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    Home » Favorite Flavors & Ingredients » Pumpkin

    No Bake Pumpkin Cheesecake

    Published: Nov 10, 2021 · by Kim Lange · This post may contain affiliate links ·

    231 shares
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    No Bake Pumpkin Cheesecake
    No Bake Pumpkin Cheesecake collage
    slice
    slice of No Bake Pumpkin Cheesecake
    No Bake Pumpkin Cheesecake collage
    No Bake Pumpkin Cheesecake collage
    4 views of 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!

    pumpkin cheesecake bite

    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

    side view of cheesecake

    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!

    4 views from start to finish making no bake pumpkin cheesecake

    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!

    slices out of no bake pumpkin cheesecake

    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.

    slice of no bake pumpkin cheesecake

    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
    slice No Bake Pumpkin Cheesecake

    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
      

    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!
    « Christmas Cookie Bars
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. carol bulau says

      November 19, 2021 at 6:18 pm

      How much vanilla?

      • Kim Lange says

        November 19, 2021 at 7:42 pm

        Sorry, I teaspoon Carol! Hope you enjoy!

    2. Catherine says

      November 11, 2021 at 3:18 pm

      I would dive right into a slice of this cheesecake right now if I could, I'll just have to make it! It really looks so luscious!

      • Kim Lange says

        November 11, 2021 at 4:19 pm

        Thank you so much Catherine! It's definitely luscious and so tasty!!

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    Kim Lange

    Hi, I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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