No Bake Pumpkin Cheesecake

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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!

Prep Time15

Chill4

Course: Dessert

Diet: Diabetic, Vegan

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

Servings: Servings

Calories: 471kcal

Author: Kim Lange

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

US Customary - Metric

Instructions

Make the Crust: Combine crushed graham crackers (or gingersnaps), sugar, and melted butter until sandy. Press into an 8" springform pan and refrigerate.
Prepare the Filling: Whip heavy cream to stiff peaks and set aside. Beat cream cheese until fluffy, then mix in pumpkin puree, vanilla, powdered sugar, cinnamon, and nutmeg. Fold in the whipped cream. Spread into the crust and refrigerate overnight.
Add Topping: Top with whipped cream or Cool Whip and dust with cinnamon. Slice and enjoy!
Optional Whipped Cream: Beat 1 cup heavy cream with powdered sugar until stiff peaks form (about 5 minutes). Don’t overwhip!

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