Last Updated on May 9, 2025 by PorchLightReading
No bake pumpkin cheesecake recipe made with simple ingredients. The perfect dessert idea for any holiday gathering.
I love a classic holiday dessert, but sometimes there just isn’t enough time in the day to make everything. That’s why I love this simple, no bake, pumpkin cheesecake recipe!
Although this isn’t the same as some of those classic recipes, this dessert is a close copycat and is incredibly light and fluffy. It also comes together in less than 30 minutes before you can set it and forget it. All it needs is a few hours in the fridge to chill and everyone will love this pumpkin cheesecake dessert, that is both simple and delicious.
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- Table of contents: No bake Pumpkin Cheesecake
- Why you’ll love this recipe
- Ingredients
- Step by step instructions
- Storage directions
- Tips for the best results
- Variations
- Jump to Recipe
NO BAKE PUMPKIN CHEESECAKE
Fall is the perfect time to indulge in rich, cozy flavors, and what better way to do that than with this simple no bake pumpkin cheesecake. This dessert brings the best of both worlds, with warm spices, and rich cream cheese, all without turning on the oven.
WHY YOU’LL LOVE THIS RECIPE
- No oven needed- Whether you don’t want to use the oven, or you’re just a little extra busy, this dessert comes together quickly and only needs the refrigerator to set.
- Light and creamy- The fluffy, mousse-like texture makes it a light and refreshing twist on traditional pumpkin pie.
- Classic fall flavors- This recipe is packed with warm spices and rich and a creamy pumpkin mixture.
- Save on time- Make a day or two in advance or whip it up quickly in the morning and have it ready that afternoon! It only takes a few minutes to mix the ingredients, and then place it in the refrigerator to set.
INGREDIENTS
- ¾ cup canned pure pumpkin
- 1- 8oz package cream cheese block (softened)
- ¾ cup confectioners sugar
- 2 TBS milk
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. nutmeg
- 1- 8oz container of frozen whipped topping (thawed)
- 1 graham cracker pie crush (homemade or store bought)
- Homemade graham cracker pie crust recipe
- Toppings
- Melted chocolate
- Chocolate chips
- Whipped cream
- Homemade graham cracker pie crust recipe
STEP BY STEP DIRECTIONS
Graham cracker pie crust- You can either keep it simple by purchasing your crust at the grocery store, or if you happen to have a sleeve of graham crackers, a few tablespoons of butter, and granulated sugar, then you already have everything you need to make your own homemade pie crust. Homemade graham cracker pie crust recipe-
Prepare the filling- In a large bowl beat softened cream cheese and sugar together until light and fluffy. Add pure pumpkin, milk, and spices. Beat until creamy. Gently fold in the whipped topping.
Assemble the cheesecake- Pour pumpkin cheesecake filling into the graham cracker crust. Spread the filling evenly with a spatula. Drizzle with melted chocolate and add toppings of your choice.
Cover with plastic wrap and chill in the refrigerator 5 hours or until fully set.
Serve- Top with additional whipped cream, if desired, and sprinkle with a bit of cinnamon for extra flavor.
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STORAGE DIRECTIONS
Refrigerator- Store cheesecake coved in the fridge for up to four days. Make sure it’s wrapped tightly or in an airtight container.
Freezer– This cheesecake can also be frozen. Leave off the toppings and wrap in plastic or foil before freezing. To serve, thaw in the refrigerator overnight and add toppings of choice before serving.
TIPS FOR THE BEST RESULTS
Room temperature cream cheese- Make sure your cheese cheese is fully softened before mixing to avoid lumps in the filling.
Chill time- Don’t rush the chilling process! Letting the cheesecake chill for several hours ensures it will slice cleanly and hold its shape.
Fold, don’t stir- When adding the cool whip to the pumpkin mixture, fold in gently to keep the filling light and airy.
VARIATIONS
Maple syrup drizzle- For an extra touch of fall flavor, drizzle some maple syrup over each slice before serving.
Chocolate pumpkin cheesecake- Add a layer of melted chocolate on top of the crust before adding the filling for a chocolatey twist.
This no-bake pumpkin cheesecake is the perfect way to celebrate fall’s best flavors without spending hours in the kitchen. Its rich, creamy texture and pumpkin spice flavors will make it a hit at your next gathering, and since it’s a make-ahead dessert, you can relax and enjoy the day without the stress of last-minute baking.
Whether it’s for Thanksgiving, a fall potluck, or just a cozy night in, this cheesecake is sure to become a seasonal favorite in your home.
RECIPE CARD
No Bake Pumpkin Cheesecake
Ingredients
- 3/4 cup canned pure pumpkin
- 8 oz cream cheese
- 3/4 cup confectioners suger
- 2 TBS milk
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg
- 8 oz cool whip
- 1 graham cracker pie crust
Toppings
- drizzle melted chocolate
- mini chocolate chips
Instructions
- In a large bowl beat softened cream cheese and sugar together until light and fluffy. Add pumpkin pure, milk, and spices. Beat until creamy. Gently fold in the whipped topping.
- Pour pumpkin cheesecake filling into the graham cracker crust. Spread the filling evenly with a spatula. Drizzle with melted chocolate and add toppings of your choice.
- Cover with plastic wrap and chill in the refrigerator 5 hours, or until fully set.
- Top with additional whipped cream, if desired, and sprinkle with a bit of cinnamon for extra flavor.
Notes
Nutrition
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