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Square cropped view of a plated slice of no bake RumChata pumpkin cheesecake with whipped cream swirls and cinnamon drizzle.
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No Bake RumChata Pumpkin Cheesecake

No Bake RumChata Pumpkin Cheesecake is a creamy layered dessert with pumpkin spice and a boozy twist, perfect for fall gatherings.
Prep Time30 minutes
Additional Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Jamie Sherman

Equipment

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

Serving: 1slice | Calories: 458kcal | Carbohydrates: 65g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 282mg | Potassium: 170mg | Fiber: 2g | Sugar: 56g | Vitamin A: 5276IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
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