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    Home » Cheesecake

    Oct 28, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Swirled No Bake Pumpkin Cheesecake

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    Jump to Recipe Print Recipe
    Pinterest pin for swirled no bake pumpkin cheesecake.

    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.

    Jump to:
    • Why You Will Love This
    • Ingredient Notes
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • 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

    • 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.

    Substitutions

    • 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.

    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.

    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

    • Brownie Cheesecake
    • Chocolate Chip Cookie Dough Cheesecake
    • Cinnamon Roll Cheesecake
    • Ultimate Biscoff Cheesecake

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Swirled no bake pumpkin cheesecake taking a slice out.

    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.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Chilling Time 6 hrs
    Total Time 6 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 493 kcal

    Ingredients
     
     

    Graham Cracker Crust

    • 2 ½ cups Graham cracker crumbs 2 packets of graham crackers
    • ½ teaspoon Ground cinnamon
    • ¼ cup Brown sugar packed light or dark
    • ½ cup Unsalted butter melted

    Pumpkin Cheesecake

    • 24 oz Cream cheese room temperature
    • ½ cup White granulated sugar
    • 1 teaspoon Pure vanilla extract
    • ¼ cup Sour cream room temperature
    • ½ cup Pumpkin puree not pumpkin pie filling
    • 2 teaspoon Pumpkin pie spice
    • 2 teaspoon Ground cinnamon
    • 1 ½ cups Heavy cream cold
    • ¾ cup Powdered sugar sifted

    Whipped Cream

    • 1 cup Heavy cream
    • 2 tablespoon Powdered sugar
    • ½ teaspoon Pure vanilla extract

    Cinnamon Oat Crumble

    • ½ cup All-purpose flour
    • ¼ cup Quick oats
    • ¼ cup Brown sugar packed light or dark
    • 1 teaspoon Ground cinnamon
    • 5 tablespoon 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 ½ cups Graham cracker crumbs, ½ teaspoon Ground cinnamon, ¼ cup Brown sugar, ½ 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, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ¼ cup Sour cream
    • Separate the batter into two bowls. In one of the bowls mix in the pumpkin puree, pumpkin pie spice, and cinnamon.
      ½ cup Pumpkin puree, 2 teaspoon Pumpkin pie spice, 2 teaspoon 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 ½ cups Heavy cream, ¾ 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.
      ½ cup All-purpose flour, ¼ cup Quick oats, ¼ cup Brown sugar, 1 teaspoon Ground cinnamon, 5 tablespoon 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 tablespoon Powdered sugar, ½ teaspoon 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.

    Nutrition

    Calories: 493kcalCarbohydrates: 38gProtein: 5gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 244mgPotassium: 155mgFiber: 1gSugar: 18gVitamin A: 2620IUVitamin C: 1mgCalcium: 98mgIron: 1mg
    Keyword cinnamon oat crumble, graham cracker crust, no bake, pumpkin cheesecake, swirled cheesecake, whipped cream
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Jen says

      November 15, 2022 at 2:34 pm

      5 stars
      Am I missing where it should be swirled? I know where I think that should be, as part of step 5/between that and step 6...or does it automatically shape itself with the scoops? Just want to make sure I get it right. Thanks!

      Reply
    2. Jillian says

      February 12, 2022 at 5:56 pm

      5 stars
      This cheesecake is so easy to make!

      Reply
    3. Jessica says

      November 28, 2021 at 12:04 am

      5 stars
      Was so yummy!!

      Reply
    4. Chad says

      November 22, 2021 at 9:01 pm

      5 stars
      By so much flavor in this cheesecake. And so easy to put together.

      Reply
    5. Heather says

      November 22, 2021 at 8:32 pm

      5 stars
      This had wonderful pumpkin flavor and was so easy!

      Reply
    6. Allison says

      November 22, 2021 at 6:09 pm

      5 stars
      Absolutely amazing!! Love the nice pumpkin flavor! Best dessert to have!

      Reply

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