No Bake Pumpkin Cheesecake – Creamy, Easy & Perfect for Fall
Pumpkin desserts have a special way of making the season feel cozy and complete. This No Bake Pumpkin Cheesecake is one of those desserts that checks every box—it’s creamy, spiced just right, and effortless to prepare. No oven needed, just simple steps that lead to a dessert worthy of any fall gathering.
This recipe also connects to my love of quick seasonal treats that still feel indulgent, much like my Apple Cider Donut Bread that readers adore during autumn. If you’re looking for a fall dessert that’s just as impressive but easier to make, this cheesecake will be your new go-to.
Benefits of the Recipe
- No baking required: Perfect for busy days or when you don’t want to turn on the oven.
- Fall flavors in every bite: Pumpkin puree and warm spices create the ultimate seasonal treat.
- Creamy yet light: Thanks to whipped topping, the cheesecake has a smooth, mousse-like texture.
- Crowd-pleaser: Great for Thanksgiving, potlucks, or casual family nights.
Ingredients
Crust
11 ounces Nilla Wafers
1 teaspoon pumpkin pie spice, divided
8 tablespoons salted butter, melted
Pumpkin Cheesecake
12 ounces cream cheese, softened
⅓ cup dark brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
16 ounces whipped topping, divided (Cool Whip)
Optional Toppings
1 teaspoon pumpkin pie spice
¼ cup caramel sauce
Whipped cream
Instructions
Step 1: Make the Crust
Crush the Nilla Wafers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin. Mix crumbs with melted butter and ½ teaspoon pumpkin pie spice until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese and dark brown sugar until smooth and creamy. Add pumpkin puree, vanilla extract, and remaining ½ teaspoon pumpkin pie spice. Mix until fully combined and silky.
Step 3: Fold in Whipped Topping
Gently fold in 12 ounces of whipped topping until incorporated, keeping the texture light and fluffy. Spread the filling evenly over the chilled crust.
Step 4: Chill and Set
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
Step 5: Add Toppings and Serve
Before serving, spread the remaining whipped topping over the cheesecake. Sprinkle with pumpkin pie spice, drizzle with caramel sauce, and finish with whipped cream if desired. Slice and enjoy!
Pro Tips
- For extra crunch, use gingersnap cookies instead of Nilla Wafers in the crust.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Refrigerate overnight for the best set and flavor.
- A springform pan makes slicing easier, but a deep pie dish works too.
Variations
- Chocolate Pumpkin Cheesecake: Add ½ cup melted chocolate chips to the filling for a rich twist.
- Maple Pumpkin Cheesecake: Replace brown sugar with pure maple syrup for a fall-inspired sweetness.
- Nutty Crust: Add finely chopped pecans or walnuts to the crust mixture.
- Mini Cheesecakes: Prepare in muffin tins for individual servings.
Pairings
- Drinks: Hot apple cider, pumpkin spice latte, or black coffee.
- Sides: Serve alongside spiced pecans or apple slices.
- Desserts: Pair with cookies like Pumpkin Oatmeal Cookies for a full fall dessert spread.
Storage
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.
- Make Ahead: Ideal for prepping a day before your event.
FAQs
Can I use fresh pumpkin puree?
Yes, just make sure it’s drained well to avoid excess moisture.
Can I make this cheesecake without Cool Whip?
Yes, substitute with homemade whipped cream, whipped until stiff peaks form.
Do I need a springform pan?
It’s recommended for easy slicing, but a pie pan works fine.
Can I make this gluten-free?
Swap the Nilla Wafers with gluten-free cookies or graham crackers.
Will the cheesecake hold up at room temperature?
It should be kept chilled and can sit at room temp for about 1 hour before serving.
Nutrition Facts (per slice, 12 servings)
| Calories | Protein | Fat | Carbs | Fiber | Sugar |
|---|---|---|---|---|---|
| 310 | 5g | 19g | 32g | 1g | 21g |
Conclusion
This No Bake Pumpkin Cheesecake is a holiday-ready dessert that requires minimal effort but delivers maximum flavor. With its creamy pumpkin filling, spiced cookie crust, and luscious toppings, it’s sure to become a favorite at your table. Try it this season and wow your family and friends with a dessert that looks impressive but couldn’t be easier to make.
No Bake Pumpkin Cheesecake – Creamy, Easy & Perfect for Fall
Ingredients
- Crust:
- 11 ounces Nilla Wafers
- 1 teaspoon pumpkin pie spice divided
- 8 tablespoons salted butter melted
- Pumpkin Cheesecake:
- 12 ounces cream cheese softened
- ⅓ cup dark brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 16 ounces whipped topping Cool Whip, divided
- Optional Toppings:
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce
- Whipped cream
Instructions
- Make the crust: Crush Nilla Wafers into fine crumbs using a food processor. Mix with 1/2 teaspoon pumpkin pie spice and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Prepare filling: In a large mixing bowl, beat cream cheese and brown sugar until smooth. Mix in pumpkin puree, vanilla extract, and remaining 1/2 teaspoon pumpkin pie spice until well combined.
- Fold in whipped topping: Gently fold in 12 ounces of whipped topping until mixture is light and fluffy.
- Assemble cheesecake: Spread pumpkin cheesecake mixture evenly over the prepared crust. Smooth the top.
- Chill: Refrigerate for at least 6 hours or overnight until set.
- Serve: Before serving, top with remaining whipped topping, caramel sauce drizzle, and a sprinkle of pumpkin pie spice, if desired.
Notes
- For a firmer crust, freeze for 30 minutes before adding the filling.
- Can be made 1–2 days in advance—just add toppings before serving.
- Swap Nilla Wafers with graham crackers or gingersnaps for a different flavor twist.
