Go Back

Creamy No-Bake Pumpkin Cheesecake with Cinnamon Graham Crust

Creamy no-bake pumpkin cheesecake with a buttery cinnamon graham crust and a silky, fluffy filling. Whipped-cream swirls and a firm overnight chill deliver sliceable texture with no oven or water bath.
Print Recipe Pin Recipe
Prep Time 25 minutes
chill 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

graham crust
  • 1.75 cup graham cracker crumbs about 14 full sheets
  • 0.25 cup light brown sugar packed, light
  • 0.5 tsp ground cinnamon
  • 7 tbsp unsalted butter melted
pumpkin filling
  • 1.25 cup cold heavy cream
  • 16 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 0.25 cup light brown sugar packed, light
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt pinch
whipped cream topping
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • 0.125 tsp ground cinnamon for dusting
  • 2 tbsp graham cracker crumbs for sprinkling

Equipment

  • 1 hand mixer
  • 1 springform pan

Method
 

Make the cinnamon graham crust
  1. Stir graham cracker crumbs, light brown sugar, ground cinnamon, and melted unsalted butter until evenly moistened, with no dry crumbs visible. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
  2. Refrigerate the crust while you make the filling so it sets before the cheesecake goes on top.
Make the pumpkin filling
  1. Whip 1¼ cups cold heavy cream to stiff peaks with a hand mixer, about 2–4 minutes. Refrigerate the whipped cream so it stays firm.
  2. Beat the softened cream cheese for 2 minutes with a hand mixer until completely smooth. This should look glossy and lump-free.
  3. Beat in the powdered sugar, light brown sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until silky, scraping the sides as needed.
  4. Gently fold the refrigerated whipped cream into the pumpkin mixture in two additions until no white streaks remain. Stop as soon as the mixture is uniform to keep it fluffy.
  5. Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight until firm.
Add topping and slice
  1. Whip 1 cup cold heavy cream with powdered sugar to soft peaks, about 1–3 minutes. Pipe or dollop it around the edge of the cheesecake.
  2. Release the springform ring, then dust the top with ground cinnamon and sprinkle with graham cracker crumbs. Slice with a hot knife wiped clean between cuts for neat wedges.

Notes

For the cleanest slices, chill the cheesecake overnight and use a knife heated under hot water, then wiped dry, between every cut. Store covered in the refrigerator up to 4 days; freezing is not recommended for best texture. For a lighter option, use light cream cheese and reduced-fat whipped topping, noting the filling may be slightly softer.