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No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is smooth, creamy, and filled with fall spices, made with mascarpone cheese and whipped cream set in a sweet and crunchy Graham cracker crust.

If you love festive baked fall desserts like my pumpkin cheesecake bars and mini pumpkin cheesecakes, you’re going to love this EASY no-bake pumpkin cheesecake recipe!

A sliced no-bake pumpkin cheesecake on a white cake plate

Easy No Bake Pumpkin Cheesecake

If you’ve never made a mascarpone-style pumpkin cheesecake before, prepare to be AMAZED. The texture of this no-bake cheesecake is incredible: ultra-light and fluffy, a lot like mousse. Real pumpkin and cozy fall spices mingle throughout the whole thing. It’s all wrapped up in a sugary, crunchy Graham cracker crust. Heaven. The best part? No oven! This no-bake pumpkin cheesecake is a breeze to make and keeps well, but I guarantee it won’t last long once you slice into it.

Why You’ll Love This No Bake Pumpkin Cheesecake Recipe

  • No-bake. No-bake desserts are perfect for the holiday season. You can make this cheesecake ahead of time, taking the pressure off of last-minute preparations at Thanksgiving!
  • Easy ingredients. Don’t you just love a pantry-friendly dessert? This no-bake pumpkin cheesecake is easy to make using just a handful of ingredients. You probably have them on hand already.
  • Mascarpone cheese. Mascarpone is milder than cream cheese, but still deliciously tangy, paving the way for the flavors of the spices and pumpkin to really shine through.
A slice of no-bake pumpkin cheesecake with nuts and whipped cream

Key Ingredients

Below are a few notes on the key ingredients you’ll need. Scroll to the recipe card at the bottom of the post for the full amounts and recipe instructions.

  • Crust – We’ll add a dash of cinnamon to my Graham cracker crust recipe to really play into the fall flavors in this cheesecake. You’ll need Graham cracker crumbs, brown sugar, cinnamon, and melted butter.
  • Mascarpone Cheese – This is a soft Italian cheese (see below). You’ll find mascarpone in most major grocery stores. Make sure that your mascarpone is chilled from the fridge.
  • Heavy Cream – The creamiest cheesecakes, baked or not, call for full-fat heavy whipping cream.
  • Powdered Sugar
  • Brown Sugar
  • Pumpkin Pie Spice – This pumpkin cheesecake gets a boost of fall flavor from pumpkin pie spice. This is a blend of ground cinnamon, nutmeg, ginger, and allspice that you can make yourself, or buy pre-mixed at the store.
  • Pumpkin Puree – Make sure to use real pumpkin puree and not pumpkin pie filling.
  • Whipped Cream – It’s easy to make your own whipped topping from heavy cream and powdered sugar, or you can use store-bought whipped cream.

Is Mascarpone the Same as Cream Cheese?

Mascarpone is classified as cream cheese, but it’s a bit different from American cream cheese, made from whole cream instead of milk. It’s fresh and buttery, with a mild, sweet, slightly nutty flavor that’s less tangy than American cream cheese and other similar cheeses, like ricotta.

a cheesecake on a white cake plate with whipped cream topping

How to Make No Bake Pumpkin Cheesecake

The method used is in this recipe is basically like making a mascarpone whipped cream, and then add the pumpkin in at the end. It’s important that the cream is beaten until stiff peaks form so that you don’t have a soupy cheesecake.

Make The Crust

Line and grease a 9″ springform pan (catch my full tutorial for details), and let’s get started on the Graham cracker crust:

  • Combine the ingredients. Grind the graham crackers into a fine crumb in the food processor. Afterward, stir in brown sugar and cinnamon, and finally, add melted butter and stir until there are no dry crumbs.
  • Press the crust into the pan. Press the crumbs into the bottom and up the sides of your prepared springform pan. Refrigerate the crust while you ready the filling.

Make the Cheesecake Filling

Next, you’ll whip together the quick no-bake cheesecake filling:

  • Beat the mascarpone and heavy cream. Since this filling is a bit like whipped cream, you’ll want to chill the bowl in the freezer before you start. Afterward, beat the mascarpone with ½ cup of heavy whipping cream until it’s smooth and liquidy, then beat in the remaining heavy cream until thickened.
  • Add the dry ingredients. Next, beat in powdered sugar until soft peaks form. Add the brown sugar and pumpkin pie spice and continue to beat the filling into stiff peaks.
  • Add the pumpkin. Finally, mix in the pumpkin puree. Pour the filling into the prepared crust.
  • Chill: Cover and refrigerate the cheesecake for at least 4 hours, until the filling has completely set.

Add the Whipped Topping

Once your no-bake pumpkin cheesecake has chilled and set completely, release it from the pan and add your whipped topping! Here’s how to make my favorite easy whipped cream:

  • Chill the bowl to keep the cream nice and cold.
  • Beat the heavy cream at high speed until soft peaks form.
  • Add the powdered sugar and beat until stiff peaks form. Decorate your cheesecake however you’d like.
A sliced no-bake pumpkin cheesecake on a white cake plate

Recipe Tips and Variations

If you’re new to making cheesecakes, this no-bake pumpkin cheesecake recipe is perfect for beginners! No-bake recipes are a low-effort alternative to classic cheesecake. Here are some final tips and possible variations:

  • Use full-fat ingredients. The high-fat content in the mascarpone and heavy cream does all sorts of favors for this no-bake cheesecake. Don’t skimp on the fat!
  • Chill the cheesecake well. Make sure that you budget enough time for the cheesecake to set up completely in the fridge before serving. 4-6 hours at minimum, and this is also a great dessert to make a day ahead and refrigerate overnight.
  • Different toppings. You can’t go wrong with fresh whipped cream and a garnish of chopped pecans. In place of regular whipped cream, you can also top your cheesecake with swirls of cinnamon maple whipped cream.
a gold fork sinking into a slice of pumpkin on a plate drizzled with caramel

Ways to Serve No Bake Pumpkin Cheesecake

This pumpkin mascarpone cheesecake is a lush Thanksgiving dessert. It’s the perfect light finish to a holiday feast! Try these easy serving suggestions:

  • Topped with nuts. Pecans, walnuts, or hazelnuts compliment the flavors of this cheesecake and give it extra crunch.
  • Chocolate sauce. Kick the indulgence up a notch with a drizzle of chocolate ganache or caramel sauce.
  • Ice cream. Serve a slice of cool and creamy cheesecake with a scoop of pumpkin ice cream.
overhead shot of a cheesecake with whipped cream topping

How To Store No Bake Cheesecake

  • Fridge: This no-bake pumpkin cheesecake must stored in the fridge. Wrap the pan well with plastic wrap or store the cheesecake in an airtight container, like a cake carrier, and refrigerate it for up to 3-5 days.
  • Freezer: Once the cheesecake is fully set, I recommend freezing it while it’s still in the pan. Double-wrap the whole thing in plastic wrap and freeze it for up to 1 month. Thaw the cheesecake overnight in the fridge and add the toppings just before serving. You can also freeze individual slices in an airtight container.

More Pumpkin Desserts You’ll Love

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A sliced no-bake pumpkin cheesecake on a white cake plate

No Bake Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Chill time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 10 slices
  • Category: Cheesecake
  • Method: Refrigerator
  • Cuisine: American


This no bake pumpkin cheesecake is smooth, creamy, and filled with fall spices, made with mascarpone cheese and whipped cream set in a sweet and crunchy Graham cracker crust.


For the crust:

  • 2 ¼ cups (225g) graham crackers crumbs
  • 3 tablespoons (42g) brown sugar
  • 1 teaspoon (2.5g) ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted

For the filling:

  • 8 ounces (226g) mascarpone cheese, cold
  • 1 ½ cups (414 ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • 2 tablespoons (28g) light brown sugar
  • 1 teaspoon (2.5g) pumpkin pie spice
  • ¼ cup (61g) pumpkin puree

For the topping:

  • ½ cup (118ml) heavy whipping cream
  • ¼ cup (32g) powdered sugar
  • Crushed pecans for garnish


For the crust

  1. Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan. Lightly grease the edges of the pan with cooking spray and wipe with a paper towel.
  2. Grind the graham crackers into a fine crumb. Mix together with the brown sugar and cinnamon, then stir in the melted butter until well combined. Press the crumbs tightly into the bottom and up the sides of the springform pan. Refrigerate the crust while you are preparing the filling.

For the filling

  1. Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, add 1/2 cup heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture, and then add all remaining heavy cream. Increase speed to medium-high beating until thickened. Slowly add the powdered sugar and beat until soft peaks form. Next, add the brown sugar and pumpkin pie spice and continuing beating until combined.
  2. Then add the pumpkin puree and continue beating until stiff peaks form. Pour the filling into the prepared pie crust. Cover and refrigerate 4-6 hours.

For the topping

  1. Placing the mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.Pipe whipped cream along edges of the cheesecake using a large open round tip. Sprinkle pecans along the inside edge.


  • Serving Size: 1 slice
  • Calories: 501
  • Sugar: 23.4 g
  • Sodium: 177.2 mg
  • Fat: 38.4 g
  • Carbohydrates: 35.9 g
  • Fiber: 1.1 g
  • Protein: 3.9 g
  • Cholesterol: 106.5 mg

Filed Under:

Ohio Dairy Adventure

While the ADA Mideast team invited me and covered my expenses for the trip, writing this post was not required. I really just wanted to share my adventure with you. A special thanks to the ADA Mideast team, the Indoe family of Richmond Farms and Frank Burkett of Clardale Farms & the Cleveland Browns for hosting us.

I wanted to tell you guys a little bit about a recent trip I took to Ohio with the American Dairy Association Mideast. We were wined and dined and stuffed full of delicious cheese, but more importantly, we had an opportunity to visit two different farming operations.

I could have spent all day at the farms learning about farming. They are just so passionate about their work and let’s face it, farmers never take a day off. The cows have to be milked 2-3 times a day and there’s always plenty of work to be done. One thing that was made very clear to me is how much the farmers truly care about the health of their animals. So much goes into every part of the process from the feed, to animal care to the processing of the milk. It was incredible.

I also thought it would be helpful for you to have some  Dairy Nutrition information from the American Dairy Association that might answer some of your questions.

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10 thoughts on “No Bake Pumpkin Cheesecake”

  1. This recipe was not good at all. Mascarpone has no flavor compared to cream cheese. It did not make much filling and ended up tasting like a spiced whipped pie. Ended up getting tossed and making a Philadelphia cream cheesecake.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Victoria, I appreciate your feedback but respectfully I don’t agree. This is actually one of my favorite pumpkin desserts because the mascarpone doesn’t overpower the pumpkin. If you were hoping for a pumpkin cream cheese flavor, this definitely isn’t it.

  2. This was really good. I made it for Thanksgiving. Everyone loved it! I like that it tastes like pumpkin but is not pumpkin pie. It came together very easily. I did it Thanksgiving morning. I accidentally baked a gluten free graham cracker crust in a pie dish, and it still worked and was easy to cut and serve. Thank you!

  3. Hi Julianne, I hope your still checking your older post. Love your cheesecakes have made many of them. And this one looks delicious also, but I have a lot of cream cheese and was looking for a no bake pumpkin cheesecake for Thanksgiving of course I checked you blog first. But only found this one do you have one for pumpkin cheesecake with cream cheese and my pan is a 10 inch springform pan. Thank you for all the wonderful recipes.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Debbie. I sure am! I think you would be fine to substitute this recipe with regular cream cheese.

  4. I just made this. So easy! So far, I’ve only tasted the filling and now it’s chilling for my dinner party tomorrow, but I think it’s perfect. Not too sweet or spicy. Not too much pumpkin but enough of a hint for pumpkin fans. I think everyone will be asking for the recipe! Thank you!