Easy No-Bake Pumpkin Cheesecake: Delicious Fall Dessert!

Oh, hey there, fellow comfort seekers! Let’s talk about something that makes my family do a happy dance: No-Bake Pumpkin Cheesecake. It’s the perfect fall dessert recipe, and honestly, it’s a sanity-saver when you need a quick, comforting treat. I know, I know – cheesecake can sound intimidating, but trust me, this recipe is totally doable, even with the cozy chaos of family life swirling around you!

My journey with this No-Bake Pumpkin Cheesecake started a few years ago when I was desperately searching for a Thanksgiving dessert that didn’t require hours in the kitchen. Baking can be stressful, and sometimes, you just need something simple. This recipe quickly became a family favorite, and now it’s a staple every fall.

The best part? It’s a total crowd-pleaser, and the graham cracker crust pumpkin cheesecake gives it that classic, comforting taste. I’m here to share all my tips and tricks for making this No-Bake Pumpkin Cheesecake a dinnertime win for your family, too. So, grab your coffee, and let’s get started!

• 1 ½ cups graham cracker crumbs: These are the foundation of our graham cracker crust pumpkin cheesecake and add that perfect, comforting crunch!
• 6 tablespoons unsalted butter, melted: This binds the crust together and adds richness. You can even use coconut oil for a dairy-free version.
• 4 ounces cream cheese, softened: This is essential for that creamy, cheesecake texture. I always use full-fat for the best flavor.
• 1 (14 ounce) can sweetened condensed milk: This adds sweetness and helps to create a smooth, creamy filling.
• 1 (15 ounce) can pumpkin puree: The star of the show! Make sure it’s pumpkin puree, not pumpkin pie filling.
• 1 teaspoon pumpkin pie spice: This gives that classic fall flavor we all know and love.
• 1 teaspoon vanilla extract: Adds a touch of warmth and enhances the other flavors.
• Whipped cream or Cool Whip, for topping (optional): Because everything is better with whipped cream, right?

Trust me, this No-Bake Pumpkin Cheesecake ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. My family gets extra comfort when I add a dash of cinnamon to the graham cracker crumbs – give it a try!

I once forgot to soften the cream cheese (mom brain!), and guess what? It still worked! Just beat it really well until it’s smooth. This No-Bake Pumpkin Cheesecake proves delicious doesn’t mean expensive, and it’s easy on the budget while delivering comfort.

1. First, let’s make that crust! In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch pie plate or springform pan.
2. Now, let’s get that creamy filling going! In a large bowl, beat the softened cream cheese until smooth. You want to make sure there are no lumps. This is key for that perfect pumpkin cheesecake mousse texture.
3. Next, gradually add the sweetened condensed milk to the cream cheese, beating until well combined. It should be nice and smooth. Don’t rush this step!
4. Time for the pumpkin! Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat until everything is fully incorporated. Your No-Bake Pumpkin Cheesecake should smell amazing by now.
5. Pour the pumpkin mixture over the graham cracker crust. Spread it evenly, and then cover the pie plate with plastic wrap.
6. Now, for the hard part: waiting! Refrigerate your refrigerator pumpkin cheesecake for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly. This is the perfect time to prep tomorrow’s lunch!
7. Before serving your No-Bake Pumpkin Cheesecake, top it with whipped cream or Cool Whip, if desired. You can also sprinkle a little extra pumpkin pie spice on top for a pretty presentation. In my busy kitchen, this comforting No-Bake Pumpkin Cheesecake usually takes about 15 minutes to prep, and then it’s all about letting the fridge do its magic!

Here’s where I used to struggle with my No-Bake Pumpkin Cheesecake – I wouldn’t press the crust firmly enough. The result? A crumbly mess! Learn from my experience and really pack that crust down! While your No-Bake Pumpkin Cheesecake is setting, take a moment to appreciate creating comfort for your family!

My family enjoys this comforting No-Bake Pumpkin Cheesecake in so many ways! Sometimes, we keep it simple and just enjoy a slice with a dollop of whipped cream. Other times, we get a little fancy!

The kids devour this comforting No-Bake Pumpkin Cheesecake when I serve it with a side of fresh berries. The tartness of the berries complements the sweetness of the cheesecake perfectly. This No-Bake Pumpkin Cheesecake is perfect for those busy weeknights when we need comfort food fast!

For a more decadent treat, try drizzling some caramel sauce over the top or sprinkling on some chopped pecans. You could also serve it with a scoop of vanilla ice cream. My husband loves it with a cup of coffee after dinner.

This No-Bake Pumpkin Cheesecake is perfect for Thanksgiving, potlucks, or any fall gathering. It’s always a hit! I’ve even made mini cheesecakes in muffin tins for parties – so cute and easy to serve.

If you have any leftover No-Bake Pumpkin Cheesecake (which is rare in my house!), store it in the refrigerator for up to 3 days. It’s just as delicious the next day! The feedback I get from friends is always positive and it is quickly devoured.

We also love to use pumpkin to make these delicious pumpkin cheesecake truffles.

• Is this No-Bake Pumpkin Cheesecake really filling enough for growing kids? Absolutely! The cream cheese and pumpkin make it surprisingly satisfying. Plus, the graham cracker crust adds some fiber. I find it’s a great balance of sweet and wholesome.
• What if my picky eater won’t try this No-Bake Pumpkin Cheesecake? Don’t give up! Try serving it with their favorite fruit or a little bit of chocolate sauce. Sometimes, all it takes is a familiar pairing to get them to try something new. You can also turn it into a pumpkin cheesecake mousse by blending it up and serving it in small cups.
• Can I meal prep this No-Bake Pumpkin Cheesecake for busy weeks ahead? Yes! That’s the beauty of it. You can make it up to 2 days in advance and store it in the refrigerator. It’s a sanity-saver for busy weeks.
• Can I freeze this No-Bake Pumpkin Cheesecake? I haven’t tried freezing the whole cheesecake, but you can definitely freeze individual slices. Wrap them tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.
• Can I use a different crust? Of course! If you’re not a fan of graham crackers, you can use Oreo cookies or even a gingersnap crust. Get creative! You can see this pumpkin cheesecake delight made with an icebox cake here.
• What if I don’t have pumpkin pie spice? You can make your own! Just combine cinnamon, ginger, nutmeg, and cloves. There are plenty of recipes online.
• Is this No-Bake Pumpkin Cheesecake gluten-free? Not as written, but you can easily make it gluten-free by using gluten-free graham crackers for the crust.

Here is a No-Bake Pumpkin Cheesecake – Sally’s Baking version for another recipe if you want more! If you are looking for a lighter version, you could try it with greek yogurt. I hope you find that this answers all the questions you may have.

This No-Bake Pumpkin Cheesecake is more than just a recipe; it’s a way to bring comfort and joy to your family, even on the busiest of days. It supports my family’s comfort food goals because it’s easy, delicious, and satisfying. It is the ultimate fall dessert recipe. I hope it will do the same for you.

My No-Bake Pumpkin Cheesecake Comfort Hacks:

• Press the crust firmly: This prevents it from crumbling and makes it easier to slice.
• Soften the cream cheese: This ensures a smooth, creamy filling.
• Don’t overmix: Overmixing can lead to a tough cheesecake.

We also love making a No-Bake Halloween Cheesecake with the leftovers, or turning it into pumpkin cheesecake brownies! Some family-tested No-Bake Pumpkin Cheesecake variations include adding chocolate chips to the filling or topping it with chopped nuts. My daughter loves it with extra whipped cream, while my son prefers it plain.

I encourage you to make this recipe your own. Add your favorite flavors and toppings. Experiment with different crusts. The most important thing is to have fun and create something that your family will love. I have been inspired by a few versions, including this no bake pumpkin cheesecake pie recipe.

I hope this No-Bake Pumpkin Cheesecake becomes a staple in your house, just like it is in mine. Here’s to more dinnertime wins and cozy family moments! Go make this satisfying No-Bake Pumpkin Cheesecake for your family! You got this, mama! 💕