Name: No-Bake Pumpkin Cheesecake
Prep time: 25 min
Total time: PT-488898H2M28S
Cuisine: American
Ingredients: 11 ounces Nilla Wafers; 1 teaspoon pumpkin pie spice (divided); 8 tablespoons salted butter, melted; 12 ounces cream cheese, softened; ⅓ cup dark brown sugar, packed; 1 cup pumpkin puree (not pumpkin pie filling); ½ teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 16 ounces whipped topping (Cool Whip), divided; Optional toppings: 1 teaspoon pumpkin pie spice; ¼ cup caramel sauce; Whipped cream

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This no-bake pumpkin cheesecake is the ultimate creamy, dreamy dessert that screams fall. It has a buttery spiced Nilla Wafer crust and a luscious pumpkin filling, all topped with whipped cream and a drizzle of caramel. It’s perfect for the holidays, easy to make ahead, and doesn’t require turning on the oven. No-Bake Pumpkin Cheesecake

Why You’ll Love This Recipe

I love this no-bake pumpkin cheesecake because it’s rich, fluffy, and full of cozy pumpkin spice flavor. I can whip it up in just a few minutes, stash it in the fridge, and not worry about baking or cracking like traditional cheesecakes. It’s always a crowd-pleaser at fall gatherings, and I can easily dress it up with whipped cream, caramel drizzle, and extra spices for a stunning finish. Plus, since it chills overnight, I can prep it ahead of time and free up oven space for other dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

11 ounces Nilla Wafers
1 teaspoon pumpkin pie spice (divided)
8 tablespoons salted butter, melted
12 ounces cream cheese, softened
⅓ cup dark brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
16 ounces whipped topping (Cool Whip), divided

Optional toppings:

1 teaspoon pumpkin pie spice
¼ cup caramel sauce
Whipped cream

Directions

I start by pulsing the Nilla Wafers and pumpkin pie spice in a food processor until I get fine crumbs. I take out 2 tablespoons of the crumb mixture and set them aside for later.
Then I pour the melted butter into the processor and pulse again until it forms a wet, sandy crust.
I press the crust mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides. After that, I cover it and freeze to set.
In a mixing bowl, I beat the cream cheese and dark brown sugar until light and fluffy, which takes around 4–5 minutes.
I add the pumpkin puree, vanilla, and pumpkin pie spice, mixing until smooth and scraping down the bowl when needed.
Next, I gently fold in 3 cups of whipped topping until everything is well combined.
I pull the crust from the freezer and transfer the cheesecake filling into the pan, smoothing the top with an offset spatula.
I cover and chill the cheesecake for at least 6 hours or overnight for best results.
Before serving, I spread or pipe the remaining whipped topping over the cheesecake.
I finish it with the reserved crumb mixture, a sprinkle of pumpkin pie spice, and a drizzle of caramel sauce.

Servings and timing

This recipe makes 10 generous slices.

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: Prep 25 minutes + Chill 6 hours (or overnight)

Variations

I like using graham crackers instead of Nilla Wafers when I want a more classic crust flavor. If I have extra time, I sometimes whip up fresh whipped cream with heavy cream, powdered sugar, and vanilla instead of using Cool Whip—it gives a more homemade touch. I’ve also tried swirling in a bit of maple syrup or adding a few crushed pecans on top for a nutty crunch.

Storage/Reheating

I keep any leftovers tightly wrapped in the refrigerator, where they stay fresh for 2–3 days. If I want to make it ahead even earlier, I wrap the cheesecake in plastic wrap and store it in an airtight container in the freezer for up to 2 months. When I’m ready to serve it, I thaw it overnight in the fridge. There’s no reheating needed since it’s a chilled dessert.

FAQs

How long does no-bake pumpkin cheesecake need to chill?

I always chill mine for at least 6 hours, but overnight gives the best texture and flavor. It needs that time to fully set.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree as long as it’s well-drained and smooth. I just make sure not to use pumpkin pie filling, which already has spices and sweeteners added.

What can I use instead of Cool Whip?

I like swapping in homemade whipped cream. I use about 6 cups of heavy cream, sweetened with powdered sugar and a splash of vanilla, whipped to stiff peaks.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it the night before a gathering and keep it chilled. It holds up really well and actually tastes better the next day.

Is it okay to freeze no-bake pumpkin cheesecake?

Yes, I wrap it well in plastic and store it in an airtight container. It freezes beautifully for up to 2 months. I just thaw it overnight in the fridge before serving.

Conclusion

This no-bake pumpkin cheesecake is one of my go-to fall desserts because it’s incredibly simple, rich in flavor, and perfect for making ahead. Whether I’m hosting a holiday dinner or just craving something seasonal and sweet, this cheesecake never lets me down. It’s creamy, spiced just right, and finished with all the best toppings—definitely a fall favorite in my kitchen.

No-Bake Pumpkin Cheesecake