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This No Bake Pumpkin Cheesecake is the perfect make-ahead holiday dessert. It’s firm, creamy, and easy to slice without ever firing up your oven.
Long before oven space is at a premium on Thanksgiving Day, this no-bake cheesecake and be sitting in your refrigerator just waiting to shine. It takes just 30 minutes prep (and 4 hours of chilling time) to mix it together and it’s a delicious, creamy dessert that is full of pumpkin flavor and guaranteed to disappear.
The easy pumpkin cheesecake filling is made with real gelatin so you can actually slice it. Some other versions use cream cheese with instant pudding or a tub of whipped topping with heavy cream, but that doesn’t really cut it here (pun intended).
If you’re pressed for time with a never-ending to-do list, there is no shame in using a store-bought graham cracker crust. Give thanks for convenience during this busy season!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Gelatin: Look for envelopes (not sheets) such as Knox brand unflavored gelatin. The two types of gelatin are usually interchangeable, but this recipe hasn’t been tested with gelatin sheets so I don’t know for sure.
- Pumpkin pie spice: Or substitute 1 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg. You can add a pinch of cloves too, if you want to.
- Pie crust: For ease and simplicity, I use a store-bought crust here. You can absolutely make your own graham cracker crust with crushed graham cracker crumbs, melted butter, and powdered sugar. It’s delicious!
- Cinnamon sugar topping: In a small bowl, whisk together 1 cup granulated sugar and ¼ cup ground cinnamon. Store in an airtight container.
Step-by-step instructions
- In a small saucepan, add milk. Sprinkle gelatin over the top and let sit 5 minutes without stirring. The mixture will be very thick. Add remaining 2 tablespoons milk and stir to thin.
- Transfer saucepan to a stove and heat over medium-low flame. Slowly heat the gelatin mixture, stirring frequently, until the gelatin is completely dissolved, about 3 minutes. Remove from heat and cool to room temperature, at least 15 minutes.
- While the gelatin mixture is cooling, in a stand mixer fit with the paddle attachment, or in a mixing bowl with an electric hand mixer, beat the full-fat cream cheese in a large bowl until smooth.
- Beat in sugar, vanilla, pumpkin, and pumpkin pie spice until smooth.
- Fold in cooled gelatin mixture until uniformly combined.
- Scrape into graham cracker crust and smooth the top with an offset spatula.
- Chill until firm, at least 4 hours or overnight. Serve with whipped cream and cinnamon sugar topping if desired.
Recipe tips and variations
- Yield: This 9-inch easy pumpkin pie cheesecake recipe makes about 8 slices of pumpkin cheesecake, more or fewer depending on how you slice them.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make ahead: This cheesecake needs chilling time, so make it a day or two in advance and keep it covered in the fridge. Or, try my no-bake, Make Ahead Pumpkin Pie that can be made up to 2 weeks in advance and frozen. You’ll love the maple-cinnamon topping, too!
- Chocolate crust: Crush Oreo cookies for a crunchy chocolate crust beneath your creamy pumpkin cheesecake.
- Gingersnap crust: Gingersnap cookie crumbs would make a delicious crust option, too.
- Classic Pumpkin Pie: The Best Pumpkin Pie just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!
- No Bake Pumpkin Pie: Firm, sliceable, and indistinguishable from a classic pumpkin pie, this No Bake Pumpkin Pie is made with just 6 ingredients, no baking required, and is easily made ahead of time.
- 6-inch pumpkin pies: Tiny and irresistible, Mini Pumpkin Pies come in handy for smaller gatherings or sharing with friends and family.
- Pumpkin Cheesecake: My traditional Pumpkin Cheesecake recipe features a graham cracker crust topped with a rich, creamy, and warmly-spiced cheesecake filling baked in a springform pan.
- Pumpkin Bars with Cream Cheese Frosting: These easy Pumpkin Bars are moist, delicious, and loaded with cream cheese frosting. They are perfectly spiced without being too sweet.
- Homemade Pumpkin Pureé: Fresh Pumpkin Purée makes an incredible pie, and it’s something you can do well ahead of time, when you actually have the oven space.
- Pumpkin Seeds: Whether you carved a jack-o-lantern or just love to make your own pumpkin puree, crunchy Roasted Pumpkin Seeds are easy to make in the oven for a nice little treat you’ll be happy to eat.
Frequently Asked Questions
No-bake cheesecakes usually have a lighter flavor and texture than traditionally-baked cheesecakes. This no-bake pumpkin cheesecake is made with gelatin, so the texture is as close to the real deal as possible.
1. Scrub a pie pumpkin well and preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut the pumpkin in half and remove the seeds by combing through the fibrous strings with your fingers.
2. Scrape out and discard fibrous strings. If you want to save and roast the pumpkin seeds, rinse them in cold water and dry on a kitchen towel.
Cut pumpkin into quarters (5 or 6 inches wide each). Place pieces skin-side down on the prepared baking sheet and roast uncovered until tender, about 1 to 1-½ hours.
3. Remove from oven and cool completely. Scrape pumpkin pulp off skin, discarding the skin. Add the pulp to a blender or food processor and blend until smooth. Place pumpkin puree into a cheesecloth-lined sieve, and allow to drain for 60 minutes. Discard liquid.
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No Bake Pumpkin Cheesecake
Ingredients
- 1/4 cup milk plus 2 tablespoons
- 1 (.25 ounce) packet unflavored gelatin (see note 1)
- 2 (8 ounce) blocks cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 1/2 teaspoons pumpkin pie spice (see note 2)
- 1 (9-inch) graham cracker crust (see note 3)
- Whipped cream for serving, optional
- cinnamon sugar topping for serving, optional (see note 4)
Instructions
- In a small saucepan, add milk. Sprinkle gelatin over the top and let sit 5 minutes without stirring. The mixture will be very thick. Add remaining 2 tablespoons milk and stir to thin.
- Transfer saucepan to a stove and heat over medium-low flame. Slowly heat the gelatin mixture, stirring frequently, until the gelatin is completely dissolved, about 3 minutes. Remove from heat and cool to room temperature, at least 15 minutes.
- While the gelatin mixture is cooling, in a mixing bowl with an electric hand mixer, beat the cream cheese until smooth. Beat in sugar, vanilla, pumpkin, and pumpkin pie spice until smooth.
- Beat in cooled gelatin mixture until uniformly combined. Scrape into graham cracker crust and smooth the top. Chill until firm, at least 4 hours or overnight. Serve with whipped cream and cinnamon sugar topping if desired.
Notes
- Gelatin: Look for envelopes (not sheets) such as Knox brand unflavored gelatin. The two types of gelatin are usually interchangeable, but this recipe hasn’t been tested with gelatin sheets so I don’t know for sure.
- Pumpkin pie spice: Or substitute 1 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.
- Pie crust: For ease and simplicity, I use a store-bought crust here. You can absolutely make your own graham cracker crust with crushed graham cracker crumbs, butter, and powdered sugar. It’s delicious!
- Cinnamon sugar topping: In a small bowl, whisk together 1 cup granulated sugar and ¼ cup ground cinnamon. Store in an airtight container.
- Yield: This 9-inch easy pumpkin cheesecake recipe makes about 8 slices of pumpkin cheesecake, more or fewer depending on how you slice them.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.