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

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. See the Post for expert tips, step-by-step photos, and easy variations so your cheesecake turns out perfectly every single time!
Prep Time 40 minutes
Chilling Time 12 hours
Total Time 12 hours 40 minutes
Servings 10 slices
Author [email protected]

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.
 
  1. 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.
  2. 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).
  3. 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).
  4. Transfer the whipped cream to a piping bag and decorate as desired (serve extra on the side).