A close-up of a no-bake pumpkin cheesecake square with a smooth orange filling and a graham cracker crust on a white plate.

No bake pumpkin cheesecake squares​

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Introduction

If you’re a fan of creamy desserts with warm, spiced flavors but want to skip the hassle of baking, this No-Bake Pumpkin Cheesecake Squares recipe is your new favorite treat. Perfect for fall gatherings, Thanksgiving dinners, or even as an indulgent weekday dessert, these squares combine the richness of cream cheese with the comforting taste of pumpkin pie spice—all without turning on your oven! They’re simple to make, versatile, and utterly irresistible.

Why You’ll Love This Recipe

1. No Baking Required

This recipe eliminates the need for baking, making it an excellent choice when you’re short on time or want to keep your kitchen cool. No complicated techniques, just easy steps to dessert perfection.

2. Perfect for Fall and Holiday Gatherings
With its pumpkin spice flavor and creamy texture, this dessert is the epitome of autumn indulgence. Pair it with another fall favorite like Pumpkin Cake with Cream Cheese Swirl for a stunning dessert spread.
3. Quick and Easy to Make

The preparation process is simple, requiring only a few steps to create a stunning layered dessert. Even beginners can nail this recipe on the first try.

4. Versatile and Customizable

This recipe can be easily adapted to suit various dietary needs. Whether you want to make it gluten-free, dairy-free, or give it a unique flavor twist, the options are endless. For inspiration, check out the Keto Cheesecake Cupcakes for a low-carb variation.

Key Ingredients

1. Graham Cracker Crust

The base of this dessert is made from crushed graham crackers, which provide a buttery and slightly sweet foundation. You can use store-bought crumbs or crush whole crackers yourself. For a gluten-free option, simply substitute with gluten-free graham crackers.

2. Cream Cheese

The star ingredient for the cheesecake layer, cream cheese gives the dessert its rich and creamy texture. Be sure to use softened cream cheese for a smooth, lump-free filling.

3. Pumpkin Puree

Canned pumpkin puree (not pumpkin pie filling) is ideal for this recipe. It delivers pure pumpkin flavor and is packed with nutrients like fiber and vitamin A.

4. Pumpkin Pie Spice

A blend of warm spices like cinnamon, nutmeg, ginger, and cloves brings out the signature autumn flavor in this recipe. If you don’t have pumpkin pie spice, you can create your own blend.

5. Whipped Topping

Whipped topping or heavy whipping cream folded into the filling adds lightness and a melt-in-your-mouth texture. You can use dairy-free whipped topping for a vegan-friendly version.

6. Gelatin or Agar-Agar (Optional)

To help the cheesecake layer set firmly, a small amount of gelatin or agar-agar can be used, though it’s not strictly necessary if you’re serving the dessert chilled.

Ingredients List 

the Crust:

  • 2 cups graham cracker crumbs (regular or gluten-free)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup whipped topping (or whipped heavy cream)
  • 1 packet unflavored gelatin (optional)

For Garnish:

  • Extra whipped topping
  • A sprinkle of pumpkin pie spice
  • Crushed graham crackers or nuts (optional)
Stacked no-bake pumpkin cheesecake squares with smooth filling and graham cracker crust.
Perfectly stacked no-bake pumpkin cheesecake squares with creamy filling.

Step-by-Step Instructions for This No-Bake Pumpkin Cheesecake Squares

Prepare the Crust

  1. Crush the Graham Crackers
    If you’re using whole graham crackers, place them in a resealable plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, use a food processor for quick and even crumbs. If you already have pre-crushed graham cracker crumbs, you can skip this step.
  2. Combine Ingredients
    In a medium-sized mixing bowl, add the graham cracker crumbs, melted butter, and granulated sugar. Stir until all the crumbs are evenly coated with butter and the mixture holds together when pressed between your fingers. This ensures the crust will stay firm and not crumble apart.
  3. Press Into Pan
    Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Pour the graham cracker mixture into the dish and use the back of a spoon, a spatula, or a flat-bottomed glass to press it firmly and evenly into the bottom. The key is to compact it enough so the crust stays solid when the dessert is sliced.
  4. Chill the Crust
    Place the dish in the refrigerator while you prepare the filling. This step helps the butter in the crust harden, which keeps it sturdy and prevents it from crumbling when you add the filling.

Make the Cheesecake Filling

  1. Soften the Cream Cheese
    Allow the cream cheese to come to room temperature before mixing. Softened cream cheese is much easier to beat and prevents lumps, ensuring a silky smooth filling. If you’re short on time, you can microwave the cream cheese in 10-second intervals to soften it quickly.
  2. Beat the Cream Cheese
    In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until smooth and creamy. This step creates the base for a velvety filling. Be sure to scrape down the sides of the bowl periodically to incorporate all the cream cheese.
  3. Add the Pumpkin Puree and Spices
    Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Mix on low speed at first to avoid splatters, then increase to medium speed until everything is well combined. The mixture should have an even orange color without streaks of cream cheese.
  4. Incorporate the Gelatin (Optional)
    If you’re using gelatin, dissolve it in a small amount of hot water according to the package instructions. Allow it to cool slightly before folding it into the cream cheese mixture. This helps the filling firm up more if you want cleaner, sharper slices.
  5. Fold in the Whipped Topping
    Gently fold in the whipped topping or whipped heavy cream using a spatula. Folding instead of mixing preserves the airiness of the whipped topping, creating a light and fluffy texture in the filling. Avoid overmixing, as it could deflate the whipped topping.

Assemble the Layers

  1. Spread the Filling
    Retrieve the chilled crust from the refrigerator and pour the pumpkin cheesecake filling over the top. Use a spatula to spread the filling evenly, ensuring a smooth, level surface. This step ensures uniform thickness in each slice.
  2. Refrigerate to Set
    Cover the dish tightly with plastic wrap to prevent any odors from the refrigerator from affecting the dessert. Place it in the fridge for at least 4 hours, though overnight chilling is ideal for the best results. The longer it chills, the firmer and more sliceable it will become.

Slice and Serve

  1. Lift the Dessert Out
    Use the parchment paper overhang to gently lift the dessert out of the baking dish. Place it on a cutting board for easier slicing.
  2. Cut into Squares
    Use a sharp knife to cut the dessert into squares. For clean edges, wipe the knife with a damp cloth between each cut. This step ensures that each square looks neat and presentable.
  3. Garnish and Serve
    Add a dollop of whipped topping to each square, sprinkle with pumpkin pie spice, and garnish with crushed graham crackers, chopped nuts, or a drizzle of caramel sauce for an elegant finish. Serve chilled for the best flavor and texture.

Variations for This No-Bake Pumpkin Cheesecake Squares

1. Gluten-Free Option

Substitute the graham crackers with gluten-free alternatives to make the dessert safe for those with gluten sensitivities.

2. Dairy-Free or Vegan Version

Use dairy-free cream cheese and whipped topping for a vegan-friendly dessert. Swap the butter in the crust for a plant-based alternative.

3. Spice It Up

Add a pinch of cardamom or allspice for a unique flavor twist. You can also top the dessert with a drizzle of caramel sauce for extra indulgence.

4. Nutty Addition

Mix finely chopped pecans or walnuts into the crust for a nutty crunch.

Serving Suggestions for This No-Bake Pumpkin Cheesecake Squares

  • Serve chilled alongside a warm beverage like spiced chai tea, pumpkin spice latte, or hot apple cider.
  • Pair with fresh fruit such as sliced apples or pears for a refreshing contrast.
  • Present it as part of a dessert platter with other fall-inspired treats like apple pie or cinnamon cookies.

Tips for the Best No-Bake Pumpkin Cheesecake Squares

1. Use Softened Cream Cheese

For a smooth filling, ensure the cream cheese is at room temperature before mixing. This helps avoid lumps.

2. Chill Thoroughly

The key to perfectly set cheesecake squares is ample chilling time. Refrigerate for at least 4 hours, but overnight is even better.

3. Line the Baking Dish

Use parchment paper to line the dish, leaving overhang on the sides. This makes it easier to lift the dessert out and slice into neat squares.

4. Don’t Skip the Folding

When incorporating the whipped topping, fold gently to retain the light, airy texture of the filling.

Benefits of This No-Bake Pumpkin Cheesecake

  • Effortless Preparation: With minimal effort, you get a professional-looking dessert that tastes like it took hours to create.
  • Customizable: Easily tweak the recipe to suit dietary restrictions or personal tastes.
  • Perfect for Any Occasion: Whether it’s a casual dinner or a festive holiday celebration, these cheesecake squares are always a hit.
  • Great Make-Ahead Option: This dessert can be prepared a day in advance, saving you time on busy days.

How Do You Thicken a No-Bake Cheesecake Mix?

Use Gelatin
  • Gelatin is one of the most reliable ways to thicken a no-bake cheesecake.
    • Dissolve unflavored gelatin in warm water and let it cool slightly.
    • Fold it into your cheesecake mixture to help it set firmly.
Add Cream Cheese
  • Increasing the amount of cream cheese can make the cheesecake mix thicker and creamier.
    • Make sure the cream cheese is softened to blend smoothly.
Incorporate Whipped Cream
  • Fold in stiffly whipped cream to add structure and lightness to the cheesecake.
    • Be careful not to overmix, as it could deflate the whipped cream.
Use Powdered Sugar
  • Replace granulated sugar with powdered sugar.
    • The cornstarch in powdered sugar helps stabilize the cheesecake mix.

Does No-Bake Cheesecake Taste Better?

Advantages of No-Bake Cheesecake
  • Light and Creamy Texture: No-bake cheesecakes are often lighter and smoother due to the lack of baking.
  • No Risk of Overbaking: The absence of heat preserves the delicate flavors of the cream cheese and other ingredients.
When Baked Cheesecake Might Be Preferred
  • Richer Flavor: Baking caramelizes sugars and deepens flavors, which some people prefer.
  • Firm Texture: A baked cheesecake has a denser and more custard-like consistency.
It Depends on Personal Preference
  • If you enjoy creamy and airy desserts, no-bake cheesecake may taste better to you.
  • If you prefer a dense and indulgent dessert, baked cheesecake might be the winner.

Why Is My No-Bake Cheesecake Sloppy?

Causes of a Sloppy Cheesecake
  • Insufficient Chilling Time: A no-bake cheesecake requires at least 4-6 hours in the fridge, or even overnight, to set properly.
  • Not Enough Stabilizers: If you didn’t use stabilizers like gelatin or whipped cream, the mix may not firm up.
  • Overmixing: Overmixing the cream cheese can lead to a loose texture.
Solutions for a Firm Cheesecake
  • Ensure Proper Ingredients: Use full-fat cream cheese, which has better structure compared to low-fat versions.
  • Chill in the Freezer: If time is short, place the cheesecake in the freezer for about 30 minutes before serving.
  • Add Gelatin or Cornstarch: These stabilizers will improve the texture and firmness.

Why Is My No-Bake Cheesecake Base Too Hard?

Causes of a Hard Base
  • Too Much Butter: Using excessive butter in the base mixture can create a hard crust.
  • Overpacking the Crumbs: Pressing the crust too firmly into the pan can make it difficult to cut or bite into.
  • Fridge Temperature: If the cheesecake is stored at a very low temperature, the base can harden excessively.
Tips to Fix or Prevent a Hard Base
  • Reduce Butter: Use just enough butter to bind the crumbs, typically about 1/4 cup of melted butter for every 1 1/2 cups of crumbs.
  • Lightly Press the Crust: Apply gentle pressure when pressing the crust into the pan. Avoid compressing it too tightly.
  • Allow the Cheesecake to Sit Before Serving: Let the cheesecake sit at room temperature for 5-10 minutes before slicing to soften the crust slightly.

Conclusion

These No-Bake Pumpkin Cheesecake Squares are the ultimate fall dessert, combining rich, creamy cheesecake with the beloved flavors of pumpkin and warm spices. They’re quick, easy, and a guaranteed crowd-pleaser. Whether you’re hosting a gathering or treating yourself to something special, this recipe is sure to impress.

Give these squares a try, and don’t forget to share your results with friends and family! Snap a picture and tag it on social media or let us know how it turned out in the comments. Enjoy!

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