No Bake Pumpkin Cheesecake

If you love cheesecake and you love pumpkin pie, you’ll want to make this No Bake Pumpkin Cheesecake that gives you the best of both desserts! The creamy and smooth pumpkin spice filling takes just minutes to make before taking its place in a graham cracker crust. It’s the perfect effortless Thanksgiving dessert that’s always a crowd-pleaser.

This No Bake Pumpkin Cheesecake is so easy to make that you’ll be whipping it up for all your fall and winter holidays and events. It’s full of cream cheese, pumpkin puree, whipped cream, and spices of cinnamon, ginger, and cloves, making it a delicious sweet treat that’s always a hit. Just assemble, refrigerate, slice, and serve!

Ingredients Needed

For The Crust
Crushed Cinnamon Graham Crackers – form the spiced crust.
Sugar – use white granulated.
Butter – melted. Use salted or unsalted.

For The Filling
Heavy Cream – use full-fat heavy cream that you’ll whip into peaks. It will be folded into the pumpkin mixture.
Cream Cheese – set it out to soften so that it’s easy to beat.
Pumpkin Puree – for the base filling of the cheesecake.
Powdered Sugar – to help sweeten the filling.
Vanilla Extract – to help flavor the filling.
Spices Needed – salt, cinnamon, pumpkin pie spice.

For The Topping
Whipped Cream And Crushed Graham Crackers – for the garnishes.

How To Make No-Bake Pumpkin Cheesecake

Note: This is a summary of the steps. For full instructions, refer to the recipe card down below.

STEP 1: Make the crust by combining the crushed graham crackers, melted butter, and sugar and pressing into a springform pan. Set aside.
STEP 2: In a medium bowl, beat the heavy cream until it makes stiff peaks on the beaters. Set aside.
STEP 3: In a large bowl, beat the cream cheese until light and fluffy. Add the pumpkin puree and beat until there are no lumps. Add the powdered sugar and beat until combined and smooth.
STEP 4: Add in the vanilla, cinnamon, pumpkin spice, and salt and mix to combine.
STEP 5: Gently fold in the whipped cream using a silicone spoon to combine. Do not stir.
STEP 6: Pour batter over the crust, smooth it out, and cover it. Refrigerate for at least 4 hours, preferably overnight.
STEP 7: Slice and top with whipped cream and garnish with a sprinkle of crushed cinnamon graham crackers.

Can I Use A Prepared Crust?

Of course! I always keep a few graham cracker crusts on hand in the pantry – it’s a time saver! Of course, if you use a prepared crust, you’ll be adding the filling to the aluminum pan with the crust already pressed into it, so you won’t need the spring form pan, so be aware of that. If you want the round, clean edge look for a prettier presentation, you’ll want to make the crust yourself in a springform pan.

Crust Variations

You can easily swap out the graham cracker crust for almost any other crushed cookie with a flavor that will complement the pumpkin filling. Here are a few ideas: gingersnap cookies, golden Oreos, chocolate graham crackers, or even a nutty pecan crust.

Can I Use Cool Whip Instead?

Yes. If you would rather not whip the heavy cream yourself, you can save time and effort by using two 8-ounce containers of Cool Whip to fold into the cream cheese and pumpkin filling.

How Long Do I Refrigerate The No Bake Pumpkin Cheesecake?

Ideally, the cheesecake should chill overnight. This will help set the filling so that it remains solid once you slice it. If you don’t have that long, it needs at least 4 hours in the fridge and I would suggest putting it in the freezer for the final 2 hours before you set it out to serve.

Serving Ideas

While the presentation of a beautiful round cheesecake is always appreciated, you can use the same recipe but assemble it in small vessels such as ramekins, parfait jars, or mini mason jars for individual servings. You can also make this recipe into No Bake Pumpkin Cheesecake bars by assembling it in an 8″ or 9″ baking dish.

Topping Ideas

• For a beautiful presentation, you can pipe on whipped cream or cool whip around the edges of the round cheesecake for an elegant look. Sprinkle the whipped cream with a light dash of pumpkin pie spice for a finishing touch.
• Drizzle the top of the chilled cheesecake with caramel sauce or chocolate sauce.
• Add crumbled graham crackers (or other cookies) to the top.
• Add toasted pecans as a garnish.

Is This Freezer Friendly?

Absolutely! Store, tightly wrapped in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Storage

Store, covered, in the refrigerator for 5-7 days.

More Delicious Pumpkin Desserts

Pumpkin Latte Blondies with Cream Cheese
Chocolate Chunk Pumpkin Bread
Crock Pot Maple Pumpkin Honey Bun Cake
Copycat Cheesecake Factory Pumpkin Cheesecake
Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cheesecake Jello Pudding Poke Cake

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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