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    Home » Recipes » Pies

    Published: Sep 12, 2022 Modified: May 8, 2023 by Nicole This post may contain affiliate links.

    No Bake Pumpkin Cheesecake

    Jump to Recipe Print Recipe
    promotional graphic for No Bake Pumpkin Cheesecake

    This no bake pumpkin cheesecake is one of the BEST no bake desserts to walk out of this kitchen. Made with whipped topping, pumpkin puree, and cream cheese, this cheesecake is light, fluffy, and perfect for the season.

    sliced no bake pumpkin cheesecake

    My husband loved this cheesecake so much that he said he wants to eat it for Thanksgiving every year. He then quickly followed it up by saying, "or every week." Haha, this man LOVES pumpkin recipes.

    This pumpkin pie dessert lasted less than 24 hours in my home the last time it was made. Everyone kept going back for another slice! I highly recommend bringing it to your holiday parties for similar results.

    For more pumpkin recipes your family is sure to love, check out my Pumpkin Banana Bread, Pumpkin Spice Snickerdoodles, Pumpkin Hand Pies, and Pumpkin Brioche French Toast.

    Why This Recipe Works

    1. Minimal ingredients. With only 7 ingredients, we don't need much to make this tasty dessert, so any grocery shopping needed won't take long or cost too much.
    2. No oven is needed. When I say "no bake" I truly mean it. We melt down some butter for the crust, but everything else is mixed and pressed together. Easy peasy!
    3. It's easy enough to have the kids help. My 4 year old son really enjoyed breaking the graham crackers for the food processor and pressing the crust into the pan. There are plenty of steps you can have the kiddos lend a hand with.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    ingredients needed to make no bake pumpkin cheesecake

    🥘 Ingredients

    For the Crust, you will need:

    Melted butter- This will add a little richness to the crust and help to bind the cracker crumbs together.

    Graham crackers- Use graham cracker crumbs for the crust. You can pulverize the crackers in a food processor, in a baggie with a rolling pin, or buy them as crumbs from your local grocery store's baking aisle.

    For the Filling, you will need:

    Cream cheese- This will add a creamy, rich taste to the cheesecake, making it feel more traditional.

    Pumpkin puree- use pumpkin puree (not canned pumpkin) for orange color and fresh pumpkin taste.

    Brown sugar- This will give us some added sweetness and depth of flavor.

    Pumpkin pie spice- For added warmth, use pumpkin pie spice.

    Whipped topping- This will be used to make the cheesecake nice and fluffy, but you can use more whipped topping as a garnish if desired.

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Electric Mixer
    • Food Processor (optional but recommended)
    • Rubber Spatula
    • 8 inch springform pan (or pie plate)

    🔪 Instructions

    Check out how to make no bake pumpkin cheesecake with these simple step-by-step instructions:

    Cut a piece of parchment paper and place it at the bottom of a springform pan. An 8 inch or 9 inch pan would work well. If the paper doesn't want to lay flat, spray cooking spray inside of the pan to "adhere" the paper to the base of the pan. Set aside.

    In a small bowl, melt your butter in the microwave for about 30 seconds until fully melted.

    graham crackers in a food processor

    Add your graham crackers to a food processor.

    crushed graham crackers in a food processor

    Process until crumbs.

    crushed graham crackers and melted butter in a food processor

    Add in the melted butter.

    graham cracker crust mixture in a food processor

    Process again until well mixed and combined.

    graham cracker crust mixture piled into a springform pan lined in parchment paper

    Press the graham cracker mixture into the bottom of the pan and slightly up the sides.

    pressed graham cracker crust in a springform pan

    Place the pan into the freezer and let it sit there until the filling is ready.

    pumpkin puree spices brown sugar and cream cheese in a mixing bowl

    Add the cream cheese, pumpkin, sugar, and pumpkin spice in a large mixing bowl.

    pumpkin cheesecake mixture in a glass mixing bowl

    Beat with an electric mixer on medium speed until well combined.

    pumpkin cheesecake filling with whipped cream about to be folded in

    Add the whipped topping.

    no bake pumpkin cheesecake filling in a glass mixing bowl

    Fold together until combined.

    no bake pumpkin cheesecake filling piled on top of a pressed graham cracker crust

    Pour the cheesecake filling into the frozen crust.

    aerial view of no bake pumpkin cheesecake in a springform pan

    Spread it out until it's even.

    Place into the fridge and allow to chill for 2-3 hours until set.

    Top with more whipped cream if desired. Serve and enjoy!

    aerial view of no bake pumpkin cheesecake with whipped cream around the edges

    🧾 Substitutions

    Whipping cream. If desired, you can swap out the whipped topping for homemade whipped cream. To do this, beat 1.5 cups of heavy whipping cream, 1 teaspoon of vanilla, and 3 Tablespoons of powdered sugar until stiff peaks form. Use in place of the whipped topping.

    Pumpkin pie spice. You can DIY your own pumpkin pie spice by mixing together 1 tablespoon plus 1 teaspoon of ground cinnamon (or 5 teaspoons) along with 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and ¼ teaspoon of ground cloves or allspice. Mix together and then use as much as directed. Save the rest for future recipes for up to 3 months.

    🍴 Recipe Tips

    Let that pie chill!

    The longer that you let this pie rest and chill in the fridge, the more it will set and the nicer the slices will look. That said, it will remain a little softer thanks to the added moisture of the pumpkin.

    Thaw cream cheese beforehand.

    Ensure that the cream cheese has been removed from the fridge for at least 30 minutes to an hour before use. This is especially important because you want it at room temp before mixing.

    If your cream cheese is not at room temperature or is too cold when you start mixing, there will be little white balls of cream cheese scattered throughout the filling, and it may look and taste less appealing since the filling won't be as smooth and homogenous.

    👩🏻‍🍳 Storage

    Fridge

    You can keep this cheesecake well covered and stored in the fridge for 3 days. That said, it's highly unlikely to last this long as this dessert is just too good to resist!

    Freezer

    Yes, you can wrap this cheesecake well in plastic wrap and store it in an airtight c container for up to 3 months in the freezer. Thaw overnight in the fridge or allow it to sit on the counter for about 30 minutes until soft enough to slice and eat. Enjoy!

    💭 FAQs

    Can I make mini no bake pumpkin cheesecakes?

    Yes! Go ahead and spoon the crust into the bottom of 12 muffin cups and press to make the bottom. Divide the filling over the top and let set for several hours in the fridge. Gently remove from the cups and serve. I find that foil or parchment muffin liners work well for this.

    Can I use a pre-bought crust?

    Yes! You can use a prebought crust to make this cheesecake, but note that there may be leftover filling as a result. Storebought pie crusts aren't as deep as the ones made at home in a springform pan. Leftover filling can be used as a dip with cookies.

    Why is my no-bake cheesecake so soft?

    Your cheesecake is assembled using thawed/room temperature ingredients and will be soft once made. To get it to set up properly you will need to let it chill in the fridge for several hours. I recommend letting it chill for 4-8 hours in the fridge for the best results.

    pumpkin cheesecake slice on a plate with a forkful

    More great pumpkin recipes to check out soon

    • Pumpkin Patch Cupcakes
    • Easy Pumpkin Spice Coffee Cake
    • Layered Pumpkin Spice Latte Cake
    • Pumpkin Swirl Cheesecake

    📖 Recipe

    a slice of no bake pumpkin cheesecake with more cheesecake in the background
    Print Recipe
    5 from 1 vote

    No Bake Pumpkin Cheesecake

    This no bake pumpkin cheesecake is one of the BEST no bake desserts to walk out of this kitchen. Made with whipped topping, pumpkin puree, and cream cheese, this cheesecake is light, fluffy, and perfect for the season.
    Prep Time 30 minutes mins
    Cook Time 0 minutes mins
    Chill 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Servings: 12 slices
    Calories: 198kcal
    Cost Recipe $5.77 / Serving $0.48
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Electric Mixer
    • Food Processor (optional but recommended)
    • Rubber Spatula
    • 8 inch springform pan (or pie plate)

    Ingredients

    Crust

    • 1 ½ cups Graham cracker crumbs (1 sleeve) ($0.61)
    • 6 Tablespoons Butter, melted ($0.54)

    Filling

    • 8 ounce Cream cheese, softened ($1.98)
    • 1 cup Pumpkin puree ($1.50)
    • ½ cup Brown sugar ($0.11)
    • ½ teaspoon Pumpkin pie spice ($0.05)
    • 8 ounce Whipped topping, thawed ($0.98)
    US Customary - Metric

    Instructions

    To make crust

    • Cut a piece of parchment paper and place it at the bottom of a springform pan. An 8 inch or 9 inch pan would work well. If the paper doesn't want to lay flat, spray cooking spray inside of the pan to "adhere" the paper to the base of the pan. Set aside.
    • In a small bowl, melt your butter in the microwave for about 30 seconds until fully melted.
    • Add your graham crackers to a food processor and process until crumbs.
    • Add in the melted butter and process again until well mixed and combined.
    • Press the graham cracker mixture into the bottom of the pan and slightly up the sides. Place the pan into the freezer and let it sit there until the filling is ready.

    To make filling

    • Beat the cream cheese, pumpkin, sugar, and pumpkin spice in a large mixing bowl with an electric mixer on medium speed until well combined.
    • Fold in the whipped topping until well mixed.
    • Pour the cheesecake filling into the frozen crust and spread it out until it's even.
    • Place into the fridge and allow to chill for 2-3 hours until set.
    • Top with more whipped cream if desired. Serve and enjoy!

    Notes

    Recipe Tips

    • The longer that you let this pie rest and chill in the fridge, the more it will set and the nicer the slices will look. That said, it will remain a little softer thanks to the added moisture of the pumpkin.
    • Ensure that the cream cheese has been removed from the fridge for at least 30 minutes to an hour before use. This is especially important because you want it at room temp before mixing.
    • If your cream cheese is not at room temperature or is too cold when you start mixing, there will be little white balls of cream cheese scattered throughout the filling, and it may look and taste less appealing since the filling won't be as smooth and homogenous.

    Storage

    • You can keep this cheesecake well covered and stored in the fridge for 3 days. That said, it's highly unlikely to last this long as this dessert is just too good to resist!
    • You can wrap this cheesecake well in plastic wrap and store it in an airtight c container for up to 3 months in the freezer. Thaw overnight in the fridge or allow it to sit on the counter for about 30 minutes until soft enough to slice and eat. Enjoy!

    Nutritional Information

    Serving: 1slice | Calories: 198kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3620IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg
    Author NicoleDurham
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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