No-Bake Pumpkin Cheesecake Filling (Episode 2: The Great Pumpkin Cake Series)

No-Bake Pumpkin Cheesecake Filling

This recipe is Episode 2 of my 5-part Great Pumpkin Cake series.

Here’s everything in the lineup:

• Episode 1 → Pumpkin Layer Cake 
• Episode 2 → No-Bake Pumpkin Cheesecake Filling (this post!)
• Episode 3 → Pumpkin Pudding Cookies 
• Episode 4 → Marshmallow Frosting + Cinnamon Buttercream 
• Final Episode → Full Great Pumpkin Cake Assembly + Reveal 

If you want to use this filling outside of the full Great Pumpkin Cake, it’s perfect for:

• No-bake cheesecake jars with my brown butter graham cracker crust!  (The perfect brown-butter graham cracker crust here)

You’ll also be able to use this filling in the Final Great Pumpkin Cake, which I’ll link here as soon as that post is live.

Lets get into this amazing, super easy, no-bake pumpkin cheesecake filling that is perfect for any fall occasion –

This silky, fluffy, no-bake pumpkin cheesecake filling is one of the most versatile components in the whole lineup. It brings that creamy pumpkin pie texture without any oven time, and it layers beautifully between cakes, cookies, crusts, and trifles.

Ingredient Highlights

• Pumpkin Purée: brings moisture, body, and natural sweetness. Gives that classic fall flavor without making the filling heavy.

• Brown Sugar: adds warmth and depth — way richer than granulated sugar here.

• Cream Cheese: the backbone of the cheesecake texture. Use full-fat for best structure.

• Cold Heavy Cream: whipped separately to give the filling lift and that fluffy, mousse-like finish.

• Warm Spices: just cinnamon + nutmeg for a clean, classic pumpkin profile.

Step Overview

1. Mix pumpkin, brown sugar, spices, cream cheese & vanilla until smooth.
2. Whip cold heavy cream until medium-stiff peaks.
3. Fold whipped cream into the pumpkin mixture to make it cloud-light.
4. Chill the mixture briefly before layering or piping.

Why You’ll Love It

• No bake — zero oven time
• Light, fluffy, mousse-like texture
• Comes together in minutes
• Perfect for jars, parfaits, trifles, and mini desserts
• One of the easiest ways to add pumpkin to cakes
• Tastes like pumpkin pie cloud filling

Whether you’re building the full Great Pumpkin Cake or just making a quick no-bake dessert, this filling is one of those recipes you’ll keep coming back to. It’s simple, creamy, and instantly cozy — the kind of fall treat that feels like a shortcut but tastes like something from the bakery. Can’t wait for you to try it!

No-Bake Pumpkin Cheesecake Filling (Episode 2: The Great Pumpkin Cake Series)

A fluffy, silky no-bake pumpkin cheesecake filling made with pumpkin purée, brown sugar, whipped cream, and warm spices. Perfect for cakes, jars, parfaits, mini cheesecakes, or the Great Pumpkin Cake.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 40 minutes mins

Course: Dessert

Cuisine: American, Fall Baking

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 170 g pumpkin purée ¾ cup
• 100 g packed light brown sugar ½ cup
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch fine sea salt
• 115 g cream cheese softened (4 oz)
• 5 ml vanilla extract 1 tsp
• 120 ml heavy cream cold (½ cup)

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Whisk
• Measuring cups/spoons
• Kitchen scale

Method

 

1. Instructions
2. In a mixing bowl, beat together 115 g (4 oz) cream cheese, 100 g (½ cup) brown sugar, 170 g (¾ cup) pumpkin purée, ½ tsp cinnamon, ¼ tsp nutmeg, pinch salt, and 1 tsp vanilla until smooth and creamy.
3. In a separate bowl, whip 120 ml (½ cup) cold heavy cream to medium-stiff peaks.
4. Fold the whipped cream gently into the pumpkin mixture until fully combined and silky.
5. Chill for 30 minutes before layering, piping, or filling cakes/jars.

Tips & Tricks

1. Use full-fat cream cheese for the best texture — low-fat won’t set the same.
2. Make sure the heavy cream is cold before whipping; warm cream won’t hold peaks.
3. Fold gently so you keep all that airiness.
4. If using in jars, chill 1–2 hours for a firmer, mousse-like texture.

Notes

Storage: 

Refrigerator (best):

• Store the filling in an airtight container for 3–4 days.
  

• It will thicken slightly as it chills due to the whipped cream + cream cheese.
  

• Give it a quick fold before using to restore its silky texture.

Freezer:

• Not recommended.
  

• No-bake fillings with whipped cream tend to become grainy and watery after thawing.

Make-Ahead Guide:

• Make up to 24 hours before assembly for the best texture.
  

• If making farther in advance (up to 48 hours), store airtight and fold before using.
  
  

Using as Cake Filling:

• Once spread between layers, the cake should be refrigerated at all times.
  
• The filling stays stable inside the cake for 2–3 days as long as it remains chilled.