No Bake Pumpkin Cheesecake is the perfect thing to make for the holidays! So elegant ... no baking involved! Free up you oven space!

No Bake Pumpkin Cheesecake

  • Author: Amy


Save room in your oven! This no bake pumpkin cheesecake is perfect for the holidays. Make it ahead of time! This filling will fill 2 pre-made graham cracker crusts. Use chopped pecans, caramel sauce and whipped cream as toppings to make it even better!


Graham Cracker Crust:

  • 1 stick butter, melted
  • 1/4 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1.5 cups crushed graham crackers

Pumpkin Cheesecake Filling:

  • 16 oz. cream cheese, room temperature
  • 15 oz. can of pumpkin puree
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 3 cups whipped cream


Graham Cracker Crust:

  1. Line a spring-form pan with parchment paper.
  2. Using a fork, combine crust ingredients in a small bowl.
  3. 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:

  1. Place the cream cheese, pumpkin puree, sugar and pumpkin pie spice into a food processor.
  2. Blend until smooth and fully combined.
  3. Pour into a large mixing bowl and gently fold in the whipped cream.
  4. Pour into the spring-form pan, smooth the top and place in the refrigerator for a minimum of 4 hours to set.
  5. Run a knife around the cheesecake to help release it from the spring-form pan.
  6. Top with pecans, caramel sauce and whipped topping.
  7. Serve chilled.