No-Bake Pumpkin Cheesecake is made with cream cheese, canned pumpkin, sugar, spice and whipped cream. It's perfect for holiday dinners because it can be made in advance and doesn't require an oven!
This no-bake pumpkin cheesecake is perfect for busy holiday dinner parties. You'll be able to free up valuable space in your oven for things like sweet potato casserole and corn casserole!
You can make this ultra delicious dessert a day or two ahead of time. It will be waiting patiently in the fridge until you are ready!
Choose to either make your own crust like I did or buy a couple of pre-made graham cracker crusts to make this holiday dessert super easy to assemble.
I made my crust because I wanted it to look like a traditional cheesecake using a spring-form pan.
There's nothing wrong with using a store bought crust. If you do decide to go that route, either buy two graham cracker crusts or cut the pumpkin cheesecake filling ingredients in half.
What ingredients do you need to make a no-bake pumpkin cheesecake?
- graham crackers
- light brown sugar
- butter
- vanilla extract
- cream cheese
- canned pumpkin puree
- granulated sugar
- pumpkin pie spice
- whipped cream
How to make a No-Bake Pumpkin Cheesecake.
CRUST - Start by making the crust. Place the crushed graham crackers, melted butter, light brown sugar and vanilla extract into a small mixing bowl and combine with a fork. Press the mixture into the bottom of a 9" spring-form pan and then place in the freezer to set the butter.
FILLING - Place the cream cheese, pumpkin puree, sugar and pumpkin pie spice into a food processor and blend until completely smooth. Gently fold in the whipped cream and then pour over the crust.
CHILL - Place the cheesecake in the fridge for a minimum of 4 hours to set up.
Right before serving, top the cheesecake with caramel sauce, whipped cream and chopped nuts.
Other Pumpkin recipes you might like!
- Pumpkin Pie
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Pie Crumble Bars
- Gluten-Free Pumpkin Cookies
- Pumpkin Cream Cheese Monkey Bread
- Pumpkin Pie Spice
Did you make this No-Bake Pumpkin Cheesecake recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
No Bake Pumpkin Cheesecake
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Ingredients
Graham Cracker Crust:
- 1 stick butter (melted)
- ¼ cup light brown sugar
- ½ teaspoon vanilla extract
- 1.5 cups crushed graham crackers
Pumpkin Cheesecake Filling:
- 16 oz. cream cheese (room temperature)
- 15 oz. can of pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 3 cups whipped cream
Instructions
Graham Cracker Crust:
- Line a spring-form pan with parchment paper. Using a fork, combine crust ingredients in a small bowl.
- Press the crust mixture into the bottom of the spring-form pan and place in the freezer to set while you make the pumpkin cheesecake filling.
Pumpkin Cheesecake Filling:
- Place the cream cheese, pumpkin puree, sugar and pumpkin pie spice into a food processor. Blend until smooth and fully combined. Pour into a large mixing bowl and gently fold in the whipped cream.
- Pour the filling into the spring-form pan, smooth the top and place in the refrigerator for a minimum of 4 hours to set.
- Run a knife around the cheesecake to help release it from the spring-form pan. Top with pecans, caramel sauce and whipped topping. Serve chilled.
Notes
- Can be made 2 days ahead of time.
- This filling will fill 2 pre-made graham cracker crusts.
- Store leftovers, covered in the fridge, for up to 4 days.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Sri says
The pumpkin cheesecake got rave comments at my Thanksgiving table. Everyone wanted seconds. Very easy . I will make it again. and again. Thanku for the simple recipe.
Jessie | Kitschen Cat says
Ahhh I'm dying over here looking at this on a cozy Friday afternoon. Your photos are gorgeous too 🙂 Pinning this now to make later!
Amy says
Awe ... thank you Jessie!