No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is such an easy and delicious pumpkin dessert recipe perfect for the Fall season!  Indulge in a delicious thick graham cracker or gingersnap crust filled with a light and creamy pumpkin cheesecake filling with lots of fluffy whipped cream on top!

Ingredients for No Bake Pumpkin Cheesecake

For the Crust 

• finely crushed graham crackers or gingersnaps
• granulated sugar
• butter

For the Pumpkin Cheesecake Filling

• heavy cream or Cool Whip
• cream cheese 
• pumpkin puree 
• powdered sugar
• cinnamon
• nutmeg

How to Make the No Bake Pumpkin Cheesecake

In a medium bowl, combine crushed graham crackers or gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer. Refrigerate the crust while you prepare the filling.

In a medium bowl, beat heavy cream to stiff peaks. In a separate bowl beat the cream cheese until light and fluffy. Add in the pumpkin puree and vanilla and beat until smooth. Then, add in the powdered sugar, cinnamon, nutmeg, and beat until incorporated. Add whipped cream and fold in until just combined.

Transfer pumpkin filling into the prepared pie crust. Refrigerate overnight to firm up.

Add some whipped cream and dust with some cinnamon for the fall vibe! Slice and serve!

Tips 

• Ingredients at room temperature ensure the pumpkin cheesecake filling mixes up smoothly to get the best texture when setting up.
• Use a springform pan for the easy removal of the cheesecake.

Pumpkin Recipe Variations

• Vegan - Sub the heavy cream for a vegan-friendly heavy cream or coconut cream and dairy free cream cheese for a vegan option.
• Healthy - Sub the heavy cream with Greek yogurt and use low fat cream cheese for a healthier cheesecake.
• Keto Pumpkin Cheesecake Filling - Sub the powdered sugar with a healthy powdered sugar, like Lakanto Monkfruit Powdered Sugar.  It's amazing!  As for the crust, you can make your own Keto crust or leave the crust out totally!

Storing and Freezing Tips

• Store leftovers up to 1 week loosely covered.
• Freeze the pumpkin cheesecake either as an entire cheesecake or as single servings for up to 6 months. Completely cover in a freezer friendly container. When ready to serve, thaw cheesecake overnight in the refrigerator, or even at room temperature, up to 24 hours prior before serving.

You'll love how easy this dessert comes together and you'll get lots of compliments how good this No Bake Pumpkin Cheesecake tastes!  Thanksgiving, Christmas and New Year's is awaiting for you to save the date!

More No Bake Holiday Desserts

• Holiday Chocolate Mint Poke Cake
• 3 No Bake Mousses
• Triple Chocolate Cheesecakes
• Holiday White Chocolate Peppermint Cheesecake Mousse Pie
• Strawberry Cheesecake Cream Pie
• 3 White Chocolate No-Bake Festive Candy Recipes
• Key Lime Cheesecake Pie

No Bake Pumpkin Cheesecake

Kim Lange

This no bake pumpkin cheesecake is such an easy and delicious pumpkin dessert recipe perfect for the Fall season!  Indulge in a delicious thick graham cracker or gingersnap crust filled with a smooth and creamy pumpkin cheesecake filling with lots of fluffy whipped cream on top!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

Crust

• 1 ½ cups finely crushed graham crackers or gingersnaps (1 sleeve graham crackers), see notes for vegan/keto options
• 3 tablespoons granulated sugar see notes for vegan/keto options
• 6 tablespoons butter if vegan, use vegan butter

Pumpkin Cheesecake Filling

• 1 cup heavy cream or you can use 8 oz of Cool Whip, see notes for vegan/keto options
• 16 oz. cream cheese see notes for vegan/keto options
• 15 oz. pumpkin puree
• 1 cup powdered sugar see notes for vegan/keto options
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract

Instructions

 

Crust

• In a medium bowl, combine crushed graham crackers or gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer. Refrigerate the crust while you prepare the filling.

Pumpkin Cheesecake Filling

• In a medium bowl, beat heavy cream to stiff peaks. In a separate bowl beat the cream cheese until light and fluffy. Add in the pumpkin puree and vanilla and beat until smooth. Add powdered sugar, cinnamon, nutmeg, and beat until incorporated. Add whipped cream and fold in until just combined.
• Transfer pumpkin filling into the prepared pie crust. Refrigerate overnight to firm up.
• Add some whipped cream and dust with some cinnamon for the fall vibe! Slice and serve!

Notes

• If you sub Cool Whip instead of whipping cream, decrease the powdered sugar to ¾ cup.
• Vegan - Sub the heavy cream for a vegan-friendly heavy cream or coconut cream and dairy free cream cheese for a vegan option.
• Healthy - Sub the heavy cream with Greek yogurt and use low fat cream cheese for a healthier cheesecake.  
• Keto Pumpkin Cheesecake Filling - Sub the powdered sugar with a healthy powdered sugar, like Lakanto Monkfruit Powdered Sugar.  It's amazing!  As for the crust, you can make your own Keto crust or leave the crust out totally!

Keyword cheesecake, cream cheese, graham crackers, no bake, pumpkin, thanksgiving

Tried this recipe?Let us know how it was!