If you love pumpkin and cheesecake, this Pumpkin Spice No-Bake Cheesecake Recipe is going to be your new go-to dessert. I absolutely love how it blends the cozy warmth of pumpkin pie spices with the creamy richness of cheesecake – and the best part? It’s no-bake, so you can have it on the table without even turning on the oven. It’s perfect for those busy fall afternoons when you want something indulgent but don’t want a complicated process.

When I first tried this, I was amazed by how quickly it came together and how light it felt compared to traditional cheesecakes. Whether you’re making this for a holiday gathering or a simple weeknight treat, you’ll find that the Pumpkin Spice No-Bake Cheesecake Recipe stands out because it’s flavorful, easy, and satisfying. Plus, it’s a fantastic way to welcome pumpkin season without the fuss.

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Why You’ll Love This Recipe

Speedy and Easy: Ready in under 15 minutes with no oven needed.
Perfect Fall Flavors: Cozy pumpkin spice profiles that warm you up inside and out.
Light and Creamy Texture: Enjoy cheesecake without feeling weighed down.
Kid and Crowd Pleaser: Simple enough for busy weeknights, elegant enough for guests.

A pie with two layers is shown: the bottom layer is dark brown and crumbly, forming the crust around the edge, while the top layer is thick and light tan with a smooth, creamy texture, spread evenly over the crust. A slice of the pie is placed on a white plate nearby, showing the same two layers and slightly rough edges where it was cut. A silver fork on the plate holds a small bite of the pie, featuring both the dark crust and the tan cream. The background has a white marbled texture, with a folded orange cloth visible beside the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Pumpkin Spice No-Bake Cheesecake Recipe works together to create that classic fall dessert vibe while keeping things light and easy. I recommend using fresh spices if you have them on hand for the best flavor punch.

Philadelphia Cream Cheese: I love using the 1/3 less fat version here to keep it creamy but a little lighter than traditional.
Pureed Pumpkin: Canned pumpkin works just fine—makes this recipe even easier without sacrificing taste.
Vanilla Extract: Adds depth and a subtle sweetness that complements the pumpkin spices perfectly.
Cinnamon: Freshly ground if possible—I find it really wakes up the entire flavor profile.
Pumpkin Pie Spice: The star of the show! Adds warmth and that signature pumpkin spice aroma.
Brown Sugar: Unpacked to ensure just the right touch of sweetness and a little molasses flavor.
Truwhip (whipped topping): Thawed, this ingredient keeps the cheesecake light and fluffy.
Reduced-fat Graham Cracker Crust: Ready-made saves you lots of time and gives you that classic cheesecake base.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Pumpkin Spice No-Bake Cheesecake Recipe depending on the season and my mood. Feel free to experiment a bit—you might discover a new favorite twist just like I did.

Maple Syrup Addition: I sometimes swap out brown sugar for pure maple syrup to add a natural sweetness and a richer flavor.
Gluten-Free Crust: For a gluten-free version, try using almond flour or gluten-free graham cracker crusts—I’ve found they work beautifully.
Spice Adjustments: Add a hint of nutmeg or clove if you want to intensify the autumn spice notes. I discovered this trick gives it a more homemade vibe.
Dairy-Free Substitute: Using vegan cream cheese and whipped topping works well for those with dietary restrictions, just make sure both are firm enough to hold the cheesecake together.

How to Make Pumpkin Spice No-Bake Cheesecake Recipe

Step 1: Whip Together the Cream Cheese and Pumpkin Mixture

Start by placing your cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar into a large bowl. Use a hand mixer or sturdy spatula to beat everything until the mixture becomes light and fluffy. This usually takes about 2-3 minutes. I find that whipping it well here ensures the spices and sugar dissolve nicely and your cheesecake filling has a velvety texture. Resist the urge to rush this step—it makes a big difference!

Step 2: Fold in the Truwhip for Lightness

Once your pumpkin-cheese base is smooth, gently add the thawed Truwhip. I like to fold it in carefully with a spatula to keep all that fluffy goodness intact. This step transforms the texture, making it airy and less dense—perfect for a no-bake cheesecake. If you overmix here, the filling can get too loose, so just combine until smooth.

Step 3: Spoon Into Your Crust and Chill

Now, spoon the luscious pumpkin cheesecake filling into your prepared graham cracker crust, smoothing the top with a spatula. Cover it well and pop it into the fridge to chill for at least 2-3 hours, or until firm. I usually make this the night before serving because it lets all those flavors marry beautifully overnight. Chilling is critical here—the filling firms up and slices cleanly, making your dessert look as good as it tastes.

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Pro Tips for Making Pumpkin Spice No-Bake Cheesecake Recipe

Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for the smoothest mixing.
Don’t Overmix the Whipped Topping: Folding gently preserves the creamy, fluffy texture that makes this cheesecake special.
Chill Time Matters: At least a couple of hours in the fridge solidifies the cheesecake, but overnight is best for flavor melding.
Use a Sharp Knife for Serving: It makes clean slices without cracking the crust or smooshing the cheesecake.

How to Serve Pumpkin Spice No-Bake Cheesecake Recipe

A pie with two clear layers is shown in a white pie dish with scalloped edges, placed on a white marbled surface. The bottom layer is dark brown and crumbly, forming the thick crust that lines the dish's base and sides. The top layer is a smooth, light tan filling, thick and creamy, spread evenly over the crust with soft texture visible where a wedge-shaped slice is removed from the pie. The slice reveals the firm but creamy inside of the filling sitting on the dark crust. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple so the pumpkin spice flavor shines. A light dusting of cinnamon or a few whole pecans on top adds a lovely crunch and visual appeal. Sometimes, I swirl on a little extra whipped topping just before serving for that classic cheesecake look and extra creaminess. Fresh sliced apple or pear on the side also offers a bright fresh contrast I really enjoy.

Side Dishes

For a complete fall-themed dessert experience, I like pairing this cheesecake with spiced chai or a cup of hot apple cider. If serving at a party, some salted caramel sauce drizzled on the side is a delicious indulgence. Light fruit salad or roasted nuts can round out the plate without overshadowing the dessert.

Creative Ways to Present

For special occasions, I’ve placed individual cheesecake slices in small clear dessert cups layered with extra whipped topping and a sprinkle of pumpkin spice on top. It makes such a charming presentation and is super easy if you want to avoid cutting perfect slices for a crowd. Another fun idea is serving mini cheesecakes in muffin tins with mini crusts and filling, a real crowd-pleaser at fall potlucks.

Make Ahead and Storage

Storing Leftovers

I always keep any leftover Pumpkin Spice No-Bake Cheesecake covered tightly in the fridge. It stays fresh for about 3-4 days and the texture remains creamy and delicious. When I re-slice leftovers, I make sure to use a clean, sharp knife to keep slices neat.

Freezing

While I haven’t frozen the full cheesecake, I have frozen scoops of the filling on parchment paper and then popped them in a container. This way, you can thaw a few dollops in the fridge for a quick pumpkin treat later—just a heads-up, freezing the whole pie with the crust sometimes makes it a bit soggy.

Reheating

This cheesecake is best served chilled, so I don’t recommend reheating. If you want a warm pumpkin dessert, pairing chilled slices with a hot drink usually hits the spot. Heating can mess with the creamy texture that’s so lovely in this no-bake recipe.

FAQs

Can I use regular cream cheese instead of 1/3 less fat?

Absolutely! Using regular cream cheese will make the cheesecake a bit richer and slightly higher in calories, but it won’t affect the texture or flavor negatively. It’s all about what works best for your tastes and dietary goals.
Is canned pumpkin different from pumpkin pie filling?

Yes, it is. Canned pumpkin is pure pumpkin puree, while pumpkin pie filling includes added spices and sugar. This recipe calls for pure pumpkin puree for better control over sweetness and spice.
Can I make the crust from scratch for this no-bake cheesecake?

You can! A simple graham cracker crumb crust combined with melted butter and a bit of sugar pressed into a pan works perfectly and doesn’t require baking. It’s a great option if you want to avoid store-bought crusts.
How long does the Pumpkin Spice No-Bake Cheesecake need to chill?

Chilling for at least 2-3 hours is essential for the filling to set, but I recommend overnight chilling for the best texture and flavor fusion.
Can I substitute Truwhip with homemade whipped cream?

Yes, homemade whipped cream works well if it’s stabilized enough to hold its shape in the cheesecake. Just be gentle folding it in to keep the texture light and airy.

Final Thoughts

This Pumpkin Spice No-Bake Cheesecake Recipe is one of those simple, feel-good desserts that quickly became a family favorite in my home. I love how accessible it is—you don’t need special skills or fancy tools, just good ingredients and a little patience to chill. If you’re looking to wow guests or just treat yourself on a cozy evening, this is a sweet, spiced slice of fall that delivers every time. I promise, once you try it, you’ll be making it all season long!

Pumpkin Spice No-Bake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 135 reviews

Author: Nora
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

Print Recipe

Description

This Pumpkin Spice No-Bake Cheesecake is a light, flavorful dessert perfect for fall. Combining creamy reduced-fat cream cheese, smooth pumpkin puree, and warming spices like cinnamon and pumpkin pie spice, it offers a deliciously spiced treat without the need for baking. Quick and easy to prepare, it uses a reduced-fat graham cracker crust and Truwhip for a fluffy, smooth texture. Chill for a few hours until firm and enjoy a perfectly spiced slice of autumn comfort.

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 cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar (unpacked)
4 oz Truwhip (thawed)

Crust

9 inch reduced-fat Graham Cracker Crust

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Instructions

Mix the base ingredients: In a large bowl, whip together the cream cheese, pureed pumpkin, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar using a hand mixer or spatula until the mixture is light and fluffy.
Incorporate the whipped topping: Gently fold in the thawed Truwhip and whip again until the mixture becomes smooth and creamy.
Assemble the cheesecake: Spoon the cheesecake filling evenly into the 9-inch reduced-fat graham cracker crust, smoothing the top with a spatula.
Chill until firm: Refrigerate the assembled cheesecake for several hours (at least 3-4 hours) until it firms up enough to slice and serve.

Notes

This no-bake cheesecake makes a quick and light dessert option for fall or anytime you crave pumpkin spice flavors.
Using a ready-made reduced-fat graham cracker crust significantly cuts down preparation time to under 10 minutes.
Make sure the cream cheese and Truwhip are at room temperature and thawed for easier mixing and smoother texture.
Chilling is essential to allow the cheesecake to set and develop its creamy, firm consistency.

Nutrition

Serving Size: 1 slice
Calories: 187 kcal
Sugar: 13 g
Sodium: 178 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1.5 g
Protein: 2.5 g
Cholesterol: 5.5 mg