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This easy no bake Pumpkin Cheesecake recipe is prepared in only 15 minutes using classic cheesecake ingredients to create a light and creamy filling that sits inside a crunchy graham crust.
Full of fall flavor and plenty of pumpkin spice, this delicious dessert sets in the freezer while you walk away, all without worrying about a water bath or turning on the oven.
Easy Pumpkin Cheesecake Recipe
Our No Bake Pumpkin Cheesecake Pie recipe is my favorite fuss-free dessert for fall when I lack the time to cook a crust and I need a little holiday help, especially when I’m hosting the Thanksgiving dinner and the oven is occupied with other holiday dishes.
The simple pie filling is made without eggs to set it; rather it gets its form from whipping the cream cheese and folding it into a sweetly spiced pumpkin and heavy cream mixture.
With a rich and creamy texture and a sweet and tangy taste, the fluffy mousse-like filling sits atop a buttery graham cracker crust.
If you’re still baking a classic cheesecake the old-fashioned way, it’s time to rethink your time-consuming recipe and turn a difficult dessert into this easy pumpkin cheesecake.
Why we love this No Bake Pumpkin Cheesecake
- Quick and easy to make in 15 minutes.
- Shortcut recipe that requires far fewer ingredients than the classic pumpkin pie or cheesecake.
- Less time spent in the kitchen so you can sit in the company of your loved ones.
- Pumpkin is a true superfood that’s loaded with vitamins, minerals, and antioxidants, and has so many health benefits.
- Convenient make-ahead cake that you don’t have to cook.
- Delicious dessert for Thanksgiving, fall and winter celebrations, or serving during the holiday season.
No Bake Pumpkin Cheesecake Recipe ingredients
- Graham crackers
- Unsalted butter
- Cream cheese: I like to use full-fat cream cheese for this recipe because it creates a richer and creamier taste and texture than the low-fat or fat-free versions.
- Pumpkin puree: Make sure to use 100% pure canned pumpkin and NOT pumpkin pie filling.
- Heavy whipping cream
- White granulated sugar
- Vanilla extract
- Pumpkin spice
Recommended tools for this No Bake Pumpkin Cheesecake
- Microwave safe dish
- 8-inch springform pan
- Mixing bowl and measuring tools
- Electric hand mixer
Easy Pumpkin Cheesecake substitutions
- Tasty Toppings: This no bake cheesecake is great served on its own or with a dollop of Cool Whip or whipped topping and a sprinkle of ground cinnamon. You can even add a drizzle of caramel sauce and sprinkle on some pecans for the perfect finish to any fall meal.
- Create The Crust: You can easily make a gingersnap cookie crust, an Oreo cookie crust, or use a pre-made graham cracker crust if you prefer.
How to Make No Bake Pumpkin Cheesecake
- Create The Crust: Combine the melted butter and crushed graham crackers to form a wet, sandy mixture. Press the mixture into the bottom of a springform pan.
- Form The Filling: Whip the cream cheese until smooth and then whisk in the pumpkin puree, whipping cream, granulated sugar, vanilla extract, and pumpkin spice.
- Pour In The Pan: Pour the cheesecake mixture onto the graham cracker crust and place in the freezer for 4 hours, or until the center of the cheesecake is firm.
- Serve: Slice, serve, and enjoy!
Easy Pumpkin Cheesecake Recipe tip
- The tighter you pack the crust into the bottom and up the sides of your springform pan, the less likely it will fall apart when slicing the cheesecake.
- To make cutting this cheesecake easier, you can heat a knife under hot water before slicing the cake.
Storing Pumpkin Cheesecake (No Bake)
- To Store: This cheesecake can be stored in the freezer, covered in tin foil, or moved to an airtight container, for up to 2 weeks.
If you like this one, it lives with the rest of my pumpkin desserts grouped by type.
Other Easy Pumpkin Recipes
- Pumpkin Dog Treats
- Pumpkin Spice Truffles
- Pumpkin Pie Rice Krispie Treats
- Pumpkin Pie Dip
- Pumpkin Patch Brownies
- Fireball Pumpkin Pie
- Air Fryer Pumpkin Seeds
Other Easy Cheesecake Recipes
Easy Pumpkin Cheesecake (No Bake Recipe)
Ingredients
- 2½ cups crushed graham crackers
- ¼ cup unsalted butter
- 16 oz (2-8oz) blocks cream cheese room temperature
- 1½ cups pumpkin puree
- ⅓ cup heavy whipping cream
- ¾ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Melt the butter in a small microwave safe dish and combine it with the crushed graham crackers to form a wet, sandy mixture. Press the crushed graham cracker mix into the bottom of an 8-inch springform pan and set aside.
- In a medium sized mixing bowl, use an electric hand mixer to whip the cream cheese until it is smooth and soft.
- Whisk in the pumpkin puree, whipping cream, granulated sugar, vanilla extract, and pumpkin spice until the mixture is smooth and homogenous.
- Pour the cheesecake mixture onto the graham cracker crust and place the springform pan in the freezer for 4 hours, or until the center of the cheesecake is firm.
- Serve and enjoy!
Jenn’s Notes
- To Store: This cheesecake can be stored in the freezer, covered in tinfoil or moved to an airtight container, for up to 2 weeks.
- The tighter you pack the crust into the bottom and up the sides of your springform pan, the less likely it will fall apart when slicing the cheesecake.
- To make cutting this cheesecake easier, you can heat a knife under hot water before slicing the cake.
Hi, Jen,
I want you to know that as an avid baker since I was in high school (I am now age 70), I am constantly reading and downloading your wonderful recipes! When I carefully bake them, I am never disappointed. Keep posting and sending them! Thanks!
Nadia Clark
Awwwwww! Thank you so much, Nadia. This made my day.
You don’t whip the heavy cream before adding to pumpkin mixture?
Can I use something other than a springform pan
Yes, you can use a cake pan or pie pan, but I would line it with foil or parchment paper so you can easily remove it. Leave a good length of foil or paper hanging out of the pan to make it easier to lift.
i give it a 5 star, this recipe i easy to make and very delicious! my family all l9ved it !
this recipe is so easy and sure was a hit with the family! we loved it very yummy!
Can I use a readymade graham cracker crust?
For sure!! We love shortcuts!
Do you serve it frozen or should you remove from the freezer a few minutes before serving?
I would remove from freezer for a bit before serving.