No-Bake Pumpkin Cheesecake on a serving plate with a white pumpkin and cheesecake in the background
American Recipes, Desserts

No-Bake Pumpkin Cheesecake

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This No-Bake Pumpkin Cheesecake is extra creamy and has the perfect amount of delicious pumpkin spice flavor. Homemade cinnamon graham cracker crust, smooth cream cheese, and pumpkin pie flavor make this the perfect dessert for Fall or Thanksgiving.

No-Bake Pumpkin Cheesecake with fresh whipped cream and pumpkins for decoration

If you’ve been looking for the perfect Fall dessert or a crowd pleasing recipe to take to all of your holiday parties, then this No-Bake Pumpkin Cheesecake is exactly what your looking for. My family loves this no bake recipe over a traditional pumpkin pie because it is so creamy, smooth, and has the perfect pumpkin cheesecake flavor. It’s easy to make and will taste like you spent hours in the kitchen baking. If you love this pumpkin cheesecake you are going to love our Pumpkin Cheesecake Cupcakes and Pumpkin Bars With Cream Cheese Frosting.

Ingredients for No Bake Pumpkin Cheesecake

Cinnamon Graham Cracker Crust:

  • Graham Crackers Crumbs: Place graham crackers in a food processor or blender to crush graham crackers into small crumbs.
  • Brown Sugar: Adds a sweetness to the homemade crust.
  • Cinnamon: Cinnamon adds a great flavor to a regular graham cracker crust. The cinnamon crust pairs perfectly with pumpkin cheesecake.
  • Unsalted Butter: I prefer to use unsalted butter when baking. This allows you to control the salt content in your recipes.

Pumpkin Cheesecake:

  • Cream Cheese: Use full fat cream cheese in this recipe. This will help the cheesecake set up better.
  • Powdered Sugar: Is great to use when making a no-bake cheesecake. You won’t get that grainy texture that you might get if you use regular white sugar.
  • Brown Sugar: I love the flavor of brown sugar, but you can also use white sugar if that’s what you have on hand.
  • Pumpkin Pie Spice: Pumpkin pie spice adds the perfect amount of pumpkin flavor to this cheesecake. Add more of less to your taste.
  • Vanilla: I like to use pure vanilla when I’m baking, but you can use vanilla extract if that’s what you have.
  • Pumpkin Puree: Use pumpkin puree and not pumpkin pie filling.
  • Heavy Whipping Cream: Use heavy whipping cream with at least 35% milk fat. Light whipping cream will make the cheesecake have a runnier consistency.

How to make no-bake cheesecake

  • Before getting started dump pumpkin puree out on a few paper towels and blot the excess moisture out. This will help keep the cheesecake firm.
  • Start by making your graham cracker crust. Add graham crackers to a food processer or blender and finely crush into crumbs.
  • In a medium size mixing bowl add graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix graham cracker crust well with a fork until combined.
  • Press graham cracker crust firmly into a 9 inch spring form pan, and place in the refrigerator while you make your pumpkin cheesecake.
  • In a large mixing bowl add very softened cream cheese and beat with a hand mixer until smooth.
  • Add in powdered sugar, brown sugar, and pumpkin pie spice and beat well until combined.
  • Mix in pumpkin puree and vanilla.
  • In a medium size mixing bowl beat heavy whipping cream until it reaches soft peaks. Be patient, this takes 3-5 minutes.
  • Gently fold whipped cream into the pumpkin mixture. Be gentle when mixing to keep the mixture light and fluffy.
  • Remove the graham cracker crust from the fridge and spread pumpkin cheesecake mixture evenly over top of the graham cracker crust.
no-bake pumpkin cheesecake mixture spread over top homemade graham cracker crust in a spring form pan

Place cheesecake in the fridge for up to 6 hours before serving. Remove spring form pan, slice into individual slices and top with a spoonful of whipped cream. Enjoy!

no-bake pumpkin cheesecake on a serving plate topped with whipped cream.

Tips for making no-bake pumpkin cheesecake

  • Make sure to use full fat cream cheese. If you use low fat or non fat cream cheese, your cheesecake may not set up as well.
  • Cool Whip can be used instead of heavy whipping cream. Measure out 1 cup, thaw and fold into cheesecake mixture.
  • Make sure to blot the pumpkin puree with paper towels to remove the excess liquid. If you skip this step, your cheesecake may not set up as well.
  • Use 100% pumpkin puree and not pumpkin pie filling.
No-Bake Pumpkin Cheesecake on a serving plate with a white pumpkin and cheesecake in the background

No-Bake Pumpkin Cheesecake

April
This No-Bake Pumpkin Cheesecake is extra creamy and has the perfect amount of delicious pumpkin spice flavor. Homemade cinnamon graham cracker crust, smooth cream cheese, and pumpkin pie flavor make this the perfect dessert for Fall or Thanksgiving.
0 from 0 votes
Prep Time 20 mins
6 hrs
Total Time 6 hrs 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 213 kcal

Ingredients
  

Cinnamon Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (about 11 graham crackers)
  • 2 Tbsp. Brown Sugar
  • 1/2 tsp. cinnamon
  • 7 Tbsp. unsalted butter, melted

Cheesecake

  • 24 oz. cream cheese, softened (3 bricks)
  • 1 cup powdered sugar
  • 1/4 cup brown sugar
  • 1 Tbsp. pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 15 oz. can pumpkin puree
  • 3/4 cup heavy whipping cream

Instructions
 

Graham Cracker Crust

  •  Dump pumpkin puree out on a few paper towels and blot the excess moisture out. 
  • Add graham crackers to a food processer or blender and finely crush into crumbs.
  • In a medium size mixing bowl add graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix graham cracker crust well with a fork until combined.
  • Press graham cracker crust firmly into a 9 inch spring form pan, and place in the refrigerator while you make your pumpkin cheesecake.

Pumpkin Cheesecake

  • In a large mixing bowl add very softened cream cheese and beat with a hand mixer until smooth.
  • Add in powdered sugar, brown sugar, and pumpkin pie spice and beat well until combined.
  • Mix in pumpkin puree and vanilla.
  • In a medium size mixing bowl beat heavy whipping cream until it reaches soft peaks. Be patient, this takes 3-5 minutes.
  • Gently fold whipped cream into the pumpkin mixture. Be gentle when mixing to keep the mixture light and fluffy.
  • Remove the graham cracker crust from the fridge and spread pumpkin cheesecake mixture evenly over top of the graham cracker crust.
  • Place cheesecake in the fridge for up to 6 hours before serving. Remove spring form pan, slice into individual slices and top with a spoonful of whipped cream. Enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline

Nutrition

Serving: 1sliceCalories: 213kcalCarbohydrates: 20.3gProtein: 0.9gFat: 14gSaturated Fat: 8.7gCholesterol: 4.3mgSodium: 67.1mgPotassium: 26.3mgFiber: 0.2gSugar: 18gVitamin A: 23.3IUCalcium: 4.3mg
Keyword no-bake pumpkin cheesecake, pumpkin cheesecake
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