has been my go-to for years. It’s super easy to whip up, takes less than 15 minutes, and doesn’t even require the oven—perfect when you want all the flavor of pumpkin spice without the extra heat. I love how the pumpkin puree combined with those warm spices gives it a comforting, nostalgic vibe, while the light and fluffy texture keeps it from feeling too heavy.

You’ll find that this recipe works wonderfully for last-minute gatherings or an everyday treat when you want a little fall indulgence without fuss. Plus, using a store-bought graham cracker crust makes it so simple, and you can totally personalize it with your favorite toppings. Honestly, this Pumpkin Spice No-Bake Cheesecake Recipe has become a staple at my house during the harvest season, and I can’t wait for you to try it too!

this …

Ingredients You’ll Need

The wonderful flavors in this Pumpkin Spice No-Bake Cheesecake Recipe come from a handful of simple ingredients that work beautifully together. Using less-fat cream cheese keeps it light without sacrificing creaminess, and a pre-made graham cracker crust keeps things super quick.

• Philadelphia Cream Cheese: I use the 1/3 less fat version to lighten up the cheesecake but still get that rich texture.
• Pureed Pumpkin: Canned pumpkin puree is perfect here—a pantry staple that adds that authentic pumpkin flavor.
• Vanilla Extract: Just a splash brings out the sweetness and rounds out the spices.
• Cinnamon: Classic spice that pairs wonderfully with pumpkin.
• Pumpkin Pie Spice: The secret blend of nutmeg, ginger, cloves, and cinnamon that really nails the fall vibe.
• Brown Sugar: Adds a subtle caramel note that complements the pumpkin spices.
• Truwhip: This light whipped topping keeps the cheesecake airy—make sure it’s fully thawed before mixing!
• Reduced-Fat Graham Cracker Crust: Saves time and adds a slight crunch without overpowering the filling.

Variations

I love making this Pumpkin Spice No-Bake Cheesecake Recipe my own, and the beauty is, you can easily tweak it based on what you have on hand or your personal taste. Feel free to swap out ingredients or amps up the spice for an even bolder fall flavor!

• Use Coconut Whipped Cream: For a dairy-free twist, switching the Truwhip with coconut-based whipped cream adds a subtle tropical note that blends surprisingly well with pumpkin.
• Ginger Snap Crust: Once, I swapped the graham cracker crust for ginger snaps crushed up, and my family went crazy for the spicy crunch.
• Add Pecan Topping: Toast chopped pecans with a little brown sugar and sprinkle on top for added texture and nutty flavor.
• Make It Vegan: Try vegan cream cheese and coconut whip to make this fully plant-based—I’ve done it and still got great results.

How to Make Pumpkin Spice No-Bake Cheesecake Recipe

Step 1: Whip Together the Cream Cheese and Pumpkin Mixture

Start by putting the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar into a large bowl. I usually use a hand mixer here to get everything nice and fluffy, but a sturdy spatula works too if you’re feeling old school. Whip it for about 2-3 minutes until the mixture is light and airy—this is key for that smooth cheesecake texture. Don’t rush this part; if the cream cheese isn’t softened enough, you might get lumps, so take your time getting it creamy.

Step 2: Fold in the Whipped Topping

Next, gently mix in the thawed Truwhip. I always like to add it slowly and fold it in carefully to keep that airiness intact rather than deflating the mixture. It’s this step that really gives the cheesecake its light and fluffy finish and makes every bite feel like a cloud of pumpkin heaven. If you find it’s a bit stiff to fold, just let the Truwhip sit a few more minutes out of the fridge.

Step 3: Assemble and Chill

Spoon the pumpkin filling into your prepared graham cracker crust and smooth the top with a spatula. Now, this part is pretty easy, but try to get it as even as possible so your slices look picture perfect. Pop the cheesecake into the fridge for at least 3 hours or until it firms up nicely. I usually make this the night before serving because it rewards you with the best texture and flavor the next day.

How to Serve Pumpkin Spice No-Bake Cheesecake Recipe

Garnishes

When I serve this cheesecake, I love topping it with a light dusting of cinnamon or a few crunchy candied pecans. Sometimes I’ll add a dollop of extra Truwhip or a drizzle of caramel sauce for a little sweetness boost. Those touches not only make it look more festive but add an extra layer of flavor and texture that makes the experience all the better.

Side Dishes

This pumpkin cheesecake pairs perfectly with a cup of hot coffee or chai tea to bring out those pumpkin spice notes. For a heartier dessert spread, I sometimes serve it alongside spiced nuts or a crisp apple salad, which complements the richness with fresh brightness.

Creative Ways to Present

For fall parties, I like to serve individual portions in clear glass jars layered with graham cracker crumbs on the bottom, the cheesecake filling, and spiced whipped cream on top. It’s a fun way to elevate the look without extra fuss, and people always comment on how cute they look! You could also try small tart pans or even make mini no-bake cheesecakes for a bite-sized twist.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? I keep it covered tightly with plastic wrap or in an airtight container in the fridge, and it stays fresh for up to 4 days. I’ve noticed it actually tastes even better after a day or two when the flavors have had more time to meld together.

Freezing

If you want to freeze this Pumpkin Spice No-Bake Cheesecake Recipe, wrap the whole pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. I’ve frozen it several times, and it defrosts nicely overnight in the fridge, keeping its creamy texture and flavor.

Reheating

Since it’s a no-bake cheesecake, you don’t actually reheat it. Just let it thaw completely in the fridge if frozen, and serve chilled to keep that perfect texture and spiced flavor. Trust me, it’s best enjoyed cold!

FAQs

Final Thoughts

This Pumpkin Spice No-Bake Cheesecake Recipe is one of those recipes I keep coming back to every fall because of how effortlessly it blends seasonal flavors with a light, creamy texture. It’s perfect for impressing guests or just treating yourself and your family to something festive and homemade without hours in the kitchen. Give this recipe a whirl—I promise you’ll love how quickly it comes together and how everyone goes bonkers for the flavor. Plus, it’s a great way to show off your kitchen chops with minimal stress!

Print