No Bake Pumpkin Cheesecake

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.

Course Dessert

Cuisine American

Prep Time 30

Chill time 4

Total Time 4 30

Servings slices

Calories 268kcal

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.

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 1/4 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.