Easy No-Bake Pumpkin Cheesecake
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This Easy No-Bake Pumpkin Cheesecake recipe is one of the easiest pumpkin desserts you’ll ever make. Light and fluffy with distinctive pumpkin spice flavoring, it’s an easy cheesecake made without whipped heavy cream (whipped topping is the secret to the perfect texture!). You’ll come back to it time and again.
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What to Love About No-Bake Pumpkin Cheesecake
Three reasons I love this pumpkin cheesecake:
- 10 minutes to make, plus chilling time.
- You can make your own graham crust — or use a ready-made crust, a super easy alternative.
- Utterly delicious with a creamy, light texture and pumpkin flavor.
There will never be a replacement for pumpkin pie in my mind. For me… Thanksgiving wouldn’t be Thanksgiving without it.
But there will also always be room for variations on pumpkin desserts for Thanksgiving and throughout the holiday season.
This is where this incredibly easy No-Bake Pumpkin Cheesecake comes in.
This pumpkin cheesecake is in the tradition of quick and easy fall desserts, much like our 15 Minute Pumpkin Scones recipe.
This oh-so-simple Pumpkin Cheesecake is an easy twist on classic fall flavors and one my family is loving this season. And after all, don’t we all love a simple holiday help from time to time?
Ingredients
You will find ingredient measurements in the printable recipe card at the bottom of this post.
- Cream cheese at room temperature
- Pumpkin puree, canned
- Brown sugar
- Pumpkin pie spice
- Ground cinnamon
- Whipped topping (like Cool Whip)
- Graham cracker crust
How to Make No-Bake Pumpkin Cheesecake
Full instructions are in the recipe card below, but here is a quick overview of how to make this easy pumpkin cheesecake:
Step 1: Cream ingredients
With an electric mixer, beat cream cheese, pumpkin, sugar, pumpkin pie spice, and cinnamon until blended. Fold in whipped topping.
Step 2: Transfer cheesecake to graham crust
Transfer the pumpkin cheesecake to the ready-made graham crust. Using an offset spatula, gently spread to the edges of the crust and smooth the top.
Step 3: Refrigerate until firm
Refrigerate for at least 4 hours or until firm; overnight is even better. I like to freeze the cheesecake before slicing so that the wedges have sharp, clean edges.
Just before serving, add additional whipped topping if desired.
Tools & Tricks
Although the entire Pumpkin Cheesecake can be made by hand, having a few of these tools makes the task easier and, I think, delivers a better result.
- Electric Hand Mix: This is really key to getting a beautiful loft in the both the pumpkin and the cream cheese. Use the whisk attachment for best results.
- Offset Spatula: This helps spread the cheesecake to the edges of the graham crust in an even, pretty layer.
- Sharp Cutting Knife: To help get sharp cheesecake slices, it’s important to begin with a clean, sharp knife. I like to freeze the cheesecake before cutting. It’s also important to wipe the knife blade between each slice. Dipping it in warm water also helps.
Frequently Asked Questions
Just before serving, I like to add dollops of additional whipped topping. This could even be Ready Whip u002du002d just to make it even easier!
You do not need to pre-bake the crust. However, you can pre-bake it for a richer flavor and more golden crust. To do this, bake for 7 to 10 minutes in a preheated 350-degree oven. Then cool completely before filling it.
More Easy Pumpkin Recipes
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Easy No Bake Pumpkin Cheesecake
Ingredients
- 8 oz. cream cheese block softened (1 pkg)
- 1 cup can pure pumpkin
- 1 cup sugar
- 1 tsp. pumpkin pie spice
- 1/2 tsp ground cinnamon
- pinch of salt
- 8 oz whipped topping like Cool Whip, thawed (1 tub)
- 1 ready-to-use graham cracker crust 9-inches
Instructions
- Using a hand mixer, beat cream cheese, pumpkin, sugar, pumpkin pie spice, and cinnamon until blended. Fold in whipped topping.
- Transfer the pumpkin cheesecake to the ready-made graham crust. Using an offset spatula, gently spread to the edges of the crust and smooth the top.
- Refrigerate for at least 4 hours or until firm, overnight is even better. I like to freeze the cheesecake prior to slicing so that the wedges have sharp, clean edges.
- Just before serving, add additional whipped topping if desired.
Video
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can you swap out the sugar for organic maple syrup, or organic coconut sugar, or organic monk fruit
Hi Cherie, organic coconut sugar would be the best option for texture . I’ve not tried the recipe using maple syrup or monk fruit.
I’m thinking of switching out the sugar for icing sugar because comments have said it’s not sweet enough. I’ve used icing sugar in other recipes for blueberry cheesecake in the past. What are your thoughts?
Hi Crystal— You can definitely use icing sugar in the recipe!
1 can purée is how many cups??
Hi Wendy! A 15-ounce can of pumpkin puree 2 1/2 tablespoon short of 2 cups.
I made this for the first time- never tried a no bake like this. Was so good!
A half cup brown sugar was not near enough to sweeten up that cream cheese and give it that cheesecake twang.
Do you bake the pie crust at all?
Hi Andrea! You do not need to pre-bake the crust. However, you can pre-bake it for a richer flavor and more golden crust. To do this, bake for 7 to 10 minutes in a preheated 350-degree oven. Then cool completely before filling it.
I’m making this recipe using keebler mini graham cracker crust. How do I fix the measurements for the ingredients to fit one of those crusts. Also, can I use maple syrup instead of sugar?
Hi Angie, I would reduce the pumpkin puree to 1/2 cup and keep the other ingredient with the same measurements. I’ve not made these into mini cheesecakes yet, although that is a wonderful idea, so I’m not sure how many it will fill. Keep the chilling time the same, or until they are firm. As to the maple syrup, I love the idea but I’ve not tried making it that way. My concern is how the liquid would affect the cheesecake setting up along with the pumpkin puree. Hope this helps! If you try it, I’d love to hear your thoughts.
Delicious