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A no-bake pumpkin cheesecake with whipped cream on top.

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 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 8 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.


  1. 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.
  2. Pumpkin pie spice: Or substitute 1 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.
  3. 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!
  4. Cinnamon sugar topping: In a small bowl, whisk together 1 cup granulated sugar and 1/4 cup ground cinnamon. Store in an airtight container.
  5. Yield: This 9-inch easy pumpkin cheesecake recipe makes about 8 slices of pumpkin cheesecake, more or fewer depending on how you slice them.
  6. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.


Serving: 1 slice | Calories: 268kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 185mg | Potassium: 153mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5541IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg