No Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin cheesecake is the perfect fall dessert. It's rich and creamy, with just the right amount of sweetness and spice. Best of all, it's super easy to make.

This No Bake Pumpkin Cheesecake recipe comes together in just 30 minutes and you can make it ahead of time and enjoy it stress-free.

So if you're looking for a show-stopping dessert that will impress your guests, look no further than this delicious pumpkin cheesecake.

This cheesecake needs 8 hours to set in the fridge, making it easier to get organised ahead of time. So before you begin, make sure you have some fridge space!

To make the cheesecake, you'll break down some pecans and digestive biscuits (or graham crackers) into a crumb. Then mix with melted butter and press into the bottom of a tin to form your nutty, buttery cheesecake base.

After that, you'll mix the filling ingredients together - cream cheese, cream, vanilla, pumpkin puree, pumpkin spice and sugar - all in one step.

Once your filling is ready, you'll spoon it over the base and leave it to set in the fridge to give a sliceable but beautifully creamy texture.

And that's it! A delicious pumpkin cheesecake that doesn't require any baking.

The rich nutty base pairs perfectly with the creamy spiced filling.

Serve it with a little maple syrup and your guests will be sure to adore it. It's one of my very favourite pumpkin desserts.

Pumpkin cheesecake is also an easy dessert to make your own with some creative flair.

You could get creative with toppings, adding things like chopped nuts or chocolate shavings. You could also experiment with different nuts in the base. Whatever way you choose to make it, this pumpkin cheesecake is sure to be a hit!

This recipe is also perfect if you want to enjoy the flavour of sweet pumpkin pie with less work!

If all that sounds good, read on because my full No Bake Pumpkin Cheesecake recipe is below.

I've also included some step-by-step photographs to show you exactly how I made mine.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Instructions

Make The Base

Put the digestive biscuits and pecans in a food processor and pulse until you have a fine crumb. Tip the crumbs into a medium bowl.

Add melted butter to the digestive crumbs / graham cracker crumbs.

Stir together.

Tip the crust mixture into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.

Make The Cheesecake Filling

Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.

Put the cream cheese, cream, vanilla extract, pumpkin puree, pumpkin spice and sugar in a large bowl.

Whisk with a hand mixer or manual whisk until thick. This could take a few minutes to really thicken up and give stiff peaks.

Add the cooled melted white chocolate to the cream cheese mixture.

Fold to combine.

If you like, you can add a little orange food colour.

Just a little is all it takes to bring out the natural orange hue of the pumpkin.

Tip the filling into the tin, level off with a spatula and place in the fridge.

Chill overnight until firm.

To ensure the cheesecake releases cleanly, run a knife around the inner sides of the springform pan before opening the hinge.

Slice with a sharp knife to serve. Warming the knife slightly in a cup hot water and wiping between cuts helps give really neat slices.

Serve with a drizzle of maple syrup, if you like.

Bon appetit! I hope you enjoy making this delicious pumpkin cheesecake this pumpkin season.

If you serve it for dessert at thanksgiving dinner, I'd love to hear about it!

Pointers, tricks and troubleshooting tips for the perfect No Bake Pumpkin Cheesecake

Is this No Bake Pumpkin Cheesecake easy to make?

Yes, this no bake dessert is really easy to make with simple ingredients. The base is simply a mixture of digestive biscuits, pecans and butter, which is pressed into the tin. The filling is made with cream cheese, double cream, white chocolate, pumpkin puree, sugar and spices. There's a full ingredients list on the recipe card below.

There's no baking involved at all, so all you need to do is mix and chill! Well, there are a few more steps than that, so I've listed them below with plenty of details and clear photos.

Hopefully, the section below can help you if you get stuck. However, if you can't find the answer to your question, feel free to drop me a comment at the bottom of the page and I'll get back to you ASAP. Happy cooking!

Will I need any special equipment for this recipe?

No, you don't need any special equipment to make this No Bake Pumpkin Cheesecake. All you need is some measuring equipment (scales, cups, jug), utensils, bowls and an electric whisk. You can use a food processor to break up your biscuits, but it's not an essential bit of equipment, as you can break them up by hand.

If you're missing any of this equipment, there's a full list of suggested equipment on the recipe card below.

Where can I buy pumpkin puree?

You'll usually find pumpkin puree with other canned fruits in a grocery store or on the baking aisle. In the UK, AUS and Europe, you might find pumpkin in the world foods section with American candy and baking ingredients as it's more of an American ingredient.

How can I tell if canned pumpkin puree is old/gone off?

Canned pumpkin puree should have a long shelf life, so it's unlikely to have spoiled unless the can is open or leaking. Pumpkin puree can vary from a rich orange colour to a deep terracotta - it depends on the manufacturer and cooking process before canning.

Pumpkin puree should look wet and thick, almost like wallpaper paste and have no noticeable smell or signs of drying out or mould.

Equally, your puree should not smell like a pumpkin spice latte. If it smells like pumpkin spice, you've accidentally bought pumpkin pie filling - which isn't suitable for this recipe.

If your pumpkin puree looks or smells off, you should discard it and find a fresh can. So it's best to use a sealed can of pumpkin puree from the store to avoid any food safety risks.

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked and mashed pumpkin, with nothing else added. Pumpkin pie filling has additional sweeteners, spices and sometimes even flour added to it, and is therefore not suitable for this recipe.

Why can't I use pumpkin pie filling in this recipe?

Pumpkin pie filling contains flavourings and sweeteners, so if you used it with this recipe, you would end up with a super sweet and overspiced cheesecake. The extra sugar in the filling would probably change the texture of the cheesecake too. So it's best to use pumpkin puree, which you can buy canned or make yourself.

Is this No Bake Pumpkin Cheesecake suitable for vegetarians?

This easy pumpkin cheesecake recipe is suitable for vegetarians but double-check all of your ingredients labels to make sure to check that they are suitable for vegetarians.

Also, don't forget to check anything extra you intend to serve with your cheesecake.

Is this No Bake Pumpkin Cheesecake recipe suitable for vegans?

No, this recipe contains dairy, so it isn't suitable for vegans. You could try making a vegan cheesecake, but I'm not sure how it would turn out, as this recipe is reliant on the fat from the dairy to set.

Here are some vegan alternatives to the ingredients in this recipe:

• Digestive biscuits/ Graham crackers - many brands are vegan anyway, so check the labels in your grocery store.
• Butter - use vegan butter with high-fat content of around 80%, so it behaves similarly to dairy butter.
• Double cream - use a thick vegan cream like Oatly whippable creamy oat or Elmlea plant double. Or many vegans use coconut cream combined with coconut milk for a whippable cream alternative.
• Thickener - You may need to add 1/2 tbsp of cream of tartar or tapioca starch so that your cream and vegan cream cheese thickens similarly to dairy. Cornflour wouldn't work as a thickening agent, as you need to heat it to activate the thickening properties.
• Cream cheese - many brands have dairy-free cream cheese available in most supermarkets. Violife is a reliable brand, and it should work for this recipe.
• White chocolate - Most supermarkets sell their own label dairy-free white chocolate, however, they may melt and perform differently from milk white chocolate.

I haven't tried a vegan version of this recipe, so it would probably be best to find a vegan no-bake cheesecake recipe method and add pumpkin puree to that.

Double check all of your ingredients labels to make sure to check that they are suitable for vegans. Also, remember to check anything extra you intend to serve with your cheesecake.

Is this No Bake Pumpkin Cheesecake recipe gluten-free?

If you switch the digestive biscuits/graham crackers to a gluten-free alternative, then this recipe should be suitable for a gluten-free diet.

Double check all of your ingredients labels to make sure that they are gluten-free. Remember to check anything else you intend to serve with your cheesecake.

Is this No Bake Pumpkin Cheesecake recipe keto-friendly?

This recipe is not keto-friendly. However, you could try making a keto-friendly version by using a low-carbohydrate digestive biscuit/graham cracker alternative and substituting the sugar for a keto-friendly sweetener like stevia or monk fruit.

Pumpkin isn't the best ingredient for a keto diet, but at only 6 g Carbohydrate per 1/2 cup - it's possible to enjoy a small portion.

Dairy is keto-friendly, so you shouldn't need to substitute any of the other filling ingredients - though you may need to check the cream cheese ingredients for any added ingredients.

Is this No Bake Pumpkin Cheesecake suitable for those on a FODMAP diet?

This No Bake Pumpkin Cheesecake recipe is unsuitable for a FODMAP diet.

While low FODMAP diet isn't a dairy-free diet, it does restrict the amount of lactose you can consume. So most cheeses will take you over your lactose allowance pretty quickly.

Most pumpkin is considered high in FODMAPs, so it's best to avoid them if you're following a low-FODMAP diet. Some varieties of pumpkin (Japanese Kabocha pumpkin) are low in FODMAPs, but they are more savoury tasting and wouldn't suit this recipe.

Is this No Bake Pumpkin Cheesecake healthy?

This No Bake Pumpkin Cheesecake recipe is quite high in fat and sugar, but there's nothing wrong with indulging in a treat every now and then!

If you're looking for a lower sugar alternative, you could try making my Pumpkin Pie Smoothie or using my Pumpkin Pie Breakfast Cookies.

Is this No Bake Pumpkin Cheesecake safe to eat while pregnant?

As long as you prepare and store your cheesecake safely, then this recipe should be safe for a pregnant person to eat.

Pregnant people are advised to avoid eating soft cheese, but the cream cheese in this recipe should be pasteurised. Your cream cheese is almost pasteurised if you shop in a chain supermarket. However, if you shop at farmers' markets and buy from independent producers, you may need to check that your cream cheese is pasteurised.

Pasteurisation is a process where the milk is heated to a high temperature to kill any bacteria. This means that the risk of food poisoning is lower. Raw dairy carries a high risk of Listeria, a bacteria which can cause Listeriosis. Generally, Listeriosis isn't a particularly dangerous kind of food poisoning, but it can be incredibly dangerous for pregnant people. So make sure you use fresh, pasteurised dairy for this cheesecake recipe.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is this No Bake Pumpkin Cheesecake suitable for babies and toddlers?

This recipe isn't suitable for children under 5, as it contains sugar and nuts. The NHS has some fantastic resources on their website on what to feed babies and young children.

A Mummy Too does not give medical advice. Please speak to a health professional if you have any questions or concerns.

What goes well with this recipe?

This recipe is super soft and creamy, so for contrast, try some sticky Caramel Apple Dip or add some toasted nuts for a crunchy crumb.

There's white chocolate in the filling mix. So some extra chocolate grated or drizzled over the top would be a good way to make your cheesecake richer - if you can handle it!

Or, if you want something more fruity and tart to contrast the creaminess, you could serve your pumpkin with a fruit sauce. Or you could spoon over some stewed stone fruit like peaches or nectarines, flavoured with cloves and other pumpkin spice flavourings.

Can I make this recipe without pumpkin puree?

Yes, you could make a No Bake Chocolate Cheesecake or No Bake Vanilla Cheesecake using this recipe as a base. Simply omit the pumpkin puree and spices, and use vanilla or chocolate extract instead.

I have plenty of no-bake cheesecake recipes on the site. So if you aren't into pumpkin, why don't you try my No Bake Salted Caramel Cheesecake, Easy No Bake Mint Cheesecake or a No Bake Banoffee Pie Cheesecake.

What can I use instead of pecans?

If you're not a fan of pecans, you could use any other type of nut in this recipe. Almonds, walnuts or hazelnuts would all work well. Strangely, I don't think cashews would work well, as they have a very creamy flavour - but if you love cashews, go for it!

Using a different nut may change the texture of the base, so its something to consider when adjusting the ingredients for the base.

Can I add extra chocolate to this recipe?

This recipe has a little white chocolate in the filling, but feel free to add some more chocolate grated or drizzled over the top. If you decide to drizzle more chocolate over the top, make sure that you cool the chocolate a little after melting and that the cheesecake is thoroughly chilled so it can withstand warmer chocolate.

How should I store this cheesecake?

You should store your No Bake Pumpkin Cheesecake in the fridge, sealed inside an airtight container. It will last for up to 3 days in the fridge.

How long does this recipe keep?

This No Bake Pumpkin Cheesecake will last for up to 3 days in the fridge. However, the longer you leave it, the more likely it is that the base will become soggy. So it's best to enjoy your cheesecake as fresh as possible.

Can I leave my cheesecake out on the counter?

No, you should store your No Bake Pumpkin Cheesecake in the fridge. The dairy in the cheesecake filling will go off if left out at room temperature.

Can I make this recipe ahead?

Yes, you can make this No Bake Pumpkin Cheesecake up to 3 days in advance. Simply store it in the fridge in an airtight container and enjoy it within 3 days.

Can I keep this recipe in the refrigerator?

Yes, the best and only place you should store your cheesecake is in the refrigerator.

Can I freeze this recipe?

While technically, yes, you can freeze a no-bake cheesecake, I wouldn't advise it. This is because it will cause the cheesecake filling to split and have an unpleasant texture once it defrosts. Plus, the base will become very soggy as the base defrosts too.

The cheesecake filling will split because of the high dairy content. When dairy freezes, the bonds between the fat and liquid are interrupted and don't reform well when defrosted.

So when the dairy thaws, the water defrosts more quickly and seeps out, leaving you with a chunky or curdled dairy mess.

Can I make this cheesecake in a different size?

Sure! This cheesecake is no bake, so you can adjust the size without any need for calculating new cooking times. However, making a bigger cheesecake will mean it probably needs longer to set in the fridge.

The easiest way to adjust the size of your cheesecake is to use an online recipe scale calculator. They let you enter the recipe ingredients and automatically increase or decrease them by the number of portions you want to make.

When you change the size of the recipe, you'll also need to change the size of your tin. So read the next question for some points to consider and tips.

Can I make No Bake Pumpkin Cheesecake in a different tin/tray?

You can make this cheesecake in any tin or tray you prefer. However, I find it best to use a springform tin so you can neatly remove the cheesecake once you're ready to serve it.

If you don't have a springform tin or don't mind about the presentation, feel free to use any similar-sized tin.

The main thing to consider is how a new tin will affect the way that the cheesecake sets. For example, if you use a more narrow tin, the cheesecake filling will become deeper and will take longer to set, or might not set at all. So try to use a tin that allows the filling to sit at around 2 or 3-inch thickness.

Can I make this recipe in individual portions?

This No Bake Pumpkin Cheesecake recipe would work really well in individual portions as it doesn't need cooking.

Simply divide the base mixture into individual pots or ramekins and let it chill. Then spoon the filling over and let the mini cheesecakes chill overnight or for 8 hours minimum.

Can I make No Bake Pumpkin Cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, a stand mixer would be just a good as an electric mixer for combing your filling ingredients.

You'll need to use the whisk attachment to combine your cream cheese, cream, vanilla, pumpkin puree, pumpkin spice and sugar until thick.

You would be best using a paddle attachment to fold in the white chocolate.

Make sure to scrape down the sides and bottom of the bowl regularly with a rubber spatula, so that everything is properly incorporated.

Can I make No Bake Pumpkin Cheesecake with a food processor?

You can use a food processor to make the base for this No Bake Pumpkin Cheesecake.

Simply blitz the biscuits until they form fine crumbs, then add the melted butter and blitz again until everything is mixed together. Tip it into your tin and press down firmly, then place it in the fridge to chill.

A food processor would be too powerful for the filling and would most likely cause your cream or cream cheese to split.

How can I make sure this recipe is perfectly cooked?

This No Bake Pumpkin Cheesecake doesn't need cooking, so there's no risk of under or overcooking it!

The only thing you need to make sure of is that your cheesecake filling has the correct ingredients and has had enough time to set. This means chilling it for at least 8 hours, or overnight if possible.

To avoid any ingredient mix-ups, I find it best to read the recipe thoroughly and measure everything before I begin cooking. That way, you won't end up frantically trying to measure cream cheese while leaving your chocolate unattended to burn.

Why did my dish turn out wet/soft/undercooked?

This is a no-bake cheesecake, so it will be softer than a baked New York-style cheesecake. However, the cheesecake should still be able to hold its shape as you slice it. If your cheesecake is drastically wet and sloppy than soft, there could be a few causes.

First, you may have split the dairy into the filling mixture. Dairy splits when you overmix it, or when it becomes too warm. Splitting means that the dairy's bonds between liquid, fat and protein (cream, cream cheese) have loosened. So the molecules are split, causing the proteins to clump together and the liquid to separate.

What does heavy cream do in cheesecake?

Heavy cream is essential in this No Bake Pumpkin Cheesecake recipe as it gives the filling enough fat to set into a firm cheesecake.

While heavy cream pours like liquid, once whipped and chilled, it has enough structure to hold up (in cooler temperatures). This happens because the fat, liquid and protein bonds stretch when whipped.

This causes the protective layer over the fat to come away and eventually stretch over all the air bubbles being whipped into the cream, forming a sort of emulsion of liquid, fat and air. As the whipped cream cools, the bonds set and tighten again and hold their shape around the air bubbles.

This is why you need to use high-fat cream like heavy, double or whipping cream. The less fat in the cream, the more stretching the fat has to do, making it less stable and more prone to collapse in the heat.

So if you used yoghurt or low-fat cream, there wouldn't be enough fat in the mixture, and your cheesecake would most likely collapse when you took it out of the tin.

What's the difference between heavy and double cream?

Heavy cream and double cream are both thick, high-fat dairy products. In the UK, we have double cream, which typically has a fat content of 48% or more.

Many recipes say that double and heavy cream are interchangeable, but they have quite a difference in fat content. US heavy cream typically has a fat content of around 36%, which is 12% lower than double cream.

However, don't worry too much. Whipping cream has a fat content of anywhere between 30% to 36%, and it still whips up and holds firm. The only difference to consider is that a lower fat content means more chance of the cream splitting while mixing. For example, if you use a whipping cream with 30% fat content instead of double cream, you may need to be more mindful of not overmixing.

So as long as you use full fat double, heavy or whipping cream, and full-fat cream cheese, your cheesecake should set just fine.

What makes a cheesecake dense or fluffy?

The difference between a fluffy and dense cheesecake comes from whipping the filling and whether it is cooked. Whipping the dairy makes the filling more light and airy because it incorporates air pockets into the filling.

Baked cheesecakes are usually denser than no-bake cheesecakes as some of the water evaporates while cooking, plus the egg in them helps to set the filling and gives it a firmer texture. No-bake cheesecakes rely on fat or gelatine to set, so they are usually softer and wetter.

How do I make my cheesecake firmer?

This cheesecake should set firm enough to slice once chilled. However, if you prefer your cheesecake to be very firm and don't want to make a baked cheesecake, you could try adding some gelatine or agar agar to the mixture.

Gelatine or agar agar has no flavour and gives you an almost artificial, store-bought style no-bake cheesecake which is super nostalgic. It's also a good way to compensate for less fat. So if you want to ensure your cheesecake sets very firmly and use lower fat cream, it could be a good option.

I have a Jello Cheesecake recipe which uses 1/3 cup of jello granules for 1450ml/g of wet filling ingredients. This recipe contains 1460ml/g of wet ingredients, including melted chocolate, which helps it set more firmly. The Jello Cheesecake doesn't include chocolate, so you might want to experiment with using 1/4 cup jello.

Why did my No Bake Pumpkin Cheesecake taste bland?

You should let your cheesecake sit out of the fridge for 20 minutes before serving to help the flavours develop. If it still tastes bland, it might need more spices.

I recommend using 2 teaspoons of pumpkin pie spice for this recipe, but you could add up to 1 tablespoon if you like a really intense flavour. You could also try adding a little extra ground ginger or nutmeg.

If your cheesecake has been in the fridge for a few days and the flavour has faded, you could try serving it with a dollop of whipped cream or a drizzle of caramel sauce.

How can I add/change the flavours in this recipe?

There are lots of ways to change up the flavour of this No Bake Pumpkin Cheesecake. Here are a few ideas:

• Swap the traditional digestive biscuit / graham cracker crust for another biscuit/cookie such as gingersnap cookies or Biscoff Lotus cookies.
• Use a different type of chocolate for the filling. Try dark or milk chocolate - though it will change the appearance of the cheesecake.
• Add some instant coffee powder to the filling for a Pumpkin Spice Latte cheesecake!
• For the filling, you could try using a different type of cheese. Marscapone would add a much richer flavour and texture.
• If you want to add a bit of alcohol to the recipe, you could try adding a shot of rum or bourbon to the filling. Just be aware that this will make the cheesecake softer and may cause the cream to curdle. So you would need to take care while mixing and add very sparingly. A cream liqueur such as Baileys may be easier to incorporate without curdling.

How can I convert this recipe to cups?

This No Bake Pumpkin Cheesecake recipe uses metric and imperial measurements. If you would like to convert it to cups, I recommend using this converter tool.

It's best to use weighed measurements with a digital scale for the most accuracy, so if you can use scales rather than cups.

What is the origin of this recipe?

This No Bake Pumpkin Cheesecake recipe is my own creation. I was inspired by all the amazing pumpkin spice flavours of autumn and I wanted to create a show-stopping dessert that was easy to make.

I hope you enjoy it as much as I do!

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