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

Save room in your oven! This no bake pumpkin cheesecake is perfect for the holidays.
Prep Time20 mins
Chill Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 275kcal
Author: Amy Duska


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:

  • 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 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.


  1. Can be made 2 days ahead of time!
  2. This filling will fill 2 pre-made graham cracker crusts.


Calories: 275kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 195mg | Potassium: 153mg | Fiber: 1g | Sugar: 19g | Vitamin A: 6125IU | Vitamin C: 1.5mg | Calcium: 66mg | Iron: 0.7mg