Name: No-Bake Pumpkin Cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: graham cracker crust (homemade or store-bought); 8 ounces cream cheese, room temperature; 1/2 cup sugar; 1 cup canned pumpkin; 8 ounces whipped cream (homemade or store-bought, see notes in post); dash of pumpkin pie spice

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This simple No Bake Pumpkin Cheesecake is made with just FOUR easy ingredients nestled inside a buttery, graham cracker crust. If you’re not a pumpkin pie person, this is the perfect substitute for your Thanksgiving dessert table!

Related Recipes:

Ingredients Needed for No-Bake Pumpkin Cheesecake

cream cheese
canned pumpkin
sugar
whipped topping (or my homemade stable whipped cream!)

Recommended Supplies

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Recipe Tips & Notes

★ You can make this pie as easy/convenient to make as you! If you’re short on time, use a store-bought crust, cream cheese spread (no need to soften), and Cool Whip. Then pop it in the freezer for quick set up!

★ If you want to go the from-scratch route (which *I think* is worth the effort and not difficult at all)… make the homemade graham cracker crust, my Best Homemade Whipped Cream, and a brick of cream cheese that’s been softened to room temp. You can still stick this in the freezer to speed set-up, but make sure you serve it thawed!

FAQ’s

Why is my no bake cheesecake not firm?

✓ Cream Cheese: if you used reduced fat, low fat, or whipped cream cheese, your cheesecake will be too soft. A cream cheese spread will also make a softer cheesecake. I highly recommend using Philadelphia brand cream cheese (in brick form).

✓ Whipped Cream: if you decide to use whipped topping from a tub, it really needs to be Cool Whip brand. Every generic store brand I’ve ever tried to use is way too thin and won’t hold up in a no-bake cheesecake.

✓ Temperature: you won’t be able to cut this cheesecake until it has firmed up in the refrigerator. Since you brought the cream cheese to room temperature before mixing, it has to be chilled again in order to hold shape.

Baked Cheesecake vs. No Bake Cheesecake: Which one is better?

Really, this is comparing apples to oranges. They are two totally different desserts that happen to share the same name.

A traditionally prepared cheesecake is made with eggs as the binding ingredient and is baked, which gives it a unique, creamy-yet-firm texture (yum!).

A no bake cheesecake is really more of a creamy, mousse pie than a cheesecake. During the mixing process, the cream cheese is broken down with sugar and then mixed with whipped cream to give it a fluffy volume. Once chilled for several hours, the cream cheese somewhat returns to a firm state, and the pie can be sliced.

Variations

Crust Ideas

Follow the directions for making an Oreo Crust in this recipe, and use that instead of the graham cracker crust. Because… duh.
Skip the crust altogether, and serve the filling in individual bowls or ramekins as a mousse. Or layer it with brownie pieces and caramel sauce for an epic trifle.
Pour the filling into a pre-baked Buttermilk Pastry Crust for a dessert that is reminiscent of an actual pumpkin pie.

Mix-In & Topping Ideas

Try adding crumbled cookies or swirling caramel sauce into the filling. So good!

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No-Bake Pumpkin Cheesecake

Yield: 8-16 slices

Prep Time: 10 minutes

Total Time: 10 minutes

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

Ingredients

graham cracker crust (homemade or store-bought)
8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
8 ounces whipped cream (homemade or store-bought, see notes in post)
dash of pumpkin pie spice

Instructions

Beat together the cream cheese and the sugar until smooth.
Vigorously mix in the pumpkin. Continue to mix until no lumps remain.
Fold in the whipped cream. Pour filling into the prepared graham cracker crust.
Chill for 3-4 hours before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 201mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 4g

More Pumpkin Recipes

Pumpkin Tres Leches

Move over pie, there’s a new pumpkin superstar in town! This Pumpkin Tres Leches is amazing, and you just may find that you’d rather serve this at your holiday feast instead of pumpkin pie. Homemade pumpkin cake soaked in four kinds of milk and topped with whipped cream.

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake is a Fall twist on one of my all time favorite recipes-- this Cinnamon Roll Cake. The most classic flavors of Fall in one delicious and totally achievable AMAZING cake.

Pumpkin French Toast Casserole Recipe

The smell of Fall is in the air! Especially if you put this Pumpkin French Toast Casserole in your oven. This simple, one-bowl recipe is a delicious and filling breakfast or dessert that will fill your kitchen with a warm and spicy Autumn aroma. Top it with whipped cream and caramel sauce or maple syrup.

5 thoughts on “No Bake Pumpkin Cheesecake Recipe”

Averie @ Averie Cooks

November 10, 2014 at 5:40 pm

I happen to have a couple more pumpkin recipes too 🙂 I had intended on posting them sooner, but they got bumped, and here we are, and they’re still in my drafts. It’s never too early (or late!) for pumpkin! Love this one!
Chandra@The Plaid & Paisley Kitchen

November 10, 2014 at 7:01 pm

Totally voted for you my friend!!! This looks amazing and I really want to try it!
Jessica @ Sweet Menu

November 10, 2014 at 11:11 pm

Oooh good luck! You had me at no bake – this recipe looks incredible!!!
Charlotte Moore

November 11, 2014 at 8:33 am

I voted for you. I don’t care for cheesecake but everyone else in my family does.
Amanda

November 11, 2014 at 7:36 pm

This is gorgeous! Good luck in the baking challenge!!!

Comments are closed.