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+ servings

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: Recipes
Cuisine: American
Servings: 8 slices
Calories: 658kcal


For the graham cracker crust

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

For the pumpkin cheesecake

  • 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

For serving

  • Whipped cream or Cool Whip


  • 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.
  • 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 with additional whipped cream or cool whip. Store in the refrigeratore, 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: 658kcal | Carbohydrates: 65g | Protein: 6g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 384mg | Fiber: 5g | Sugar: 44g