No-Bake TreatsNo. 3761 · The 2026 edition
No-Bake Pumpkin Cheesecake
A creamy, no-bake pumpkin cheesecake that's perfect for fall—simple to make and utterly delicious.
Our own summary of the original — the full post and photos live at thescranline.com.
This no-bake pumpkin cheesecake combines a buttery graham cracker crust with a smooth pumpkin-spiced filling. It requires no oven and just a few simple steps. Refrigerate until set, then serve chilled for a delightful autumn dessert.
Ingredients
Equipment
- springform pan
- mixing bowls
- hand mixer
Directions
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth. Mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until fully incorporated.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the prepared crust and spread it evenly. Cover the pan and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve cold. Optionally, garnish with whipped cream and a dusting of cinnamon.
