No Bake Pumpkin Cheesecake

Pumpkin puree and cream cheese combine to create this perfect No Bake Pumpkin Cheesecake Recipe. This is another easy pumpkin dessert that combines two of my favorite desserts, pumpkin pie and cheesecake into one creamy recipe that's perfect for Thanksgiving.

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.

Jump to:

• Pumpkin Dessert Ideas
• Helpful Kitchen Tools Needed
• Main Ingredients Needed
• Step-by-Step Instructions
• Step 2 | Pour into Graham Cracker Crust
• Variations
• Storage and Freezing Tips
• Top Recipe Tip
• No Bake Pumpkin Cheesecake

Pumpkin Dessert Ideas

Here are a few other favorite pumpkin dessert recipes that are on the blog for you:

• Pumpkin Cheesecake in Jar 
• Fancy Pumpkin Desserts
• Pumpkin Cheesecake in a Jar

Helpful Kitchen Tools Needed

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• Pie Plates
• Rubber spatula

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Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• Heavy Whipping Cream - make sure it's cold so it whips out faster and creamier.
• Cream Cheese - make sure both blocks are at room temperature.
• Canned Pumpkin Puree - not to be confused with Canned Pumpkin Pie Mix.
• Powdered Sugar - do not substitute regular granulated sugar.
• Vanilla Extract
• Pumpkin Pie Spice - see note below for my homemade recipe.
• Ground Cinnamon
• Graham Cracker Crumb Crust - you can use a pre-baked crust or make a homemade one like I did for my Vanilla Pudding Cheesecake Recipe.

Quick Baking Tip - 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 | Prepare the Cheesecake Mixture

• 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.

Step 2 | Pour into Graham Cracker Crust

• 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.

Step 3 | Serving Tips

• Once the pie has chilled, you can serve it with the reserved whipped cream.
• A drizzle of caramel sauce would be delicious too!

Variations

• Gingersnap Cookie Crust - use gingersnap cookies in place of graham cracker crumbs to create a different flavor crust.
• Cool Whip Whipped Topping - you could substitute whipped topping for the heavy cream but the taste will not be the same.

Storage and Freezing Tips

• 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.
• You can freeze this cheesecake for up to 1 month for best flavor.
• Thaw at room temperature for a few hours or overnight in the refrigerator when you're ready to eat it.

Top Recipe Tip

• Make sure the cream cheese is at room temperature or softened so it blends well.