This no-bake pumpkin cheesecake is the perfect easy and delicious holiday dessert! Creamy, spiced pumpkin filling in a crunchy graham cracker crust topped with whipped cream, this pie is one that everyone loves!
Nothing says the holidays like pumpkin pie! It is honestly one of the things I look forward to the most this time of year as the air starts to cool, and the days get shorter.
Of course a classic pumpkin pie is always a delicious treat but one of my favorites to whip up anytime is this no bake pumpkin cheesecake! This pie is a great make-ahead dessert if you are having guests, it is perfect for whipping up in a hurry if you need something to take to a party or gathering, and it is easy enough that you can make one just to have with dinner any night of the week! Perfect for when you have holiday leftovers and need pie to round out the meal!
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Besides being quick and easy to make the thing I love about this no-bake pumpkin dessert is that it frees up oven space for all of the other holiday dishes you’re cooking. We have a small kitchen so every little bit helps when we’re getting ready for a big family meal! This pie is also made with easy ingredients to find in any grocery store, no need for specialty ingredients, so no matter where you spend your holidays whether it is a big city or a tiny town you can find what you need for this easy recipe!
The best part is it is as delicious as it is easy with a delicious graham crust, creamy pumpkin filling, and just the perfect amount of pumpkin spice! It is a great Thanksgiving dessert and adelicious addition to your Christmas dinner menu!
Find the exact amounts in the printable recipe card at the bottom of this post.
Heavy Whipping Cream– This helps give the cheesecake a light and fluffy texture, you’ll want it to be nice and cold when you use it!
Cream Cheese– You’ll want to use 8oz bricks of cream cheese, and have it softened to room temperature before you get started
Pumpkin Puree– You’ll need a 15 oz can of pumpkin puree. Be sure to get pure pumpkin and not pumpkin pie filling.
Powdered Sugar– Using powdered sugar in this recipe helps create a light texture and the sugar blends in easily with the rest of the ingredients.
Vanilla- Be sure to use real vanilla extract!
Pumpkin Pie Spice– Make sure your spices are nice and fresh for optimal flavor. You can mix up your own pumpkin spice or use store bought.
Cinnamon– A little bit of extra cinnamon adds a delicious flavor to this easy dessert!
Whipped Cream– I always top my pumpkin pie with whipped cream. You can use real whip cream or whipped topping such as cool whip, whatever your preference.
Graham Cracker Crust– This creates the base of the pie, you can use a store bought one or a homemade one. If you’re using a homemade crust you’ll want to make it in a 9 inch pie pan.
Here’s how to make this no-bake pumpkin cheesecake
First in the bowl of a stand mixer or a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Add in powdered sugar a little at a time, beating between each addition until it has all mixed in.
Add in the pumpkin puree and vanilla and continue to mix until it is all well blended, set aside.
In a separate bowl use an electric mixer to beat the heavy cream. Start with the mixer on medium speed for 1-2 minutes, or until the cream begins to thicken. Increase the speed to high and continue beating until stiff peaks form.
Gently spoon the whipped cream into the pumpkin cream cheese mixture and then fold in gently until well mixed.
Spread the pumpkin mixture evenly in the graham cracker crust, cover with plastic wrap or aluminum foil and place in the fridge for at least 4 hours.
When ready to serve, slice into 8 pieces and top with whipped topping if desired.
FAQ & Tips
Can I use a different crust? This pie is delicious with a traditional graham cracker crust but you can swap it out for other variations if you’d like. Gingersnap cookies make a great substitution, vanilla wafers are delicious, or even biscoff cookies! Use your favorite crumb crust recipe and favorite crunchy cookie to customize your own crust! If you prefer a traditional pie crust you can use one, just make sure to bake it before filling!
For the best results whipping the heavy cream pop your bowl and beater in the freezer for about 15 minutes before whipping the cream. Also make sure the heavy cream is nice and cold before you start making the whipped cream.
Make sure to give this cheesecake time to cool. You can make it a day or two before you plan to serve it. It is better to make it further in advance then to not have enough time for it to cool and set before serving.
Can I make this sugar free? This pie is actually pretty easy to convert to sugar free! You can swap out the powdered sugar for Swerve powdered sweetener, and my keto graham cracker crust recipe is the perfect base for this pie. You can find sugar free whipped topping to top it all off!
Can I make this pie in a springform pan – Traditionally cheesecakes are made in a springform pan and if that is your preference you can use one for this recipe. Just make sure to use a graham cracker crust recipe where the sides of the pan are covered, not just the bottom. Because this is a no-bake dessert it needs the structure of the crust to help hold everything together.
- 1 Cup Heavy Whipping Cream – Cold
- 2 Bricks Cream Cheese- Softened
- 1 Can Pumpkin Puree
- 1 ½ Cups Powdered Sugar
- 1 tsp Vanilla
- 2 ½ tsp Pumpkin Spice
- ½ tsp Cinnamon
- Graham Cracker Crust
- First in the bowl of a stand mixer or a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Add in powdered sugar a little at a time, beating between each addition until it has all mixed in.
- Add in the pumpkin puree and vanilla and continue to mix until it is all well blended, set aside.
- In a separate bowl use an electric mixer to beat the heavy cream. Start with the mixer on medium speed for 1-2 minutes, or until the cream begins to thicken. Increase the speed to high and continue beating until stiff peaks form.
- Gently spoon the whipped cream into the pumpkin cream cheese mixture and then fold in gently until well mixed.
- Spread the pumpkin mixture evenly in the graham cracker crust, cover with plastic wrap or aluminum foil and place in the fridge for at least 4 hours.
- When ready to serve, slice into 8 pieces and top with whipped topping if desired
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 142mgCarbohydrates: 41gFiber: 2gSugar: 27gProtein: 3g