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25 No-Bake Pumpkin Cheesecake Recipes for Fall Dessert Lovers

By: Shivani Choudhary
Updated On: October 17, 2024

Fall is, without a doubt, my favorite season. The crisp air, the colorful leaves, and the abundance of pumpkin-flavored everything makes me feel warm and cozy inside. If you’re anything like me, you’re always on the lookout for delectable fall desserts that are easy to whip up and don’t require baking.

That’s why I’ve put together this fantastic list of 25 No-Bake Pumpkin Cheesecake Recipes for Fall Dessert Lovers. These recipes are perfect for those who crave that rich pumpkin flavor and the creamy, dreamy texture of cheesecake without the hassle of turning on the oven.

Whether you're prepping for a family gathering, a potluck, or just a quiet night at home, these no-bake pumpkin cheesecakes are sure to hit the spot.

No-Bake Pumpkin Cheesecake Recipes

1. Classic No-Bake Pumpkin Cheesecake

This classic recipe is a fall favorite, blending creamy pumpkin with spices atop a buttery graham cracker crust.

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 cups pumpkin puree
  • 1 cup cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup whipped cream

Instructions:

  1. Mix the graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
  2. Combine pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice in a bowl.
  3. Fold in the whipped cream.
  4. Pour over the crust and refrigerate for at least 4 hours before serving.

2. Pumpkin Cheesecake Bars

These bite-sized bars offer a perfect combination of pumpkin and cheesecake flavors, with an easy-to-make crust.

Ingredients:

  • 1 1/2 cups crushed gingersnaps
  • 1/3 cup melted butter
  • 16 oz cream cheese
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup whipped topping

Instructions:

  1. Mix gingersnap crumbs and butter, then press into a baking dish.
  2. Beat together cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice.
  3. Fold in whipped topping and spread over the crust.
  4. Chill for 3-4 hours before slicing into bars.

3. Pumpkin Cheesecake Parfaits

Layered parfaits that offer a delightful mix of textures, perfect for serving in individual portions.

Ingredients:

  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 cup whipped cream

Instructions:

  1. Mix graham cracker crumbs with melted butter.
  2. In a separate bowl, beat cream cheese, pumpkin puree, sugar, vanilla extract, and cinnamon.
  3. Fold in whipped cream.
  4. Layer graham cracker mixture and pumpkin cheesecake in glasses, starting with the crumbs.
  5. Refrigerate for 2 hours and serve.

4. Nutty Pumpkin Cheesecake

With the addition of nuts, this cheesecake provides a satisfying crunch.

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/2 cup melted butter
  • 1 cup pumpkin puree
  • 12 oz cream cheese
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup whipped topping
  • Additional chopped pecans for topping

Instructions:

  1. Combine graham cracker crumbs, chopped pecans, and melted butter. Press into the bottom of a pan.
  2. Beat together pumpkin puree, cream cheese, brown sugar, vanilla extract, and pumpkin pie spice.
  3. Fold in whipped topping.
  4. Pour mixture over the crust and refrigerate for 4 hours.
  5. Top with additional chopped pecans before serving.

5. Pumpkin Cheesecake Dip

Ideal for gatherings, this dip pairs wonderfully with graham crackers or apple slices.

Ingredients:

  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 cup whipped cream

Instructions:

  1. Beat cream cheese until fluffy, then add pumpkin puree, brown sugar, vanilla extract, cinnamon, and ground ginger.
  2. Fold in whipped cream until smooth.
  3. Serve chilled with graham crackers or apple slices.

6. Vegan No-Bake Pumpkin Cheesecake

Perfect for vegans, this recipe swaps traditional ingredients for creamy, plant-based alternatives.

Ingredients:

  • 1 1/2 cups crushed vegan graham crackers
  • 1/3 cup coconut oil, melted
  • 1 cup canned pumpkin
  • 2 cups soaked cashews
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/4 cup coconut milk

Instructions:

  1. Combine crushed vegan graham crackers and coconut oil, pressing into a pan.
  2. Blend pumpkin, soaked cashews, maple syrup, vanilla extract, pumpkin pie spice, and coconut milk until smooth.
  3. Pour over the crust and refrigerate for at least 4 hours.

7. Pumpkin Cheesecake Truffles

These bite-sized treats are perfect for when you're on the go or need a quick bite of something sweet.

Ingredients:

  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 3 cups crushed graham crackers
  • White chocolate for coating

Instructions:

  1. Beat together cream cheese, pumpkin puree, vanilla extract, and pumpkin pie spice.
  2. Mix in 2 cups of crushed graham crackers.
  3. Shape into balls and refrigerate for 1 hour.
  4. Coat each ball in melted white chocolate and refrigerate until hardened.

8. No-Bake Minimized Pumpkin Cheesecake

An effortless version, ideal for small gatherings or individual servings.

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup butter, melted
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • Whipped cream for topping

Instructions:

  1. Mix graham crackers and butter, pressing into small cups or ramekins.
  2. Combine cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice.
  3. Spread pumpkin mixture over the crusts.
  4. Refrigerate for 2 hours and top with whipped cream before serving.

9. Pumpkin Swirl Cheesecake

A visually appealing treat that combines layers of plain and pumpkin cheesecake.

Ingredients:

  • 2 cups crushed gingersnaps
  • 1/3 cup melted butter
  • 16 oz cream cheese
  • 1 1/4 cups powdered sugar, divided
  • 1 tsp vanilla extract, divided
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions:

  1. Combine crushed gingersnaps and butter, pressing into a pan.
  2. Beat cream cheese with 1 cup powdered sugar and 1/2 tsp vanilla extract.
  3. Divide mixture in half: mix pumpkin puree, remaining powdered sugar, cinnamon, nutmeg, and 1/2 tsp vanilla extract into one half.
  4. Alternate spoonfuls of plain and pumpkin cheesecake mixtures over the crust, swirling for a marbled effect.
  5. Refrigerate for 4 hours before serving.

10. Pumpkin Cheesecake Tarts

Miniature tarts, perfect for a nice dessert tray.

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Whipped cream for garnish

Instructions:

  1. Mix graham crackers and butter, pressing into small tart pans.
  2. Beat cream cheese, pumpkin puree, sugar, vanilla extract, and cinnamon.
  3. Fill tart crusts with the pumpkin mixture.
  4. Refrigerate for 2 hours and top with whipped cream.

11. Pumpkin Cheesecake Mousse

This airy mousse is light, making it an ideal ending to a hearty meal.

Ingredients:

  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup whipped cream

Instructions:

  1. Beat cream cheese until smooth, incorporating pumpkin puree, sugar, vanilla extract, and pumpkin pie spice.
  2. Fold in whipped cream.
  3. Transfer to serving cups and refrigerate for 2 hours before serving.

12. Pumpkin Cheesecake Icebox Cake

A chilled delight with layers of creamy pumpkin and graham crackers.

Ingredients:

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cups pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 package graham crackers

Instructions:

  1. Whip heavy cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form.
  2. Mix remaining vanilla extract, pumpkin puree, and pumpkin pie spice.
  3. Layer graham crackers, then pumpkin mixture, and whipped cream in a dish.
  4. Repeat layers, ending with whipped cream.
  5. Chill for 4 hours before serving.

13. Spiced Pumpkin Cheesecake

For a warm kick, this recipe includes extra spices like ginger and cloves.

Ingredients:

  • 1 1/2 cups crushed graham crackers
  • 1/3 cup melted butter
  • 1 cup pumpkin puree
  • 8 oz cream cheese
  • 3/4 cup sugar
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 tsp cinnamon
  • Whipped cream for topping

Instructions:

  1. Mix crushed graham crackers and butter, pressing into a pan.
  2. Blend pumpkin puree, cream cheese, sugar, ginger, cloves, and cinnamon until smooth.
  3. Pour over the crust and refrigerate for 4 hours.
  4. Top with whipped cream before serving.

14. Greek Yogurt Pumpkin Cheesecake

A healthier take using Greek yogurt for extra creaminess without the guilt.

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 8 oz Greek yogurt
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Instructions:

  1. Mix crushed graham crackers and butter, pressing into a pan.
  2. Beat Greek yogurt, pumpkin puree, sugar, vanilla extract, and cinnamon until smooth.
  3. Pour over the crust and chill for 4 hours.

15. Maple Pumpkin Cheesecake

Maple syrup adds a delightful twist to this cheesecake.

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Whipped cream for topping

Instructions:

  1. Combine graham cracker crumbs and melted butter, pressing into a pan.
  2. Beat together cream cheese, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
  3. Pour mixture over the crust and refrigerate for at least 4 hours.
  4. Top with whipped cream before serving.

16. Pumpkin Cheesecake Pops

Perfect for kids and party-goers, these pops are both fun and tasty.

Ingredients:

  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp pumpkin pie spice
  • 1 cup crushed graham crackers
  • Chocolate for coating

Instructions:

  1. Beat together cream cheese, pumpkin puree, sugar, and pumpkin pie spice.
  2. Shape mixture into 1-inch balls and insert a stick into each.
  3. Roll in crushed graham crackers and refrigerate for 1 hour.
  4. Dip each pop in melted chocolate and set until hardened.

17. Chocolate Pumpkin Cheesecake

This decadent dessert combines the best of both worlds: chocolate and pumpkin.

Ingredients:

  • 1 cup crushed chocolate wafers
  • 1/3 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup melted chocolate
  • 1 tsp vanilla extract

Instructions:

  1. Mix chocolate wafer crumbs and melted butter, pressing into a pan.
  2. Beat together cream cheese, pumpkin puree, sugar, melted chocolate, and vanilla extract until smooth.
  3. Pour over the crust and refrigerate for at least 4 hours.

18. Pumpkin Spice Latte Cheesecake

Inspired by the beloved fall drink, this cheesecake is a coffee lover’s dream.

Ingredients:

  • 1 1/2 cups crushed graham crackers
  • 1/3 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1 shot of espresso
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions:

  1. Combine graham cracker crumbs and melted butter, pressing into a pan.
  2. Beat together cream cheese, pumpkin puree, espresso, sugar, vanilla extract, and pumpkin pie spice.
  3. Pour mixture over the crust and refrigerate for at least 4 hours.

19. Pumpkin Cheesecake Cannoli

A unique twist on the traditional Italian pastry, filled with a pumpkin cheesecake mixture.

Ingredients:

  • 12 cannoli shells
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions:

  1. Beat together cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
  2. Pipe mixture into each cannoli shell.
  3. Chill before serving.

20. Pumpkin Cheesecake Pie

Combining elements of both pie and cheesecake, it’s a dessert made in heaven.

Ingredients:

  • 1 graham cracker pie crust
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions:

  1. Beat together cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until smooth.
  2. Pour mixture into the pie crust.
  3. Refrigerate for at least 4 hours before serving.

21. Lite & Fluffy Pumpkin Cheesecake

This version is light as air, perfect for those who want their dessert less dense.

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping

Instructions:

  1. Combine graham crackers and butter, pressing into the bottom of a pan.
  2. Beat together cream cheese, pumpkin puree, sugar, and vanilla extract.
  3. Fold in whipped topping.
  4. Pour over crust and refrigerate for at least 4 hours.

22. Cinnamon Roll Pumpkin Cheesecake

This recipe merges the spicy-sweet flavors of cinnamon rolls with pumpkin cheesecake.

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 2 tbsp milk

Instructions:

  1. Combine crushed graham crackers and melted butter, pressing into a pan.
  2. Beat together cream cheese, pumpkin puree, sugar, cinnamon, and vanilla extract.
  3. Pour mixture over the crust and refrigerate for at least 4 hours.
  4. Mix powdered sugar and milk to create icing, drizzle on top before serving.

23. Pumpkin Cheesecake Milkshake

For a unique twist, try blending your pumpkin cheesecake into a milkshake!

Ingredients:

  • 1/2 cup pumpkin puree
  • 1 cup vanilla ice cream
  • 4 oz cream cheese
  • 1/2 cup milk
  • 1 tsp pumpkin pie spice
  • Whipped cream for topping

Instructions:

  1. Blend pumpkin puree, vanilla ice cream, cream cheese, milk, and pumpkin pie spice until smooth.
  2. Pour into a glass and top with whipped cream.

24. No-Bake Pumpkin Pie Cheesecake

A fantastic combination of pumpkin pie and cheesecake flavors, without the need for baking.

Ingredients:

  • 1 graham cracker pie crust
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • Whipped cream for topping

Instructions:

  1. Beat together cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
  2. Pour mixture into the pie crust.
  3. Refrigerate for at least 4 hours.
  4. Top with whipped cream before serving.

25. Salted Caramel Pumpkin Cheesecake

A blend of sweet and salted flavors making for an irresistible dessert.

Ingredients:

  • 1 cup crushed pretzels
  • 1/4 cup melted butter
  • 8 oz cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup salted caramel sauce

Instructions:

  1. Combine crushed pretzels and melted butter, pressing into a pan.
  2. Beat together cream cheese, pumpkin puree, sugar, and vanilla extract until smooth.
  3. Pour over crust and refrigerate for 4 hours.
  4. Drizzle salted caramel sauce on top before serving.

Conclusion

And there you have it! A roundup of 25 No-Bake Pumpkin Cheesecake Recipes for Fall Dessert Lovers. These recipes are bound to impress anyone at your next fall gathering, and the best part - you don't have to bake! Dive into the flavors of fall and enjoy these delightful, easy-to-make desserts.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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