No-Bake Pumpkin Cheesecake

A no bake, no stress cheesecake for the holidays, or anytime.

By
Mark Beahm
Mark Beahm
Mark Beahm
Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.
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Updated February 21, 2025
Mark Beahm
No-bake pumpkin cheesecake on a platter, and in the background, a stack of plates, utensils on the counter, and an orange kitchen towel

Simply Recipes / Mark Beahm

As a baker and all-around food lover, Thanksgiving is naturally one of my favorite holidays. My family's well-kept traditions and everyone's eagerness to help out usually results in a smooth and delicious weekend of gatherings and meals. But when it comes to oven space, you might mistake what ensues for a session of international trade negotiations.

No need to negotiate for precious oven space—make this no-bake pumpkin cheesecake. This also means no water bath and no risk of cracks in the cake. Even the crust is no-bake. It only takes a half hour to whip together and is ideal for making ahead.

Using a whole can of pumpkin, this no-bake cheesecake is unquestionably pumpkin-flavored and won't leave you with an awkward amount of leftover pumpkin purée in the back of your fridge. Molasses adds a deep, burnt caramel flavor that's echoed in the gingersnap crust. 

Add the tangy cream cheese and warming fall spices, and you’ve got a light and velvety pumpkin spice cheesecake that will upstage the pumpkin pie.

Tips for No-Fail No-Bake Pumpkin Cheesecake Filling

After testing a few different methods, I gathered a few tips for a luscious pumpkin cheesecake filling that is guaranteed to set: 

  • Save the homemade pumpkin purée for your next pumpkin pie. This cheesecake works best with canned pumpkin purée, which has less water than homemade. I prefer Libby’s 100% Pure Pumpkin. I think the flavor is stronger, and it seems to have less water than other brands I’ve tried.
  • Blot the pumpkin purée to reduce the water content before making the filling. Pumpkin has a lot of water, which can prevent the cheesecake from setting. Lightly draining the pumpkin ensures the filling sets and also concentrates the pumpkin flavor.
  • Whip the cream to very stiff peaks. The firmer the whipped cream is, the firmer the cheesecake will set. Don't whip it too long, though, or you'll end up with a bowlful of butter. 
  • Use full-fat cream cheese bricks. It may be tempting to skip a step with the plastic tubs of whipped cream cheese, but they have a different formulation that won’t hold up. Plus, the bricks are cheaper.
Slice of no-bake cheesecake slightly lifted from platter with the rest, using a pie server, and in the surroundings, an orange kitchen towel and a plate with a slice of cheesecake

Simply Recipes / Mark Beahm

Swaps and Substitutions 

I’m sure my family isn’t the only one with multiple dietary restrictions. Our family's not short in taste preferences, either. Here are a couple of easy swaps to ensure everyone gets a slice they like.

  • To make the crust gluten-free, use gluten-free gingersnaps or graham crackers. Or skip the crust altogether for a crustless cheesecake.
  • Pumpkin isn’t the only vegetable for fall desserts—you can use canned squash purée or sweet potato purée for the filling.
  • In my house, salted caramel is the default, so I added some sea salt to the caramel sauce. If caramelizing sugar makes you nervous, try the sweet and buttery toffee sauce from this recipe for my banoffee cheesecake instead. Or pick up a jar from the store.

How To Serve No-Bake Pumpkin Cheesecake

A no-bake recipe is an excellent contender for parties, whether you're the host or a guest assigned with dessert. It doesn't require the effort or fuss of a baked cheesecake, and as a Thanksgiving bonus, you won't compete for precious oven time.

Serve slices with an extra dollop of whipped cream. Drizzle them with caramel and add a dusting of pumpkin spice or garnish with a sprinkle of gingersnap crumbs.

You can save some time by handing over the decorating responsibility to the guests. At our family's parties, we serve big desserts like this buffet-style with whipped cream and caramel sauce in bowls on the side.

Storage

This no-bake pumpkin cheesecake can be stored in the refrigerator for up to three days, and is great for making ahead of time. If you make it ahead of time, wait until just before serving to add the whipped cream and caramel sauce. 

The cheesecake also freezes well for up to three months. Allow it to set in the refrigerator for 8 hours, then wrap the entire pan in a double layer of plastic wrap. Let thaw in the fridge overnight before serving (though I admit that I enjoyed a frozen slice straight from the freezer—for testing purposes, of course).

No-bake cheesecake on a small plate with a fork, and in the surroundings, more small plates with a slice and the platter with the rest of the cheesecake

Simply Recipes / Mark Beahm

More Cheesecake Recipes You'll Love

From the Editors Of Simply Recipes

No-Bake Pumpkin Cheesecake

Prep Time 30 mins
Chill Time 8 hrs
Total Time 8 hrs 30 mins
Servings 10 to 12 servings
Yield 1 (10-inch) cheesecake
Cook Mode (Keep screen awake)

Ingredients

For the gingersnap crust

  • 2 cups (200g to 250g) gingersnap crumbs or graham cracker crumbs

  • 1/3 cup (67g) granulated sugar

  • 1/2 cup (113g) unsalted butter, melted

For the pumpkin cheesecake filling

  • 1 (15-ounce) can pumpkin purée

  • 1 cup (240ml) heavy cream

  • 2 (8-ounce) packages cream cheese

  • 1 cup (120g) powdered sugar

  • 2 tablespoons molasses

  • 1 teaspoon vanilla extract

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon ground cloves

For the optional toppings

  • 1 cup heavy cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • Caramel sauce

Method

  1. Drain the pumpkin:

    Use a spatula to scrape the pumpkin purée out of the can and into a small bowl lined with a couple of layers of paper towels. Set aside while you prepare the crust and the whipped cream. 

    The paper towels will draw some water out of the pumpkin purée for a thicker cheesecake filling.

    Pumpkin puree in a paper towel lined bowl for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
  2. Make the no-bake crust:

    In a large bowl or food processor, combine the cookie crumbs, sugar, and melted butter with a silicone spatula until all the crumbs are evenly moistened and the mixture begins to clump together.

    Transfer the crumb mixture into a 9 or 10-inch springform pan. Use your hand or the bottom of a measuring cup to pack the crumbs into an even layer on the bottom of the pan and slightly up the sides. Compact the crust firmly to prevent it from being too crumbly.

    Transfer the pan to the freezer to chill while preparing the filling.

    Bottom of measuring cup used to flatten and pack the cookie crumb layer in a springform pan for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
    Gingersnap cookie crumb layer in a springform pan for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
  3. Whip the cream:

    In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream on medium-high speed until thickened and very stiff peaks form, about 1 to 2 minutes.

    Simple Tip!

    Whip it a little longer than you typically would, but try not to go too far and make butter. The cream should be extra thick and cling to the whisk. It is okay if it looks slightly grainy.

    Transfer the whipped cream to a small bowl and set aside.

    Whipped cream in a mixer bowl (still on the stand mixer) for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
  4. Whip the cream cheese:

    In the same bowl used for the whipped cream, whip the cream cheese on medium-high speed until completely smooth, about 4 minutes. Pause a few times to scrape the sides and bottom of the bowl with a spatula to ensure all of the cream cheese is whipped and smooth.

    Whipped cream cheese mixed into the whipped cream in the mixer bowl (still attached to the stand mixer) for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
  5. Make the filling:

    To the whipped cream cheese, add the drained pumpkin purée, powdered sugar, molasses, vanilla, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on the lowest speed until most of the powdered sugar has been incorporated into the mixture, about 1 minute. Increase the speed to medium-high and whip for 2 to 3 minutes, or until the filling is creamy and perfectly smooth. Pause and scrape the bowl a few times during mixing to ensure the filling is free of any lumps.

    Pumpkin puree filling mixed together in a stand mixer for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
  6. Fold in the whipped cream:

    Use a silicone spatula to gently fold the whipped cream into the pumpkin mixture. As you mix, rotate the bowl and use the spatula to scrape the sides and bottom of the bowl and stir in gentle, sweeping motions to prevent deflating the air in the whipped cream.

    Heavy cream folded into the puree mixture using a silicone spatula for Cookie crumb, butter, and sugar blended together in a food processor for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
    No-bake pumpkin cheesecake filling in a bowl with a spatula

    Simply Recipes / Mark Beahm
  7. Fill and chill:

    Remove the crust from the freezer and fill it with the pumpkin mixture. Use a small offset spatula, or the silicone spatula, to level and smooth the top of the cake.

    Cover the pan tightly with a layer of plastic. Try to avoid letting the plastic touch the surface of the cake. Refrigerate until thoroughly chilled and the filling has set, at least 8 hours, ideally 12 to 24 hours.

    Filling added to springform pan and smoothened using an off-set spatula for no-bake pumpkin cheesecake recipe

    Simply Recipes / Mark Beahm
  8. Remove from the pan:

    When the cake is set and you’re ready to decorate and serve, run a small offset spatula or a butter knife around the edge of the cake. Remove the rim of the pan. Carefully slide the cake onto a serving plate, or serve it directly from the pan.

  9. Make the whipped cream topping (optional):

    In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 1 to 2 minutes. The cream should thicken, and when you pull the whisk out of the bowl, the peak should stand up.

    Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe large rosettes around the top of the cake and drizzle the cake with caramel sauce, if using. Slice and serve.

    Leftover cheesecake can be stored covered in the refrigerator, covered, for up to 3 days.

    Did you love this recipe? Let us know with a rating and review!

    Simple Tip!

    This cheesecake also freezes well. Cut slices and freeze them, spaced apart, on a baking sheet. Wrap tightly and freeze for up to 3 months. You can even enjoy the slices straight from the freezer, no defrosting needed.

    Whipped cream rosettes piped onto the no-bake pumpkin cheesecake (released from springform pan)

    Simply Recipes / Mark Beahm
    No-bake pumpkin cheesecake topped with whipped cream rosettes and caramel sauce

    Simply Recipes / Mark Beahm
    Slice of no-bake cheesecake slightly lifted from platter with the rest, using a pie server, and in the surroundings, an orange kitchen towel and a plate with a slice of cheesecake

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
444 Calories
30g Fat
40g Carbs
5g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 444
% Daily Value*
Total Fat 30g 39%
Saturated Fat 17g 87%
Cholesterol 81mg 27%
Sodium 224mg 10%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 5g
Vitamin C 2mg 8%
Calcium 89mg 7%
Iron 2mg 9%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.