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No Bake Pumpkin Cheesecake is the creamy, spiced fall dessert you can pull together without ever turning on the oven. I made one the first chilly weekend of October and Maddie asked for a second slice before she had finished the first. If you love an easy, make-ahead dessert, you will also love our no bake raspberry cheesecake bites.
With just a handful of ingredients and a store-bought graham crust, it is the easiest pumpkin dessert you will make all season.
No Bake Pumpkin Cheesecake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 15 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 241kcal
- 🌶️ Flavor Profile: Creamy, warmly spiced pumpkin with a sweet graham crust
- ✋ Difficulty: Easy, no oven and no water bath required, just like our no bake raspberry cheesecake bites
Quick Answer
Whip softened cream cheese with powdered sugar until smooth, then mix in pumpkin puree, pumpkin pie spice, and cinnamon. Fold in thawed whipped topping until there are no streaks, spread the filling into a store-bought graham cracker crust, and smooth the top. Chill for at least six hours or overnight until set, then add extra whipped topping and serve. No oven required.
Jump to:
- No Bake Pumpkin Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make No Bake Pumpkin Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- No Bake Pumpkin Cheesecake FAQs
- Other Recommended No Bake Desserts
- No Bake Pumpkin Cheesecake
Why This Recipe Works
Click to see the technique science
- No oven, no cracks. Skipping the bake means you never have to worry about a cracked top or a finicky water bath.
- Whipped topping keeps it light. Folding in whipped topping gives the filling a mousse-like, sliceable texture instead of a dense cheesecake.
- Real pumpkin and warm spices. Pure pumpkin puree plus pumpkin pie spice and cinnamon deliver that classic fall flavor in every bite.
- A store-bought crust saves time. Starting with a ready graham crust means this comes together in about 15 minutes of hands-on work.
- It is the ultimate make-ahead. It needs to chill anyway, so it is perfect to make the night before a holiday or gathering.
Why You’ll Love This Recipe
- It comes together in about 15 minutes with no oven required.
- The creamy pumpkin filling is lighter than traditional baked cheesecake but every bit as rich.
- It is a perfect make-ahead fall dessert, right alongside our baked pumpkin cheesecake.
Key Ingredients
Here is what goes into this no bake pumpkin cheesecake. See the recipe card below for exact amounts.
- Cream cheese: Use full-fat blocks, softened to room temperature, for the smoothest, richest filling.
- Pumpkin puree: Reach for pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.
- Whipped topping: Thawed whipped topping folds in to keep the filling light and easy to slice.
- Pumpkin pie spice and cinnamon: This duo brings all the cozy fall warmth.
- Graham cracker crust: A store-bought crust keeps it quick. Grab the deep-dish, extra-servings size.
See recipe card for exact quantities.
Variations and Substitutions
This no bake pumpkin cheesecake is easy to customize. Here are a few ideas.
- Homemade crust: Swap in a homemade graham or gingersnap crust for extra flavor.
- Add a crunch: Sprinkle chopped pecans or a drizzle of caramel over the top.
- Make it boozy: Stir a tablespoon of bourbon or maple syrup into the filling.
- Mini cheesecakes: Spoon the filling into individual cups or a muffin tin with crust pressed in the bottom.
- For another easy chilled treat, try our no bake strawberry Woolworth cake.
How to Make No Bake Pumpkin Cheesecake
- Whip the cream cheese. Beat the softened cream cheese and powdered sugar with a hand mixer until completely smooth.
- Add pumpkin and spices. Mix in the pumpkin puree, pumpkin pie spice, and cinnamon until well combined.
- Mix until smooth. Beat the filling until it is creamy and evenly colored.
- Fold in whipped topping. Gently fold in the thawed whipped topping.
- Combine fully. Keep folding until there are no white streaks left.
- Fill the crust and chill. Spread the filling into the graham crust, smooth the top, and chill at least 6 hours or overnight. Garnish and serve.
Recipe Tips & Tricks
- Soften the cream cheese. Room-temperature cream cheese is the key to a lump-free filling.
- Use pure pumpkin. Pumpkin pie filling is already sweetened and spiced and will throw off the recipe.
- Fold, do not beat, the topping. Gentle folding keeps the filling light and airy.
- Chill it fully. At least 6 hours is essential for clean slices; overnight is even better.
- Use a deep-dish crust. This filling is generous, so the extra-servings crust holds it best.
- Make it ahead. It keeps beautifully for up to four days, making it perfect for the holidays.
Serving Ideas and Suggestions
This no bake pumpkin cheesecake is the easy fall dessert that belongs on every Thanksgiving and cozy weekend table. Slice it cold straight from the fridge and add a swirl of whipped topping to each piece.
Dress it up with a drizzle of caramel, a sprinkle of cinnamon, or a few chopped pecans. It is right at home on a dessert spread next to our lemon cheesecake bars and no bake raspberry cheesecake bites.
Store leftovers covered in the fridge for up to four days. This cheesecake also freezes well; wrap individual slices and thaw in the fridge before serving.
No Bake Pumpkin Cheesecake FAQs
Chill it for at least 6 hours, though overnight is best. The filling needs that time in the fridge to firm up enough to slice cleanly.
No. Use pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which will make the cheesecake too sweet and throw off the texture.
Definitely. A homemade graham cracker or gingersnap crust works great. Just press it into a pie plate and chill it while you make the filling.
Yes. It freezes well for up to two months. Wrap it tightly or freeze individual slices, then thaw in the fridge overnight before serving.
This usually means the cream cheese was too warm or the whipped topping was over-mixed. Make sure to chill the full time, and fold the topping gently rather than beating it.
Yes. Press graham crust into a lined muffin tin or small cups, spoon in the filling, and chill. Individual portions are perfect for parties.
Craving more fall desserts? Try our baked pumpkin cheesecake next.
Prefer no oven? Try our strawberry banana jello pie.
You will also love our easy Swiss roll cake.
No Bake Pumpkin Cheesecake
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 15 ounce pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 8 ounces whipped topping thawed plus more for topping, optional
- 1 10-inch store-bought graham cracker crust the one with extra servings
Instructions
- Place the cream cheese and powdered sugar into a large bowl and whip with an electric hand mixer until smooth.8 ounces cream cheese, 1 cup powdered sugar
- Add the pumpkin puree, pumpkin spice, and cinnamon. Mix well.15 ounce pure pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- Fold in the whipped topping until there are no streaks left.8 ounces whipped topping
- Pour the filling into the pie crust and smooth it out.1 10-inch store-bought graham cracker crust
- Place the top on or cover with plastic wrap and place in the fridge for at least 6 hours to set or overnight.
- Add additional whipped topping for garnish if desired, and serve.
Notes
- Make sure your cream cheese is at room temperature for the creamiest texture.
- For best results, chill for at least 6 hours to let the flavors meld. But it is even better if it can chill overnight.
- Feel free to experiment with crusts. Oreo, gingersnap, or pecan crusts also work well.
- If you’re making your own whipped cream, don’t forget the powdered sugar for sweetness and stability.
- Want to make mini cheesecakes? Use mason jars for cute, individual servings.
- Always go for pure pumpkin puree for the most authentic pumpkin flavor.
Nutrition
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