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

Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American, Fall Baking

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.