This no-bake maple pumpkin cheesecake tart is fall dessert perfection—creamy, spiced, and topped with maple whipped cream and candied pecans. No oven required (except for optional crust), making it the easiest Thanksgiving dessert you’ll ever make.

Why This No-Bake Pumpkin Tart Is Perfect for Fall

No Oven Required (Except for Crust Optional)

The beauty of this tart is that the filling requires zero baking. The cream cheese and pumpkin mixture sets beautifully in the refrigerator, creating a smooth, custard-like texture without any eggs or oven time. You can bake the crust for extra crunch, or go fully no-bake with a chilled graham cracker or pecan crust. This makes it perfect for holiday cooking when your oven is already full.

Creamy Maple Pumpkin Flavor

Real pumpkin puree meets pure maple syrup in this dreamy filling. The pumpkin provides that classic fall flavor and creamy texture, while pure maple syrup adds rich, complex sweetness that pairs perfectly with pumpkin pie spices. A touch of maple extract intensifies the flavor, and the maple whipped cream topping takes it over the top.

Make-Ahead Thanksgiving Dessert

This tart needs at least 4 hours (ideally overnight) to set in the refrigerator, making it the perfect make-ahead dessert. Prepare it the day before Thanksgiving, and one less thing to worry about on the big day. It actually tastes better after sitting overnight as the flavors have time to meld together.

Easier Than Traditional Cheesecake

No water bath, no worrying about cracks, no tempering eggs—this tart is foolproof. The no-bake filling is simply mixed and chilled, and the crust is either pressed into the pan (no-bake) or baked for 10 minutes (baked version). Even beginner bakers can nail this dessert on the first try.

Ingredients for Maple Pumpkin Cheesecake Tart

For the Graham Cracker or Pecan Crust

1½ cups graham cracker crumbs (about 10-12 full sheets)
½ cup finely chopped pecans (optional, for pecan crust)
⅓ cup granulated sugar
6 tbsp unsalted butter, melted
¼ tsp salt
1 tsp cinnamon (optional)

For the Maple Pumpkin Filling

1 can (15 oz) pumpkin puree (not pumpkin pie filling)
16 oz cream cheese, softened to room temperature
¾ cup pure maple syrup (Grade A or B)
1 tsp maple extract
1 tsp vanilla extract
1½ tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
¼ tsp salt

For the Maple Whipped Cream Topping

1 cup heavy whipping cream, cold
3 tbsp pure maple syrup
½ tsp vanilla extract
¼ tsp maple extract
Pinch of salt

Garnish: Candied Pecans & Maple Drizzle

1 cup pecan halves
¼ cup pure maple syrup
2 tbsp butter
¼ tsp cinnamon
Pinch of salt
Extra maple syrup for drizzling

How to Make No-Bake Pumpkin Cheesecake Tart

Prepare the Crust (Baked or No-Bake)

For a no-bake crust: Combine graham cracker crumbs, chopped pecans (if using), sugar, and salt in a bowl. Pour melted butter over the mixture and stir until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom (or springform pan). Refrigerate for at least 30 minutes to set.

For a baked crust: Follow the same steps, but bake the pressed crust at 350°F for 10 minutes. Let cool completely before adding filling. The baked crust will be crispier and hold up better for slicing.

Make the Maple Pumpkin Filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy (about 2-3 minutes). Add pumpkin puree, maple syrup, maple extract, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, ginger, cloves, and salt. Beat on medium-low speed until everything is well combined and smooth, scraping down the sides of the bowl as needed. The filling should be thick but spreadable.

Chill Time: How Long to Set

Pour the filling into the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Cover loosely with plastic wrap and refrigerate for at least 4 hours, but ideally overnight (8-12 hours). The tart needs this time to firm up properly—if you cut into it too soon, it will be too soft to slice cleanly.

Add Toppings & Slice to Serve

Before serving, make the maple whipped cream: beat cold heavy cream, maple syrup, vanilla extract, maple extract, and salt on medium-high speed until stiff peaks form (3-4 minutes). Spread or pipe the whipped cream over the chilled tart. Top with candied pecans (see below) and drizzle with extra maple syrup. To slice, use a sharp knife dipped in hot water and wiped dry between each cut for clean slices.

Tips for Perfect No-Bake Tart Success

How to Get Clean Slices

The secret to clean slices is a sharp knife and patience. Dip your knife in hot water, wipe it dry with a clean towel, then make one smooth cut through the tart. Wipe the knife clean and repeat the hot water dip between each slice. This prevents the filling from sticking to the knife and creates professional-looking slices. For extra clean cuts, chill the tart for a full 24 hours before slicing.

Make-Ahead & Storage Instructions

This tart can be made up to 3 days ahead and stored covered in the refrigerator. The crust may soften slightly over time, but the flavor actually improves. Store any leftovers covered in the refrigerator for up to 5 days. Do not freeze the assembled tart (the whipped cream doesn’t freeze well), but you can freeze the plain tart (without whipped cream) for up to 2 months.

Can You Freeze Pumpkin Cheesecake Tart?

Yes, but with caveats. Freeze the tart without the whipped cream topping. Wrap the whole tart (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Add fresh whipped cream and toppings just before serving. The texture may be slightly softer after freezing, but still delicious.

Best Serving Temperature & Pairings

Serve this tart well-chilled (straight from the refrigerator) for the best texture. The filling should be cold and firm. Pair with hot coffee, chai tea, or a glass of dessert wine like port or late-harvest Riesling. For a casual gathering, serve with vanilla ice cream or a dollop of extra whipped cream.

Variations & Flavor Twists

Chocolate Crumb Crust Option

Replace half the graham cracker crumbs with chocolate graham cracker crumbs, or use all chocolate cookie crumbs (like Oreos with filling removed). Add 2 tbsp cocoa powder to the crust mixture for extra chocolate flavor. The chocolate pairs beautifully with the maple pumpkin filling for a richer, more decadent tart.

Add Bourbon or Vanilla Extract

Add 1-2 tbsp bourbon to the filling along with the maple syrup for a sophisticated adult twist. The bourbon enhances the maple flavor and adds complexity. Alternatively, increase the vanilla extract to 2 tsp and add ½ tsp almond extract for a more pronounced vanilla flavor profile.

Vegan & Dairy-Free Pumpkin Tart

Use vegan cream cheese (Kite Hill or Miyoko’s brands work well), coconut cream instead of heavy whipping cream, and coconut oil instead of butter in the crust. Make sure your maple syrup is vegan (most are). The texture will be slightly different but still creamy and delicious. Chill for an extra hour as vegan cream cheese takes longer to set.

Mini Tartlets for Parties

Divide the crust mixture among 12 mini tartlet pans or a mini muffin tin, pressing firmly into each. Divide the filling among the tartlets and chill as directed. Top each with a small dollop of whipped cream and one candied pecan. These individual portions are perfect for parties, Thanksgiving dessert tables, or portion-controlled treats.