Less than 10 ingredients and absolutely zero oven time is what it takes to make this amazing no-bake pumpkin cheesecake. Super easy and equally impressive, your guests will love it.
Why this recipe works
Pumpkin’s popularity revs up at the end of August, but at that time of year it can still be too hot to crank up the oven. This recipe needs some chill time in the fridge though, so be sure to plan for that.
Because this cheesecake is made in a springform pan, it’s easy to transport if you’re heading to a harvest party or Thanksgiving dinner.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make No Bake Pumpkin Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- In a large mixing bowl, combine the graham cracker crumbs, butter, sugar, and salt until evenly moistened. Reserve 1/4 cup of the crumb mixture for garnish and set aside.
- Press remaining crumb mixture into the bottom of an 8 or 9-inch springform pan. Place in refrigerator while preparing the filling.
- In a separate bowl with an electric mixer, beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until smooth.
- Fold in 1 cup of whipped topping with a spatula.
- Scrape cheesecake mixture into the crust and spread the top evenly.
- Garnish remaining whipped topping and graham cracker crumbs. Cover with plastic wrap and refrigerate for 3 hours before serving.
Expert Tips & FAQs
Remove the cream cheese from the refrigerator about 30 minutes before mixing. I usually cut mine up into cubes so that it will soften faster. If you mix the cream cheese when it’s still cold, you could end up with little solid bits in your cake.
Be sure to chill this cheesecake in the refrigerator for at least 2-3 hours, even longer is better. If you don’t let it chill, it will not firm up.
For single-serve minis
Adjust the ingredients to:
- 8 graham crackers, crushed
- 4 tablespoons butter, melted
- 8 oz cream cheese, well softened
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whipped topping, divided
- Prepare crust by combining the graham cracker crumbs and melted butter.
- Spoon the crust mixture into the small glass jars and press down gently.
- For the filling start with well-softened cream cheese. Blend with pumpkin, sugar and pumpkin pie spice.
- Fold in a little whipped topping or homemade whipped cream to give it a light texture. Save the rest of the whipped cream for garnish.
- You can then spoon the cheesecake mixture over the crust, or you can pipe it in for a pretty swirl.
Whether you make the entire cheesecake or little minis, this amazing no bake pumpkin cheesecake will be a new family favorite!
More Delicious Recipes
- Pumpkin Cake
- Pumpkin Roll
- Pumpkin Eggnog
- Lemon Cream Cheese Pie
- Instant Pot Cheesecake
- Pumpkin Magic Cake
- Pumpkin Spice Donuts
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No Bake Pumpkin Cheesecake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the crust:
- 1 ¾ cups graham cracker crumbs
- 7 tablespoons butter melted
- ¼ cup granulated sugar
- pinch of salt
For the filling:
- 24 oz cream cheese well softened
- 15- oz pumpkin puree NOT pumpkin pie filling
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 cups whipped topping or whipped cream divided
Things You'll Need
Before You Begin
- Remove the cream cheese from the refrigerator about 30 minutes before mixing. I usually cut mine up into cubes so that it will soften faster. If you mix the cream cheese when it's still cold, you could end up with little solid bits in your cake.
- Be sure to chill this cheesecake in the refrigerator for at least 2-3 hours, even longer is better. If you don't let it chill, it will not firm up.
Instructions
- In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened. Reserve 1/4 cup of the crumb mixture for garnish and set aside.
- Press remaining crumb mixture into bottom of an 8 or 9 inch springform pan. Place in refrigerator while preparing the filling.
- In a separate bowl with an electric mixer, beat the cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla until smooth.
- Fold in 1 cup of whipped topping with a spatula.
- Scrape cheesecake mixture into the crust and spread top evenly. Garnish remaining whipped topping and graham cracker crumbs. Cover with plastic wrap and refrigerate for 3 hours before serving.
Nutrition
This post originally appeared here on Aug 28, 2018, and has since been updated with expert tips and photos.
Amanda Davis
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Kim says
What if you don’t have food processor when recipes call for one?
Amanda Davis says
That’s going to depend on the recipe and why a food processor is suggested. This particular recipe that you commented on does not call for a food processor. Sometimes you can use a hand or stand mixer instead, but again it’s going to depend on the recipe.
Nineveh says
Loved the dessert! It was so easy to make. Entire family loved it. I will be making them for my daughter’s baptism again. :-)
Wendy says
Hi! How long in advance can this be made if being stored in the fridge? Thanks!
javen campbell says
im going to try these for thanksgiving which is tomorrow and they look good so i hope they work
Natalie says
I never tried pumpkin cheesecake before, but these sure do sound and look so delicious!