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No-bake pumpkin cheesecake with spiced graham crust and whipped cream, sliced on a cake stand

No-Bake Pumpkin Cheesecake — Easy, Make-Ahead Thanksgiving Dessert

No-bake pumpkin cheesecake with a spiced graham crust and a smooth pumpkin filling — set in the fridge, slice clean, and free up your oven.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs about 14 full sheets
  • 1/2 cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 16 ounces cream cheese softened (two 8-ounce blocks)
  • 1 cup pumpkin purée not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/2 cups heavy whipping cream cold

Method
 

  1. Line the base of a 9-inch springform pan with parchment. Stir the graham cracker crumbs, melted butter, sugar and pumpkin pie spice together until the mixture looks like wet sand.
  2. Press the crumb mixture firmly into the base and slightly up the sides of the pan. Freeze for 15 minutes while you make the filling.
  3. Beat the cream cheese and sugar until completely smooth. Beat in the pumpkin purée, pumpkin pie spice, vanilla and salt until evenly mixed.
  4. In a separate bowl, whip the cold cream to stiff peaks, then fold it through the pumpkin mixture in two additions until no streaks remain.
  5. Spoon the filling over the chilled crust, smooth the top, cover and refrigerate for at least 6 hours, ideally overnight, until fully set.
  6. Run a thin knife around the edge, release the springform ring, slice with a hot, dry knife, and serve cold, with extra whipped cream if you like.

Notes

Chill time: this cheesecake must chill for at least 6 hours before serving, and overnight gives the cleanest slices. Make ahead: it keeps, covered, in the fridge for up to 4 days, or freeze it for up to 1 month and thaw overnight in the fridge. Always use pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced.