Pumpkin puree and cream cheese combine to create this perfect No Bake Pumpkin Cheesecake Recipe.
This is another easy dessert that combines two of my favorites, pumpkin pie and cheesecake into one creamy recipe that's perfect for Thanksgiving.
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
This No Bake Pumpkin Cheesecake was inspired by my No Bake Pumpkin Cheesecake with Pudding Mix on this site. Both recipes use canned pumpkin puree and cream cheese combined together to create a create a dessert that everyone will think you spent hours!
Only this easy dessert is ready fast because it is a no-bake recipe.
Table of Contents
Pumpkin Dessert Ideas
Looking for a few other favorite pumpkin dessert recipes? Try my Pumpkin Cheesecake in Jar, or my collection of Fancy Pumpkin Desserts.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations
- Gingersnap Cookie Crust - use gingersnap cookies in place of graham cracker crumbs to create a different flavor crust.
- You can use a pre-baked crust or make a homemade one like I did for my Vanilla Pudding Cheesecake Recipe.
- Cool Whip Whipped Topping - you could substitute whipped topping for the heavy cream but the taste will not be the same.
- This recipe calls for pumpkin pie spice. If you can't find it in the grocery store, check out my homemade version for Pumpkin Pie Spice here on my blog. Making it at home is easy and costs a lot less too!
Step-by-Step Instructions
- Step 1: In a mixing bowl with an electric mixer, beat the cream cheese until light and fluffy.
- Step 2: Add in the powdered sugar and continue mixing until well mixed.
- Step 3: Then add in the pumpkin puree and vanilla.
- Step 4: Continue to mix until everything is well incorporated.
Expert Tip
Make sure the cream cheese is at room temperature or softened so it blends well with the other ingredients. This will help create a smooth and creamy texture.
- Step 5: In a separate bowl, beat the heavy cream on medium speed for 1 - 2 minutes. Then increase the speed to high and beat until stiff peaks form.
- Step 6: Add the whipped cream to the pumpkin mixture; reserving a little to decorate the pie if desired. Gently fold in until they are both well combined.
- Step 7: Spread the mixture evenly in the prepared graham cracker crust.
- Step 8: Place in the refrigerator for at least 4 hours.
Serving Tips
Step 9: Once the pie has chilled, you can serve it with the reserved whipped cream. A drizzle of caramel sauce would be delicious too!
Before You Begin!
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Cheesecake Storage and Thawing Tips
Refrigerator: Store no bake pumpkin cheesecake covered in the refrigerator for up to 5 days. I like to store pies and cheesecakes in the pie/cake plastic storage containers.
Freezer: You can freeze this cheesecake for up to 1 month for best flavor.
Thawing Tips: Thaw at room temperature for a few hours or overnight in the refrigerator when you're ready to eat it.
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📖 Recipe Card
No Bake Pumpkin Cheesecake
Ingredients
Equipment
Video
Method
- In a mixing bowl with an electric mixer, beat the cream cheese until light and fluffy.
- Add in the powdered sugar and continue mixing until well mixed.
- Then add in the pumpkin puree and vanilla.
- Continue to mix until everything is well incorporated.
- In a separate bowl, beat the heavy cream on medium speed for 1 - 2 minutes.
- Then increase the speed to high and beat until stiff peaks form.
- Add the whipped cream to the pumpkin mixture; reserving a little to decorate the pie if desired.
- Gently fold in until they are both well combined.
- Spread the mixture evenly in the prepared graham cracker crust.
- Place in the refrigerator for at least 4 hours.
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