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…
Samsam
The mixture was runny like cake mix. Not sure if it’s going to firm up. Guess we will find out.
Diana
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!
Susan Wisecup-Agbedzinu
What size springform pan?
Sheena
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!
Linda Primmer
Looks like a perfect dessert for the holidays. I am happy to feature your no bake Cheesecake at Love Your Creativity.
Jesus
Are these ingredientes per pie or how many pies do these measurements make?
Ra
Would you use 16 oz or 8 oz of store bought whipped cream?
Sabrina
This is delicious. I did cheat and buy the ready crust. This recipe fills 3 ready made crusts. I made two and froze the rest of the filling. Hope freezing it doesn’t ruin it.
Robin
NO BAKE PUMPKIN CHEESECAKE – If I was to prepare this in cupcake tins. How many do you believe I should be able to make? Thank you.
Teri Lopez
I am excited about this cheesecake recipe. Making this Instead of Pumpkin Pie for Thanksgiving Day
Super happy about the No Bake part.
Donna @ Modern on Monticello
This looks so good! I have pinned it to try over the holidays. Thanks for sharing at #HomeMattersParty
Bonnie Zahayko
Can you freeze the cheesecake as everyone is pumpkin out, lol
Tisha German
This Pumpkin Cheesecake looks amazing! I pinned it and will give it a try :D
Brenda Morgan
Has anyone tried making it with a store bought
9 inch graham cracker crust?
Connie
Hi I would like to know 16 oz heavy whipped cream is how many ml or cups.
Elaine
I used 30 whole creacker had to add more butter for it. Taste great but, a little loose
Krystal
I made this today for a thanksgiving desert. It is so delish and looks great! The recipie portions were perfect, I substituted heavy whipping cream for cool whip but followed the recipie for the rest! Thank you for sharing!!
Bri
How much cool whip did you use?
Nicole C
A helpful hint – when you mix the heavy whipping cream using an electric mixer goes a lot faster than using a hand whisk. So yummy!
Happy Thanksgiving
Lynn
Could you use real pumpkin for this recipe instead of the can pumpkin?
Heather
I followed this recipe exactly, using 30 whole graham crackers and all of the heavy whipping cream. It turned out perfectly! Definitely a good pumpkin flavor and it set up just right in the fridge. I wonder if some turned out runny because they didn’t whip the cream enough? Delish!
Laura Weil May
Looking to make this. Has anyone tried it with half the cream (or without the cream all together?) Considering cutting the cream out, but I’ve never made a cheesecake so don’t know if that’s a good idea or not.
Naomi
Yes i agree with everyone too much heavy whipped cream next time id use less than half . . It took the flavor away it tasted better with out it . .
CJ @ Morsels of Life
Just wanted to let you know this recipe was voted most popular on Inspire Me Monday! Looks wonderful, and the no bake part sounds like a win! :)
Stacey Keeling
You could just pass me that cheesecake right now!
Thank you for sharing at TOHOT. :)
Kate
I don’t care much for cheesecake {que gasps!} but I know many who do and would definitely consider making this for Thanksgiving!
Thanks for sharing with us at this week’s Merry Monday link party!
We hope to see you again next week!
Kate | TheOrganizedDream.com
Alethea
Definetly use less whipped cream. The flavour is weak and there was way to much whipped cream. I made 2 – 9″ pies with this recipe and they didn’t set the way they were suppose too. Kinda upset. I am serving this for my family tomorrow early thanksgiving and I really disappointed.
Katrina
Mine turned out very runny and wouldn’t stay together. I think because of too much whipped cream. Did others have this problem?
Véronique
Thanks for sharing Jen, it’s awesome! Going to share this! I wonder if it would work with butternut?
Laura | Food Fun Family
This looks great! Thanks for sharing with the Delicious Dishes Recipe party this week!
Jamie
No bake and pumpkin? I’m IN!!! :) Thank you for sharing with us at the #HomeMattersParty
Janet Vinyard
Hi Jen, Thanks for sharing this recipe! I make a pumpkin cheesecake almost every year but I’d really like to try yours since it’s no bake. Why make life harder, right? Your pumpkin cheesecake really looks nice and I’m sure tastes great, too! Pinned. Blessings, Janet
Rachel
Next time I’ll do only half the whipped cream. The full 16oz diluted the flavor and made the pie sort of weak. Still delicious though!
Laura
For the crust, if I am going to use Graham Cracker Crumbs, how many cups do I need to use? I would like to try this recipe soon before taking it to Thanksgiving!
Kelly
I just finished pouring the whipped cream and cream cheese mixture into the springform pan! It’s in the fridge now :) yum! Can’t wait to try it in a few hours. Thanks for the recipe!
Claire
I am making this for a Halloween party Saturday night. It looks wonderful. Is that Pumpkin Pie Spice sprinkled on top? I like the look of that extra touch. Thanks for the recipe!
Linda
Did you find out if that is pumpkin pie spice sprinkled on top?
Karen
This looks yummy! How many cups of cool,whip would you fold in? Also’ 16 oz of heavy whipping cream seems to be a lot to fold in?!
Rachel
I agree. I did the full 16oz, and I would do half next time. Or less than that.
Dan Y
Looks so Great…Can’t wait to try it!!!
Gina
That looks amazing! I might just make pumpkin cheesecake instead of pie this year! :)
Gary
I started making pumpkin cheesecake instead of pie. I prefer it, I have not done a no-bake version so I am looking forward to trying this one.
Anita
This recipe looks so delicious! Hi, I’m Anita visiting from Artsy Fartsy Link Party.
Tanya
It calls for 30 graham crackers, would that be sheets or broken in half? Also what size spring form?
Laura
Tanya – did you ever get a reply on this? I was wondering the same thing. I was going to use Graham Cracker crumbs, so was wondering how many cups I will need. Thanks!!
Tanya
No I never got an answer. Sorry :(
Mary Hodges
Ladies, I looked at other graham cracker crust recipes. Using this much butter and sugar, you want to use about 1 and 1/2 cups of graham cracker crumbs. I’m thinking that would be 30 halves (squares). This amount makes an 8- or 9-inch pie crust, so I’d probably use a 9″ springform pan. Just my opinion, but I hope it helps…
Caitlin Morrow
I’m totally screwed, i used 30 WHOLE graham crackers and when i dumped it all into my springform pan it took up almost the whole pan. So now i have to throw a ton of graham crackers away and add more butter into half of the graham crackers. UGHHHHHH. How vague!!!
Kathleen
Thank you. I had the same questions
ilka@ilkasblog
This Pumpkin Cheesecake looks amazing! I pinned it and will give it a try:)
Diane Roark
Looks so light and creamy. Thanks for linking up to Wonderful Wednesday blog hop.
Sharing!
Blessings,
Diane Roark
Nan a.k.a Granny Fabulosa
Yummy! Pinned it. Now I need to go check out the rest of these awesome-looking recipes!
Melissa @ LumberandLaundry
This looks awesome! I added it to my pinterest board – in conjunction with the holidays, we’re also expecting our first child which means lots of guests – I look forward to something I can make ahead that is sure to please!
Diane Roark
Jenn,
I do not know how you are not 1000 pounds. Your recipes are so delicious looking. I would love this no bake pumpkin cheesecake. Sharing!!
Blessings,
Diane
simple nature decor
this cheese cake is amazing, perfect ! thanks for sharing this on Dream Create and Inspire. Will share it on my FB page. Maria