No-Bake Pumpkin Cheesecake — Creamy Autumn Dessert Recipe

I spend the second half of the year baking, and with good reason. Autumn brings favorite flavors like apple and pumpkin, but sometimes I want an easier dessert—enter a no bake treat. This No Bake Pumpkin Cheesecake delivers all the cozy pumpkin spice flavor without turning on the oven, making it perfect for warm fall days, special gatherings, or a weekend family treat.

This recipe features a creamy pumpkin-infused filling on a sweet, spiced crust. It’s simple to assemble and sets in the refrigerator, so you can prepare it ahead of time or make it the day you plan to serve it.

Below you’ll find tips for crust variations, dairy-free swaps, using fresh pumpkin, storage instructions, topping ideas, and a clear step-by-step guide to make this cheesecake successfully every time.

How far in advance can I make a No Bake Pumpkin Cheesecake?

You can make this cheesecake 1–3 days in advance. It keeps well in the refrigerator for 2–3 days; however, it tastes freshest the day it’s made. The cheesecake needs a couple of hours to set in the fridge, so it’s convenient to assemble on the day of your event if you prefer.

Can I use a different type of crust?

Absolutely. While graham cracker crumbs pair beautifully with pumpkin spice and are easy to work with, other crusts are delicious too. Here are a few options to consider:

Oreo Cookie Crust: Crush about 2 cups of OREO crumbs and mix with 5–6 tablespoons melted butter. Press into the pan and chill to set.

Gingersnap Crust: Use crushed gingersnap cookies the same way as the Oreo crust for a more spiced, holiday-forward flavor.

Biscoff Cookie Crust: Crush Biscoff cookies and combine with melted butter. For extra flavor, fold a small dollop of Biscoff spread into the filling.

Nut Crust: Pulse 1 1/2 cups pecans or almonds finely, combine with 3–4 tablespoons melted butter and 1 tablespoon sugar, and press into the pan. Add more nuts if you want a thicker crust.

Do I have to use pumpkin spice instant pudding?

No—there are easy substitutes if you can’t find pumpkin spice instant pudding or prefer something else:

Homemade Pumpkin Spice Pudding: Mix vanilla pudding with 2 tsp cinnamon, 1 tsp ginger and 1/2 tsp clove, or add store-bought pumpkin pie spice to taste.

Cream cheese + pumpkin puree: Skip the pudding and combine softened cream cheese with pumpkin puree and your preferred spice blend.

Other pudding flavors: Swap in different instant pudding flavors to change the profile and enjoy this as a year-round no bake cheesecake variation.

Can I make this without cream cheese?

Cream cheese is traditional in cheesecake, but you can adapt it. Use a plant-based cream cheese for a dairy-free option, or substitute Greek yogurt for a lighter version. Note that yogurt is thinner, so the cheesecake may be softer—adding a bit more pumpkin puree or adjusting sweetener can help balance texture and flavor.

Can I use fresh pumpkin instead of canned puree?

Yes—roasted fresh pumpkin adds more depth of flavor but requires extra steps:

1. Choose a sugar or pie pumpkin for best flavor.
2. Preheat oven to 375°F. Cut the pumpkin, remove seeds and fibers, and place cut-side down on a parchment-lined sheet.
3. Roast 45–60 minutes until tender, then cool slightly.
4. Scoop the flesh into a blender or food processor and puree until smooth.
5. Use about 15 oz (just under 1 lb) of fresh puree as a substitute for one 15 oz can. Adjust spices and sweetness to taste.

Toppings: whipped cream and more

Whipped cream or a stabilized whipped topping like Cool Whip works wonderfully. Other excellent toppings include caramel sauce, chopped nuts, chocolate shavings, a sprinkle of cinnamon-sugar, roasted pumpkin seeds, or fresh fruit. Choose toppings that complement the pumpkin spice flavor.

Can I freeze a No Bake Pumpkin Cheesecake?

Yes. Freeze a fully set cheesecake to enjoy later:

1. Chill the cheesecake in the refrigerator until completely set (at least 2 hours).
2. Press plastic wrap directly against the cheesecake to prevent freezer burn, then wrap with foil.
3. Freeze for 4–6 hours or overnight. Consume within 2–3 months for best quality.

To serve, thaw in the refrigerator overnight. Avoid thawing at room temperature to prevent sogginess.

How do I store leftovers?

Store the cheesecake wrapped in plastic wrap in the refrigerator for up to 2–3 days from the date it was made. For longer storage, follow the freezing instructions above.

Supplies you’ll need

Basic tools for this no bake cheesecake:

• Medium or large mixing bowl
• Whisk
• Hand mixer or stand mixer with paddle attachment (recommended)
• 9-inch pie pan
• Rubber spatula

Step by Step Guide

When you’re ready, follow the simple steps below to assemble the cheesecake. The printable recipe card typically included with this post lists ingredient amounts and yields.

In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, ginger, and melted butter. Stir until evenly mixed.

Press the mixture firmly into a 9-inch pie pan to form the crust.

Using a mixer with a paddle attachment, beat heavy cream, instant pudding mix, and powdered sugar until smooth and slightly thickened.

Add softened cream cheese and pumpkin puree, then whip until fully combined and silky.

Pour the filling into the prepared crust and smooth the top.

Refrigerate the cheesecake for at least 2 hours to set before serving.

Hungry for more?

If you love easy desserts, consider trying other simple recipes for pastries, mini pies, or seasonal treats to expand your repertoire of no-fuss sweets.

This easy no bake pumpkin cheesecake is a crowd-pleaser and a great addition to fall gatherings or holiday dessert tables. Enjoy the creamy pumpkin filling and spiced crust without the oven—perfect for warm weather and busy schedules.