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No Bake Pumpkin Cheesecake Recipe

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4.3 from 78 reviews

This no bake pumpkin cheesecake is a creamy, delicious dessert perfect for fall. It features a spiced oat cracker crust and a smooth pumpkin-flavored cream cheese filling, set with gelatin and chilled to perfection. Ready in just about 12 hours and 20 minutes with no oven required, this recipe is ideal for those seeking an easy, impressive treat with seasonal flavors.

Ingredients

Crust

  • 1 1/2 cups crumbled oat crackers (or graham crackers)
  • 1/3 cup coconut sugar
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon pumpkin spice
  • 1/3 cup coconut oil

Filling

  • 16 ounces cream cheese (softened to room temperature)
  • 1 cup canned pumpkin puree
  • 1 cup coconut sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin spice
  • 1/2 envelope (5g) gelatin powder
  • 3 tablespoons water

Instructions

  1. Prepare the crust: In a bowl, combine the crumbled oat crackers, coconut sugar, ground ginger, pumpkin spice, and melted coconut oil. Mix until the ingredients are well incorporated. Transfer this mixture into a 7-inch diameter cake pan with a removable base and press evenly across the bottom to form the crust. Place the pan in the refrigerator to chill and set while preparing the filling.
  2. Make the filling: In a separate bowl, add the softened cream cheese and coconut sugar. Using a hand mixer, blend until mostly smooth. Add the canned pumpkin puree, vanilla extract, and pumpkin spice. Whisk these ingredients together until the mixture is well combined and creamy.
  3. Activate the gelatin: In a small bowl, whisk the gelatin powder with 3 tablespoons of water. Allow it to bloom briefly, then immediately add it to the cheesecake filling mixture. Continue whisking on high speed until the gelatin is fully incorporated and the filling is smooth.
  4. Assemble and chill: Pour the pumpkin cheesecake filling evenly over the prepared crust in the cake pan. Cover the pan and refrigerate overnight for at least 12 hours; for best results, chill for 24 hours to allow the cheesecake to fully set.
  5. Serve: Carefully remove the cheesecake from the pan by lifting the removable base. Slice into portions and serve chilled.

Notes

  • Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
  • Blooming the gelatin properly is essential to achieve the right cheesecake texture.
  • Refrigerate the cheesecake for at least 12 hours; chilling for 24 hours improves firmness and flavor.
  • Use oat crackers or graham crackers interchangeably based on preference or dietary needs.
  • For a dairy-free variation, consider using vegan cream cheese and a plant-based gelatin substitute.

Find it online: https://justsosavory.com/no-bake-pumpkin-cheesecake-recipe/