Go Back
To make the No-Bake Pumpkin Spice Latte Cheesecake, gather these fresh ingredients: - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 cup heavy whipping cream - 1/2 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice blend - 1/4 cup strong brewed coffee, cooled - 2 tablespoons gelatin powder (or agar-agar for a vegetarian option) - 4 tablespoons cold water Each ingredient plays a key role in your cheesecake’s flavor and texture. The graham cracker crumbs create a sturdy crust, while melted butter helps bind it together. Cream cheese adds that creamy richness, and powdered sugar gives sweetness. Heavy whipping cream lightens the filling, making it airy. Pumpkin puree is essential for that unique fall flavor, and pumpkin spice blend brings warmth to the dish. Brewed coffee enhances the pumpkin taste, making it a true latte experience. Lastly, gelatin or agar-agar helps set the cheesecake, giving it structure without baking. To make the crust, mix two cups of graham cracker crumbs with half a cup of melted butter. Stir until the crumbs are coated well. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even and compact. Then, chill the crust in the refrigerator while you prepare the filling. This helps it set and hold its shape. Take two tablespoons of gelatin powder and sprinkle it over four tablespoons of cold water in a small bowl. After that, let it sit for about five minutes. This step allows the gelatin to absorb the water and become spongy. This process is crucial for the cheesecake’s texture. In a large mixing bowl, beat one cup of softened cream cheese with half a cup of powdered sugar until smooth. Then, add in one cup of pumpkin puree, one teaspoon of vanilla extract, one teaspoon of pumpkin spice blend, and a quarter cup of cooled coffee. Mix these ingredients until they are well combined and creamy. This filling will bring all the flavors together. In a separate bowl, whip one cup of heavy cream until soft peaks form. Use a hand mixer or a whisk for this step. Be careful not to over-whip, as you want a light texture. Once ready, gently fold the whipped cream into the pumpkin mixture. This folding technique keeps the filling airy and light. Now, it’s time to incorporate the gelatin. Heat the bloomed gelatin in the microwave for about 10 to 15 seconds until fully dissolved. Allow it to cool slightly, then mix it into the pumpkin cheesecake filling. Ensure everything blends well, so there are no lumps. Finally, pour the pumpkin spice cheesecake filling over the chilled graham cracker crust. Smooth the top with a spatula for an even finish. Cover the cheesecake tightly and refrigerate it for at least four hours, or overnight for the best results. This chilling time allows the flavors to meld and the cheesecake to set properly. - Over mixing the filling: This can lead to a dense texture. Mix just until combined. - Not properly blooming the gelatin: If gelatin isn’t bloomed well, it won’t set correctly. Always let it sit in water. - Importance of cooling times: Cooling is key. It helps the cheesecake set well. Be patient and chill it for at least four hours. - Tips for folding whipped cream: Use a gentle hand when folding. This keeps the mixture light and airy. Start with a small amount of whipped cream to lighten the pumpkin mix, then fold in the rest. - Topping suggestions: Top with whipped cream for a classic touch. A sprinkle of pumpkin spice adds color and flavor. You can also add crushed nuts for crunch. - Drizzling caramel or chocolate: A drizzle of caramel or chocolate sauce makes the cheesecake look fancy. It adds a sweet touch that everyone loves. {{image_2}} You can add fun flavors to your cheesecake! Try adding chocolate chips for a sweet bite. You might also drizzle salted caramel on top for a rich taste. If you want a change, swap pumpkin puree with butternut squash. Butternut squash gives a smooth texture, and it’s just as tasty. For a vegan twist, use cashew cream or coconut cream instead of cream cheese. These options create a creamy base without dairy. You can also use vegan sweeteners, like maple syrup or agave. Agar-agar is a great plant-based substitute for gelatin. It helps your cheesecake set while keeping it vegan-friendly. This cheesecake can fit any holiday! For Halloween, add spooky decorations on top. For Thanksgiving, sprinkle nuts or cranberries for a festive look. You can also change the spices for different seasons. Add nutmeg for winter or lemon zest for a summer feel. These small tweaks can make your cheesecake special all year long! To keep your No-Bake Pumpkin Spice Latte Cheesecake fresh, store it in the fridge. Use an airtight container to prevent any odors from affecting the flavor. If you have leftover slices, wrap them tightly in plastic wrap. This helps keep the cheesecake moist. You can freeze the cheesecake, but it is best to do so before slicing. Wrap the entire cheesecake in plastic wrap and then in foil. This helps protect it from freezer burn. When it's time to enjoy, thaw it in the fridge overnight. Avoid thawing it at room temperature to keep the texture nice. In the fridge, your cheesecake lasts about 5 days. Check for any signs of spoilage, like an off smell or changes in texture. If it looks dry or has mold, it's best to toss it. Always prioritize your health and taste. Yes, you can! If you want a vegetarian option, use agar-agar. This seaweed-based product works well in place of gelatin. Just follow its package instructions for the right amount. Agar-agar sets at a higher temperature, so keep that in mind. You can also try using pectin or carrageenan as other alternatives. To get a smooth filling, make sure your cream cheese is soft. Let it sit at room temperature for about 30 minutes. Beat the cream cheese and sugar until creamy. Add your pumpkin puree and spices slowly while mixing. This careful mixing helps prevent lumps. Finally, fold in the whipped cream gently. This keeps your cheesecake light and fluffy. Chill your cheesecake for at least 4 hours. If you can wait, let it sit overnight. This extra time helps the flavors meld and improves the texture. A longer chill time gives the best results, making it firm and easy to slice. Absolutely! This cheesecake is great for making ahead. You can prepare it one or two days before your event. Just keep it covered in the fridge. This saves you time and lets the flavors deepen. Plus, it’s always nice to have dessert ready to go! This no-bake pumpkin cheesecake combines simple ingredients for a delicious treat. You learned how to prepare the crust, filling, and assembly. I shared tips to avoid common mistakes and ways to make this dessert your own. Remember, cooling times and presentation matter too. Enjoy exploring variations like vegan versions or those with a twist. Follow storage guidelines to prolong freshness. With this recipe in hand, you are ready to impress your friends and family. Don't hesitate to try it out!

No-Bake Pumpkin Spice Latte Cheesecake

Indulge in a delightful No-Bake Pumpkin Spice Latte Cheesecake that captures the essence of fall! This easy recipe combines creamy pumpkin filling with a buttery graham cracker crust for a dreamy dessert. Perfect for gatherings or a cozy night in, this cheesecake is a must-try! Discover how to create this delicious treat with simple ingredients and step-by-step instructions. Click through to explore the full recipe and treat yourself today!
Print Recipe Pin Recipe

Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1 cup cream cheese, softened

1/2 cup powdered sugar

1 cup heavy whipping cream

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon pumpkin spice blend

1/4 cup strong brewed coffee, cooled

2 tablespoons gelatin powder (or agar-agar for a vegetarian option)

4 tablespoons cold water

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create a crust layer. Chill in the refrigerator while you prepare the filling.

    Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes until it blooms (absorbs the water and becomes spongy).

      Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth. Add in the pumpkin puree, vanilla extract, pumpkin spice blend, and cooled coffee. Mix until well combined and creamy.

        Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture, taking care not to deflate the whipped cream.

          Incorporate the Gelatin: Heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved. Allow it to cool slightly, then stir it into the pumpkin cheesecake mixture, ensuring everything is well blended.

            Assemble the Cheesecake: Pour the pumpkin spice cheesecake filling over the chilled graham cracker crust. Smooth the top with a spatula. Cover the cheesecake tightly and refrigerate for at least 4 hours, or overnight for best results.

              Serve: Once set, carefully release the springform pan. Slice the cheesecake and optionally top with whipped cream, a sprinkle of pumpkin spice, or a drizzle of caramel sauce before serving.

                Prep Time: 20 minutes | Total Time: 4 hours (plus chilling) | Servings: 10-12 slices