For our Thanksgiving dessert, I went for the No-Bake Pumpkin Cheesecake instead of the usual baked pumpkin cheesecake with dulce de leche topping. I just wanted to try the cheesecake prepared in a different way and in a way compare which is better. Baked or No-Bake? After having been tried the no-bake version I think I’ll go back to baking my cheesecake next year. Don’t get me wrong, the no-bake cheesecake was good and easier to prepare but it just did not have the firmness I want my cheesecake to be.

The whole time it was setting in the fridge overnight I was worried whether it would firm up or will it look like a pudding pie. To ease my mind, I put it in the freezer 2 hours before serving. I think my husband preferred my baked cheesecake as well. For your own preference, make this one then decide for yourself if you want the baked or no-bake.


Recipe: No-Bake Pumpkin Cheesecake


  • 2 packs of graham crackers(I used sweet so I didn’t need sugar in the crust)
  • 1 stick of butter, melted
  • 2 bricks of cream cheese, softened
  • 1 1/2 cup of pumpkin puree(canned)
  • 1 tsp of cinnamon powder
  • 1/2 tsp of pumpkin spice
  • 1 can of sm condensed milk
  • 1 packet of unflavored gelatin powder(this helps set the cheesecake)
  • whipped cream for topping



  1. Crush the graham using a Magic Bullet or regular blender. Melt 1 stick of butter in the microwave. Pour it into the crushed graham crackers. Stir until mixed together.
  2. Put the crumbs into the bottom and sides of springform pan. Distribute the crumbs evenly while flattening it at the same time with the bottom of the glass.
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  4. Bake the crust for 10 minutes in the oven, 350°. Set it aside when done.
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  6. Beat the cream cheese until light and fluffy. Add the pumpkin puree, cinnamon powder, pumpkin spice powder, and gelatin powder. Mix for a minute or two then pour in the condensed milk. Continue to mix until everything is blended together.
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  8. Pour the mixture into the springform pan. Shake it gently to make the top smooth or just use a flat spatula to smooth out the top. Cover and store it in the fridge overnight.

Quick Notes

No-Bake Cheesecake can set in the fridge within 3-4 hours.


I wasn’t able to take a picture of the cheesecake after I cut the first slice. Top the cheesecake with whipped cream. This cheesecake was good and everyone seemed to love it. It’s also easier to prepare but personally speaking, I prefer to continue baking my cheesecake from now on.

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