Go Back
–+ servings
Print
No bake pumpkin cheesecake

No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is an effortless dessert that's ideal for any season but especially magical in fall.

Course Dessert
Cuisine American
Keyword no bake pumpkin cheesecake, no bake pumpkin cheesecake recipe
Prep Time 25 minutes
chill time 8 hours
Total Time 8 hours 25 minutes
Servings 12 slices
Calories 323 kcal
Author Marjorie @APinchOfHealthy

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

  1. Mix the graham cracker crumbs, brown sugar and butter in a bowl.
  2. Press the crust mixture into the sides and bottom of a 9” round springform pan (or a pie 
dish).
  3. Set in the freezer to chill while you prepare the filling.

Make the filling

  1. 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.
  2. Fold in 1 tub Cool Whip into the filling mixture with a rubber spatula until well combined, about 30 seconds.
  3. 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

  1. Before serving, spread 1/2 tub of Cool Whip over the Cheesecake and sprinkle it with pumpkin spice.

Recipe Notes

  • 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. 

Nutrition Facts
No Bake Pumpkin Cheesecake
Amount Per Serving
Calories 323 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 408mg18%
Potassium 263mg8%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 37g41%
Protein 8g16%
Vitamin A 5761IU115%
Vitamin C 2mg2%
Calcium 203mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.