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.
subscribe for all the latest deliciousness
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…
Mine turned out very runny and wouldn’t stay together. I think because of too much whipped cream. Did others have this problem?
Thanks for sharing Jen, it’s awesome! Going to share this! I wonder if it would work with butternut?
This looks great! Thanks for sharing with the Delicious Dishes Recipe party this week!
No bake and pumpkin? I’m IN!!! :) Thank you for sharing with us at the #HomeMattersParty
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
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!
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!
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!
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!
Did you find out if that is pumpkin pie spice sprinkled on top?
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?!
I agree. I did the full 16oz, and I would do half next time. Or less than that.
Looks so Great…Can’t wait to try it!!!
That looks amazing! I might just make pumpkin cheesecake instead of pie this year! :)
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.
This recipe looks so delicious! Hi, I’m Anita visiting from Artsy Fartsy Link Party.
It calls for 30 graham crackers, would that be sheets or broken in half? Also what size spring form?
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!!
No I never got an answer. Sorry :(
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…
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!!!
Thank you. I had the same questions
This Pumpkin Cheesecake looks amazing! I pinned it and will give it a try:)
Looks so light and creamy. Thanks for linking up to Wonderful Wednesday blog hop.
Sharing!
Blessings,
Diane Roark
Yummy! Pinned it. Now I need to go check out the rest of these awesome-looking recipes!
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!
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
this cheese cake is amazing, perfect ! thanks for sharing this on Dream Create and Inspire. Will share it on my FB page. Maria