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

No-Bake Pumpkin Cheesecake

April King
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.
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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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