Autumn marks the start of pumpkin season — the perfect time to make a creamy, no-bake pumpkin cheesecake. This simple dessert is light and fluffy, full of warm pumpkin flavor, and comes together quickly without turning on the oven.
The crust combines graham cracker (or Petit Beurre) crumbs with grated pumpkin seeds for a nutty, crunchy base. For convenience the recipe uses canned unsweetened pumpkin purée, but there are notes below on how to prepare it from fresh pumpkin if you prefer.
This cheesecake is a lovely finish to savory autumn meals and pairs especially well with rich soups or roasted mains.
🥘 Ingredients
For the cracker crust
- Graham crackers or Petit beurre biscuits (or ready-made graham cracker crumbs)
- Unsalted butter
- Milk
- Grated pumpkin seeds
- Cornstarch
For the filling
- Mascarpone
- Cream cheese
- Heavy whipping cream
- Icing (powdered) sugar
- Pumpkin purée — canned or made from fresh pumpkin
- 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
Quantities are listed in the recipe card below.
🔪 Instructions
Step 1: Make the cookie crust
Crush the crackers in a zip-top bag with a rolling pin or pulse them in a chopper until fine. Combine the crumbs with the grated pumpkin seeds in a bowl.
Melt the butter with the milk (microwave or stovetop). Reserve two tablespoons of the melted mixture for greasing the pan, then combine the remaining butter-milk with the crumb mixture until it holds together when pressed.
Line the bottom of a springform pan with parchment paper, brush with the reserved butter, and dust with cornstarch. Press the crumb mixture evenly into the pan, using the bottom of a measuring cup or spoon to compact it. Chill the crust in the freezer for at least 15 minutes while you prepare the filling.
Step 2 (optional): Prepare fresh pumpkin
To use fresh pumpkin: remove seeds, cut the flesh into 2.5 cm cubes, and simmer until very tender (about 20 minutes). Drain through a fine sieve and cool for 20–30 minutes, then purée with a hand blender.
Step 3: Make the pumpkin cream filling
If using fresh purée, blend it with the icing sugar. For canned purée, whisk the sugar into the purée until smooth. In a mixing bowl, beat mascarpone and cream cheese on medium-high speed until soft, gradually adding powdered sugar. Stir in the pumpkin purée and ground cinnamon.
Whip the heavy cream to stiff peaks in a separate bowl, then fold it gently into the mascarpone-pumpkin mixture with a spatula until smooth and airy.
Spread the filling evenly over the chilled crust. Smooth the top and return the pan to the freezer while you prepare the glaze.
Step 4: Make the white chocolate–pumpkin seed glaze
Sprinkle gelatin over water and let it absorb for 5 minutes. Warm the whipping cream until hot (about 60 °C / 140 °F or ~2 minutes in a strong microwave). Combine the white chocolate, hot cream, and hydrated gelatin in a bowl and stir until smooth and glossy.
Pour the glaze over the cheesecake and immediately sprinkle the grated pumpkin seeds on top. Chill the cake in the freezer for at least 3 hours, ideally overnight, until firm.
When the cheesecake is fully set, release the springform ring. If the seal is frozen, warm the outside briefly with a flame or warm water to loosen it, then unmold. Allow the cheesecake to thaw slightly before serving for best texture.
Enjoy!
🥜 Substitutions
To make the cheesecake gluten-free, replace graham crackers with gluten-free cookies. The rest of the recipe remains the same.
🍽 Equipment
- Electric mixer or stand mixer
- Hand mixer (optional)
- Hand blender (optional for fresh pumpkin)
- Universal chopper or zip-top bag and rolling pin
- Mixing bowls, spatula, whisk, and wooden spoon
- Parchment paper and brush
- Springform pan (recommended 30 cm / 12 in)
- Saucepan, sieve, and thermometer (optional)
🌡 Storage
Store the finished cheesecake in the refrigerator for 3–5 days. You can also freeze it for 3–6 months; thaw in the refrigerator before serving.
💭 Top tip
Use high-quality pumpkin seeds for the best flavor and crunch. If you can get fresh-roasted seeds, they make a noticeable difference on top of the glaze.
🙋🏻 FAQ
Stored in the fridge, the cheesecake keeps well for three to five days.
Yes. Frozen, it will keep for three to six months. Thaw in the refrigerator before serving.
Absolutely. Swap regular crackers for gluten-free cookies to make a gluten-free crust.
⛑️ Food Safety
- Cook foods, when applicable, to the recommended internal temperatures.
- Avoid cross-contamination by using separate utensils for raw and cooked foods.
- Wash hands thoroughly after handling raw ingredients.
- Don’t leave perishable food at room temperature for long periods.
- Never leave cooking food unattended and ensure good ventilation when using gas stoves.
Follow local food safety guidance for additional details.