This is hands-down the most OUTRAGEOUSLY DELICIOUS No Bake Pumpkin Cheesecake, complete with an optional praline sauce for next-level caramelized crunch! My game-changing secret ingredient ensures tall, clean slices that stay firm and luscious, with a silky, airy texture bursting with warmly spiced pumpkin goodness. I’ve also included expert tips, foolproof techniques, step-by-step photos, and easy variations so your cheesecake turns out perfectly every single time!

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up close of No Bake Pumpkin Cheesecake with a bite taken out of a slice

Why You’ll Love This No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake isn’t just easy—it’s practically foolproof, and it’s far superior to other versions. It’s based on my No Bake Cheesecake recipe, which I tested and retested with and without gelatin, using different quantities of cream cheese, sugar, sour cream, and other ingredients, until the perfect recipe was developed. Here’s why this pumpkin version stands out:

Perfectly Sliceable & Stable: This cheesecake sets up beautifully thanks to the game-changing addition of gelatin—no sagging, melting, or collapsing. It cuts into tall, impressive, clean slices that hold their shape, even when not served immediately.
Lusciously Creamy Texture: The bare minimum of gelatin is used, creating a light and mousse-like texture that remains rich, velvety, creamy, and melt-in-your-mouth smooth.
Praline Sauce Topping: This optional topping of crunchy, caramel-coated pecans adds an irresistible contrast of textures between the silky cheesecake and the crisp, caramelized crunch. It’s a decadently sweet finish that will leave everyone reaching for another slice-and the recipe!
Unforgettable fall flavor: Every bite bursts with warm pumpkin pie spices—cinnamon, nutmeg, ginger, and cloves—nestled in a buttery graham cracker crust infused with extra cinnamon and ginger for a double layer of cozy, spiced perfection.
Extra Creamy & Rich: Made with 24 ounces of full-fat cream cheese (instead of the standard 16 ounces), it delivers a bold, more luxurious cheesecake flavor in every bite.
Foolproof & No Fuss: No eggs, no water bath, no cracks, no hours of cooling—just a simple mix, pour, and chill process that anyone can master.

a slice of No Bake Pumpkin Cheesecake recipe with a slice in front

Pumpkin Cheesecake No Bake Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE CRUST:

Graham crackers: Use 16 full-sheet graham crackers, or feel free to substitute with 2 cups of your favorite cookie crumbs.
Packed light brown sugar: Adds a hint of molasses sweetness and helps bind the crust.
Melted unsalted butter: Either salted or unsalted butter can be used in the crust. If you use salted, skip the pinch of salt in the recipe. Make sure it’s fully melted to moisten the crumbs evenly.
Spices: Ground cinnamon and ginger ensure every bite is multi-dimensional.

For the no bake cheesecake filling:

Pumpkin Puree: 100% pure pumpkin (check the label), cooked and pureed without added sugar or spices. Libby’s brand is my favorite; I have used it in this recipe. Libby’s is concentrated and tightly packed, with no excess water.
You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Cream cheese: Use full-fat brick cream cheese for the best texture; don’t use whipped or spreadable varieties. The cream cheese must be fully softened to room temperature for the smoothest texture. It’s better to err on the side of it being too soft than too hard.
Heavy cream: Use “heavy cream” and not “heavy whipping cream” if possible, and chill it until ready to use.
Did you know “heavy cream” must contain at least 36% milk fat, whereas
“whipping cream” (or light whipping cream) has 30–35% milk fat. Because heavy cream has a bit more fat, it whips up a little thicker and holds its shape better.
Unflavored gelatin powder: This is a common baking ingredient and can be found next to the Jell-O and pudding packages at your grocery store or on Amazon HERE. This is key to a firm, sliceable texture.
Sour cream: Adds a subtle tang and luxurious creaminess! Please use full-fat sour cream at room temperature.
Granulated sugar: Sweetens the cheesecake; use less if you prefer a less sweet cheesecake. The sugar also helps break down the cream cheese by softening its texture as it is mixed.
How does it work? As you beat the sugar into the cream cheese, the sugar crystals physically disrupt the dense structure of the cheese, making it smoother and easier to blend. This process also helps dissolve any lumps, resulting in a creamier, silkier filling.
Lemon juice: Brightens the flavor and balances the richness. Fresh is best, but you may use bottled.
Pure vanilla extract: Enhances the flavor with a warm, aromatic note—use real vanilla for best results.
Spices: Ground cinnamon, ginger, nutmeg, allspice, and cloves add a warm fall flavor, while salt accentuates them. Though unconventional, pepper adds a subtle depth and complexity to the spice blend, making the flavors pop.

Top view of No Bake Pumpkin Cheesecake Ingredients: pure pumpkin, cream cheese, sugar, spices, gelatin heavy cream

How to make No Bake Pumpkin Cheesecake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prepare Pan. Line the bottom of a 10” springform pan with parchment paper by placing a square piece over the base and clipping the pan on top (the square edges of parchment will stick out). Lightly grease the inside of the entire pan with nonstick cooking spray containing flour. You may use a 9-inch pan, but you may have a little filling left over—delicious in a mug!

showing how to make no bake cheesecake by lining a springform pan with parchment paper and spraying with nonstick cooking spray

Step 2: Make the Crust: Add the Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add butter, sugar, and salt and pulse (or stir) until evenly combined.
Add to the greased springform pan and press the crumbs firmly up the sides (go to the top of the pan), then down on the bottom of the pan. Use the bottom of a measuring cup to press the bottom and sides until they are very compact (this helps prevent cracking when sliced).

showing how to make no bake cheesecake by adding Graham crackers to a food processor, pulsing into crumbs, then adding butter, sugar and salt and combining to moisten

showing how to make no bake cheesecake by pressing the crust up the sides and the bottom of a springform pan

Step 3: Prepare the Gelatin. Add the gelatin to a small microwave-safe bowl, then pour in the cold water and whisk until dissolved. Let it stand while you make the whipped cream (below), at least 3 minutes (it will firm up during this time).

showing how to make no bake cheesecake whisking gelatin with water, then microwaving to thin

Step 4: Make the Whipped Cream. Using a hand mixer, whip the cold heavy cream in a large bowl until it forms stiff peaks; set aside.

showing how to make no bake cheesecake by whipping the heavy cream to stiff peaks

Step 5: Combine Filling. Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and spices on medium-high speed for 2 minutes, or until very smooth.
Add Ingredients: Add the pumpkin puree, sour cream, lemon juice, vanilla, and beat on medium-high for 1 minute.
Add Gelatin: Reduce the speed to low, then gradually drizzle in the gelatin. Increase the speed to medium for 10 to 20 seconds to combine.

showing how to make No Bake Pumpkin Cheesecake by whipping the cream cheese with sugars, then whipping in the pumpkin puree, then adding the gelatin

Step 6: Add Whipped Cream. Using a spatula, gently fold the whipped cream into the cream cheese mixture until combined.

showing how to make pumpkin no bake cheesecake by stirring in the whipped cream

Step 7: Combine and Chill. Pour the filling into the crust and spread it evenly with an offset spatula. Tent with foil or plastic wrap and refrigerate for at least 12 hours.

showing how to make No Bake Pumpkin Cheesecake by spreading the filling in the springform pan

Step 9: Make Praline Sauce. Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter melt into a sticky coating. Stir in the cream and vanilla extract until combined.
Cool: Set aside to cool for 10 minutes before topping the cheesecake.

a collage showing how to make topping for no bake Pumpkin Cheesecake

Step 10: Top with Sauce: Transfer to the cheesecake, spread as desired, then sprinkle with the turbinado sugar.

Showing how to make No Bake Pumpkin Cheesecake by topping with praline sauce

TIPS for making Pumpkin cheesecake Recipe No Bake

Work quickly to make the crust: The moister the crumbs are, the easier they are to work with. As the butter comes to room temperature, the crumbs will become less moist.
Make the side crusts first: It’s important to create nice, thick sides to enclose the cheesecake, then use the remaining crumbs to form the bottom crust.
Please ensure the cream cheese is soft: You should be able to press a finger into it easily. If it’s not soft, you’ll end up with a lumpy cheesecake!
To soften cream cheese quickly: Place the unopened cream cheese blocks (still sealed in their wrappers) in a bowl of warm water (not hot) for about 10-15 minutes. Ensure the water is just warm to the touch—too hot can cause uneven melting.
Whip the cream properly: Beat the heavy cream until stiff peaks form for the lightest, fluffiest texture.
Cool the gelatin slightly before adding: If it’s too hot, it can melt the whipped cream or cream cheese—let it cool to lukewarm before incorporating.
Reheat gelatin if needed: On the opposite end of the spectrum, if you wait too long to use it, it will start to thicken and can even solidify. If it’s not runny, then microwave it again for 5-10 seconds, then cool slightly before using.
Gently fold in the whipped cream: This will help prevent the airy texture from deflating.

a slice of No Bake Pumpkin Cheesecake on a platter with the cheesecake

Pumpkin Cheesecake Recipe No-Bake Variations

Because this recipe is no-bake, it is incredibly forgiving when it comes to variations—you can virtually add anything you like! Here are delicious mix-ins and flavor additions to suit any mood or occasion:

Different Crust: Use chocolate Graham crackers, chocolate Oreos, gingersnaps, or Biscoff cookies.
Maple Infused: Replace some of the sugar with pure maple syrup for deep, cozy sweetness.
Chocolate Swirl: Fold in melted chocolate for a marbled effect.
Salted Caramel Pumpkin Cheesecake: Drizzle with salted caramel sauce and sprinkle with flaky sea salt for the ultimate sweet-salty contrast.
Mini Pumpkin Cheesecakes: Make individual servings in muffin tins or jars—perfect for parties or make-ahead desserts.
Pumpkin Cheesecake Trifle: Layer the no-bake cheesecake filling with crushed cookies, whipped cream, and caramel drizzle in a trifle dish for a stunning holiday centerpiece.

No Bake Cheesecake Toppings

Whipped Cream or Salted Honey Whipped Cream: Light and creamy, perfect contrast to spiced pumpkin. See my pumpkin pie with honey-whipped cream—it’s sensational.
Chocolate Ganache: Pour a silky (and easy!) chocolate ganache over the top for a decadent layer that firms up slightly as it chills. You can also pair with crushed Oreos or other candy in and on top of the cheesecake.
Chocolate shavings: White or dark chocolate for an even more elegant touch. See my chocolate mouse cake for instructions on creating epic chocolate shavings.
Salted Caramel Sauce: Drizzle with homemade or store-bought caramel sauce and sprinkle with flaky sea salt for a sweet-and-salty upgrade.
Crushed Cookies or Graham Crackers: Sprinkle crushed Oreos, graham crackers, gingersnaps, etc., for extra crunch and flavor.
Chopped Nuts: Pecans, walnuts, almonds, macadamia nuts, or pistachios add tasty texture and visual interest.

up close of No Bake Pumpkin Cheesecake recipe showing how creamy it is

How to serve Easy No Bake Pumpkin Cheesecake

Remove it from the refrigerator and let it sit at room temperature for about 10 minutes for the smoothest texture. For clean, smooth slices, run a sharp knife under hot water, then wipe it dry before each cut. The heat helps the blade glide through the cheesecake without sticking or tearing.

How to store this No Bake Cheesecake Recipe

Cover and refrigerate for up to 7 days; the crust will start to soften after 4 days.

Can you freeze No Bake Cheesecake?

Yes, you can freeze no-bake cheesecake, and it actually freezes quite well! However, it’s best frozen without the praline sauce.

Chill the cheesecake in the refrigerator for at least 12 hours to fully set. Once set, wrap it tightly in plastic wrap, then in foil, to prevent freezer burn. You can freeze it whole or in individual slices. It will keep in the freezer for up to 1–2 months.

When ready to enjoy, thaw it in the refrigerator overnight. Just note that the crust may become slightly softer after freezing.

up close of No Bake Pumpkin Cheesecake with a bite taken out showing how thick and creamy it is

Looking for more Cheesecake Recipes?

No Bake Cheesecake
Strawberry Cheesecake
Key Lime Cheesecake
Lemon Cheesecake
Pumpkin Cheesecake
Blueberry Cheesecake
Oreo Cheesecake
Caramel Apple Cheesecake
Raspberry Chocolate Cheesecake
Pecan Pie Cheesecake
Eggnog Cranberry Cheesecake
German Chocolate Cheesecake

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Tools Used in This Recipe

Food Processor (Economy)

Food Processor

KitchenAid Mixer

Hand Mixer

Icing Spatula Set

See Favorite Tools

Servings: slices

Total Time: 12 40

Prep Time: 40

Chilling Time 12

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Ingredients

Crust

16 full sheets of Graham crackers (about 2 cups crumbs)
1/4 cup packed light brown sugar
8 TBS/ 1 stick unsalted butter, melted
1/8 tsp EACH ground ginger, ground cinnamon
Pinch of salt

Cheesecake

1 tablespoon gelatin powder (see Notes)
3 tablespoons water
1 cup heavy cream
24 ounces full-fat brick cream cheese, softened to room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 tsp EACH ground ginger, ground nutmeg, ground allspice
1/4 tsp EACH ground cloves, salt
15 oz. can pumpkin puree
1/2 cup sour cream, at room temperature
2 teaspoons lemon juice
2 teaspoons pure vanilla extract

Praline Sauce (Optional, Highly Recommended)

1 cup pecans, finely chopped
1/3 cup packed light brown sugar
2 tablespoons dark corn syrup (may sub light)
2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt, plus more to taste

ADD LAST

2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/2 tablespoon turbinado sugar (optional for topping)

For Serving

Whipped Cream (See Notes for Homemade)

Instructions

Prepare Pan: Line the bottom of a 10” springform pan with parchment paper by placing a square piece over the base and clipping the pan on top (the square edges of parchment will stick out). Lightly grease the inside of the entire pan with nonstick cooking spray containing flour. You may use a 9-inch pan, but you may have a little filling left over—delicious in a mug!
Make Crust: Add the Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Then, add the butter, sugar, and spices, and pulse (or stir) until everything is evenly combined.
Form Crust: Add the crumbs to the greased springform pan and press them firmly up the sides, then down onto the bottom of the pan. Use the bottom of a measuring cup to press the bottom and sides until they are very compact (this helps prevent cracking when sliced). Place in the freezer while you prepare the filling:
Mix Gelatin: Add the unflavored gelatin to a small microwave-safe bowl, then pour in the cold water and whisk to dissolve. Let it stand while you make the whipped cream (below), at least 3 minutes (it will firm up during this time).
Make Whipped Cream: Using a hand mixer, whip the cold heavy cream in a large bowl until it forms stiff peaks; set aside.
Microwave Gelatin: Microwave for 20 seconds. Stir the mixture, then set aside to cool slightly before using. Meanwhile:
Beat Cream Cheese & Sugars: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugars, and spices on medium-high speed for 2 minutes, or until very smooth. Scrape down the sides and up the bottom of the bowl a few times. Add the pumpkin puree, sour cream, lemon juice, vanilla, and beat on medium-high for 1 minute.
Add Gelatin: Reduce the speed to low and gradually drizzle in the gelatin, then increase the speed to medium for 10 to 20 seconds to combine. (The gelatin should be runny/liquid when ready to use. If not, microwave again for 10 seconds and set aside to cool briefly to lukewarm.)
Add Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until well combined. Avoid overfolding or being too aggressive, as you don’t want to deflate the air in the whipped cream. Pour the filling into the crust and spread it evenly with an offset spatula.
Chill: Tent with foil or plastic wrap and refrigerate for at least 12 hours, preferably overnight.

Praline Sauce

The Praline Sauce can be added to the cheesecake at any point before serving. I often add the Stabilized Whipped Cream and Praline Sauce the day before serving, so it's 100% done.
Cook: Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter melt into a sticky coating. Stir in the cream and vanilla extract until combined.
Cool: Set aside to cool for 10 minutes, then adjust to taste (I like more salt).
Add Sauce: Unclip the cheesecake and lift the rim of the pan, then use the parchment paper to slide the cheesecake onto a serving plate. Spread the sauce, leaving a 1-inch border for the whipped cream, then sprinkle with the turbinado sugar. If the sauce is too runny, let it rest for a few minutes to thicken; if it's too thick, stir in a little heavy cream. You can refrigerate the cheesecake at this point, or add the whipped cream.
Whipped Cream: Decorate with optional whipped cream. See Notes for Stabilized Whipped Cream, which can be added to the cheesecake at any point and refrigerated – it won't weep or melt. Add traditional whipped cream just before serving.

Serve

Run a sharp knife under hot water before slicing. Clean the knife between each slice. Enjoy!

Notes

Unflavored gelatin powder: This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store, or on Amazon HERE. This is key to a firm, sliceable texture.
Cream cheese: Use full-fat brick cream cheese for the best texture; avoid using whipped or spreadable varieties. The cream cheese must be fully softened to room temperature for the smoothest texture. It’s better to err on the side of it being too soft than too hard. You should be able to press a finger into it easily. If it’s not soft, you’ll have a lumpy cheesecake!
To soften cream cheese quickly: Place the unopened cream cheese blocks (still sealed in their wrappers) in a bowl of warm water (not hot) for about 10-15 minutes. Ensure the water is just warm to the touch—too hot can cause uneven melting.
Cool the gelatin slightly before adding: If the gelatin is too hot, it can melt the whipped cream or cream cheese—let it cool to lukewarm before incorporating.
Reheat gelatin if needed: On the opposite end of the spectrum, if you wait too long to use the gelatin, it will start to thicken and can solidify. If it’s not runny, then microwave it again for 5-10 seconds, then cool slightly before using.

STABILIZED WHIPPED CREAM

1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

WHIPPED CREAM

You may add the stabilized whipped cream at any point while the pie is chilling and return to the fridge (tented with foil) or skip the gelatin/water and add the whipped cream just before serving. If using regular whipped cream, top just before serving.

Add the unflavored gelatin to a small microwave-safe bowl, then whisk in the cold water with a fork. Let it stand for 5 minutes, then microwave for 20 seconds. Stir the mixture, then set it aside while you immediately begin to beat the heavy cream.
Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted).
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
Transfer the whipped cream to a piping bag and decorate as desired (serve extra on the side).

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4 Comments

Bettye says

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Can this recipe be made without the pumpkin?

- Jen says
  
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  I have a No Bake Cheesecake Recipe that’s amazing: https://capital-axis.live/no-bake-cheesecake/%3C/a%3E%3C/p%3E
  
Donna J Phillips says

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Followed the directions exactly. I like the details you provide. We haven’t eaten it yet but it looks spectacular!

- Jen says
  
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  Hi Donna! I’m so glad that you appreciated my recipe instructions! I hope it tasted as good as it looked!