Pumpkin Spice No-Bake Cheesecake Recipe

This Pumpkin Spice No-Bake Cheesecake Recipe has quickly become one of my favorite go-to treats when I want something seasonal but super simple. I absolutely love how it captures that cozy fall feeling without heating up the oven — perfect for those busy days when you crave pumpkin spice goodness but don’t have hours to bake. The creamy texture, combined with warm spices, makes every bite feel like a little celebration.

You’ll find that this recipe is a breeze to pull together, especially if you keep a ready-made graham cracker crust on hand. I often make it for gatherings or just a weekend treat, and the best part is how effortless it is to customize with your favorite toppings. If you’re a fan ofPumpkin Spice No-Bake Cheesecake Recipe, you’re going to enjoy how much flavor you get with so little fuss!

this …

Ingredients You’ll Need

The ingredients in this Pumpkin Spice No-Bake Cheesecake Recipe are straightforward but thoughtfully chosen to create that creamy, lightly sweet, and perfectly spiced flavor we all love. It’s helpful to have good-quality cream cheese and fresh pumpkin pie spice to get that authentic taste.

• Philadelphia Cream Cheese: I use the 1/3 less fat kind to keep it a bit lighter without sacrificing creaminess.
• Pureed Pumpkin: Canned pumpkin works perfectly here, just make sure it’s pure pumpkin and not pumpkin pie filling.
• Vanilla Extract: Adds a lovely aroma and rounds out the flavors nicely.
• Cinnamon: Essential for that warm spice note.
• Pumpkin Pie Spice: The secret mix that brings everything together—don’t skip this!
• Brown Sugar: Adds a rich subtle sweetness that complements the spices perfectly.
• Truwhip (Whipped Topping): This keeps the cheesecake light and airy; let it thaw completely for best results.
• Reduced-fat Graham Cracker Crust: The crunchy base that balances creamy filling—using a ready-made one saves so much time.

Variations

I love that this Pumpkin Spice No-Bake Cheesecake Recipe is such a flexible base—you can easily tweak it to your liking or dietary needs. Sometimes I swap out the whipped topping for homemade whipped cream, or add a splash of bourbon for a grown-up twist.

• Dairy-Free Version: I once tried using a coconut cream-based whipped topping and a dairy-free cream cheese substitute, and it turned out surprisingly tasty and light.
• Extra Pumpkin Punch: For a bolder pumpkin flavor, I stirred in a bit more pumpkin puree and a dash more pumpkin pie spice.
• Sweetener Swaps: Brown sugar can be replaced with maple syrup or honey if you want a different kind of richness.
• Graham Cracker Variations: Swap to a gingersnap crust for added spice, which pairs beautifully with the pumpkin flavors.

How to Make Pumpkin Spice No-Bake Cheesecake Recipe

Step 1: Whip Together Cream Cheese and Pumpkin Spice Mixture

Start by placing the cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar into a large mixing bowl. Using a hand mixer or a sturdy spatula, whip everything together for a few minutes until the mixture is beautifully fluffy and smooth. This step is crucial because it helps the filling become light, and you want to make sure those spices are evenly distributed.

Step 2: Fold in the Whipped Topping

Next, gently fold in the thawed Truwhip whipped topping. Be gentle here — you want to keep as much air in the mixture as possible to maintain that light texture. If you overmix, the filling can get dense, and that’s not what we’re aiming for.

Step 3: Spoon Into the Graham Cracker Crust and Chill

Spoon your luscious pumpkin filling into the prepared graham cracker crust, smoothing it evenly with a spatula. Cover it with plastic wrap or a lid and pop it into the fridge for at least a few hours. I usually let mine chill overnight because the flavors get even better and it firms up perfectly.

How to Serve Pumpkin Spice No-Bake Cheesecake Recipe

Garnishes

I often sprinkle a little extra cinnamon or pumpkin pie spice on top for a simple garnish, but my favorite thing to do is add a dollop of fresh whipped cream alongside toasted pecans or crushed gingersnaps. They add a wonderful crunch and extra layer of flavor that my family goes crazy for.

Side Dishes

To keep things cozy, I like to serve this cheesecake with a hot cup of chai tea or a latte—perfect for cool days. It also pairs nicely with fresh fruit like sliced pears or a simple apple compote to balance the richness.

Creative Ways to Present

For special occasions, I’ve layered this filling in individual mason jars with graham cracker crumbs between layers. It makes for a cute presentation and gives everyone their own personal cheesecake, which is always a hit at parties. You can also drizzle caramel sauce on top for an extra indulgence.

Make Ahead and Storage

Storing Leftovers

I typically store leftover cheesecake covered tightly in the fridge. It keeps well for up to 3 days, and honestly, it gets better as the flavors continue to develop. I recommend keeping it chilled until just before serving for the best texture.

Freezing

I’ve frozen leftover slices wrapped in plastic wrap and placed in an airtight container. When thawed overnight in the fridge, they maintain their flavor and texture pretty well—just a bit softer than fresh, but still delicious.

Reheating

This cheesecake is best enjoyed cold, so I don’t recommend reheating. Just let frozen slices thaw in the fridge and serve chilled or at room temperature for perfect creaminess.

FAQs

Final Thoughts

If you’re looking for a dessert that blends classic pumpkin spice flavor with a light, creamy texture—and you want it done in a flash—I genuinely recommend giving this Pumpkin Spice No-Bake Cheesecake Recipe a try. It’s one of those recipes that feels like a hug in dessert form and it’s so easy you’ll find yourself making it throughout the season. I can’t wait for you to fall in love with it just like I did!

Print