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Fork taking a bit off a pumpkin pie slice.
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5 from 1 vote

No Bake Pumpkin Cheesecake

This easy No-Bake Pumpkin Cheesecake has a creamy pumpkin spice filling and a crisp graham cracker crust. No oven or water bath needed. Make it the day before for an easy fall or Thanksgiving dessert.
Prep Time20 minutes
Chill time12 hours
Total Time12 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 10 servings
Author: Rena Awada

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.
    Pressing crumbled crackers into the bottom of a pan.
  • In a second bowl, add the 16 ounces cream cheese and 1 cup coconut sugar. Mix with a hand mixer until mostly smooth.
    Using a mixer to combine cream cheese with
  • 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.
    Adding sugar and pumpkin puree to whipped cream cheese.
  • 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.
    Spreading pumpkin cheesecake filling into a springform pan.
  • Carefully remove the cake from the pan and slice.
    No bake pumpkin cheesecake garnished with cookie crumbs and pumpkin seeds.

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

Serving: 1slice | Calories: 357kcal | Carbohydrates: 33g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 270mg | Potassium: 140mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4424IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg