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🎃🍂 This No Bake RumChata Pumpkin Cheesecake is creamy, spiced, and full of fall flavor! Easy layers make it perfect for holiday desserts.
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If you’re looking for a creamy fall dessert with a little kick, this RumChata cheesecake is the perfect treat. It’s packed with warm spices, sweet pumpkin, and a boozy twist that makes every bite unforgettable.
The layers of pumpkin and cream blend together in this easy no bake pumpkin cheesecake recipe, creating a dessert that looks as good as it tastes.
The balance of creamy filling, spiced pumpkin, and cinnamon drizzle makes this one of the best RumChata pumpkin spice recipes for fall gatherings. Whether you’re serving it at Thanksgiving or just want a weekend treat, this RumChata pumpkin cheesecake is a must-try.
⭐ Why You’ll Love This Recipe
- It’s an easy no bake pumpkin cheesecake recipe – no oven required.
- Features layers of RumChata pumpkin spice and creamy cheesecake.
- Perfect make-ahead dessert for holidays and parties.
- A unique twist on traditional fall desserts and other RumChata pumpkin spice recipes.
- Perfect for adults who love desserts with a hint of boozy flavor.
🛒 Ingredients & Substitutions
crust
- butter
- brown sugar
- crushed cinnamon graham crackers – substitute with honey graham crackers or pie crust mix
filling
- cream cheese
- powdered sugar
- almond extract – substitute with vanilla extract (up to 3 teaspoons)
- Cool Whip – substitute with homemade whipped cream
- RumChata – substitute with horchata for a non-alcoholic version
- pumpkin puree
- brown sugar
- pumpkin pie spice
- nutmeg
- salt
topping (optional)
- brown sugar
- cinnamon
- butter
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✨ Variations
- Swirl the layers together instead of stacking for a marbled RumChata cheesecake.
- Top with candied pecans or caramel drizzle for extra flavor.
- Make mini versions in muffin tins for individual RumChata pumpkin spice treats.
🔥 Tips
- Always chill between layers for the cleanest cut.
- Use almond extract sparingly, as it can overpower the RumChata pumpkin flavor.
- If freezing, wait to add the whipped topping until just before serving.
❓ FAQs
Yes, this easy No Bake RumChata Pumpkin Cheesecake recipe can be made a day in advance and stored in the fridge.
No, this is a no bake dessert, so the alcohol stays present. On that note, this dessert should not be served to anyone under the age of 21.
Yes, just replace the RumChata with horchata and you’ll still get a great RumChata pumpkin spice flavor without the alcohol.
A 9-inch springform pan is ideal, but you can also use pie dishes and divide the filling.
🍽️ Other Recipes You May Enjoy
No Bake RumChata Pumpkin Cheesecake
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Equipment
- 9-inch springform pan
- rubber spatula
Ingredients
For the crust
- ½ cup butter, melted
- ⅓ cup brown sugar, packed
- 1 ½ cups cinnamon graham crackers, crushed
For the filling
- 4 blocks cream cheese, (8-ounces each), softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 16 ounces Cool Whip, thawed, divided
- ½ cup RumChata
- 1 ½ cups pumpkin puree
- ½ cup brown sugar, packed
- 2 tablespoons pumpkin pie spice
- ½ tablespoon ground nutmeg
- ¼ teaspoon salt
For the topping drizzle (optional)
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup butter, melted
Instructions
For the crust
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, combine melted butter, brown sugar, and crushed graham crackers. Mix until evenly combined.
- Press mixture firmly into the bottom of the prepared pan. Freeze while preparing the filling.
For the cheesecake filling
- In a large bowl, beat cream cheese, powdered sugar, and almond extract until smooth.
- Fold in all but 1 cup of the cool whip until combined. Divide mixture into two bowls.
- In one bowl, stir in the RumChata. In the second bowl, stir in pumpkin puree, brown sugar, pumpkin pie spice, nutmeg, and salt.
- Spread the pumpkin mixture evenly over the crust. Chill for 30 minutes.
- Spread the RumChata mixture on top of the pumpkin layer. Chill for another 30 minutes.
For the topping
- In a small bowl, whisk together brown sugar, cinnamon, and melted butter.
- Once the cheesecake is set, remove the springform pan sides. Drizzle with the topping and garnish edges with the reserved cool whip.
Notes
⚠️ DISCLAIMER
- This recipe contains alcohol and should not be served to anyone under 21 years of age.
- For a non-alcoholic version, substitute RumChata with horchata.
🥡 STORAGE
- Store cheesecake in an airtight cake carrier or wrapped in plastic wrap for up to 4 days.
- Sliced cheesecake should be stored in an airtight container in the fridge.
♨️ REHEATING
- This cheesecake is served chilled and should not be reheated.
❄️ FREEZING
- Wrap tightly without toppings and freeze up to 3 months. Thaw overnight in the fridge before serving.
💡 TIPS FOR BEST RESULTS
- Chill between layers to keep them distinct.
- Use almond extract sparingly to let the RumChata pumpkin flavor shine.
- Always serve cold for the best texture.
🍳 ALTERNATE COOKING METHODS
- This is an easy no bake pumpkin cheesecake recipe – no cooking alternatives are needed.
♻️ LEFTOVERS
- Refrigerate leftovers up to 4 days.
- Freeze slices individually for quick fall dessert portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
