No Bake Pumpkin Cheesecake featured image
No Bake Pumpkin Cheesecake starts with a buttery graham cracker crust and is then topped with a creamy, light, and fluffy pumpkin cheesecake filling. Bursting with fall flavor, it's the best bite of cake that you don't have to cook.
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Table of Contents
  1. No Bake Pumpkin Pie Cheesecake
  2. Why We Love This Easy Pumpkin Cheesecake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make No Bake Pumpkin Cheesecake
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. Other Easy Pumpkin Recipes
  11. No Bake Pumpkin Cheesecake Recipe

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.

No Bake Pumpkin Cheesecake hero image

No Bake Pumpkin Pie Cheesecake

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 Easy Pumpkin Cheesecake Recipe

  • 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.

Other Easy Cheesecake Recipes

a slice of Pumpkin Cheesecake

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

Substitutions and Additions

  • 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.
  • Microwave safe dish
  • 8-inch springform pan
  • Mixing bowl and measuring tools
  • Electric hand mixer
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How to Make No Bake Pumpkin Cheesecake

  1. 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.
  2. 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.
  3. 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.
  4. Serve: Slice, serve, and enjoy!
No Bake Pumpkin Cheesecake colllage

Tip From Our Recipe Developer

  • 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.

Storage

  • 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.
No Bake Pumpkin Cheesecake

Frequently Asked Questions

How do I remove My Cheesecake From the Springform Pan?

To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly chilled and is still cold. Then, unbuckle the springform pan and remove the circular band.
If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down. Transfer your cheesecake to serving dish and slice.

How Should I Cut My Cheesecake?

To get clean cheesecake slices, make sure that you are using a serrated knife. I find it best to dip my knife into hot water before cutting, and once the knife heats up, wipe off the excess water, and slice the cheesecake. Heat and wipe the knife in between each slice.

Is This Cheesecake Healthy?

Pumpkin is a good source of fiber and is packed with vitamins and minerals. In addition to beta carotene, pumpkins offer vitamin C, vitamin E, iron, and folate, all of which strengthen your immune system.
This recipe is an easy way to add more pumpkin to your diet, although it still contains sugar. This cake is best consumed in moderation.

a slice of No Bake Pumpkin Cheesecake

Other Easy Pumpkin Recipes

5 from 1 vote
No Bake Pumpkin Cheesecake featured image

No Bake Pumpkin Cheesecake

Serves — 8
No Bake Pumpkin Cheesecake starts with a buttery graham cracker crust and is then topped with a creamy, light, and fluffy pumpkin cheesecake filling. Bursting with fall flavor, it's the best bite of cake that you don't have to cook.
Prep Time 15 mins
Freeze time 4 hrs
Total Time 4 hrs 15 mins

Ingredients
  

  • cups crushed graham crackers
  • ¼ cup unsalted butter
  • 16 oz (2-8oz) blocks cream cheese room temperature
  • cups pumpkin puree
  • 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

Storage :
  • To Store: This cheesecake can be stored in the freezer, covered in tinfoil or moved to an airtight container, for up to 2 weeks.
Tips:
  • 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.

Nutrition Info

Calories: 604kcal | Carbohydrates: 81g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 651mg | Potassium: 266mg | Fiber: 3g | Sugar: 42g | Vitamin A: 7503IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 2mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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