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…
Are these ingredientes per pie or how many pies do these measurements make?
Would you use 16 oz or 8 oz of store bought whipped cream?
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.
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.
I am excited about this cheesecake recipe. Making this Instead of Pumpkin Pie for Thanksgiving Day
Super happy about the No Bake part.
This looks so good! I have pinned it to try over the holidays. Thanks for sharing at #HomeMattersParty
Can you freeze the cheesecake as everyone is pumpkin out, lol
This Pumpkin Cheesecake looks amazing! I pinned it and will give it a try :D
Has anyone tried making it with a store bought
9 inch graham cracker crust?
Hi I would like to know 16 oz heavy whipped cream is how many ml or cups.
I used 30 whole creacker had to add more butter for it. Taste great but, a little loose
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!!
How much cool whip did you use?
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
Could you use real pumpkin for this recipe instead of the can pumpkin?
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!
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.
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 . .
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! :)
You could just pass me that cheesecake right now!
Thank you for sharing at TOHOT. :)
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
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.