No-Bake Pumpkin Cheesecake

Hi friends! If you’re looking for a super easy, super tasty dessert that doesn’t even need an oven, this No-Bake Pumpkin Cheesecake is going to be your new favorite treat. It’s creamy, fluffy, and full of warm pumpkin spice flavor. The best part? It takes just a few minutes to make and the freezer does the rest! Whether you’re new to the kitchen or just want a fun fall dessert, this one’s a winner!

Method

Mixing the Base

Start by grabbing a large mixing bowl this is where all the magic begins! Add in your softened cream cheese, which blends best at room temperature and gives the cheesecake its rich, creamy texture. Next, scoop in the whipped topping. Make sure it’s fully thawed; otherwise, it won’t mix smoothly. I used So Delicious Cocowhip for a dairy-free version, but feel free to use your favorite. Then, add the pumpkin purée this brings in that cozy fall flavor we all love.

Sweetening and Spicing

Once your creamy ingredients are in, it’s time to sweeten things up! Pour in ¾ cup of cane sugar or any granulated sugar you prefer. Now sprinkle in the spices ½ teaspoon of ground cinnamon and ¼ teaspoon of nutmeg. These two work together to give your cheesecake that warm, comforting pumpkin spice taste. They make the kitchen smell amazing too!

Blending It All Together

Now, grab your hand mixer or a good ol’ whisk. If you’re using a mixer, start on a low speed to avoid a pumpkin shower all over your counter. Mix everything together until the filling becomes smooth, creamy, and slightly fluffy. This usually takes about 1–2 minutes with a hand mixer. Make sure there are no lumps and a smooth texture is the goal here!

Pouring into the Crust

Once your pumpkin cheesecake filling is ready, bring out your pie crust. I used a gluten-free chocolate snap crust from Mi-Del, and it paired beautifully with the pumpkin flavor. Pour the filling into the crust, using a rubber spatula to gently spread it out evenly all the way to the edges. Smooth the top so it looks nice and neat presentation matters!

Freezing to Set

Now for the easiest part: let the freezer do the work! Carefully place your cheesecake into the freezer and allow it to set for at least 3 to 4 hours. This step is super important because it helps the cheesecake firm up and slice perfectly. You can even make it a day ahead and let it chill overnight if you want to prep in advance.

Time to Serve

When you’re ready to serve, remove the cheesecake from the freezer and let it sit for about 5–10 minutes at room temperature so it’s easier to slice. Use a sharp knife or pie server to cut clean slices. Serve each piece with a little extra whipped topping if you like, and enjoy every creamy, pumpkin-spiced bite!

Necessary Tools

• Large mixing bowl
• Hand mixer or whisk
• Rubber spatula or spoon
• Measuring cups & spoons
• Freezer
• Pie server (for serving later!)

Serving Suggestions

• Add a dollop of extra whipped topping on each slice for that fancy touch.
• Sprinkle crushed graham crackers or chocolate chips on top.
• Serve with hot apple cider or dairy free hot cocoa.
• Try topping it with candied pecans or a drizzle of maple syrup!

Fun Fact

Did you know pumpkin is actually a fruit? Even though we cook with it like a veggie, it’s full of vitamins like A and C and can help your skin glow! This cheesecake may be dessert, but it’s still got some goodness packed in.

Conclusion

This No-Bake Pumpkin Cheesecake is a dreamy, creamy dessert that comes together fast and tastes like fall in every bite. It’s perfect for holiday dinners, cozy nights in, or anytime you’re craving something sweet without the hassle of baking. Give it a try and let me know how it goes I bet you’ll be reaching for a second slice before you know it!