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No-Bake Pumpkin Cheesecake – imagine a creamy pumpkin cheesecake filling atop a crunchy graham cracker crust. Oh my gosh, guys, this is seriously the dessert you’ve been waiting for!

no-bake pumpkin cheesecake slices on white plate

I love it when pumpkin season arrives! When I start to see pumpkins in stores and on the side of the road, I know it’s time to start baking. Today, I’m sharing one of my all-time favorite fall treats with you—No-Bake Pumpkin Cheesecake!

It’s like getting all the cozy vibes of autumn without having to turn on your oven. Yep, that’s right, no oven required!

This is a perfect dessert for the holiday season when oven space is like gold. You can make it ahead of time, and it’s so easy that you can even get the kids involved.

​If you’re feeling adventurous, you can make your own pumpkin puree. Baking pumpkins is one of my favorite things to do when fall comes around. There are just so many fall favorites to use it in!

I’ll admit, I have a thing for pumpkins. My husband laughs at me when I come home from the store, arms completely loaded with sugar pumpkins. He used to wonder what I would do with all those. These days, he knows. Ha!

This delicious recipe I’ve come up with will give you the best pumpkin dessert you’ve had in a long time. I love how simple and delicious it is. It’s the perfect fall dessert!

So, put on your comfy sweater and let’s dive in. Whether you’re a huge fan of pumpkin recipes or not, you’re going to love this No-bake Pumpkin Cheesecake!

Some of our other favorite pumpkin recipes we have on our site include: Pumpkin Sheet Cake with Bourbon Praline Frosting, Pumpkin Pie Spice Monkey Bread, and Pumpkin Slab Pie.

a cake server holding a slice of no-bake pumpkin cheesecake in air

WHY THIS RECIPE WORKS:

  1. No Oven Needed: Save oven space for your turkey or whatever else you are cooking! You’ll definitely want to add this to your Thanksgiving dessert list!
  2. Kid-Friendly: The kiddos can totally help out, especially with the mixing and pouring. You’ll be making memories without all the hassle of a more complicated recipe. In fact, save that recipe card for those kids. This is a great one for them to learn on their own!
  3. Customizable: Feel like making your crust or adding fun toppings? Go for it! With such an easy recipe, you can find all kinds of ways to mix and match flavors and textures. Just be sure to satisfy those pumpkin cravings!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Cream cheese
  • Powdered sugar
  • Pure pumpkin puree
  • Pumpkin pie spice
  • Ground cinnamon
  • Whipped topping
  • Graham cracker crust
ingredients needed to make no-bake pumpkin cheesecake

HOW TO MAKE NO-BAKE PUMPKIN CHEESECAKE:

  1. Place the cream cheese and powdered sugar into a large bowl and whip with an electric hand mixer until smooth.
  2. Add the pumpkin puree, pumpkin spice, and cinnamon. Mix well.
  3. Fold in the whipped topping until there are no streaks left.
  4. Pour the filling into the pie crust and smooth it out.
  5. Place the top on or cover with plastic wrap and place in the fridge for at least 6 hours to set or overnight.
how to assemble no-bake pumpkin cheesecake
  1. Add additional whipped topping for garnish if desired, and serve.
overhead image no-bake pumpkin cheesecake

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I MAKE MY OWN CRUST?

Absolutely, you can make your crust with graham cracker crumbs and melted butter if you prefer homemade.

In fact, if you’ve got a favorite crust recipe, give me a heads-up in the comments below! I always love to hear how other people do things.

CAN I USE WHIPPED CREAM IN PLACE OF WHIPPED TOPPING?

Yes, you can! Whip up some heavy cream with a bit of powdered sugar until stiff peaks form, and you’re good to go.

I think that homemade whipped cream is the best way to go if you’re not in a rush.

no-bake pumpkin cheesecake slice on white plate

WHAT IS THE BEST CANNED PUMPKIN TO USE?

Look for cans labeled “pure pumpkin puree” rather than pumpkin pie filling which has added spices and sugar.

On the other hand, you could always make it yourself. All you have to do is bake a sugar pumpkin and put it in the blender!

CAN THIS BE MADE AHEAD?

Totally! This no-bake pumpkin cheesecake is a great recipe to make a day or two before you need it.

It gives the flavors plenty of time to blend. The hardest part is always not eating it before the party. Ha!

ANY ADDITIONS?

Think of all the pumpkin desserts you love. Would anything go with this recipe, too?

  • Chocolate chips
  • Caramel sauce
  • Nuts like pecans or walnuts
  • Mini marshmallows
  • A sprinkle of nutmeg
  • Crushed cookies
  • Drizzled honey
  • Fresh whipped cream
  • A dash of extra cinnamon
  • A dollop of vanilla ice cream

ANY SUBSTITUTIONS?

You got it! Try a few of these on for size. 

  • Neufchâtel cheese for cream cheese
  • Gingersnap crust for graham cracker crust
  • Allspice for pumpkin pie spice
no-bake pumpkin cheesecake slices on white plate

HOW TO STORE:

Refrigerator: Store leftovers in an airtight container and enjoy within a week.

In my opinion, this cheesecake just gets better with a few days in the fridge!

Freezer: Freeze for up to 3 months. Just wrap it tightly in plastic wrap before storing.

DANA’S TIPS AND TRICKS:

  • 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.
a bite of no-bake pumpkin cheesecake taken out of a slice

This No-bake Pumpkin Cheesecake is your ticket to a fuss-free, delicious holiday dessert that everyone will love. It’s creamy, it’s dreamy, and it’s brimming with that pumpkin spice goodness we all crave when the leaves start to fall.

Make it ahead, store it easily, and most of all, enjoy every creamy, dreamy bite! Happy Pumpkin Season!

If you’ve tried this NO-BAKE PUMPKIN CHEESECAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

No-Bake Pumpkin Cheesecake Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Chill Time 6 hours
No-Bake Pumpkin Cheesecake – imagine a creamy pumpkin cheesecake filling atop a crunchy graham cracker crust. Oh my gosh, guys, this is seriously the dessert you’ve been waiting for!
Servings 8 servings

Ingredients
  

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

Calories: 241kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 113mg | Potassium: 178mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8675IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

5 from 1 vote (1 rating without comment)

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