I absolutely love how quick and fuss-free this Pumpkin Spice No-Bake Cheesecake Recipe is, especially when you’re craving something sweet but don’t want to slave over the oven. The combination of smooth cream cheese with the cozy flavors of pumpkin and warm spices makes it feel like a celebration in every bite. Plus, it’s perfect for those busy days when you want a festive dessert without the hassle.
When I first tried this recipe, I was surprised at how light and fluffy it turned out—even without baking! It’s wonderful for autumn gatherings, but honestly, it’s so good you’ll want to make it any time of the year. The best part? This Pumpkin Spice No-Bake Cheesecake Recipe takes just minutes to whip together and tastes like it’s been slowly simmering with flavor all day.
Why You’ll Love This Recipe
- Speedy and Simple: Ready in under 15 minutes, great for last-minute treats.
- Light & Fluffy Texture: The no-bake method keeps it airy and not too heavy.
- Seasonal Flavor with a Twist: Pumpkin and spice blend offers cozy taste without the fuss of cooking pumpkin down.
Ingredients You’ll Need
The magic of this Pumpkin Spice No-Bake Cheesecake Recipe really comes from the balance of creamy, spiced, and sweet flavors. Using a pre-made graham cracker crust means this dessert is a breeze, and the pumpkin puree blends perfectly with the spices for that classic flavor we all love.
- Philadelphia Cream Cheese: I prefer 1/3 less fat for a lighter note without sacrificing creaminess.
- Pureed Pumpkin: Canned pumpkin works perfectly and is super convenient.
- Vanilla Extract: Adds a nice depth and rounds out the spices beautifully.
- Cinnamon: Fresh cinnamon is best if you have it on hand, but ground works just fine.
- Pumpkin Pie Spice: This blends cinnamon, nutmeg, and cloves for that signature taste.
- Brown Sugar: I like using unpacked for the right sweetness and slight molasses flavor.
- Truwhip (or whipped topping): Helps keep the cheesecake light and fluffy—thawed so it blends easily.
- Reduced-Fat Graham Cracker Crust (9 inch): Using a store-bought crust cuts down on prep and makes this no-bake cheesecake even quicker.
Variations
I love how flexible this Pumpkin Spice No-Bake Cheesecake Recipe is—it’s a fun base to get creative with, depending on what you have or prefer. You can switch up the crust, go dairy-free, or even mix in some extras for texture. Feel free to personalize it to fit your taste.
- Dairy-Free Option: I once swapped cream cheese for a plant-based alternative and Truwhip for coconut whipped cream, which worked surprisingly well!
- Gluten-Free Crust: Using a gluten-free graham cracker crust lets those with sensitivities enjoy this dessert without missing out.
- Extra Crunch: Adding chopped pecans or walnuts on top gives a lovely contrast to the cheesecake’s smoothness.
- Maple Sweetness: Replacing brown sugar with pure maple syrup created a warmer sweetness I really enjoyed once.
How to Make Pumpkin Spice No-Bake Cheesecake Recipe
Step 1: Whip up the creamy pumpkin-spiced filling
Start by placing your cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar into a large bowl. I like to use a hand mixer for this step—it gets everything fluffy quickly, but a sturdy spatula works if you don’t have one handy. Whip it for a few minutes until the mixture is smooth and airy, which is key for a light cheesecake texture.
Step 2: Gently fold in the whipped topping
Next, add your thawed Truwhip or whipped topping. This step is all about gentle folding—beat just enough to combine everything without deflating the fluffiness you just created. You’ll notice the filling becomes even creamier and perfectly smooth.
Step 3: Fill and chill in your crust
Spoon the pumpkin cheese mixture into your pre-made graham cracker crust. Use a spatula to smooth the top so it looks inviting. Then pop it in the fridge for at least a few hours to chill and set—overnight is ideal if you have the time, as it deepens the flavors and firms up the texture nicely.
Pro Tips for Making Pumpkin Spice No-Bake Cheesecake Recipe
- Room Temperature Cream Cheese: Letting the cream cheese soften makes whipping much easier and results in a smoother filling.
- Don’t Overmix After Adding Whipped Topping: Gently fold to keep lightness intact—overmixing deflates the texture.
- Chill Time Is Crucial: Giving the cheesecake plenty of chill time helps it firm up and makes slicing much cleaner.
- Use a Sharp Knife for Clean Cuts: Warm your knife under hot water and wipe it dry between slices to avoid smudges.
How to Serve Pumpkin Spice No-Bake Cheesecake Recipe
Garnishes
I personally love topping this cheesecake with a sprinkle of extra pumpkin pie spice or a light dusting of cinnamon—it adds that beautiful aroma and cozy look. Sometimes I’ll add a dollop of whipped cream or some toasted pecans for crunch, especially when serving guests. Fresh cranberries or a drizzle of caramel sauce can also elevate it for special occasions.
Side Dishes
When serving, I find pairing this cheesecake with simple things like a hot cup of chai tea or coffee really enhances the fall vibe. It also goes well alongside a light fruit salad or even a small scoop of vanilla ice cream if you want an indulgent treat.
Creative Ways to Present
For holiday parties, I’ve layered this filling into individual parfait glasses with crushed graham crackers and a sprinkle of cinnamon on top—it makes each portion feel special and festive. Another fun trick is serving it in mini tart shells as bite-sized desserts for potlucks.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the fridge for 3 to 4 days if you cover the cheesecake tightly with plastic wrap or store it in an airtight container. I always recommend slicing what you plan to eat soon rather than all at once to keep the cheesecake’s texture intact.
Freezing
I’ve frozen this cheesecake before by wrapping it well in plastic wrap and then foil to avoid freezer burn. When thawed overnight in the fridge, it loses just a tiny bit of creaminess but still tastes fantastic—and it’s a great way to prep dessert ahead of time.
Reheating
Since it’s a no-bake dessert, you won’t really heat it up. But before serving, I like to let it sit at room temperature for about 10-15 minutes so the flavors can mellow and the cheesecake isn’t too firm straight from the fridge.
FAQs
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Can I use fresh pumpkin instead of canned for this Pumpkin Spice No-Bake Cheesecake Recipe?
Yes, you can! Fresh pumpkin needs to be cooked and pureed until smooth before using. I recommend roasting or steaming it and then blending it well to match the texture of canned pumpkin so the cheesecake filling stays silky.
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What can I use if I can’t find Truwhip or whipped topping?
You can substitute with homemade whipped cream or any store-bought whipped topping that’s thawed and stable. Just make sure it’s light and fluffy so it won’t weigh down the filling.
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Is it possible to make this pumpkin cheesecake sugar-free?
Absolutely! Swap the brown sugar with a natural sweetener like monk fruit or erythritol that measures similarly. Keep the amounts the same and taste the filling as you go to adjust sweetness to your liking.
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How long should I chill the cheesecake before serving?
At least 2 to 3 hours is necessary for the cheesecake to set properly, but I recommend chilling it overnight if you can—this helps the flavors meld beautifully and the texture firm up for perfect slices.
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Can I make mini Pumpkin Spice No-Bake Cheesecakes?
Yes! Use mini graham cracker crusts or muffin tins lined with graham cracker crumbs and press the filling in. Chill the same way and enjoy adorable, portion-controlled cheesecakes.
Final Thoughts
This Pumpkin Spice No-Bake Cheesecake Recipe has become one of my go-to desserts, especially when I want something seasonal but light and fuss-free. I truly believe you’ll enjoy how quickly it comes together and how comforting those warm spices feel in every bite. Give it a try—you might just find it beating your usual baked pumpkin desserts for ease and flavor alike!
Print
Pumpkin Spice No-Bake Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Spice No-Bake Cheesecake is a light and creamy dessert perfect for fall. Made with pureed pumpkin, warm spices, and a reduced-fat graham cracker crust, it comes together in under 15 minutes and requires no baking. The cheesecake is fluffy and smooth, offering a delightful balance of sweetness and spice, ideal for an easy holiday treat or any cozy occasion.
Ingredients
Cheesecake Filling
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar (unpacked)
- 4 oz Truwhip, thawed
Crust
- 9 inch reduced-fat Graham Cracker Crust
Instructions
- Prepare the Filling: In a large bowl, whip together the cream cheese, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar using a hand mixer or a spatula until the mixture becomes light and fluffy. This usually takes a few minutes.
- Fold in Whipped Topping: Gently add the thawed Truwhip to the cream cheese mixture and whip or fold it in carefully until the filling is smooth, light, and well combined without deflating it completely.
- Assemble the Cheesecake: Spoon the prepared pumpkin spice filling into the 9-inch reduced-fat graham cracker crust, spreading it evenly to cover the crust base.
- Chill to Set: Refrigerate the assembled cheesecake for several hours or until firm, ideally 3-4 hours, so it sets properly before serving.
Notes
- This no-bake cheesecake is quick and easy to prepare, especially when using a pre-made graham cracker crust.
- The dessert is light and less sweet than traditional cheesecakes, making it a great option for a subtle pumpkin-flavored treat.
- Using 1/3 less fat cream cheese and reduced-fat crust helps reduce calories and fat content while maintaining flavor.
- Ensure the Truwhip is fully thawed before mixing to achieve the best texture.
- For best flavor and texture, chill the cheesecake for at least 3 hours but overnight is preferable.
Nutrition
- Serving Size: 1 slice
- Calories: 187 kcal
- Sugar: 13 g
- Sodium: 178 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 5.5 mg
