Autumn marks the start of pumpkin season — a perfect moment to make a delightful no-bake pumpkin cheesecake. This quick, fuss-free dessert features a crisp graham cracker crust enhanced with grated pumpkin seeds, and a light, fluffy pumpkin-mascarpone filling finished with a white chocolate and pumpkin seed glaze.
For convenience this recipe uses unsweetened canned pumpkin purée, though directions for using fresh pumpkin are included below and in the recipe card. The dessert pairs wonderfully with autumn mains and soups. Serve it after a roasted meat or a hearty mushroom soup for a cozy seasonal finish.
🥘 Ingredients
For the cracker crust
- Graham crackers or Petit beurre biscuits (graham cracker crumbs can be used)
- Unsalted butter
- Milk
- Grated pumpkin seeds
- Cornstarch
For the pumpkin cheesecake filling
- Mascarpone
- Cream cheese
- Heavy whipping cream
- Icing (powdered) sugar
- Pumpkin purée — canned or fresh
- Granulated sugar
- Ground cinnamon
For the white chocolate pumpkin seed glaze
- Gelatin granules
- Water
- Whipping cream
- White chocolate
- Grated pumpkin seeds
- Optional: pumpkin pie spice for dusting
See the recipe card below for exact quantities.
🔪 Instructions
Step 1: Make the cookie crust
Crush the crackers in a ziplock bag with a rolling pin or use a chopper. Combine the cracker crumbs with grated pumpkin seeds in a bowl. Melt the butter with the milk, reserving about two tablespoons to brush the pan. Mix the remaining butter-milk into the crumbs until the mixture is evenly moistened and holds together when pressed.
Line a springform pan with parchment paper, brush with the reserved butter mixture and lightly dust the parchment with cornstarch, tapping out any excess. Press the crumb mixture firmly into the pan, using the bottom of a measuring cup for an even, compact crust. Chill the crust in the freezer for at least 15 minutes while you prepare the filling.
Tightly press the crumbs into the pan.
Freeze the crust until firm.
Step 2 (Optional): Prepare fresh pumpkin
For a deeper pumpkin flavor, use fresh pumpkin. Remove seeds and cut the flesh into 2.5 cm cubes. Simmer until tender (about 20 minutes), then pass through a fine sieve and cool for 20–30 minutes before using.
Step 3: Make the pumpkin cream cheese filling
Blend the cooled fresh pumpkin with powdered sugar until smooth; if using canned purée, simply mix it with the sugar. In a mixer bowl, beat mascarpone and cream cheese until softened, adding powdered sugar gradually. Stir in the pumpkin purée and ground cinnamon. Whip the heavy cream to stiff peaks, then fold it gently into the mascarpone-pumpkin mixture until fully combined.
Remove the crust from the freezer and spread the pumpkin cream evenly over it. Smooth the surface with a spatula and return the filled pan to the freezer while you prepare the glaze.
Step 4: White chocolate pumpkin seed glaze
Soak gelatin in water for about 5 minutes. Heat the whipping cream until warm (around 60°C / 140°F) and combine it with chopped white chocolate and the hydrated gelatin. Stir until the white chocolate is fully melted and the mixture is smooth. Pour the glaze over the chilled cheesecake, sprinkle grated pumpkin seeds on top and dust with pumpkin pie spice if desired.
Freeze the cheesecake for at least three hours, overnight if possible. When fully set, release the springform and allow the cake to thaw slightly before slicing and serving. If the pan’s seal is frozen shut, warm the outside briefly with a gas flame or lighter to loosen it, then open carefully.
Enjoy!
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🥜 Substitutions
To make this cheesecake gluten-free, swap the graham crackers for gluten-free cookies. The rest of the method remains the same.
🍽 Equipment
- Electric mixer or stand mixer
- Hand mixer
- Ziplock bag and rolling pin or food chopper
- Mixing bowls and spatula
- Whisk
- Hand blender (optional for fresh pumpkin)
- Microwave (optional)
- Parchment paper
- Springform pan (approx. 30 cm / 12 in)
- Saucepan and close-meshed sieve
- Thermometer (optional)
🌡 Storage
Store the assembled pumpkin cheesecake in the refrigerator for 3–5 days. For longer storage, freeze the cake (well wrapped) for 3–6 months. Thaw overnight in the fridge before serving.
💭 Top tip
Use high-quality pumpkin seeds for the best texture and flavor in the crust and topping. If you can source freshly roasted seeds, they add extra depth and crunch.
🙋🏻 FAQ
In the refrigerator it keeps 3–5 days. In the freezer it will keep for 3–6 months.
Yes — it freezes well thanks to the no-bake filling. Wrap tightly and freeze for up to six months; thaw in the refrigerator before serving.
Yes — substitute gluten-free cookies for the graham crackers to make a gluten-free crust.
⛑️ Food Safety
- Store perishable ingredients at safe temperatures.
- Avoid cross-contamination between raw and cooked foods.
- Wash hands and utensils thoroughly after handling raw ingredients.
- Do not leave prepared foods at room temperature for extended periods.
- Keep an eye on cooking and finishing steps, especially when using hot equipment.