No Bake Pumpkin Cheesecake Recipe

If you’re craving a dessert that’s as effortless as it is delicious, this No Bake Pumpkin Cheesecake Recipe is your new best friend. Combining the warm, comforting flavors of pumpkin spice with the creamy richness of classic cheesecake, this treat comes together without ever turning on an oven. Perfect for cozy fall evenings or anytime you want to impress with minimal fuss, it’s a luscious blend of spices, smooth textures, and a crisp, crumbly crust that will have everyone asking for seconds.

Ingredients You’ll Need

Every ingredient in this No Bake Pumpkin Cheesecake Recipe plays a starring role. From the spiced crust to the creamy filling, each component is simple yet vital, building layers of flavor and texture that transform humble pantry staples into an unforgettable dessert.

• 1 1/2 cups crumbled oat crackers (or graham crackers): Provides a naturally sweet, crunchy base with a touch of wholesome oat goodness.
• 1/3 cup coconut sugar: Adds a deep, caramel-like sweetness that complements the pumpkin’s earthiness perfectly.
• 1/2 teaspoon ground ginger: Brings gentle warmth and a hint of spice to the crust.
• 1 1/2 teaspoon pumpkin spice: The quintessential blend of cinnamon, nutmeg, and cloves that defines fall flavors.
• 1/3 cup coconut oil: Binds the crust ingredients together and adds a subtle tropical note.
• 16 ounces cream cheese (softened to room temperature): This rich and creamy base is the heart of the cheesecake, delivering luscious texture and tang.
• 1 cup canned pumpkin puree: Provides that unmistakable pumpkin flavor and velvety moisture to the filling.
• 1 cup coconut sugar: Sweetens the filling naturally without overpowering the spices.
• 2 teaspoons pure vanilla extract: Enhances all flavors with its fragrant, warm sweetness.
• 2 teaspoons pumpkin spice: Layered into the filling to deepen the festive flavor profile.
• 1/2 envelope (5g) gelatin powder + 3 tbsp water: Gives the filling just the right, set-but-creamy texture that makes this no bake cheesecake so satisfying.

How to Make No Bake Pumpkin Cheesecake Recipe

Step 1: Prepare the Crust

Start by combining the crumbled oat crackers with coconut sugar, ground ginger, pumpkin spice, and melted coconut oil in a bowl. This mixture will create a wonderfully spiced, crunchy base that complements the creamy filling beautifully. Press it evenly into a 7-inch cake pan with a removable base and refrigerate so it can firm up properly, setting the stage for the luscious filling to come.

Step 2: Make the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese with the coconut sugar until mostly smooth using a hand mixer. The key here is to get a creamy consistency that will be the foundation of our luscious filling. Next, add in the pumpkin puree, vanilla, and pumpkin spice. Whisk everything together until uniformly combined, creating a perfectly spiced pumpkin cheesecake mixture.

Step 3: Add Gelatin for the Perfect Set

In a small bowl, whisk the gelatin powder into three tablespoons of water and let it bloom for a minute. Then, quickly add this to your filling mixture and whip at high speed until fully incorporated and silky smooth. This step is essential to give the cheesecake the ideal, sliceable consistency without baking.

Step 4: Assemble and Chill Overnight

Pour the pumpkin cream cheese filling over the chilled crust and gently spread it out. Cover the cake pan and refrigerate overnight, or even better, for a full 24 hours. This resting time allows the flavors to meld and the cheesecake to firm up properly, resulting in a perfectly creamy yet stable dessert.

Step 5: Serve and Enjoy

Carefully remove the cheesecake from the cake pan by lifting the removable base, then slice and serve. The beautiful layers will gleam invitingly, making it hard to wait for your first bite!

How to Serve No Bake Pumpkin Cheesecake Recipe

Garnishes

While the cheesecake is stunning on its own, a sprinkle of cinnamon or a dollop of lightly whipped cream on top can elevate it to dazzling heights. Toasted pecans or a drizzle of caramel sauce also add delightful texture and sweetness that will wow guests and family alike.

Side Dishes

Pair your No Bake Pumpkin Cheesecake Recipe with warm apple cider or a robust cup of coffee for a cozy complement. Fresh roasted pecans, spiced nuts, or even a small bowl of fresh berries on the side bring refreshing contrast and balance to this rich dessert.

Creative Ways to Present

Slice your cheesecake into charming bite-sized squares for a party platter or assemble it in individual glass jars for an elegant, rustic look. Layer with crushed ginger snaps and a splash of caramel sauce for that wow factor that’s as beautiful as it tastes.

Make Ahead and Storage

Storing Leftovers

This dessert keeps wonderfully in the refrigerator for up to five days when covered tightly with plastic wrap or stored in an airtight container. The flavors continue to deepen, making leftovers just as delightful as fresh slices.

Freezing

If you want to prepare in advance, you can freeze your no bake pumpkin cheesecake for up to two months. Wrap it securely in plastic wrap and aluminum foil before freezing. When ready, thaw it overnight in the fridge and enjoy the same creamy texture and rich flavor as day one.

Reheating

Since this cheesecake is best served chilled, reheating isn’t necessary—and could compromise the texture. Instead, simply let any frozen slices thaw fully in the fridge before serving to enjoy the ideal cool, creamy experience.

FAQs

Can I use regular sugar instead of coconut sugar?

Absolutely! Regular granulated sugar works fine, but coconut sugar adds a richer, caramel-like flavor that pairs especially well with pumpkin and spices.

What if I don’t have oat crackers? Can I use something else?

Yes! Graham crackers are a classic alternative that will work beautifully for the crust. You can even try digestive biscuits or vanilla wafers for a twist.

Is there a vegan option for this cheesecake?

While this recipe isn’t vegan as-is due to the cream cheese and gelatin, you can substitute with vegan cream cheese and agar-agar as a plant-based setting agent for a similar texture.

How firm should the gelatin make the filling?

The gelatin should give the filling a soft but sliceable texture. It will hold its shape when served but still feel creamy and smooth on the palate.

Can I make this cheesecake without gelatin?

Gelatin is key for setting this no bake cheesecake properly. Without it, the filling might be too soft to slice neatly. If avoiding gelatin, consider an alternative setting agent or use a different type of no bake cheesecake that relies on chilling alone.

Final Thoughts

I truly cannot recommend this No Bake Pumpkin Cheesecake Recipe enough. It’s wonderfully easy to make, incredibly delicious, and bursting with those classic fall flavors we all crave. Whether you’re hosting a gathering or just indulging yourself, it’s the kind of dessert that feels homemade and special, even on your busiest days. Give it a try and watch it become a fast favorite!

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