No Bake Pumpkin Cheesecake: Smooth, creamy, and bursting with pumpkin spice flavor, this ridiculously easy pie/cheesecake hybrid is the perfect fall dessert.
Best of all it’s so simple to make, with hardly any prep time, and no cooking required. You can’t go wrong with this delicious and addictive pumpkin cheesecake.
Why we love No Bake Pumpkin Cheesecake
- It’s so easy to make! Just mix everything together and let it chill in the fridge.
- This pie tastes best the next day, making it the perfect make ahead treat for Halloween parties or Thanksgiving dinner.
- The cool, creamy filling is perfect for early fall days, when you’re craving pumpkin treats, but it’s still too hot to turn on the oven.
- It’s lighter than your typical pumpkin pie, with a filling that’s light and fluffy, almost like a pumpkin mousse.
- The flavor is amazing. I make this with our homemade pumpkin spice blend, and it’s so good, I once had to throw away half a pie just to keep myself away from it! (True story.)
What You’ll Need:
Ingredients:
- Cream cheese
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Brown sugar
- Pumpkin pie spice
- Whipped topping (we use Cool Whip)
- Pre-made graham cracker pie crust
Supplies:
- Large mixing bowl
- Hand mixer or Stand mixer
- Wooden spoon or spatula
How to Make No Bake Pumpkin Cheesecake:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
If you make this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card and let me know how it turned out in the comments below. This provides helpful feedback for me and to other readers. And if you want more fun party ideas, subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook.
Step 1 – Place softened cream cheese in a large mixing bowl. Beat with a hand mixer on medium-high speed until smooth.
Step 2 – To the cream cheese add 1 cup pumpkin puree, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/2 teaspoon pumpkin pie spice. Mix until well combined.
Step 3 – Add 8 ounces whipped topping (we used Cool Whip), and fold into the cheesecake mixture until well combined. Do not overmix.
Step 4 – Pour the cheesecake mix into the prepared pie crust. Refrigerate for at least 6 hours or overnight for best results.
Essential Tips:
Don’t skip these tips – read them before baking to avoid any potential mistakes.
- Make sure your cream cheese is completely softened before starting. I like to let mine sit out for at least 30-45 minutes. If it’s still cool to the touch, then you can remove it from the wrapper and microwave it on high for 10-15 seconds.
- Be very careful folding the whipped topping into the pumpkin filling. You want to keep it as light and fluffy as possible.
- This recipe works best with the whipped cream from a tub. While you may be able to use homemade whipped cream, it is more likely to deflate quickly, which can result in a soupy mess. Canned whipped cream will not work.
Toppings Suggestions
There are so many ways to top this no bake pumpkin cheesecake. Get creative and have fun with it! Some of our favorites include:
- Roasted or Candied Pecans
- Whipped cream
- A drizzle of caramel sauce
- Mini chocolate chips
- Ginger snaps or homemade ginger cookies
Don’t forget, you can get really crazy and double or triple up on the toppings too.
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FAQs:
Does pumpkin cheesecake freeze well?
Yes! The most important thing to remember when freezing no bake pumpkin cheesecake is to wrap it really well with plastic wrap. There’s no recovering from freezer burn with this pie, so make sure you have it tightly wrapped…and with plenty of layers.
Defrost in the refrigerator overnight and add your toppings just before serving. Yum!
Can I Use Homemade Whipped Cream?
This recipe works best with the whipped cream from a tub. While you may be able to use homemade whipped cream, it is more likely to deflate quickly, which can result in a soupy mess instead of a light and fluffy pie.
Can I make mini versions of these cheesecakes?
While I haven’t personally tested a mini version, I don’t see why you couldn’t do that. Just make sure you have LOTS of mini pie shells because this makes a ton of filling.
Use the 4-inch pre-made graham cracker pie crusts, or you can make your own graham cracker crust in a mini muffin tin for a bite sized treat.
Storage Tips:
No bake pumpkin cheesecake can be made up to 4 days in advance…but it probably won’t last that long.
Keep it in the refrigerator, loosely covered with plastic wrap. You know, so you can sneak a spoonful every now and then. 👀
More Pumpkin Recipes to Love
If you liked my no bake pumpkin cheesecake, you’re going to love my pumpkin pie truffles with cream cheese. They’re bite sized treats that are filled with pumpkin flavor and are silky smooth on the inside.
Or you can check out all the best pumpkin desserts right here.
No Bake Pumpkin Cheesecake
Smooth, creamy, and bursting with pumpkin spice flavor in a graham cracker crust, this ridiculously easy no bake pumpkin cheesecake is the perfect fall dessert.
Ingredients
- 1 (8 ounce) package of cream cheese, softened at room temperature
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon Pumpkin pie spice
- 8 ounces whipped topping (we use Cool Whip)
- 1 (9 inch) pre-made graham cracker pie crust
- Extra cool whip for topping, optional
Instructions
- Place softened cream cheese in a large mixing bowl. Beat with a hand mixer on medium-high speed until smooth.
- To the cream cheese add 1 cup pumpkin puree, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/2 teaspoon pumpkin pie spice. Mix until well combined.
- Add 8 ounces whipped topping (we used Cool Whip), and fold into the cheesecake mixture until well combined. Do not overmix.
- Pour the cheesecake mix into the prepared pie crust. Refrigerate for at least 6 hours or overnight for best results.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Make sure your cream cheese is completely softened before starting. I like to let mine sit out for at least 30-45 minutes. If it's still cool to the touch, then you can remove it from the wrapper and microwave it on high for 10-15 seconds.
- Be very careful folding the whipped topping into the pumpkin filling. You want to keep it as light and fluffy as possible.
- This recipe works best with the whipped cream from a tub. While you may be able to use homemade whipped cream, it is more likely to deflate quickly, which can result in a soupy mess. Canned whipped cream will not work.
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Donna B Reidland says
Leslie, this looks delicious and simple tomake. I think my grandchildren would love this. (I know I would!)
Linda Kilsdonk says
Oh yum! This sounds completely delicious! I will be sure to give it a try. Thanks for sharing the recipe with us! Smiles, Linda at Paper Seedlings