This easy No Bake Pumpkin Cheesecake recipe is the perfect dessert for the holidays! Wonderfully light and creamy and loaded with pumpkin flavor! It’s the perfect addition to this year’s dessert table and can be made in advance.
Can’t get enough pumpkin desserts? Make sure to check out my Pumpkin Chocolate Chip Cookies, Pumpkin Bars and this amazing Pumpkin Delight!
No Bake Pumpkin Cheesecake Recipe
I’m always on the hunt for easy holiday dessert recipes that are great to make ahead. This no bake cheesecake is exactly what I need for holidays that require the oven so often. No bake, perfectly delicious and a total showstopper.
This decadent No Bake Pumpkin Cheesecake recipe has the perfect blend of fall flavors with the pumpkin and spices and is just so creamy and delicious! The best part is that this no bake cheesecake takes about 10 minutes of hands on time to make.
That Extra Special Touch
This pumpkin cheesecake recipe is perfection on it’s own but a drizzle of caramel sauce and some pillows of fresh whipped cream would take it over the top!
No Bake Cheesecake Shortcuts
This easy cheesecake recipe offers two optional shortcuts to make this cheesecake easier to prepare. I’ve included directions in the notes below in the recipe card on how to make this cheesecake completely homemade (eliminating the whipped topping). Let’s check out the shortcuts:
- a store bought pie crust will save you about 10 minutes and a few ingredients. I’ve included instructions on how to make a homemade graham cracker crust in the recipe card below if you prefer graham cracker over the Nilla wafers.
- using store bought whipped topping will save you about 8 minutes. For all of you who are vehemently opposed to making this no bake cheesecake with cool whip, I hear you, and offer a fresh whipped cream option in the recipe card.
More Cheesecake Favorites
Can’t get enough cheesecake? Try these other delicious desserts made with cheesecake!
- Chocolate Chip No Bake Cheesecake
- Cherry Cheesecake Dip
- No Bake Apple Cheesecake
- Oreo Cheesecake
- Cheesecake Brownies
- Peanut Butter Cup Cheesecake Fudge
- Chocolate Cheesecake
- Espresso Cheesecake
No Bake Pumpkin Cheesecake Ingredients
This no bake pumpkin cheesecake recipe is made with just a handful of ingredients. The filling is creamy, rich and is so easy to make. You can find the full, printable recipe in the recipe card at the bottom of this post. Let’s take a look at what you’ll need:
Crust
- Nilla Wafers – I’ve opted for a Nilla wafer crust for this cheesecake but feel free to use a graham cracker crust or even a store bought crust instead.
- pumpkin pie spice – this gives the crust a little spice and flavor that is so lovely in this recipe. I used my homemade pumpkin pie spice but a store bought version will work just as well.
- salted butter – the butter will need to be melted. If you don’t have salted butter, feel free to use unsalted and just add a pinch of salt to the crust.
Pumpkin Cheesecake
- cream cheese – you want the cream cheese softened at room temperature. Full fat is best for this easy cheesecake recipe.
- dark brown sugar – to sweeten the cheesecake filling. You can use light brown sugar or even granulated sugar if you prefer although the granulated sugar will change the flavor a bit.
- pumpkin puree – this is canned and will usually say pure pumpkin or 100% pumpkin on the label. Be sure not to buy pumpkin pie filling.
- vanilla extract – adds warmth and flavor to the filling.
- pumpkin pie spice – gives this cheesecake it’s pumpkin pie flavor with all the lovely, warm spices you find in pumpkin makes the no bake cheesecake very light and fluffy. Whipped cream is a great alternative and I provide instructions for using that in the notes section of the recipe card at the end of this post.
Optional Toppings
- pumpkin pie spice – adds a some visual interest and also flavor to the cheesecake.
- caramel sauce – nice to drizzle over the slices when serving.
- whipped cream – or cool whip for dollops of cream on top of the cheesecake.
How To Make No Bake Pumpkin Pie Cheesecake
First, we make the crust.
- Place Nilla wafers and pumpkin pie spice in a food processor and pulse until only fine crumbs remain.
- Remove two tablespoons of the crust mixture and set aside for now.
- Carefully pour the melted butter into the food processor and pulse a few times to combine the butter with the crumbs.
- Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
- Cover the crust well and place in the freezer to set up.
Next, we make the pumpkin cheesecake filling.
- Beat softened cream cheese and sugar together until fully combined, light and fluffy.
- Mix in the pumpkin puree, vanilla extract and pumpkin pie spice until smooth and thoroughly combined. Make sure to scrape the sides and bottom of the mixing bowl as needed.
- Fold in 3 cups of the whipped topping until fully incorporated.
- Remove the crust from the freezer.
- Transfer the cheesecake filling to the springform and use an offset spatula to smooth the top.
- Refrigerate 6 hours or overnight. Serve cheesecake chilled.
- When ready to serve, spread or pipe the remaining whipped topping or fresh whipped cream onto the top of the cheesecake and sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
- To serve, remove the springform rim, cut and serve with a drizzle of caramel sauce.
Storage Information
This No Bake Pumpkin Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days.
To Freeze: Wrap the cheesecake tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge. Consider freezing individual slices for easy serving.
Easy Pumpkin Cheesecake FAQs
Yes. Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.
The cheesecake should be made one day in advance for optimal chilling time but can be made up to 2 days in advance if necessary. Do not add the toppings until ready to serve.
Yes, but it will need to be folded into the mixture so it doesn’t deflate. See my notes in the recipe card below.
Trish’s Tips and Tricks
No bake cheesecakes are typically easier to make than baked cheesecakes but here are a few tips to consider:
- Plan ahead when making this no bake cheesecake. It does require a good six hours of chilling time to properly set up. I prefer to let this chill overnight for optimal texture.
- Make sure the cream cheese is at room temperature so it mixes in easily and smoothly.
- Make mini cheesecakes by piping the filling into a lined muffin tin. Use a golden OREO for the crust to make it extra easy.
- Fold in the whipped topping or whipped for a light and fluffy cheesecake. Avoid overmixing or it will deflate the whipped cream.
- Top with candied pecans or caramel sauce for a holiday worth dessert!
Special Tools Needed
- offset spatula – great for smoothing the cheesecake layer.
- hand mixer or stand mixer – I used a hand mixer but use a stand mixer if you have one, it’ll be easier.
More Pumpkin Desserts
- Pumpkin Snickerdoodle Cheesecake Cookies
- Pumpkin Hand Pies
- Praline Pumpkin Roll
- Pumpkin Whoopie Pies
- Pumpkin Lasagna
How To Make No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 11 ounces Nilla Wafers
- 1 teaspoon pumpkin pie spice divided
- 8 tablespoons salted butter melted
Pumpkin Cheesecake
- 12 ounces cream cheese softened
- ⅓ cup dark brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 16 ounces whipped topping divided (Cool Whip)
Optional Toppings
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce
- whipped cream
Instructions
Crust
- Place Nilla wafers and pumpkin pie spice in a food processor and process until only fine crumbs remain. Remove two tablespoons of the crust mixture and set aside for now.
- Carefully pour the melted butter into the food processor and pulse a few times to combine the butter with the crumbs. You want the butter to be evenly distributed.
- Press the crust mixture evenly into the bottom of a 9 inch springform pan.
- Cover the crust well and place in the freezer to set up.
Pumpkin Cheesecake
- Cream together the cream cheese and dark brown sugar in the bowl of a stand mixer or a large bowl with a hand mixer, until light and fluffy, about 4 to 5 minutes.
- Mix in the pumpkin puree, vanilla extract and pumpkin pie spice until smooth and thoroughly combined, about 2 to 3 minutes. Make sure to scrape the sides and bottom of the mixing bowl as needed.
- Gently fold in 3 cups of the whipped topping until fully incorporated.
- Transfer the cheesecake filling to the springform and use an offset spatula to smooth the top.
- Cover and chill the cheesecake overnight or for a minimum of 6 hours.
Optional Toppings
- When you are ready to serve, spread or pipe the remaining whipped topping onto the top of the cheesecake and sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
- To serve, remove the springform rim, cut and serve. Drizzle with caramel sauce if desired.
Notes
- 6 tablespoons butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
- Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
- Refrigerate crust for at least 30 minutes.
- 3 cups heavy cream
- 2/3 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
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Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
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Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
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Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
- Use in place of the whipped topping in the recipe but make sure to carefully fold in so the whipped cream does not get deflated.
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