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No-Bake Pumpkin Cheesecake — Creamy, Spiced & Holiday-Ready

Why You’ll Love It

  • 🥧 Super easy and quick: only ~10 minutes of hands-on time for a creamy, dreamy cheesecake that sets overnight.
  • 🎃 Perfect for holidays or cozy nights: warm pumpkin spice flavor combined with smooth cream cheese — taste of fall in every bite.
  • ❄️ Make-ahead friendly: you can prepare the crust and filling ahead of time, then chill and serve later — ideal for busy holiday dinners.
  • 🍯 Versatile toppings: whipped cream, caramel drizzle, extra cookie crumbs or a dusting of pumpkin spice make it look as good as it tastes.
Muller

No-Bake Pumpkin Cheesecake

Creamy, spiced pumpkin cheesecake that you don’t need to bake — perfect for holidays, easy to make and can be prepared ahead.
Print Recipe Pin Recipe
Prep Time 15 minutes
6 hours
Total Time 6 hours 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

  • 11 oz vanilla wafer cookies
  • 1 tsp pumpkin pie spice (divided)
  • 8 tbsp salted butter, melted
  • 12 oz cream cheese, softened
  • ⅓ cup packed dark brown sugar
  • 1 cup pumpkin purée (not pie filling)
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 16 oz whipped topping (or homemade whipped cream)
  • reserved cookie-crumb mix (Optional Toppings)
  • whipped cream (Optional Toppings)
  • caramel sauce (Optional Toppings)

Equipment

  • 9-inch springform pan
  • Food processor (or blender for crumbs)
  • Mixing bowls
  • Electric mixer or hand mixer
  • Spatula (offset preferred)
  • Refrigerator (for chilling)

Method
 

  1. Crush cookies + spice; reserve 2 Tbsp crumbs.
  2. Mix crumbs + melted butter → press into 9-inch springform pan, freeze briefly.
  3. Beat cream cheese + sugar until fluffy.
  4. Add pumpkin purée, vanilla, spice; mix smooth.
  5. Fold in whipped topping gently.
  6. Pour filling over crust; smooth top. Refrigerate 6h–overnight.
  7. Before serving: pipe/spread whipped topping; sprinkle crumbs & spice; drizzle caramel.

Notes

– Chill time essential (min 6h).
– Use full-fat cream cheese for best texture.
– Avoid overmixing after folding whipped topping.
– For lighter version: use homemade whipped cream instead of whipped topping.

🛒 Ingredients

Crust

  • ~11 oz (≈ 312 g) vanilla wafer cookies (e.g. Nilla Wafers), crushed
  • 1 tsp pumpkin pie spice (or your favorite pumpkin spice blend)
  • 8 Tbsp salted butter, melted (or unsalted + pinch of salt)

Pumpkin Cheesecake Filling

  • 12 oz (≈ 340 g) cream cheese, softened at room temperature (full-fat recommended)
  • ⅓ cup packed dark brown sugar (you can substitute with light brown or granulated sugar — flavor will slightly change)
  • 1 cup 100% pumpkin purée (not pumpkin pie filling)
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice

Optional Toppings & Serve-Time Extras

  • Whipped cream or whipped topping (or make your own with heavy cream + powdered sugar + vanilla)
  • Reserved cookie-crumb mix from crust (for sprinkling on top)
  • Caramel sauce (optional but highly recommended for extra indulgence)

📝 Instructions

  1. Make the crust: Process vanilla wafers + pumpkin pie spice in a food processor until you get fine crumbs. Reserve about 2 Tbsp of crumb mix (for topping later).
  2. Add melted butter, pulse to combine until crumbs are evenly coated. Press mixture into bottom of a 9-inch (≈23 cm) springform pan, pushing also slightly up the sides. Freeze briefly to set.
  3. Prepare the filling: Beat softened cream cheese and brown sugar until light and fluffy (~4-5 min).
  4. Mix in pumpkin purée, vanilla extract and pumpkin pie spice until smooth. Scrape sides/bottom as needed.
  5. Fold in whipped topping (or homemade whipped cream) gently — do not overmix, to keep texture light.
  6. Pour filling onto the crust. Smooth top with offset spatula. Cover and refrigerate at least 6 hours or overnight.
  7. To serve: Remove springform rim, spread or pipe reserved whipped topping, sprinkle with reserved cookie crumbs and pumpkin pie spice. Optional: drizzle caramel sauce.

💡 Tips & Variations

  • 🕒 Make-ahead friendly: You can assemble the cheesecake up to 1–2 days in advance (without toppings). Store covered in fridge for freshness.
  • 🥧 Alternative crust: Prefer something different? Use a homemade graham-cracker crust (graham crumbs + butter + little sugar) instead of cookies.
  • 🌱 Whipped cream swap: If you avoid store-bought whipped topping, make your own fresh whipped cream (heavy cream + powdered sugar + vanilla) and fold gently.
  • 🍬 Festive twist: Top with chopped pecans, candied nuts or chocolate shavings for extra texture and indulgence — especially great for holidays.
  • 🍰 Mini version: Use a muffin tin (lined or greased) to make mini no-bake cheesecake cups — ideal for parties or easy serving.

🧊 Storage & Freezing

  • Refrigerator: Covered tightly, cheesecake stays fresh for 2–3 days.
  • Freezer: Wrap the cheesecake (plastic wrap + foil, or airtight container) and freeze up to 2 months. For quick serving, freeze individual slices. Thaw overnight in fridge.

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