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This No-Bake Pumpkin Cheesecake is creamy, perfectly spiced, and so easy to make without turning on the oven. It has a crisp graham cracker crust and a creamy pumpkin cheesecake filling made with real pumpkin and warm pumpkin pie spice. Make it the day before, and dessert is ready when you need it.
Cheesecake is one of those desserts my family never gets tired of, and adding pumpkin makes it even better for fall. I especially love this version around Thanksgiving because I can make it the day before and have one less thing to worry about on the actual holiday.
There is no water bath, no baking, and no worrying about the cheesecake cracking. The hardest part is waiting for it to chill!
If you love anything pumpkin, you will love my pumpkin pie overnight oats and my pumpkin pie chia pudding.
Key Ingredients
Full ingredients and measurements are listed further down below.
For the crust
- Graham crackers or oat crackers: Either works well. Crush them into fine crumbs so the crust holds together when sliced.
- Coconut sugar: Adds sweetness and a slightly caramel-like flavor. Brown sugar can also be used.
- Pumpkin pie spice and ginger: I add both to the crust so every bite has pumpkin spice flavor.
- Coconut oil: Holds the crumbs together once the crust is chilled. Melted butter works too.
For the pumpkin cheesecake filling
- Cream cheese: Full-fat cream cheese gives you the creamiest filling and helps the cheesecake set properly. Make sure it is softened to room temperature before mixing.
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
- Coconut sugar: Sweetens the filling. Brown sugar can be used instead.
- Vanilla extract: Adds a little extra flavor and balances the pumpkin and spices.
- Pumpkin pie spice: Gives the filling its warm fall flavor.
- Powdered gelatin: This is important because it helps the no-bake filling set firmly enough to slice. You’ll need 5 grams, or about 1½ teaspoons, plus 3 tablespoons of water.
Tips for the best No-bake cheesecake
- Use room-temperature cream cheese: Cold cream cheese is much harder to mix smoothly and can leave little lumps in the filling.
- Use full-fat cream cheese if possible: It gives the filling a richer texture and helps it set nicely.
- Don’t use pumpkin pie filling: Look for a can that says 100% pure pumpkin.
- Measure the gelatin carefully: Too little can leave the filling too soft, while too much can make the texture overly firm.
- Press the crust firmly: Use the bottom of a measuring cup or glass to pack the crumbs into an even layer.
- Give it plenty of chill time: Overnight is the minimum I recommend. A full 24 hours is even better.
- Use a clean knife for slicing: Wipe the knife between cuts for neat cheesecake slices.
How to make no-bake Pumpkin Cheesecake
Make the crust. In a bowl, combine the graham cracker or oat cracker crumbs, coconut sugar, ginger, pumpkin pie spice, and melted coconut oil.
Press into the pan. Transfer the mixture to a 7-inch springform pan or cake pan with a removable base. Press it firmly and evenly over the bottom, then refrigerate while you prepare the filling.
Beat the cream cheese. Add the softened cream cheese to a large mixing bowl and beat with a hand mixer until mostly smooth.
Make the pumpkin filling. Add the pumpkin puree, vanilla, coconut sugar, and pumpkin pie spice. Mix again until creamy and well combined.
Add the gelatin. Whisk the gelatin with 3 tablespoons of water, then immediately add it to the pumpkin cheesecake mixture. Beat on high until smooth.
Fill the crust. Pour the pumpkin cheesecake mixture over the chilled crust and smooth out the top.
Chill. Refrigerate overnight. I get the best results when I let it chill for a full 24 hours before I slice it.
The most important part: give it time to set
This isn’t a cheesecake you want to make an hour before dinner.
The gelatin helps it firm up, but it still needs plenty of time in the refrigerator. I recommend making it the day before you plan to serve it. This gives the filling time to become firm and creamy and makes the cheesecake much easier to slice.
I would not freeze it just to speed up the setting process. Refrigerating it gives you a much better, creamier cheesecake texture.
Easy topping ideas
The cheesecake is good on its own, but toppings make it even prettier for the holidays.
Try whipped cream, crushed graham crackers, chopped pecans, pumpkin seeds, or a sprinkle of pumpkin pie spice.
A drizzle of melted dark chocolate or caramel would also be delicious.
Common questions
For this recipe, we’re mixing in gelatin to make it stay firm. Also, refrigerate it for at least 12-24 hours so it sets properly.
No, for this no-bake cheesecake recipe, simply chill the crust in the fridge while you make the filling.
For this particular recipe, yes. The filling uses gelatin to help it hold its shape after the cheesecake is removed from the pan and sliced.
Yes. Either one works for the crust.
Yes. Substitute an equal amount of melted butter for the coconut oil.
This recipe uses a 7-inch cake pan with a removable base. Using a larger pan will give you a thinner cheesecake and may change the final appearance.
Storage
Keep the cheesecake refrigerated until you’re ready to serve it.
Cover leftovers well or transfer individual slices to an airtight container and store them in the refrigerator for up to 5 days.
Because the texture is best when it sets slowly in the refrigerator, I wouldn’t recommend freezing the cheesecake just to set it faster.
More Pumpkin Recipes
Thanks for stopping by. If you try a recipe and like it, leave feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
No Bake Pumpkin Cheesecake
Ingredients
Crust:
- 1 1/2 cups crumbled oat crackers, or graham crackers
- 1/3 cup coconut sugar
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons pumpkin spice
- 1/3 cup coconut oil
Filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup canned pumpkin puree
- 1 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin spice
- 5 grams gelatin powder , about 1½ teaspoons + 3 tbsp water
Instructions
- In a bowl, combine all the ingredients for the crust (1 1/2 cups crumbled oat crackers, 1/3 cup coconut sugar1/2 teaspoon ground ginger, 1 1/2 teaspoons pumpkin spice, and 1/3 cup coconut oil). Transfer to a 7-inch springform pan or cake pan with a removable base. Press the mixture evenly all over the base of the pan. Refrigerate.
- In a second bowl, add the 16 ounces cream cheese and 1 cup coconut sugar. Mix with a hand mixer until mostly smooth.
- Add the remaining ingredients (1 cup canned pumpkin puree, 2 teaspoons pure vanilla extract, and 2 teaspoons pumpkin spice), and whisk until well combined and creamy.
- In a small bowl, whisk the 3 tablespoons of water and 5 grams gelatin powder , and immediately add it to the bowl with the cheesecake filling. Whisk on high speed until smooth.
- Pour the pumpkin filling mixture over the base in the cake pan and refrigerate overnight. For best results, refrigerate for 24 hours.
- Carefully remove the cake from the pan and slice.
Notes
- Use full-fat cream cheese for the creamiest texture and best set.
- Let the cream cheese soften to room temperature before mixing to prevent lumps.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- The gelatin is important for helping the cheesecake set and hold its shape.
- Use 5 g powdered gelatin, about 1½ teaspoons, mixed with 3 tablespoons of water.
- Graham crackers or oat crackers can be used for the crust.
- You can replace melted butter with coconut oil.
- Brown sugar or coconut sugar works.
- Refrigerate overnight before slicing. For the best results, chill for about 24 hours.
- Keep leftovers covered in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you tell me how much in teaspoons or tablespoons the gelatin is?
Hey, I updated it. It should be about 1 and a half teaspoons; if you go over a bit, it’s ok.
It was so yummy