This swirled no bake pumpkin cheesecake is the perfect option if you don’t want to bake a cheesecake. It has a graham cracker crust, layers of pumpkin, regular no bake cheesecake swirled together, and whipped cream.

It is topped with a cinnamon crumble that gives it a great texture. This is perfect for the fall season and holiday season.

Swirled no bake pumpkin cheesecake taking a slice out.

This no-bake pumpkin cheesecake was made for those who don’t want to bake anything for Thanksgiving dessert. This recipe is very easy to make and it tastes just like fall.

There are swirls of pumpkin and cheesecake together. It gives it the perfect flavor. If you don’t like pumpkin pie but like pumpkin, you will love this. It is the perfect dessert to follow up your Thanksgiving dinner and the best part is it is an easy recipe.

If you are looking for a bake pumpkin cheesecake recipe, try Double Layer Pumpkin Cheesecake.

If you are looking for more pumpkin recipes, try pumpkin s’mores cookies, pumpkin chocolate chip muffins, and pumpkin oatmeal cookies.

Why You Will Love This No Bake Pumpkin Cheesecake Recipe

  • No bake recipe- This recipe doesn’t need baking for the crust or the cheesecake. The crumble does take baking to give it a crunch. It is an easy cheesecake!
  • Graham cracker crust- This cheesecake has a classic homemade graham cracker crust with a hint of cinnamon.
  • Pumpkin swirls cheesecake- It has pumpkin cheesecake and regular cheesecake swirled together.
  • Whipped cream- Pumpkin desserts are not complete without whipped cream!
  • Cinnamon oat crumble- The crumble gives it such a great texture and crunch.
Swirled no bake pumpkin cheesecake with a slice taken out.

Ingredient Notes for No Bake Pumpkin Cheeecake

  • Graham crackers- This takes 2 sleeves of graham crackers. You can also use any other type of cookie or cracker.
  • Brown sugar- I used dark brown sugar.
  • Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking, so it is room temperature.
  • Sour cream- Use full fat sour cream. Pull this out 2 hours before baking, so it is room temperature.
  • Pumpkin puree- Use Libby’s for best results. Make sure to canned pumpkin puree and not homemade puree.
  • Quick oats- You can also use old fashioned oats, just pulse a few times in a blender.
  • Pumpkin pie spice- This recipe uses pumpkin pie spice, I found it at my local grocery store.
  • Heavy whipping cream- This needs to be cold.

Ingredient Substitutions

  • Dairy free- You can use your favorite dairy free options for this recipe!
  • Gluten free- I haven’t tested this gluten free. Let me know if you do.
  • Gingersnap cookies- These can be used in place of graham crackers.
  • Pumpkin pie filling- You can not use this in place of the pumpkin puree.
  • Biscoff cookies- These can also be used in place of the graham crackers.
Side view of cheesecake.

Step By Step Instructions

Here are the steps to make this cheesecake.

STEP 1: Make the graham cracker crust. Blend the graham crackers into a fine crumb using a food processor.

Then, mix graham cracker crumbs, cinnamon, brown sugar, and melted butter in a mixing bowl.

Next, compact into a 9 inch springform pan by using the bottom of a measuring cup. Make sure to use your hands to go up the sides of the spring form pan.

STEP 2: Freeze the crust. Freeze the crust while you make the cheesecake batter.

Pressing down the crust in a springform pan.
Two bowls of cheesecake batter.

STEP 3: Make the regular cheesecake batter. Beat the cream cheese and sugar in a large bowl on high speed. You can use a bowl of a stand mixer or an electric mixer (hand mixer).

Then, add in vanilla extract and sour cream into the cream cheese mixture on medium speed. Divide the batter in half.

STEP 4: Make the pumpkin cheesecake batter. Next, mix in pumpkin puree and spices on low speed.

STEP 5: Fold in whipped cream. The whipped cream should be whipped until stiff peaks form.

Be VERY gentle when folding in the whipped cream. Fold using a rubber spatula until is combined for both cheesecake fillings.

Whipped cream on top of cheesecake batter.
Close up of pumpkin batter.
Close up of cheesecake batter.

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STEP 6: Layer the cheesecake batter. Start by spreading half of the regular cheesecake batter on the cheesecake crust. Use a cookie scoop and scoop the pumpkin batter into balls.

Spread the rest of the regular batter on top. Next, spread the pumpkin batter.

Scoops of pumpkin batter on top of cheesecake.
Layer of cheesecake batter.
Layer of pumpkin batter on top of cheesecake.

STEP 7: Chill. Chill the entire cheesecake overnight preferably. Wrap it in plastic wrap or aluminum foil before chilling. It needs plenty of time to chill before cutting into.

STEP 8: Decorate. Top the pumpkin spice cheesecake with whip cream and the cinnamon crumbles.

Cinnamon crumble on a cookie sheet.
Spreading whipped cream on top of cheesecake.

Baking Tips

A common problem people have with no bake cheesecakes is the creamy cheesecake itself won’t set.

This is because of 2 possible reasons.

  1. You are over mixing the whipped cream. You have to be super gentle and do folding motions when folding in whipped cream. If you over mix it will be like adding straight heavy cream. The air from the whipped cream is what will make it set.
  2. You didn’t chill it enough. This cheesecake has a mandatory chill time of 6 hours. I always make mine the day before. It has to be very cold.
Slice of cheesecake on a plate.

FAQ

Can I use cool whip instead?

Yes you can. Just measure out the cool whip that goes in the cheesecake batter. I prefer making my own whipped cream so there aren’t extra preservatives.

Can I make this into mini cheesecakes?

Yes. Divide the crust in half. Divide the cheesecake batter into thirds. It will work just fine!

Do I need parchment paper?

If you are keeping the cheesecake on the bottom part of the springform pan, you don’t need it. If you are removing it to a platter, then use it for easy removal. When you do move the cheesecake go quickly because it is not as sturdy as baked cheesecake.

Swirled no bake pumpkin cheesecake on its side with a fork inserted.

Recipe Variations

  • If you don’t want it swirled, you can skip that step.
  • To save time, you can skip the crunchy topping.

Special Tools

  • Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
  • Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don’t have to cut it out of regular parchment paper.
  • Baking spray: I use the nonstick spray that has flour in it.
  • Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this swirled no bake pumpkin cheesecake in an air tight container like a cake carrier and keep cold. It will last up to 5 days.

Freezing

This cheesecake can be stored decorated in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1 hour before enjoying.

You can make this ahead of time. Freeze the cheesecake after its initial chill time. Wrap it tightly and freeze up to 30 days. Place it on the counter to thaw for 1 hour. You can place it in the fridge for 24 hours to thaw as well.

Other Cheesecake Recipes To Try

Try These Pumpkin Recipes

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Swirled no bake pumpkin cheesecake taking a slice out.
5 from 15 reviews

Swirled No Bake Pumpkin Cheesecake

Stephanie Rutherford
This swirled no bake pumpkin cheesecake has a graham cracker crust. It is filled with a no bake cheesecake batter and pumpkin cheesecake batter. They are swirled together. It is topped with whipped cream and a cinnamon oat crumble.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 packets of graham crackers
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Brown sugar, packed light or dark
  • 1/2 cup Unsalted butter, melted

Pumpkin Cheesecake

  • 24 oz Cream cheese, room temperature
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/4 cup Sour cream, room temperature
  • 1/2 cup Pumpkin puree, not pumpkin pie filling
  • 2 tsp Pumpkin pie spice
  • 2 tsp Ground cinnamon
  • 1 1/2 cups Heavy cream, cold
  • 3/4 cup Powdered sugar, sifted

Whipped Cream

  • 1 cup Heavy cream
  • 2 TBSP Powdered sugar
  • 1/2 tsp Pure vanilla extract

Cinnamon Oat Crumble

  • 1/2 cup All-purpose flour
  • 1/4 cup Quick oats
  • 1/4 cup Brown sugar, packed light or dark
  • 1 tsp Ground cinnamon
  • 5 TBSP Unsalted butter, melted

Instructions
 

Graham Cracker Crust

  • Spray a 9 inch springform pan with baking non-stick spray. Place a 9 inch parchment paper on the bottom. Spray again.
  • Blend graham crackers in a blender until a fine crumb forms. Mix the crumbs with cinnamon, brown sugar and melted butter. Mix with a fork.
    2 1/2 cups Graham cracker crumbs, 1/2 tsp Ground cinnamon, 1/4 cup Brown sugar, 1/2 cup Unsalted butter
  • Pour crumbs into pan. Press the crust halfway up the sides of the pan. Use the back of a measuring cup to compact the crust. Freeze the crust while you make the batter.

Pumpkin Cheesecake

  • Place a metal bowl and whisk attachment in the freezer for 10 minutes.
  • Using a mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl. Add in sour cream and vanilla.
    24 oz Cream cheese, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 1/4 cup Sour cream
  • Separate the batter into two bowls. In one of the bowls mix in the pumpkin puree, pumpkin pie spice, and cinnamon.
    1/2 cup Pumpkin puree, 2 tsp Pumpkin pie spice, 2 tsp Ground cinnamon
  • Using the cold bowl, pour in the heavy cream and powdered sugar. Beat on high until stiff peaks forms. Pour half of the whipped cream into each bowl. Fold very gently until combined. Don't over mix! Otherwise it will be like soup.
    1 1/2 cups Heavy cream, 3/4 cup Powdered sugar
  • Spread half of the cheesecake batter on top of the crust. Use a cookie scoop and scoop small scoops of pumpkin cheesecake batter on top. See picture above.
  • Pour the rest of the regular cheesecake batter over the top. Smooth until even. Pour the rest of the pumpkin cheesecake batter over the top of that. Smooth again. All of the batter will be used.
  • Cover and chill for at least 6 hours or overnight.

Cinnamon Oat Crumble

  • Mix flour, quick oats, brown sugar, cinnamon, and melted butter together. Chill for 15 minutes.
    1/2 cup All-purpose flour, 1/4 cup Quick oats, 1/4 cup Brown sugar, 1 tsp Ground cinnamon, 5 TBSP Unsalted butter
  • Preheat the oven to 350°F. Spray a cookie sheet with baking non-stick spray. Pour the crumble over the sheet. Break up the big pieces using your fingers.
  • Bake for 5 minute intervals a total of 3 times. Every 5 minutes stir the crumble. It will appear very melty, but keep going!
  • Cool completely before using.

Whipped Cream

  • Freeze a metal bowl and whisk attachment for 10 minutes.
  • Pour heavy cream, powdered sugar, and vanilla in the cold bowl. Beat on high until medium peaks forms. It should be light and fluffy like most whipped cream.
    1 cup Heavy cream, 2 TBSP Powdered sugar, 1/2 tsp Pure vanilla extract
  • Take the cheesecake out of the pan. Remove the parchment paper.
  • Spread whipped cream over the cheesecake. Top with the crumble. Keep stored in the fridge.

Notes

Make sure to pull cream cheese and sour cream out 2 hours before baking.
Be VERY gentle folding the whipped cream into the cheesecake batter. If you over mix all the air from the whipped cream will be gone. It will be like you just mixed in heavy cream vs whipped cream into the batter.
If you chill the cheesecake overnight and it still runny that means you over mixed. It should be sturdy like mine.
Calories: 493kcal, Carbohydrates: 38g, Protein: 5g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 244mg, Potassium: 155mg, Fiber: 1g, Sugar: 18g, Vitamin A: 2620IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 1mg
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