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Cincy Shopper / Recipes / Dessert / Cheesecake / No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

September 28, 2015

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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 -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

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 -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

RECIPE
Print Pin Rate

No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake will make for a super easy fall and Thanksgiving dessert. With a few ingredients and a little time, you can have a pumpkin dessert that looks and tastes amazing!
Author Jen

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.
Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Looking for other pumpkin recipe ideas? If so, be sure to see these other great recipes that I have shared…

Pumpkin Lush Bars 1

 

Pumpkin Pie Cupcakes 1

 

Pumpkin Cake 1

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Cheesecake

Comments

  1. Jesus says

    November 23, 2020 at 8:18 pm

    Are these ingredientes per pie or how many pies do these measurements make?

    Reply
  2. Ra says

    November 20, 2019 at 9:35 pm

    Would you use 16 oz or 8 oz of store bought whipped cream?

    Reply
  3. Sabrina says

    October 17, 2019 at 1:43 pm

    4 stars
    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.

    Reply
  4. Robin says

    November 11, 2018 at 5:10 pm

    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.

    Reply
  5. Teri Lopez says

    November 7, 2018 at 11:14 pm

    I am excited about this cheesecake recipe. Making this Instead of Pumpkin Pie for Thanksgiving Day

    Super happy about the No Bake part.

    Reply
  6. Donna @ Modern on Monticello says

    October 30, 2018 at 9:23 am

    4 stars
    This looks so good! I have pinned it to try over the holidays. Thanks for sharing at #HomeMattersParty

    Reply
  7. Bonnie Zahayko says

    October 13, 2018 at 10:06 am

    Can you freeze the cheesecake as everyone is pumpkin out, lol

    Reply
  8. Tisha German says

    July 18, 2018 at 12:46 pm

    5 stars
    This Pumpkin Cheesecake looks amazing! I pinned it and will give it a try :D

    Reply
    • Brenda Morgan says

      November 22, 2018 at 12:21 am

      Has anyone tried making it with a store bought
      9 inch graham cracker crust?

      Reply
  9. Connie says

    January 16, 2018 at 1:15 am

    Hi I would like to know 16 oz heavy whipped cream is how many ml or cups.

    Reply
  10. Elaine says

    November 24, 2017 at 2:51 pm

    I used 30 whole creacker had to add more butter for it. Taste great but, a little loose

    Reply
  11. Krystal says

    November 23, 2017 at 12:30 pm

    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!!

    Reply
    • Bri says

      December 24, 2017 at 2:53 am

      How much cool whip did you use?

      Reply
  12. Nicole C says

    November 23, 2017 at 11:04 am

    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

    Reply
  13. Lynn says

    November 6, 2017 at 7:31 pm

    Could you use real pumpkin for this recipe instead of the can pumpkin?

    Reply
  14. Heather says

    October 15, 2017 at 11:58 am

    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!

    Reply
  15. Laura Weil May says

    November 17, 2016 at 3:02 pm

    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.

    Reply
  16. Naomi says

    October 24, 2016 at 2:57 pm

    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 . .

    Reply
  17. CJ @ Morsels of Life says

    October 17, 2016 at 2:20 pm

    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! :)

    Reply
  18. Stacey Keeling says

    October 14, 2016 at 10:48 pm

    You could just pass me that cheesecake right now!

    Thank you for sharing at TOHOT. :)

    Reply
  19. Kate says

    October 10, 2016 at 7:35 pm

    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

    Reply
  20. Alethea says

    October 9, 2016 at 8:12 pm

    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.

    Reply
  21. Katrina says

    October 9, 2016 at 12:04 pm

    Mine turned out very runny and wouldn’t stay together. I think because of too much whipped cream. Did others have this problem?

    Reply
  22. Véronique says

    October 8, 2016 at 4:01 am

    Thanks for sharing Jen, it’s awesome! Going to share this! I wonder if it would work with butternut?

    Reply
  23. Laura | Food Fun Family says

    September 21, 2016 at 9:34 pm

    This looks great! Thanks for sharing with the Delicious Dishes Recipe party this week!

    Reply
  24. Jamie says

    September 19, 2016 at 8:41 pm

    No bake and pumpkin? I’m IN!!! :) Thank you for sharing with us at the #HomeMattersParty

    Reply
  25. Janet Vinyard says

    September 14, 2016 at 10:08 pm

    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

    Reply
  26. Rachel says

    December 3, 2015 at 4:04 pm

    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!

    Reply
  27. Laura says

    November 18, 2015 at 3:49 pm

    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!

    Reply
  28. Kelly says

    October 30, 2015 at 5:56 am

    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!

    Reply
  29. Claire says

    October 29, 2015 at 11:37 pm

    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!

    Reply
    • Linda says

      October 8, 2016 at 9:15 am

      Did you find out if that is pumpkin pie spice sprinkled on top?

      Reply
  30. Karen says

    October 20, 2015 at 8:06 pm

    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?!

    Reply
    • Rachel says

      December 3, 2015 at 4:03 pm

      I agree. I did the full 16oz, and I would do half next time. Or less than that.

      Reply
  31. Dan Y says

    October 18, 2015 at 5:35 pm

    Looks so Great…Can’t wait to try it!!!

    Reply
  32. Gina says

    October 8, 2015 at 12:42 pm

    That looks amazing! I might just make pumpkin cheesecake instead of pie this year! :)

    Reply
    • Gary says

      November 21, 2018 at 8:45 pm

      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.

      Reply
  33. Anita says

    October 8, 2015 at 7:16 am

    This recipe looks so delicious! Hi, I’m Anita visiting from Artsy Fartsy Link Party.

    Reply
  34. Tanya says

    October 7, 2015 at 2:29 pm

    It calls for 30 graham crackers, would that be sheets or broken in half? Also what size spring form?

    Reply
    • Laura says

      November 18, 2015 at 3:31 pm

      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!!

      Reply
      • Tanya says

        February 27, 2016 at 12:28 am

        No I never got an answer. Sorry :(

        Reply
    • Mary Hodges says

      September 22, 2016 at 8:23 pm

      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…

      Reply
      • Caitlin Morrow says

        November 24, 2016 at 4:18 pm

        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!!!

        Reply
      • Kathleen says

        November 4, 2019 at 9:14 am

        Thank you. I had the same questions

        Reply
  35. ilka@ilkasblog says

    October 7, 2015 at 6:44 am

    This Pumpkin Cheesecake looks amazing! I pinned it and will give it a try:)

    Reply
  36. Diane Roark says

    October 6, 2015 at 8:57 pm

    Looks so light and creamy. Thanks for linking up to Wonderful Wednesday blog hop.
    Sharing!
    Blessings,
    Diane Roark

    Reply
  37. Nan a.k.a Granny Fabulosa says

    October 6, 2015 at 6:43 am

    Yummy! Pinned it. Now I need to go check out the rest of these awesome-looking recipes!

    Reply
  38. Melissa @ LumberandLaundry says

    October 6, 2015 at 2:29 am

    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!

    Reply
  39. Diane Roark says

    October 1, 2015 at 9:30 am

    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

    Reply
  40. simple nature decor says

    September 30, 2015 at 7:48 am

    this cheese cake is amazing, perfect ! thanks for sharing this on Dream Create and Inspire. Will share it on my FB page. Maria

    Reply

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Hi There

Welcome, I'm Jen

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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