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No-Bake Pumpkin Cheesecake Recipe

Time: 15-30 Minutes Serves: 8

We have created the ULTIMATE, pumpkin dessert. This is our recipe for a super simple, No-Bake Pumpkin Cheesecake that only takes 15 minutes of prep work! Best yet? This dessert doesn’t need to go anywhere near the oven. Starting with a Fall-filling Pumpkin Scone base, which is then topped with a creamy pumpkin spice cheesecake. Once you’ve made the cake, pop it in the fridge for 6-8 hours and you’re all set. 

Feel free to decorate this delicious dessert any way you like! We have crumbled an extra un-iced Pumpkin Scone on top & drizzled it with caramel sauce. Whipped cream would also be great on top.

No-Bake Pumpkin Cheesecake Recipe FAQ

Should pumpkin cheesecake be refrigerated? 

Yes, you should keep pumpkin cheesecake refrigerated. Like most cheesecakes, our No-Bake Pumpkin cheesecake is made from perishable dairy products like milk and cream cheese. Storing your cheesecake in the fridge can help maintain its delicious taste and freshness. 

How many days in advance can you make cheesecake?

You can typically make cheesecake in advance and store it in the refrigerator for up to 3 to 5 days. It’s best to cover the cheesecake with plastic wrap or aluminum foil to prevent it from absorbing any odors in the fridge. If you need to store it for a longer period, you can freeze the cheesecake for up to 2 to 3 months. 

What makes cheesecake taste dry?

A cheesecake can taste dry due to overbaking, lack of moist ingredients, using low-fat versions, overmixing the batter, or improper storage. To avoid dryness, follow a balanced recipe, bake carefully, and use quality ingredients while storing properly.