No-Bake Pumpkin Cheesecake
This post may contain affiliate links. Please read our disclosure policy.
This pumpkin cheesecake is so tasty! It is one of the best no-bake cheesecake recipes!
For our last pumpkin recipe of the year, we wanted to share with you our creamy and tasty no-bake pumpkin cheesecake recipe.
This no-bake pumpkin cheesecake is smooth and creamy with a kick of delicious spice flavor. The spiced Graham cracker crust provides the best textural contrast to the fluffy mousse-like filling with an extra punch of spice.
This cheesecake is so easy to make and set in the fridge, making it a convenient dessert option for the fall and winter seasons.
We hope you will enjoy this new recipe and can’t wait for you to try it!
Are you looking for more delicious pumpkin recipes? Discover all our pumpkin recipes here!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 10 mins / Servings: 10 to 12 people
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Spiced Graham Cracker Crust
8.5 oz (240g) - Graham crackers
1 tsp (2.5g) - Cinnamon
1 tsp (2.5g) - Pumpkin spice
¼ tsp (0.5g) - Ginger
½ cup (50g) - Feuilletine
4.6 oz (130g) - Butter
Pumpkin Cream Cheese Mousse
1.9 oz (54ml) - Water
3 tsp (9g) - Gelatin powder
10.6 oz (300ml) - Heavy cream
¼ tsp (0.5g) - Ginger
2 tsp (5g) - Pumpkin spice
2 tsp (5g) - Cinnamon
¼ tsp (1g) - Clove
24 oz (680g) - Cream cheese
4.6 oz (130g) - Maple syrup
3 tbsp (45g) - Honey
12.3 oz (350g) - Pumpkin puree
Vanilla Caramel
2.8 oz (80g) - Heavy cream
1 tsp (4g) - Vanilla extract
¼ tsp (0.6g) - Vanilla powder
2.1 oz (60ml) - Milk
2.1 oz (60g) - Sugar
2.1 oz (60ml) - Corn syrup
1.75 oz (50g) - Butter
1 pinch - Sea salt flakes
Whipped Cream
8.1 oz (230ml) - Heavy cream
2 tsp (8ml) - Vanilla extract
1½ tbsp (25g) - Agave nectar
- - - - - - - - - - - - - - - - - - - - - - - - - - -
We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Spiced Graham Cracker Crust
1 - Preheat your oven to 350°F (176°C).
2 - Combine the graham crackers, cinnamon, pumpkin spice, and ginger in a food processor bowl. Then, process for a few seconds until the crackers are finely ground.
Tip: Here, we are using the excellent Breville Sous Chef food processor.
3 - Next, add the feuilletine and melted butter to the food processor, and pulse a few times to combine.
4 - Place a cake ring on a baking tray lined with parchment paper (or a silicone mat) and transfer all the crumbs into it. Then, spread the crumbs and press them evenly with a silicone spatula until they form a smooth surface.
5 - Finally, transfer it to the oven and bake it for about 10 minutes at 350°F (176°C). Then, remove it from the oven and let it cool completely at room temperature.
Pumpkin Cream Cheese Mousse
1 - Mix the gelatin powder and the water into a small mixing bowl and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Next combine the heavy cream with all the spices (ginger, pumpkin spice, cinnamon, and clove) in a large mixing bowl. Whip it until soft peaks and set it aside.
Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design.
3 - Add the cream cheese, maple syrup, and honey to a stand mixer bowl. Then, mix until soft and fluffy using the paddle or whisk attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Next, add the pumpkin puree and whisk until fully combined.
5 - Finally, microwave the gelatin and whisk it in the cream cheese mixture alongside the whipped cream.
6 - Line the cake ring with a cake collar and pour the cream cheese filling over the graham cracker crust. Smooth the top using an offset spatula and refrigerate it overnight.
The next day...
Vanilla Caramel
1 - Mix the heavy cream, vanilla extract, and vanilla powder together and set it aside.
2 - Add the milk, sugar, and corn syrup to a saucepan (or like us a saucier pan) and place over medium heat. While continuously whisking with a silicone whisk, cook until the mixture has thickened and turned into a light brown color. This cooking method should take about 8 to 10 minutes.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad". For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
3 - Next, pour half of the heavy cream, whisk until homogeneous, and add the rest of the heavy cream. Bring the caramel to a boil and cook for another 2 minutes while continuously whisking.
4 - Turn off the heat and whisk in the butter. Once fully combined, mix in the sea salt flakes.
5 - Transfer the caramel to a food container and let it cool at room temperature.
Whipped Cream
1 - Combine the heavy cream, agave nectar, and vanilla extract into a large mixing bowl and whisk until stiff peaks using your stand mixer or electric mixer.
2 - Transfer the whipped cream to a piping bag with a round pastry tip.
Finishing The Pumpkin Cheesecake
1 - Remove the cake ring and the cake collar. Then, carefully smooth the sides of the cheesecake using a flat spatula.
2 - To decorate, pipe large dots of whipped cream all around the top of the cheesecake. Then, pipe large and smaller dots in the center.
3 - Then, dip a ½ size measuring spoon in hot water and use the back of the spoon to create wells in the whipped cream dots that are all around the top of the cheesecake.
4 - Finally, transfer the caramel into a piping bag, fill the wells you just created with it, and pipe a few dots on the top of the cheesecake for even more deliciousness!
5 - Enjoy!
Watch our video for more details!
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
- - - - - - - - - - - - - - - - - - - - - - - - - - -
🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Enjoy our content? Support us! 💖
The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.