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.
See Full Recipe Card Below
Jump to RecipeHow 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.
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)
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 minutes
Freeze time 4 hours
Total Time 4 hours 15 minutes
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
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.
- 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
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.