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+ servings
slice No Bake Pumpkin Cheesecake
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5 from 3 votes

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!
Prep Time15 mins
Course: Dessert
Diet: Diabetic, Vegan
Keyword: cheesecake, cream cheese, graham crackers, no bake, pumpkin, thanksgiving
Servings: 8 Servings
Author: Kim Lange



  • 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



  • 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!


  • 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!