Go Back

No-Bake Pumpkin Cheesecake with Graham Cracker Crust

No-bake pumpkin cheesecake has a creamy, fluffy pumpkin filling over a buttery graham cracker crust. Chill it until firm for clean slices and an easy make-ahead dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the filling
  • 1 tbsp water cold
  • 1 tsp unflavored gelatin
  • 2 block (8 oz) cream cheese softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Lightly grease the bottom and sides of a 9-inch springform pan.
  2. Stir the graham cracker crumbs and sugar together.
  3. Mix in the melted butter until evenly moistened.
  4. Press the crumb mixture firmly over the bottom of the pan.
  5. Chill for 20 minutes.
Make the filling
  1. Sprinkle the gelatin over the cold water in a small microwave-safe bowl and let it stand for 5 minutes.
  2. Microwave for 5 to 10 seconds until clear and liquid.
  3. Cool until warm, about 2 minutes.
  4. Beat the cream cheese in a large bowl until smooth, about 1 minute.
  5. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until fully combined.
  6. With the mixer on low, slowly drizzle in the warm gelatin and beat just until evenly blended.
  7. In a separate bowl, whip the cold heavy cream to stiff peaks, about 2 to 3 minutes with an electric mixer.
  8. Fold the whipped cream gently into the pumpkin mixture until no streaks remain.
  9. Spread the filling evenly over the chilled crust.
Chill and serve
  1. Cover and refrigerate for at least 6 hours, or overnight, until firm.
  2. Release the pan sides and slice to serve.

Notes

For the cleanest slices, make sure the cheesecake is fully firm before releasing the pan. Store covered in the refrigerator for up to 4 days; it can be frozen. Use gluten-free graham cracker crumbs for a gluten-free crust.