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slice No Bake Pumpkin Cheesecake
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5 from 13 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 minutes
Chill4 hours
Course: Dessert
Diet: Diabetic, Vegan
Keyword: cheesecake, cream cheese, graham crackers, no bake, pumpkin, thanksgiving
Servings: 8 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

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: 471kcal | Carbohydrates: 28g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 257mg | Potassium: 218mg | Fiber: 2g | Sugar: 24g | Vitamin A: 9735IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg