Pumpkin Spice Nobake Cheesecake Autumnspiced Chill Serve
Quick Hook
Pumpkin Spice No-Bake Cheesecake have you ever wanted a silky autumn dessert without heating the kitchen? I made this after a burnt pie fiasco.
Oh my gosh, it saved Thanksgiving that year. The flavor is warm, spiced, and creamy. It’s basically pumpkin pie and cheesecake combined.
Brief Overview
This No Bake Pumpkin Cheesecake borrows from classic American fall treats. It nods to pumpkin pie traditions and quick chill desserts.
Difficulty is easy. No baking needed, just mixing and chilling. Active prep is about 25 minutes. Chill time is 4 hours or overnight for best set.
Makes a 9 inch cheesecake that serves 8 10.
Origin and Cultural Notes
Pumpkin Dessert culture spikes every autumn. People love spice and familiar comfort. This recipe fits right into cozy holiday tables.
Main Benefits
Top health perk: pumpkin adds vitamin A. It’s a slightly lighter feel compared to heavy baked cheesecakes. Perfect for casual dinners, potlucks, or holiday brunch.
It works as one of those no-bake fall desserts everyone asks about.
What Makes It Special
The creamy cream cheese pumpkin filling is smooth and dreamy. A crisp graham cracker crust cheesecake or gingersnap crust pumpkin cheesecake changes the whole vibe.
I once swapped in gingersnaps. Game changer. Also, this is a gelatin set no-bake cheesecake, so it slices clean.
Occasions and Variations
Serve with whipped cream, pecans, or caramel. Try a low calorie pumpkin tweak with lighter cream cheese. Or explore Desserts Vegan swaps using coconut cream and agar.
Honestly, pumpkin spice cheesecake no-bake versions are forgiving.
I’ll be honest. Softening cream cheese and properly blooming gelatin tested me. I learned to never rush that step. The result is worth the patience.
Fun fact: people often say, “Nothing says fall like pumpkin,” and they mean it.
Ready to make it? Scroll down for the ingredient list and step-by-step instructions.
Ingredients & Equipment
Oh my gosh, pumpkin season. Fun fact: searches for pumpkin spice jump each October. I make this for friends. They ask for the recipe every year.
This is the Ingredients & Equipment section for Pumpkin Spice No-Bake Cheesecake.
Main Ingredients Crust
- 1 1/2 cups (180 g) graham cracker or gingersnap crumbs.
- 6 tbsp (85 g) unsalted butter, melted.
- 2 tbsp (25 g) packed light brown sugar (optional).
- Pinch of fine salt.
Use crunchy, fresh crackers. Stale crumbs give a flat crust. For a spicier base, choose gingersnap crumbs for a gingersnap crust pumpkin cheesecake vibe.
Main Ingredients Pumpkin-Spiced Filling
- 24 oz (680 g) full-fat cream cheese, room temperature.
- 3/4 cup (90 g) powdered sugar, sifted.
- 1/3 cup (70 g) packed light brown sugar.
- 1 cup (240 g) pumpkin puree.
- 2 tsp pumpkin pie spice (or combine 1 1/2 tsp cinnamon + 1/2 tsp ginger + pinch nutmeg/clove).
- 1 tsp (5 mL) vanilla extract.
- 1/8 tsp fine sea salt.
- 1 packet (2 1/4 tsp / ≈7 g) unflavored gelatin, bloomed in 3 tbsp (45 mL) cold water then dissolved in 1/4 cup (60 mL) hot water.
Quality tip: buy full-fat cream cheese. Room temperature is key to a lump free cream cheese pumpkin filling.
Whipped Cream & Garnish
- 1 1/2 cups (360 mL) cold heavy whipping cream.
- 1 2 tbsp (8 16 g) powdered sugar (optional).
- 1/2 tsp vanilla extract (optional).
Toppings: crushed gingersnaps, toasted pecans, or caramel.
Seasoning Notes
Essential combo: pumpkin pie spice plus vanilla and a pinch of salt. Add a dash of espresso for depth. For a lighter idea, use low calorie pumpkin swaps like reduced sugar options or less crust.
For vegan desserts, swap gelatin for agar and cream for chilled coconut cream. Quick subs: pumpkin pie spice → cinnamon+ginger; brown sugar → maple syrup.
Equipment Needed
- 9-inch (23 cm) springform pan (recommended).
- Food processor or zip-top bag and rolling pin.
- Electric mixer (hand or stand).
- Small saucepan or microwave-safe bowl for gelatin.
- Rubber spatula, measuring cups, and a fine mesh sieve.
No stand mixer? Use a strong whisk and elbow grease.
I learned to never rush chilling. Chill 4 hours minimum, ideally overnight. This gelatin set no-bake cheesecake holds up beautifully. Honestly, it’s my go-to no-bake fall desserts showstopper.
Cooking Method
I love how simple a Pumpkin Spice No-Bake Cheesecake feels. It tastes fancy. It needs almost no effort. Fun fact: searches for pumpkin desserts spike every autumn.
People really want this cozy flavor.
Prep Steps
Get your mise en place ready. Soften cream cheese 30– 60 minutes before you start. Measure everything. Chill the mixing bowl for the whipped cream.
Save time by crushing crackers in a food processor. No processor? Use a zip-top bag and a rolling pin. Press the crust firmly into the pan.
Chill it for 10 15 minutes so it firms up.
Safety note: handle hot water carefully. Bloom gelatin over 3– 5 minutes . Don’t boil it. Let it cool slightly to 110° F ( 43° C) before adding.
step-by-step Process
- Process crumbs and mix with melted butter. Press into a 9 inch pan. Chill until firm. (This makes a classic graham cracker crust cheesecake or try a gingersnap crust pumpkin cheesecake.)
- Bloom gelatin in cold water, then dissolve with 1/4 cup hot water . Cool to 110° F ( 43° C) .
- Beat cream cheese until smooth. Add sugars, pumpkin puree, spice, vanilla, and salt. Mix until glossy and even.
- Slowly pour gelatin into the cream cheese. Mix on low until uniform. Visual cue: mixture looks smooth and glossy.
- Whip cream to medium stiff peaks. Fold one third into filling. Fold in the rest gently.
- Pour over crust and smooth. Chill at least 4 hours , ideally overnight . Cake should be firm to the touch.
Visual cues save you. Crust is set. Filling is glossy. Whipped cream holds peaks.
Pro Tips
Use full fat cream cheese for silky cream cheese pumpkin filling. For a quicker set, chill overnight. For vegetarian or Desserts Vegan options, swap gelatin for agar per package instructions.
Common mistakes: adding boiling gelatin, overwhipping cream, or using cold cream cheese. Avoid these. make-ahead option: assemble a day ahead and garnish before serving.
Honestly, I once forgot to soften the cream cheese. The lumps taught me a lesson. Now I always prep. This recipe sits perfectly in the lineup of no-bake fall desserts and is a top pick for an easy pumpkin dessert party.
Serving Suggestions
Serve your Pumpkin Spice No-Bake Cheesecake on a simple white plate. Keep slices tall and neat. Add a dollop of lightly sweetened whipped cream.
Sprinkle crushed gingersnaps or toasted pecans for crunch. I love a drizzle of warm salted caramel. It makes the cream cheese pumpkin filling sing.
Pair with hot drinks. A spiced latte or strong black coffee works great. Mulled cider or chai are cozy too.
For a lighter pairing, try herbal tea. Honestly, nothing beats a slice with a warm mug on a rainy afternoon.
Storage Tips
Refrigerate the cheesecake covered. It keeps well for up to 5 days. For best texture, eat within 3 days.
You can freeze slices for up to 2 months. Wrap each slice tightly. Thaw in the fridge overnight before serving.
If freezing the whole cake, freeze on a tray first. Then wrap tightly.
When reheating, don’t microwave. This is a chilled dessert. Let slices sit at room temperature for 20 minutes. That brings back the silky mouthfeel.
Variations
Want vegan? Swap cream cheese for a high-quality plant based block. Use full fat coconut cream in place of heavy cream. Use agar per package instructions instead of gelatin.
This makes a great Desserts Vegan option.
Try a gingersnap crust pumpkin cheesecake for more spice. Or make it Low Calorie Pumpkin by using lighter cream cheese and less sugar.
Seasonal swaps: add roasted pear puree in winter. Or swap maple for brown sugar in fall.
Nutrition Basics
Per slice is about 410 calories. Fat is higher due to cream cheese and cream. Protein is modest. Carbs come mainly from sugars and crust.
Health perks? Pumpkin adds vitamin A and fiber. Spices like cinnamon may help blood sugar. This pumpkin dessert feels indulgent without baking.
Fun note: autumn flavors spike joy for many people. Camus even called autumn a second spring ready with change. I once overwhipped the cream.
Lesson learned: whip to medium stiff peaks and fold gently.
This recipe works as a gelatin set no-bake cheesecake. It’s a classic graham cracker crust cheesecake or can be made as a gingersnap crust pumpkin cheesecake.
No Bake Pumpkin Cheesecake lovers, you’re in for an easy win.
Conclusion Go make it. Chill it for at least 4 hours or preferably overnight . Slice cleanly, serve with love, and enjoy every spiced bite.
Frequently Asked Questions
How long should I chill a Pumpkin Spice No-Bake Cheesecake before serving?
Chill the cheesecake for at least 4 hours to let the gelatin set and the flavors meld, but overnight is ideal for the cleanest slices and best texture think of it like letting a pudding properly firm up.
If you’re in a hurry, you can pop it in the freezer for 30 60 minutes to speed things up, but don’t freeze it solid or the texture will suffer; always return to the fridge for a short rest before slicing. For mini versions expect 2 3 hours of chilling.
My filling has lumps how do I get a silky, lump free pumpkin cream cheese filling?
Bring the cream cheese fully to room temperature (30 60 minutes) and beat it thoroughly until totally smooth before adding other ingredients cold cream cheese is the main cause of lumps.
Also make sure the gelatin is fully dissolved (no graininess) and fold whipped cream in gently to preserve air; if a few tiny lumps remain, a quick pass with a hand mixer on low will usually smooth things out without overworking.
Can I make this cheesecake ahead or freeze it for later?
You can make the cheesecake 1 3 days ahead and keep it refrigerated well covered; top with whipped cream right before serving for the freshest look. For longer storage, remove any fresh whipped cream and wrap the cake tightly (plastic wrap + foil) and freeze up to 1 month thaw overnight in the fridge and add fresh whipped cream, since whipped cream doesn’t refreeze well.
Label and use within recommended times for best flavor and food safety.
What are easy substitutions or variations (gluten-free, vegan, or different crusts)?
Swap graham crackers for gluten-free digestives or almond flour + butter for a gluten-free crust, or use gingersnaps or speculoos for extra spice character. For a vegetarian/vegan set, experiment with agar agar (about 1 tsp powdered agar follow package bloom/simmer instructions) or use chilled coconut cream in place of heavy cream and a vegan cream cheese, though texture may be slightly different.
Other riffs: add maple for a Maple Pumpkin version, or divide into mini cups for faster chilling and party friendly portions.
How do I get clean slices and what toppings work best with Pumpkin Spice No-Bake Cheesecake?
Run a thin, sharp knife under hot water, dry it, then slice in one smooth motion and wipe the blade between cuts for bakery style slices. Popular toppings include lightly sweetened whipped cream, a dusting of pumpkin pie spice, crushed gingersnaps, toasted pecans or a drizzle of salted caramel all echo classic autumn flavours and pair beautifully with coffee or a pumpkin spice latte.
Is this Pumpkin Spice No-Bake Cheesecake high in calories, and are there lighter options?
The recipe is rich roughly 400 420 kcal per serving depending on portions and crust choice because it uses full-fat cream cheese and heavy cream. To lighten it, use part skim cream cheese or swap half the cream for full fat Greek yogurt, reduce the sugar slightly, and choose a lower butter crust (oats + a little coconut oil or less butter); note these changes alter texture and flavour, so tweak gradually and use a nutrition calculator for precise values.
Pumpkin Spice Nobake Cheesecake Autumnspiced Chi
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 410 kcal |
|---|---|
| Protein | 6 g |
| Fat | 34 g |
| Carbs | 24 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 300 mg |
