No-Bake Pumpkin Cheesecake
A quick and easy No-Bake Pumpkin Cheesecake you’ll enjoy all season long.
I love easy, no bake desserts. They save so much time and are always a hit.
I came up with the idea for a No-Bake Pumpkin Cheesecake after I created a similar recipe for a No-Bake Pineapple Cheesecake for my cookbook Summer Thyme. That recipe is one of my favorite summer desserts I love to make, especially if I have last minute company or short on time.
This No-Bake Pumpkin Cheesecake is light, fluffy and incredibly easy to make. If you have about ten minutes to mix this up and a few hours to let it chill in the refrigerator, then you have time to make this yummy cheesecake.
This is one of those pies that you just want to grab a fork and dive into. The kids and I actually did. We sat at the kitchen table, each of us with forks in hand and dove right in. As my three year old daughter Eden would say, “It’s delicious.” She is right about that. It is the perfect fall dessert that is quick to make.
Whether you need a dessert to serve when entertaining, or a tasty dessert for your family to enjoy, I am sure you will fall in love with the creamy pumpkin cheesecake.
What you need
Cream cheese
Sugar
Light brown sugar
Pumpkin puree
Vanilla extract
Cinnamon
Ginger
Nutmeg
Cool whip
9-inch store bought graham cracker crust
More No-Bake Favorites
No-Bake Peanut Butter Pie
No-Bake Pineapple Pie
No-Bake Apple Cider Cheesecake
No-Bake Pumpkin Cheesecake
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings
Ingredients
- 8 ounce regular or low fat cream cheese (softened)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 8 ounce frozen whipped topping (thawed)
- 9– inch ready made graham cracker pie crust
Instructions
- In a large bowl beat cream cheese and sugars until creamy.
- Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
- Fold in whipped topping.
- Spread evenly into pie crust.
- Chill for at least 2 hours in the refrigerator before serving.
This looks so delicious, Jennifer. Sometimes I get intimidated by cheesecakes but this one looks nice and easy!
Thanks Shana!
Can you use fresh pumpkin? I don’t like
Can pumpkin. Ty liz
Hi Liz, Yes, you can use fresh pumpkin if you prefer. Enjoy!
I agree with your daughter at least on looks!
Now excuse my Aussieness but is cool whip like whipped cream?
Thanks Claire. Cool whip is kind of like a whipped cream but the texture is a little different.
Hi Claire!
I lived in Australia for years and I’m sorry to say there is no Aussie substitute for cool whip. 🙁 I found a recipe on how to make my own but after I learned what was in it I was no longer interested. I ended up making this same cheesecake (similar recipe) with regular whipped cream, just add a little more icing sugar when you whip your cream to make it as sweet and fluffy. If you are like most Aussies, it may be a little too sweet for your taste, so regular whipped cream may do the trick! Enjoy! I had all my Aussie friends hooked on this one!
Cheers!
Fabulous fall treat!
Thanks Laura!
That texture looks divine! I would love a slice!
Thanks Deborah! 🙂
I’m adore cheesecake and pumpkin is definitely a fall favorite – I love that you made a no bake version. I love your photos, I wish I could go swimming in that cheesecake :).
I just made this!!!! It’s in the fridge chilling :)) It looked delish. I can’t wait to post after we taste it 🙂
Hi Lauren! Glad to hear you made this yummy cheesecake. Let me know how you like it! 🙂
two questions.
1. to make a 13×9 x2 would I just double the whole recipe?
2. can I substitute pumpkin pie spice for the other spices, if so how much?
Hi, This recipe uses a store bought pie crust that is 9 inches so you wouldn’t be able to make it in a 9×13 pan. If you are just using the filling for a 9×13 pan then yes, you can double it. You can substitute pumpkin pie spice but I do not have those exact measurements. Let me know how it turns out for you.
Hi Jennifer. This sound delicious. I going to a friend of us for thanksgiving and I would like to make this, my question is: can I make this couple of days earlier? Or have to be made the day of? Thanks
Hi Marisa, You can definitely make this a day or two ahead of time. Just keep it covered and refrigerated and it will be fine for Thanksgiving. Enjoy and Happy Thanksgiving!
I use the pumpkin from the can for my dogs,they love it. But I only use plain pumpkin. The store sells both,with spices or not. So I ask does call for the plain pumpkin.? I’m going to use ginger bread coolie crumbs,not store bought prepacakaged crust. Any suggestions
Cookie crumbs
I am going to make this cheesecake tonight so it’s ready for tomorrow’s Thanksgiving feast. I’m a cheesecake lover so I hope it is better then the pumpkin pie. I might make this every year if it is.
Hi Eden, Happy Thanksgiving! I hope it’s a hit for your Thanksgiving feast! ps: I love your name! I don’t hear the name Eden often. It’s my daughter’s name too! 🙂
Thank you so much, I love my name and I’m thankful my mom named my Eden because it is very unique. And I just put the cheesecake in the fridge and it tastes amazing. Can’t wait to serve it to everyone tomorrow. It’s one I will make a tradition in my home.
It calls for a can of pumpkin, but does not specify the size. My can is 796 mL. What do you use?
Thanks!!
Oh, just put my glasses on and see that it says CUP, not CAN.
Haha….
Thanks! Can’t wait.
I just made this and it so yummy!! My husband does not like pumpkin anything! I made him try it and he loves it! Great easy recipe:)
Hi Donna! So glad to hear you enjoyed this yummy pumpkin cheesecake! Thanks so much for letting me know!
Taste testing was amazing, easy as pie to make too. Can’t wait to try it out after dinner
Hi Erin! Thanks for your comment! I hope you enjoyed this yummy pumpkin cheesecake!