Go Back
+ servings
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

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12
Author: Amy Duska


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


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.


  • 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.


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