No Bake Pumpkin Cheesecake
on Sep 28, 2015, Updated Nov 17, 2020
This No Bake Pumpkin Cheesecake will make for a super easy fall and Thanksgiving dessert. With just a few ingredients and very little time, you can have a pumpkin dessert that looks and tastes amazing!
No Bake Pumpkin Cheesecake
Last week when I made our yummy Pumpkin Lush Bars, I kept thinking about how I was needing to make a pumpkin cheesecake this year for the holidays. No bake cheesecakes are always so easy and always come out phenomenal. I can make them ahead of time which is perfect when doing holiday cooking and baking.
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I have made my No Bake Reese’s Peanut Butter Cheesecake so many times for guests and it is always a winner. For Thanksgiving this year, this No Bake Pumpkin Cheesecake is sure to be a crowd pleaser.
The cheesecake is filled with the perfect amount of pumpkin and spice. It looks totally decadent and tastes like you spent hours and hours making it.
Cheesecakes are popular with my family and the pumpkin flavor in this was great. I had one piece left for my breakfast this morning. Even my non-pumpkin-loving kiddos enjoyed a piece for dessert last evening. They really liked it which shocked me and my hubby.
The cheesecake starts with a simple no bake graham cracker crust. I considered using gingersnaps and decided it against it. Graham cracker always seems to be my families favorite crust.
Grab yourself some graham crackers, cream cheese, pumpkin, and a few spices from your cabinet to whip up this awesome cheesecake. If you are pressed for time, you can even use Cool-Whip to replace the heavy whipping cream. Super Simple.
INGREDIENTS
Crust:
30 Graham Crackers
5 tbsp melted Butter
2 tbsp Sugar
Filling:
16 oz softened Cream Cheese
1/2 cup Sugar
1/2 cup Brown Sugar
15 oz Pumpkin Puree
1 tsp Vanilla
1 tbsp Pumpkin Pie Spice (use store bought or my Homemade Pumpkin Spice Recipe)
16 ounce Heavy Whipping Cream
DIRECTIONS
Crush graham crackers if food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
Whip heavy cream until stiff peaks form.
Fold pumpkin mixture into whipped cream.
Spread evenly into crust.
Refrigerate at least 2-3 hours before serving.
Garnish with additional whipped topping if desired.
Note: If your cheesecake is not firming in the 2-3 hours, you can place the cheesecake in the freezer for an hour or two and it should firm right up. I do this often so that the cheesecake can thaw just before serving.
Do you have a favorite fall cheesecake recipe? Cheesecakes make for perfect desserts for the holidays. This Pumpkin Cheesecake is going to be perfect on our Thanksgiving dessert table.
No Bake Pumpkin Cheesecake
Ingredients
- Crust:
- 30 Graham Crackers
- 5 tbsp melted Butter
- 2 tbsp Sugar
- Filling:
- 16 oz softened Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 15 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
- 16 ounce Heavy Whipping Cream
Instructions
- Crush graham crackers if food processor.
- Add melted butter and sugar and pulse to incorporate.
- Press mixture into bottom an partially up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
- Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Fold pumpkin mixture into whipped cream.
- Spread evenly into crust.
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping if desired.
Looking for other pumpkin recipe ideas? If so, be sure to see these other great recipes that I have shared…
Pumpkin Cheese cake you nailed it !!
Your invitated forThanksgiving day to my casa !!!!
The filling tasted amazing, but mine did not set. I whipped the heavy cream until it formed stiff peaks, froze it an hour, and refrigerated for several hours. It is more of a scoop and serve situation. Tasty though.
I just made this recipe. I used a quarter cup of finely chopped pecans in the crust mix I usead Graham cracker crumbs from box for crust. I only used 8 ounces of cool whip. I did add a little more spice in it. I would rate this recipe 100.
I have two questions. Is it 30 full sleeves of graham crackers? Or 30
Squares? If I were to substitute the graham crackers with ginger snaps, how many cups of ginger snap crumbs is sufficient?
Jennifer,
I was wondering same thing and read all comments. It seem you won’t get a reply but what I read 30 full graham crackers was way too much 15 whole were closer and were about 1 1/2 cups also it seems16 ounces whipped cream diluted the flavor, some said 1/2 that was better
The mixture was runny like cake mix. Not sure if it’s going to firm up. Guess we will find out.
I’ve made this twice now as a gluten free dessert option at Thanksgiving. I replaced the graham crackers with half gluten free vanilla wafers and half gluten free vanilla sandwich cookies. It was phenomenal! A huge hit both times!
What size springform pan?
I’ve made this twice now! Super easy recipe, however a little misleading. 30 Graham crackers = squares or 15 full sleeves. I saved some prep time by using 16 oz of whipped topping and it turned out amazing ♡
Happy Holidays everyone!
Looks like a perfect dessert for the holidays. I am happy to feature your no bake Cheesecake at Love Your Creativity.