No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake is a fabulous cheesecake, and it’s no bake, so you don’t even need to turn on the oven. One of our go-to desserts for any occasion that needs something extra easy and super delicious!

slice of no bake pumpkin cheesecake on a white plate topped with sprinkles with the name in text

This is really a pretty cheesecake for Fall, and it’s stunning to serve after dinner, at a party, or on a dessert table. You can have this done ahead of time, and it will be ready to go when needed. Keep this one handy, because it’s sure to become a Fall favorite!

There are two things that are so great during the fall: cookies and pumpkin. We love to keep both on hand pretty much all season long. With this delicious cheesecake recipe, we get them both in one fantastic dish.

birds eye image of a whole no bake pumpkin cheesecake on a white wooden background

❤️ Why You’ll Love This Recipe

  • It’s full of pumpkin, sugar cookie, and cheesecake flavors.
  • It’s no bake, which means NO finicky oven work.
  • It’s rich, creamy, and so easy to make.
  • Everyone loves cheesecake!
  • A great dessert to take for Thanksgiving dinner.


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Here are some of the main ingredients you’ll need to make this recipe. These are the ones that make the recipe pop. You’ll find the complete rundown in the recipe card at the end of the post.

🔪 How to Make This Cheesecake

There are a few steps to making this no bake pumpkin cheesecake, but they’re all basic and incredibly easy. It really only takes a few minutes and some prep. That’s it!

Step 1: Prep

Line the bottom of a 7-inch springform pan with parchment paper and set aside. Set out the cream cheese and butter to soften.

Step 2: Make the Crust

cream cheese, milk, and sugar in a stand mixer

Using a food processor, pulse the graham crackers into crumbs. Then, add sugar and pulse a couple of times to mix. Melt the butter in a medium-sized bowl and pour the graham cracker crumbs into the butter, stirring well to coat. Finally, press the crumbs into the bottom of the pan, smoothing it out evenly with the back of a spoon. Place the pan in the freezer.

Step 3: Make the Cheesecake

Whip the heavy cream and 1 tablespoon of powdered sugar, and whip until stiff peaks form and the cream is whipped. Then, add the vanilla and cream cheese and blend until smooth and fluffy. Then, add the sugar and mix until smooth. Scrape down the sides and blend again until smooth.

Step 4: Color the Cheesecake

Divide the cheesecake batter evenly into 3 bowls. Add the pumpkin syrup and orange food coloring to one bowl and mix. Add as much or as little food coloring as you like to achieve your desired color. Cover and place in the refrigerator. Then, add the aqua food coloring a little at a time, mixing until you reach your desired color to the second bowl and place it covered in the refrigerator. Finally, add the sugar cookie syrup to the remaining bowl, cover it, and place it in the refrigerator.

blue batter being poured over a crust in a springform pan

Step 5: Make the Cheesecake

Remove the pan from the freezer and add the aqua cheesecake to the pan, making an even layer. chill in the freezer for a couple of hours. Then, when the layer is firm to the touch, add the white cheesecake batter in a smooth, even layer. Then, chill for another 2 hours. Finally, add the orange cheesecake layer and smooth it out with a spatula or the back of a spoon. Chill overnight.

Step 6: Make the Frosting

Beat softened butter and cream cheese in a stand mixer with the whisk attachment until they’re creamy and fluffy. Then, add the vanilla and heavy cream and mix again. Add the powdered sugar 1 cup at a time and blend on low speed, scraping down the bowl as needed, until all the powdered sugar is added and the frosting is completely smooth.

whipped cream being piped on top of the orange and blue cake

Step 7: Frost the Cheesecake

Place the frosting in a piping bag with the tip of your choice. We like to use a large star tip. Remove the springform from the pan and pipe the frosting around the edges of the cheesecake. Use a swirling motion, leaving big dollops along the edge, and bringing them up to a point in the center. Add the fall sprinkle mix all over the top of the cheesecake and chill until ready to serve!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Pumpkin Cheesecake – Skip the layers and just add pumpkin syrup and orange coloring to all the batter.
  • Sugar Cookie Cheesecake – Make an entire sugar cookie cheesecake by adding just sugar cookie syrup to the batter.
  • Snickerdoodle Cheesecake – Add sugar cookie syrup and cinnamon to the batter to make the classic cookie flavor.

If you like this recipe, check out our pumpkin cheesecake cake recipe. It has BOTH cheesecake and cake. Yummo!

slice of no bake pumpkin cheesecake on a white plate topped with sprinkles

🥄 Equipment

You’ll only need a few basic pieces of kitchen equipment to make this recipe.

  • Measuring cups and spoons
  • Stand or hand mixer
  • Mixing bowls
  • Springform pan
  • Parchment paper
  • Piping bag and tip

🥫 Storage

Store this cheesecake in an airtight, freezer-safe container for no more than a month.

💭 Tips

We have a couple of tips here that will help you make this the best cheesecake possible. They’re simple and easy but can sometimes be overlooked.

  • Be sure your cream cheese and butter are fully softened for the correct texture in your frosting and cheesecake batter. You don’t want lumps in either.
  • A stand mixer works best, but you can use a hand mixer if you don’t have one.
  • The frosting should be thick enough to remain on a spoon and not slide off. If it’s too thin, simply add a bit more powdered sugar.

⁉️ FAQ

Do you have questions about this no bake pumpkin cheesecake recipe? Here are the answers to the most commonly asked questions.

Why are no bake cheesecakes frozen?

No bake cheesecake slices more easily when frozen and has an almost icecream like texture. They also keep for a month in the freezer vs. about 5 days in the fridge.

Why can’t cheesecake be frozen for longer than a month?

You can freeze it for longer than a month. It will still be edible. However, after about a month, the texture and flavor start to degrade.

Why do you have to refrigerate no bake cheesecake?

It’s not baked. The cheese, butter, and whipping cream are all perishable, and although they’re mixed together into something delicious, they are not baked and will spoil at room temperature.

🍽 More Recipes

Do you enjoy cheesecake? Then try these delicious recipes:

📌 PIN IT!!

slice of no bake pumpkin cheesecake on a white plate topped with sprinkles with the name in text

🧾Recipe Card

Want to make this no bake pumpkin cheesecake recipe? Print the recipe card below, or pin this recipe, so you can find it later.

slice of no bake pumpkin cheesecake on a white plate topped with sprinkles with the name in text

No Bake Pumpkin Cheesecake

No bake pumpkin sugar cookie cheesecake is so easy and delicious. It combines the flavors of cheesecake, sugar cookies, and pumpkin. Yum!
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  • Measuring Cups and Spoons
  • Stand or hand mixer
  • mixing bowls
  • Springform pan
  • parchment paper
  • Piping bag and tip


  • 1 ½ sleeves of Graham Crackers – pulsed into crumbs
  • 1 Tablespoon of Sugar
  • 1 Stick of Butter – melted
  • 4 Packages of Cream Cheese – 8 ounces – softened
  • 1 cup of Heavy Cream – Whipped
  • 1 Tablespoon of Powdered Sugar
  • 1 Tablespoon of Vanilla
  • 1 cup of Sugar
  • Aqua and Orange Food Coloring Gel
  • 1 teaspoon of Pumpkin Syrup Flavoring –
  • 1 teaspoon of Sugar Cookie Syrup Flavoring –
  • Fall Sprinkle Mix
  • 4 ounces of Cream Cheese – Softened to room temperature
  • 4 Tablespoons of Butter – Softened to room temperature
  • 1 teaspoon of Vanilla
  • ¼ Cup of Heavy Cream
  • 4 cups of Powdered Sugar – plus more if needed


  • Place the Graham Crackers in a Food Processor, and pulse into crumbs.
  • Add Sugar, and pulse a couple of times to mix.
  • Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.
  • Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
  • Place the pan in the freezer.
  • In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
  • Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.
  • Add the Sugar, and mix until smooth.
  • Scrape down the sides of the bowl, and blend until smooth.
  • Divide the Cheesecake into 3 dishes, placing an equal amount in each dish.
  • In one dish, add the Pumpkin flavored Syrup, and the Orange Food Coloring Gel, and stir, adding more if needed, until the desired color is achieved.
  • Place the dish in the refrigerator.
  • In another dish, add the Aqua Food Coloring Gel, a few drops at a time, until the desired color is achieved.
  • Remove the pan from the Freezer, and pour the Aqua (bottom layer) of Cheesecake into the pan, and smooth evenly with a spatula.
  • Place the pan back in the freezer. In the last remaining dish, add the Sugar Cookie Syrup Flavoring, stir well, and cover with foil, and place the dish in the Refrigerator – this will be the White layer.
  • After about 2 hours, check the Cheesecake in the Freezer; it should be firm to the touch.
  • Remove the pan from the Freezer, and remove the White Cheesecake from the Refrigerator, and spoon the White Cheesecake Batter into the pan, on top of the Aqua layer.
  • Evenly smooth the Cheesecake with a Spatula, and place back in the Freezer.
  • Allow the Cheesecake to remain in the Freezer for at least 2 more hours, or until it’s firm to the touch.
  • When it’s firm, pour the Orange Layer on top of the White Layer, and smooth the top layer with the back of a spoon. Once all the layers have been poured, leave in the Freezer overnight for best results.
  • In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy.
  • Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
  • The Frosting needs to be thick enough that it doesn’t fall from the whisk when the mixer is tilted and the whisk is out of the bowl. It should be thick enough to remain on a spoon and not slide off.
  • If it is not that thick, add a little more powdered sugar until you have a thick Frosting.
  • This will make sure it holds its shape when piped.
  • Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.
  • It will look like a long ribbon of Frosting.
  • Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
  • Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.
  • Place the plastic wrap in a pastry bag with the Large Star Tip.
  • Remove the Spring-form from the pan, and pipe the Frosting onto the edges of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point.
  • Add the Fall Sprinkle mix to the top of the Cheesecake, sprinkling over the Frosting, and top of the cheesecake.
  • Place the cheesecake back in the Freezer until time to serve. When ready to serve, slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!


Make sure that you leave the Butter and Cream Cheese called for in this recipe, out on the counter until it is soft. The Frosting will not mix correctly if the Butter and Cream Cheese are cold, both need to be soft, and at room temperature.

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