A thick, velvety cheesecake on a crunchy biscuit base. This No-Bake Pumpkin Cheesecake is a delicious autumn treat.

*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*

I’ll start by saying, I don’t like Halloween. That’s probably a bit harsh, I’m just not really bothered by it at all, it totally passes me by. The kids aren’t really fussed either apart from liking fun Halloween-based sweets.

Nor, do I like to carve a pumpkin. WTF is that? I can’t stand the inside of them, it makes me feel a little bit sick just thinking about it.

Celebrate Halloween with this gorgeous seasonal dessert. No-Bake Pumpkin Cheesecake is rich, decadent and the perfect alternative to Halloween Candy.

I do, however, like eating pumpkin. It’s a nice flavour, and there’s a lot that you can do with it.

I’ve previously made pumpkin pie and pumpkin soup, both of which were lovely, but the effort of getting all the pumpkin out while not gagging was a bit too much.

So, when I decided to make a pumpkin cheesecake, I ordered some pumpkin puree in a tin from Amazon (affiliate link). This is totally cheating, but, it’s a time saver!

You can sometimes buy tinned pumpkin from Aldi and Sainsbury’s, but I couldn’t find any when I wanted some (obvs!) so I ordered it online. There are a few different brands, but I’m sure they all work well.

side view of pumpkin cheesecake on glass stand, with one slice being pulled out.

Homemade Pumpkin Spice

You can also buy pumpkin spice (affiliate link). It’s a great thing to have in to use in Pumpkin Cheesecake, pies, cakes, cookies, soup, and homemade Pumpkin Spice Lattes.

But, to be honest, if you’ve got a few spices in, it’s easy enough to make your own. I use 2tsp Cinnamon, 1/2tsp Nutmeg, 1/2 tsp Ginger, and a pinch of ground cloves.

This is plenty for this Easy Pumpkin Cheesecake recipe, but you can double it (or more) if you’ve got more Pumpkin Bakes on the go.

Top view of pumpkin cheesecake on glass stand, one slice being removed.

How Much Spice Mix in a Pumpkin Cheesecake?

I use about a tbsp of my pumpkin spice mix. But, you can add more or less depending on how strong you like it.

This is a really thick No-Bake Pumpkin Cheesecake so that tbsp gives you quite a subtle spice. I’d start with this, taste it and then add a little more. Keep adding to taste.

What Kind of Soft Cheese Do You Use in a No-Bake Cheesecake?

side view of whole cheesecake on glass stand

I use standard supermarket’s own soft cheese, the Philadelphia Kind. Obviously, you could use branded Philadelphia too. Ricotta and mascarpone also work well.

I would just say stick to full-fat. Low-fat soft cheese never seems to have the right texture, and it doesn’t hold shape as well when sliced.

My Pumpkin Cheesecake is nice and thick, with a velvety texture, and it colds shape really well.

Top view of whole cheesecake on stand. Sat on blue background, with halloween sprinkles scattered around.

How Long Does a No-Bake Cheesecake Take to Set?

I would always recommend leaving your Pumpkin Cheesecake in the fridge overnight before you take it out of the tin.

It’ll hold shape better, and stay firm. But, if you are in a rush, just give it as long as you possibly can, and at least two hours.

How to Decorate a No-Bake Pumpkin Spice Cheesecake

I keep this pumpkin spice cheesecake really simple with some piped whipped cream and some cute Halloween sprinkles.

You don’t need to decorate at all, I’m actually a big fan of keeping cheesecake simple, but a bit of cream does add a nice flavour.

Another option is drizzling a little toffee sauce over the top of the cream. Toffee and Pumpkin are great together. I’d just use a cheap store-bought toffee sauce, the kind you might use for ice creams, and that I use in my Toffee Apple Loaf Cake Recipe.