No Bake Pumpkin Cheesecake Recipe

A plate with a slice of no-bake pumpkin cheesecake with two dollops of whipped cream on top. Cinnamon sticks in the background.

No Bake Pumpkin Cheesecake Recipe

Enjoy quintessential fall flavors with this easy No-Bake Pumpkin Cheesecake recipe, made with a creamy pumpkin filling and a crunchy graham cracker crust. Perfect for a no-fuss Thanksgiving or party dessert.

Course Dessert

Cuisine American

Prep Time 10

Chill Time 8

Total Time 8 10

Servings servings

Calories 287kcal

Author John Kanell

Equipment

9-inch deep dish pie plate
Handheld electric mixer or stand mixer

Ingredients

1 (8-ounce/226g package) cream cheese room temperature
½ cup confectioners sugar (60g)
1 cup pumpkin puree (245g)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups whipped cream (150g)
1 graham cracker crust

Instructions

Add the softened cream cheese to a large bowl. Sift the powdered sugar over the top. With a handheld electric mixer (or in the bowl of a stand mixer with the paddle attachment) beat on medium speed for 1 minute, until well combined.
Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. Beat for 1 more minute until fully combined.
Fold in the whipped cream. (You can also use 2 cups of frozen, thawed whipped topping instead of the freshly whipped cream.)
Pour the topping into the crust and spread into an even layer.
Refrigerate for at least 8 hours or up to 48 hours until the filling is set and sliceable. Serve slices topped with another dollop of whipped cream.

Notes

Whip the cream to stiff peaks. When making your own whipped cream for the filling, be sure to whip the cream until stiff peaks form so that the filling is firmer and holds air for longer. To make 2 cups of homemade whipped cream, start with 1 cup of heavy whipping cream.
Don’t cut the chilling time short. Allow the no-bake pumpkin cheesecake to set properly by leaving it in the refrigerator for at least 8 hours before serving. The filling will become firmer the longer it chills. You can refrigerate it for up to 48 hours, but for the best texture, serve it within 24 hours.
Add toppings just before serving. For the freshest taste and texture, wait to add any garnishes or toppings until you’re ready to serve.

Nutrition

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