I absolutely love this Pumpkin Spice No-Bake Cheesecake Recipe because it brings all those cozy fall flavors without heating up the kitchen or needing an oven. It’s the perfect dessert when you want something rich, creamy, and festive, but with minimal fuss—especially as the holidays roll in or when pumpkin cravings hit hard. Trust me, once you give it a try, you’ll find it’s an absolute crowd-pleaser that comes together in just a few minutes.
What makes this Pumpkin Spice No-Bake Cheesecake Recipe so special is how easy it is to whip up with just a handful of ingredients, yet it tastes like something you’d get at a fancy café. The light cream cheese and whipped topping keep it fluffy, while the pumpkin and warming spices make every bite comforting. If you’re short on time but want to impress family or guests, this is your go-to dessert.
Why You’ll Love This Recipe
- No Baking Required: Perfect for when you want delicious cheesecake without heating up your kitchen.
- Quick and Simple: Comes together in about 15 minutes, making it great for last-minute guests or busy days.
- Rich Pumpkin Flavor: The perfect blend of pumpkin and warm spices brings autumn vibes with every bite.
- Family Favorite: My family goes crazy for this—I’ve had friends request the recipe again and again.
Ingredients You’ll Need
Each ingredient in this Pumpkin Spice No-Bake Cheesecake Recipe works together to create a creamy, spiced dessert that feels indulgent, yet easy to put together. Using 1/3 less fat cream cheese helps keep things lighter without sacrificing flavor, while the brown sugar adds just the right amount of sweetness.
- Philadelphia Cream Cheese: Opt for the 1/3 less fat version for a lighter but still creamy texture.
- Pureed Pumpkin: Canned pumpkin works perfectly here—makes for easy prepping and that authentic pumpkin taste.
- Vanilla Extract: Adds a lovely depth and rounds out the flavors beautifully.
- Cinnamon: Essential for that cozy warmth I always crave in fall desserts.
- Pumpkin Pie Spice: The blend of spices here is key, so choose a good-quality mix for the best flavor.
- Brown Sugar: I use unpacked brown sugar for just the right molasses sweetness.
- Truwhip (or whipped topping): Bring it to room temperature for smooth folding and a perfect fluffy texture.
- Graham Cracker Crust: You can buy a reduced-fat crust or make your own for that classic base everyone loves.
Variations
I love how versatile this Pumpkin Spice No-Bake Cheesecake Recipe is—you can tweak it easily to suit your tastes or dietary needs. Whether you want to make it gluten-free, add some crunchy texture, or dial up the spice, there’s room to get creative here.
- Gluten-Free Crust: I sometimes swap the graham crust for a gluten-free nut and date crust, and it works beautifully without losing any flavor.
- Extra Spice: One time I added a pinch of nutmeg and ground cloves, and it made the flavors pop even more.
- Dairy-Free Version: Using a dairy-free cream cheese alternative and coconut whipped topping gave a delicious plant-based twist I’m excited to share.
- Adding Toppings: Chopped pecans or toasted pumpkin seeds sprinkled on top add a lovely crunch that my family enjoys.
How to Make Pumpkin Spice No-Bake Cheesecake Recipe
Step 1: Whip Together the Pumpkin and Cream Cheese Mixture
Start by placing your softened cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar into a large bowl. I like to use a hand mixer here because it speeds things up, but you can also use a sturdy spatula. Whip everything together for a few minutes until the mixture is smooth and fluffy—this is crucial because a well-whipped base means your cheesecake will have a light texture instead of dense or lumpy spots.
Step 2: Fold in the Whipped Topping
Next, add the thawed Truwhip (or your whipped topping of choice) to the bowl. Gently fold it in using a spatula, being careful not to over mix—this keeps the cheesecake airy and soft. You want the topping just combined so the texture stays light and creamy.
Step 3: Spoon Into the Crust and Chill
Spoon the cheesecake mixture into your 9-inch graham cracker crust and spread it evenly. The final step is to chill the cheesecake in the fridge for a few hours until it firms up. I usually leave mine for about 3 to 4 hours, but overnight works great, too. This patience really rewards you with that perfect sliceable texture.
Pro Tips for Making Pumpkin Spice No-Bake Cheesecake Recipe
- Use Room Temperature Ingredients: I learned this the hard way—cold cream cheese is a pain to whip and makes lumps, so let it sit out for 30 minutes before starting.
- Don’t Overmix the Whipped Topping: Folding gently keeps the cheesecake airy and light instead of dense and heavy.
- Quality Pumpkin Pie Spice: A good spice blend makes all the difference—I like to mix my own or buy fresh for stronger flavor.
- Chill Long Enough: Rushing the chill time is the biggest mistake to avoid; wait at least 3 hours for best results.
How to Serve Pumpkin Spice No-Bake Cheesecake Recipe
Garnishes
I love topping this cheesecake with a dollop of extra whipped cream and a sprinkle of cinnamon or nutmeg—it makes the presentation look festive and adds a little extra flavor boost. Another favorite I’ve discovered is adding some crushed gingersnap cookies or toasted pecans for crunch and contrast.
Side Dishes
This dessert pairs beautifully with a warm cup of spiced tea or coffee. If you want to keep the seasonal vibes going, serve it alongside apple cider or even a scoop of vanilla ice cream for an indulgent treat.
Creative Ways to Present
For parties, I like to make mini versions using small tart shells—perfect for easy serving and sharing. Sometimes, layering the cheesecake mixture with crushed graham crackers and extra pumpkin puree in clear glasses creates a pretty parfait that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in the fridge—just cover the cheesecake tightly with plastic wrap or store in an airtight container. I find it stays fresh for up to 3 days without losing that creamy texture or flavor punch.
Freezing
Although I usually eat this cheesecake within a couple days, I’ve frozen it successfully too. Wrap it well in plastic and foil, and let it thaw overnight in the fridge before serving. The texture might be slightly different but still delicious!
Reheating
Since this is a no-bake cheesecake, I don’t recommend reheating it. Instead, serve chilled for that perfect creamy, firm texture. If it’s a bit firm from the fridge, let it sit at room temperature for 10-15 minutes before slicing.
FAQs
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Can I use fresh pumpkin instead of canned for this recipe?
Absolutely! You can use fresh pumpkin puree, but make sure it’s cooked and pureed until smooth. Keep in mind fresh pumpkin might have a bit more moisture, so you may want to strain it slightly to avoid a watery filling.
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What’s the best whipped topping to use?
I usually use Truwhip because it’s easy and stable, but you can also use homemade whipped cream or any other store-bought whipped topping that holds its shape well once folded in.
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Can I make this cheesecake ahead of time?
Yes! This recipe is perfect for making a day ahead. Just prepare and chill overnight to let flavors develop and the cheesecake to fully set.
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How do I prevent the cheesecake from being too soft?
Make sure to chill the cheesecake for at least 3 hours and fold the whipped topping gently without overmixing. Using a firm crust also helps the dessert hold its shape when sliced.
Final Thoughts
If you’re looking for a dessert that captures that classic pumpkin spice magic without the hassle of baking, this Pumpkin Spice No-Bake Cheesecake Recipe is a total winner. I keep coming back to it every fall because it’s effortless, tastes fantastic, and always earns compliments. Honestly, I feel like sharing it with friends is like sharing a little slice of cozy happiness, and I can’t wait for you to try it and love it just as much as I do.
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Pumpkin Spice No-Bake Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus 3-4 hours chilling
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Spice No-Bake Cheesecake is a creamy, flavorful dessert perfect for fall celebrations. Combining the warm spices of cinnamon and pumpkin pie spice with a lightened cream cheese filling and whipped topping, it offers a deliciously smooth texture without any baking. Ready in just 15 minutes plus chilling time, it’s an easy and satisfying seasonal treat served on a reduced-fat graham cracker crust.
Ingredients
Filling
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar (unpacked)
- 4 oz Truwhip (thawed)
Crust
- 9 inch reduced-fat Graham Cracker Crust (or homemade)
Instructions
- Prepare the filling: In a large bowl, combine the 1/3 less fat Philadelphia Cream Cheese, pureed pumpkin, vanilla extract, ground cinnamon, pumpkin pie spice, and brown sugar. Use a hand mixer or spatula to whip the mixture for a few minutes until it becomes light and fluffy.
- Incorporate the whipped topping: Add the thawed Truwhip to the cream cheese mixture and whip again until the mixture is smooth and well blended.
- Assemble the cheesecake: Spoon the pumpkin spice cream cheese filling evenly into the 9-inch reduced-fat graham cracker crust.
- Chill to set: Place the assembled cheesecake in the refrigerator and chill for several hours, typically at least 3 to 4 hours, until the filling is firm and set.
Notes
- Use canned pureed pumpkin labeled 100% pumpkin, not pumpkin pie mix, for best flavor.
- Chilling the cheesecake overnight will produce the best firm texture.
- If Truwhip is unavailable, you can substitute with whipped cream, but Truwhip helps maintain a light yet stable texture.
- For added texture, garnish with a sprinkle of cinnamon or crushed graham crackers before serving.
- This dessert is best served cold due to its no-bake nature.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 160 kcal
- Sugar: 11 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
