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This No Bake Pumpkin Cheesecake is a favorite
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4.67 from 3 votes

No Bake Pumpkin Cheesecake

An easy pumpkin dessert for fall and thanksgiving, this no bake pumpkin cheesecake is a pumpkin and cheesecake lovers dream.
Prep Time20 mins
Additional Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 427kcal


Crust Ingredients

  • 1 1/2 cups graham cracker crumbs 9-10 sheets
  • 1/4 cup granulated sugar
  • 1/2 cup butter melted

Cheesecake Ingredients

  • 12 ounces cream cheese softened to room temperature
  • 1 1/2 cups canned pumpkin not pumpkin pie filling
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup heavy cream -OR- 8 ounces Cool Whip

Optional Topping

  • Whipped cream or Cool Whip


Crust Directions

  • Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom and up the sides of a 9 inch dish. Refrigerate while you make the filling.

Pie Directions

  • In a large bowl, beat together the cream cheese, powdered sugar, pumpkin and pumpkin pie spice until smooth. If you are using heavy cream, whip it in a large bowl until stiff peaks form.
  • Gently fold in the Cool Whip or whipped cream. Carefully spread the mixture on top of the crust, being careful not to break it.
  • Refrigerate for 6 hours or overnight. Serve topped with additional whipped cream or cool whip. Store in the refrigerator, best eaten within a few days.


If you make this recipe, leave me a rating and let me know how it went in the comments below.


Serving: 1g | Calories: 427kcal | Carbohydrates: 40g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 282mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6723IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg