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a slice of no bake pumpkin cheesecake with more cheesecake in the background
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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 Time30 mins
Cook Time0 mins
Chill4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 198kcal
Author: NicoleDurham
Cost: Recipe $5.77 / Serving $0.48




  • 6 tablespoons Melted butter ($0.54)
  • 1 ½ cups Graham cracker crumbs (1 sleeve) ($0.61)


  • 8 oz 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 oz Whipped topping, thawed ($0.98)


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!


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.


  • 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!


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