No Bake Pumpkin Cheesecake
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This easy No Bake Pumpkin Cheesecake is such 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!
More holiday sweets? You’ll swoon over this Holiday Chocolate Mint Poke Cake, these 3 No Bake Mousses and these Triple Chocolate Cheesecakes!
Why This No Bake Cheesecake Is Perfect For The Holidays
With the holiday season fast approaching, it’s time to start thinking about tasty pumpkin recipes that can be made easily for Thanksgiving.
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!
This No Bake Pumpkin Cheesecake is delicious and full of pumpkin flavor that’s perfect for the season. It’s a quick and easy treat that everyone will love.
Ingredients for No Bake Pumpkin Cheesecake Recipe
For the Crust
- finely crushed graham crackers
or or gingersnap cookies - granulated sugar
- butter
or or 
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! Love apple? You may want to give these Apple Crisp Cheesecake Bars a try!!
until light and fluffy. Add in the 
and 
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.
No Bake 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.
for the easy removal of the cheesecake.No Bake Pumpkin Pie 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!
- Want to just use pumpkin pie spice instead? Easy enough, just replace with 1 1/2 teaspoons!
- Add some gooey caramel sauce or crunchy pecans to really take this pumpkin pie cheesecake to the next level!
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 for a perfect fall dessert!
Thanksgiving, Christmas and New Year’s is awaiting for you to save the date!
Share on Pinterest, Instagram and Facebook!
More No Bake Holiday Desserts
- Pumpkin Cheesecake Bars
- Holiday White Chocolate Peppermint Cheesecake Mousse Pie
- Strawberry Cheesecake Cream Pie
- 3 White Chocolate No-Bake Festive Candy Recipes
- Key Lime Cheesecake Pie
- Easy Eggnog Cheesecake
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 smooth and creamy pumpkin cheesecake filling with lots of fluffy whipped cream on top!
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
Optional: Fresh Whipped Cream Topping or use 8 ounces of Cool Whip
- 1 cup heavy cream or Cool whip
- 3 tablespoons powdered sugar add more if you wish a sweeter whipped cream
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, set aside.
- 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.
Whipped Cream Topping or use 8 ounces of Cool Whip
- If you want whipped cream on on top, make some fresh whipped cream or Cool whip on top and dust with some cinnamon for the fall vibe! Slice and serve!
- To make fresh whipped topping: Add 1 cup of heavy whipping cream and powdered sugar and beat on medium for 1 minute. Increase speed to medium high and continue beating until stiff peaks form approx 5 mins in all. Don’t overbeat, or you’ll end up with lumpy butter. Or you can use Cool Whip if you wish.
Notes
- If you sub Cool Whip instead of whipping cream, decrease the powdered sugar to 3/4 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!
Nutrition
Calories: 471kcalCarbohydrates: 28gProtein: 5gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 113mgSodium: 257mgPotassium: 218mgFiber: 2gSugar: 24gVitamin A: 9735IUVitamin C: 2mgCalcium: 94mgIron: 1mg
Tried This Recipe?Let us know how it was by commenting below!
Sorry, I teaspoon Carol! Hope you enjoy!
How much vanilla?
Thank you so much Catherine! It’s definitely luscious and so tasty!!
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!