This No-Bake Pumpkin Cheesecake is an effortless dessert that’s ideal for any season, but especially magical in fall.
Pumpkin lovers rejoice! Such an easy-to-make dessert is perfect for busy holidays or any time you need a sweet fix without turning on the oven. And much less work than a traditional cheesecake!
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Be sure to pin this easy Pumpkin cheesecake recipe if you need a quick, no-fuss Thanksgiving dessert. It is also a perfect make-ahead dessert that will keep in the fridge for a couple of days. This would allow you to focus on other cooking you have going on the day of a big holiday meal.
Speaking of the big holiday meal, if you’re looking for some fantastic recipes to round that out, I have all of my Best Thanksgiving Recipes in one spot for you! If you need another pumpkin dessert, my Pumpkin Roll Recipe is delicious!
How to Make No Bake Pumpkin Cheesecake
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this No Bake Pumpkin Cheesecake recipe, you will need the following ingredients:
- Graham crackers crumbs
- Dark brown sugar
- Unsalted butter
- Cream cheese
- Vanilla extract
- Pumpkin puree (NOT pie filling)
- Confectioners’ sugar/ powdered sugar
- Pumpkin pie spice
- Ground cinnamon
- Cool Whip whipped topping
Consider adding a drizzle of caramel sauce or a sprinkle of toasted pecans for a yummy twist.
Be sure and use full fat cream cheese for best taste and texture.
Tip: You can make graham cracker crumbs by running whole graham crackers through a food processor. I recommend graham crackers for best taste; however, gingersnaps or even biscoff cookies would be a fun twist on the crust, if you feel like getting creative.
Also, you can use a store-bought crust to make this even quicker and easier, if you wish!
Cooking No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is an incredibly straightforward recipe that results in a perfect dessert.
Begin by preparing the crust with graham cracker crumbs mixed with brown sugar and melted butter, pressing the mixture into a springform pan to chill in the freezer.
Next, whip up the filling by combining cream cheese with brown sugar, vanilla, pumpkin puree, spices, and confectioners’ sugar in a large bowl, and beating with an electric mixer until smooth.
Fold the Cool Whip into the pumpkin mixture until the mixture is light and fluffy. It will look like this.
Pour the pumpkin filling over the crust and let it set in the refrigerator, ideally overnight.
Before serving, top the cheesecake with more Cool Whip ( or real whipped cream, if you prefer!) and a dusting of pumpkin pie spice for that extra festive touch.
This dessert not only captivates with its creamy texture and rich flavors but also impresses with its ease of preparation, making it a perfect addition to your fall dessert lineup.
I hope y’all enjoy this no bake pumpkin cheesecake! Let me know if you try it. And happy pumpkin season!
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Always use common sense and good judgment when it comes to leftovers. If something looks or smells off, it’s better to be safe and discard it.
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No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is an effortless dessert that's ideal for any season but especially magical in fall.
Ingredients
For the Crust
- 2 1/2 cups graham cracker crumbs 285 grams
- 1/4 cup dark brown sugar
- 6 Tablespoons unsalted butter melted
For the Cheesecake
- 16 ounces cream cheese block softened at room temperature
- 1/2 cup packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 15- ounce can pure pumpkin puree
- 1 1/4 cup confectioners sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 8 ounces Cool Whip tub, defrosted, cold from the fridge
For the Topping
- 4 ounces Cool Whip 1/2 a second tub, defrosted, cold from the fridge
- Pumpkin pie spice for sprinkling as garnish
Instructions
Make the crust
- Mix the graham cracker crumbs, brown sugar and butter in a bowl.
- Press the crust mixture into the sides and bottom of a 9” round springform pan (or a pie dish).
- Set in the freezer to chill while you prepare the filling.
Make the filling
- In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer or rubber spatula), beat the cream cheese, brown sugar and vanilla for 2-3 minutes until very smooth. Switch to the whisk attachment and beat in the pumpkin puree, confectioners sugar, pumpkin pie spice and cinnamon until smooth, about 2-3 minutes until no longer lumpy. Scrape down the sides of the bowl as needed.
- Fold in 1 tub Cool Whip into the filling mixture with a rubber spatula until well combined, about 30 seconds.
- Pour the pumpkin filling into the pie crust and spread into an even layer. Cover the pan with foil or plastic wrap and refrigerate for 8 hours or best overnight to set the filling.
Decorate the Cheesecake
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Before serving, spread 1/2 tub of Cool Whip over the Cheesecake and sprinkle it with pumpkin spice.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- If you can’t find graham cracker crumbs at the store, you can buy a box of graham crackers and blitz 2-3 sleeves of crackers in a food processor, then measure 2 1⁄2 cups once it’s finely blended into crumbs.
- Be sure to buy a can of Pure Pumpkin Puree, NOT pumpkin pie filling.
- This recipe is best prepared 1-2 days in advance, then add the whipped cream topping right before serving.
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