You know that cozy feeling you get when you bite into a slice of pumpkin-spiced dessert? That’s exactly why I adore this Pumpkin Spice No-Bake Cheesecake Recipe. It’s like autumn wrapped up in a creamy, fluffy cheesecake that comes together in under 15 minutes. Whether you’re hosting a last-minute gathering or just craving a simple fall treat, this recipe is a total game-changer.
What’s even better is that you don’t have to turn on the oven — that’s right, no baking involved! You’ll find that this cheesecake balances the rich tanginess of cream cheese with the earthy sweetness of pumpkin and those warm pumpkin spice flavors we all love. Honestly, once I discovered this recipe, it became my go-to for easy entertaining during the fall.
Why You’ll Love This Recipe
- Super Quick and Easy: You can whip this up in under 15 minutes, perfect when time is tight.
- No Oven Needed: Great for hot days or when you want dessert without heating up your kitchen.
- Light Yet Flavorful: The reduced-fat cream cheese and whipped topping keep it airy and balanced.
- Perfect for Fall Gatherings: Everyone loves those warm pumpkin spice notes, and this cheesecake delivers.
Ingredients You’ll Need
The ingredients in this Pumpkin Spice No-Bake Cheesecake Recipe work beautifully together to create that perfect, creamy texture while packing in those nostalgic fall flavors. I always recommend using a good-quality pumpkin and fresh spices for the best taste—you’ll notice the difference!
- Philadelphia Cream Cheese: I like the 1/3 less fat version for a lighter bite, but use full-fat if you want it richer.
- Pureed Pumpkin: Canned pumpkin works great and keeps things super convenient.
- Vanilla Extract: A splash enhances all the flavors without stealing the spotlight.
- Cinnamon: Freshly ground if you can – it adds a warm depth to the cheesecake.
- Pumpkin Pie Spice: The key to that classic pumpkin flavor blend—no fall dessert is complete without it!
- Brown Sugar: Use unpacked to get just the right sweetness and a hint of molasses.
- Truwhip (or whipped topping): Adds lightness and fluffiness, replacing heavy cream nicely.
- Reduced-Fat Graham Cracker Crust (9 inch): Using a pre-made crust saves time and keeps cleanup minimal.
Variations
I love that this Pumpkin Spice No-Bake Cheesecake Recipe is so flexible. Over the years, I’ve played around with a few tweaks that make it fun to personalize, and I encourage you to do the same depending on what flavors you’re craving or dietary needs you have.
- Add a Gingersnap Crust: I once swapped the graham cracker crust for gingersnap cookies, and it gave an extra spicy kick that my family couldn’t get enough of.
- Use Coconut Whipped Cream: For a dairy-free option, coconut whipped cream works beautifully if you need to avoid dairy.
- Sweeten with Maple Syrup: If you prefer a less processed sweetener, swapping brown sugar for pure maple syrup adds a lovely depth.
- Boost the Spice: Feel free to up the cinnamon or pumpkin pie spice for a bolder fall flavor—just taste as you go!
- Add Chopped Pecans: Toss in some pecans on top for a crunchy texture contrast I always appreciate.
How to Make Pumpkin Spice No-Bake Cheesecake Recipe
Step 1: Whip Together the Base Mixture
Start by placing your cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar into a large bowl. I usually soften my cream cheese a bit beforehand to avoid lumps, but if you don’t, just give it a little extra whipping. Use a hand mixer or a sturdy spatula to beat everything together until it’s smooth and fluffy—this usually takes around 2-3 minutes. You’ll notice the mixture lighten in color and become velvety, which means you’re on the right track!
Step 2: Fold in the Whipped Topping
Next up, gently fold in the Truwhip or whipped topping. I like to add it in thirds, folding carefully to keep the mixture light and airy. The whipped topping makes the cheesecake so fluffy, which is why it’s called a no-bake treat yet still feels indulgent. If you mix too aggressively, the filling can deflate, so take your time here.
Step 3: Scoop and Chill
Spoon the cheesecake mixture into your pre-made graham cracker crust. Smooth the top gently with the back of a spoon or an offset spatula. Then, pop it into the refrigerator for at least 3 hours so it can firm up nicely. This is the hardest part—waiting! But trust me, the texture improves a lot after some chill time.
Pro Tips for Making Pumpkin Spice No-Bake Cheesecake Recipe
- Soften Your Cream Cheese First: I learned that letting it sit at room temperature for about 30 minutes makes mixing so much smoother—no lumps!
- Be Gentle When Folding: To keep that airy texture, fold the whipped topping in gently instead of stirring vigorously.
- Use a Good-Quality Pumpkin Pie Spice: Fresh or homemade blends make all the difference in flavor depth.
- Chill Overnight if Possible: While 3 hours works, overnight resting makes the cheesecake set perfectly and flavors meld beautifully.
How to Serve Pumpkin Spice No-Bake Cheesecake Recipe
Garnishes
I usually keep it simple—just a light sprinkle of cinnamon or nutmeg on top right before serving adds a cozy vibe and looks pretty too. Sometimes, I add a few toasted pecans or a dollop of extra whipped topping for an elegant touch. Fresh whipped cream brightens it up, making every bite feel special.
Side Dishes
Though the cheesecake can stand alone, I like pairing it with a cup of hot coffee or chai tea to complement those pumpkin spice flavors. If it’s a brunch party, serving alongside spiced apple cider or even a crisp salad balances the richness nicely.
Creative Ways to Present
For a special occasion, I’ve served this cheesecake in individual parfait glasses layered with crushed graham crackers and caramel drizzle—everyone loves that personal touch. You can also pipe whipped cream rosettes around the edges or add a few tiny cinnamon sticks as decoration. It’s simple but feels fancy!
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge, usually under plastic wrap or in an airtight container, and they stay fresh and creamy for up to 3 days. If you’re anything like me, the cheesecake might not last that long, but it’s good to know it’s fridge-friendly.
Freezing
Freezing doesn’t work as well for this no-bake cheesecake because the texture changes and can get icy. I tried once and was a bit disappointed, so I recommend enjoying it fresh or within a few days of making.
Reheating
Since it’s a no-bake, chilled dessert, you don’t want to heat it up. Just serve straight from the fridge or let it sit at room temperature for about 10 minutes if you prefer it less cold. This helps the flavors come alive without losing the perfect creamy texture.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin in this recipe?
Absolutely! If using fresh pumpkin, make sure to roast and puree it until smooth. Fresh pumpkin might have a bit more moisture, so drain any excess before mixing to keep the cheesecake texture just right.
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What can I substitute for Truwhip or whipped topping?
You can use homemade whipped cream made from heavy whipping cream and a touch of sugar. For dairy-free options, coconut whipped cream works well too. Just make sure whatever you use is fluffy to maintain the light texture.
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Is this Pumpkin Spice No-Bake Cheesecake Recipe suitable for kids?
Yes, it’s great for all ages! The flavors are mild and sweet without being overly spicy. Kids usually enjoy the creamy, pumpkin flavor, and it’s a nice way to sneak in some veggies too.
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Can I make this cheesecake gluten-free?
Definitely! Just swap the graham cracker crust for a gluten-free alternative or make your own crust using gluten-free cookies or nuts. The filling itself is naturally gluten-free.
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How long does the Pumpkin Spice No-Bake Cheesecake keep in the fridge?
Stored properly in an airtight container, it stays fresh and delicious for up to 3 days. Beyond that, the texture might start to change.
Final Thoughts
This Pumpkin Spice No-Bake Cheesecake Recipe is basically my fall comfort food hero. It’s quick, delicious, and brings that seasonal magic everyone craves without any fuss. I can’t recommend it enough if you want something festive yet simple you can make last minute in your kitchen. Give it a try—you’ll be surprised at how often it becomes your go-to pumpkin dessert!
Print
Pumpkin Spice No-Bake Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Spice No-Bake Cheesecake is a light and creamy dessert combining the rich flavors of pumpkin puree and warm spices. Perfect for fall, it comes together quickly using a reduced-fat graham cracker crust and a fluffy cream cheese filling, making it an easy yet elegant treat that requires no baking.
Ingredients
Filling
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar (unpacked)
- 4 oz Truwhip (thawed)
Crust
- 1 9-inch reduced-fat graham cracker crust
Instructions
- Prepare the Filling: In a large bowl, whip together the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar using a hand mixer or spatula. Mix for a few minutes until the mixture becomes light and fluffy, ensuring all spices and sugar are well incorporated.
- Add Whipped Topping: Gently fold in the thawed Truwhip, continuing to whip the mixture until it is smooth and homogenous, which will add extra lightness and creaminess to the filling.
- Assemble and Chill: Spoon the prepared cheesecake filling into the 9-inch reduced-fat graham cracker crust, smoothing the top with a spatula. Cover and refrigerate the cheesecake for at least a few hours or until firm and set before serving.
Notes
- This recipe is quick and simple, taking under 10 minutes to prepare if using a ready-made crust.
- Using 1/3 less fat cream cheese and reduced-fat graham cracker crust helps keep this dessert lighter.
- Feel free to garnish with a sprinkle of cinnamon or a dollop of extra whipped topping before serving for added visual appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 187
- Sugar: 13 g
- Sodium: 178 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 5.5 mg
