This simple No-Bake Pumpkin Cheesecake takes your favorite fall flavors, like real pumpkin and warm spices, and cozies them up inside a delicious gingersnap crust. It is creamy, dreamy and a perfectly quick no-bake dessert for Thanksgiving, or any time of the year.
Jump to:
- No-Bake Pumpkin Cheesecake Pie
- Ingredients in No-Bake Pumpkin Cheesecake
- How To Make Easy No-Bake Pumpkin Cheesecake
- How to Whip Cream By Hand
- Variations of No-Bake Pumpkin Cheesecake
- Can I Make No-Bake Cheesecake Ahead of Time?
- Can You Freeze No-Bake Pumpkin Cheesecake?
- More No-Bake Cheesecake Recipes You’ll Love
- No Bake Pumpkin Cheesecake Recipe
No-Bake Pumpkin Cheesecake Pie
This recipe is for all of the cheesecake and pumpkin pie lovers out there. It combines the rich and creamy texture of cheesecake with all of the flavors of pumpkin pie and the ease of a no-bake dessert.
We like to make this with our super easy homemade Gingersnap Crust, but if you aren’t feeling up for turning on the oven, we get it. You can easily substitute a store-bought graham cracker crust for an easy-peasy truly no-bake alternative.
This No-Bake Pumpkin Cheesecake tastes amazing garnished simply, with just some whipped cream (or Cool Whip) and ground cinnamon, but sometimes we also like to go all out and and add chocolate shavings, caramel sauce and toasted pecans.
Ingredients in No-Bake Pumpkin Cheesecake
- Whipping Cream - this should be whipped to soft peaks and kept nice and cold.
- Cream Cheese - you want your cream cheese to be room temperature so that it will be easier to beat into the rest of your ingredients. If you forget, you can transfer to a microwave safe container and heat for about 10 seconds at a time until it is soft, but not melted!
- Sugar - you want to use regular granulated sugar.
- Pumpkin Puree - any kind of unsweetened pumpkin puree will work.
- Pumpkin Pie Spice - you should be able to find pumpkin pie spice in the spice section at your grocery store. You can also make your own by mixing together 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg and 1 teaspoon ground cloves.
- Jello Instant Pudding - we like to use the cheesecake flavor for no-bake cheesecake.
- Pie Crust - this recipe calls for using our Gingersnap Crust recipe, but you can absolutely substitute a pre-made graham cracker pie crust.
How To Make Easy No-Bake Pumpkin Cheesecake
- In the bowl of a stand mixer, add the heavy cream whip, using the whisk attachment, until soft peaks form, or about 3 minutes. Transfer to a separate large bowl and set aside.
- In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree and pumpkin spice and mix until smooth, then add the pudding mix into the cream cheese mixture and beat again to mix completely.
- Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is all incorporated evenly.
- Transfer all of the pumpkin filing into the prepared pie crust, and place in the refrigerator for at least 30 minutes to set completely. Slice and serve as is, or with whipped cream and your favorite toppings. Enjoy!
How to Whip Cream By Hand
No mixer, no problem! Just add your heavy whipping cream to a large metal bowl (Pro-Tip: this goes faster if the bowl is chilled), and whisk away. It takes longer by hand, but works just the same! Keep whipping until soft peaks have formed, then set aside until you are ready to use it.
Variations of No-Bake Pumpkin Cheesecake
- Individual Jars - choose whatever sized jars or vessels you would like to use, and add graham cracker crumbs or crushed gingersnap cookies into the bottom. Using a piping bag, ice cream scoop or spoon, fill each vessel with your pumpkin filling, then place in the fridge to set for at least 30 minutes. Garnish with fresh whipped cream and ground cinnamon, or however else you would like.
- Toppings - top your pie, or individual jars, with mini chocolate chips, chocolate shavings, caramel sauce, ground cinnamon, pecans or whatever other toppings you love!
- Bars - you can spread this out into a quarter sheet tray instead of a 9” pie if you would rather cut these into bars.
- Layered - add a layer of graham cracker or gingersnap crust to the bottom of your pie pan, springform pan, jar or quarter sheet tray and then fill with half No-Bake Pumpkin Cheesecake filling and half No-Bake Chocolate Cheesecake filling. You can either cut each recipe in half, or else make 2 pies!
Can I Make No-Bake Cheesecake Ahead of Time?
Yes, you can cover and refrigerate this No-Bake Pumpkin Cheesecake for up to 3 days. It’s a good idea to hold off on the whipped cream until just before you serve, if possible.
Can You Freeze No-Bake Pumpkin Cheesecake?
Yup! Once the cheesecake has completely set, but before you add any garnishes (i.e. whipped cream or any other toppings), wrap it well in plastic wrap or aluminum foil and store in the freezer for up to 2 months.
To thaw, simply put in the fridge overnight, or you can let it sit at room temperature for about 30 minutes. Just before serving, top with whipped cream and serve like new!
More No-Bake Cheesecake Recipes You’ll Love
- No-Bake Peanut Butter S’mores Bars
- Chocolate Chip Cheesecake Dip
- No-Bake Orange Creamsicle Cheesecake
- Chia Oatmeal Energy Balls
- Easy No-Bake Cheesecake
No Bake Pumpkin Cheesecake Recipe
Ingredients
- 1 cup Heavy Cream whipped
- 8 oz Cream Cheese room temperature
- ⅓ cup Sugar
- 1 cup Pumpkin Puree
- ½ tsp Pumpkin Pie Spice
- 1 3.4 oz package Jello Instant Pudding cheesecake flavor
- 1 recipe Gingersnap Pie Crust can substitute pre-made graham cracker
Instructions
- In the bowl of a stand mixer, add the heavy cream whip, using the whisk attachment, until soft peaks form, or about 3 minutes. Transfer to a separate large bowl and set aside.
- In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree and pumpkin spice and mix until smooth, then add the pudding mix and beat again to mix completely.
- Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is all incorporated evenly.
- Transfer all of the pumpkin filing into your prepared 9" pie crust, and place in the refrigerator for at least 30 minutes to set completely. Slice and serve as is, or with whipped cream and your favorite toppings. Enjoy!
Nutrition
If you love pumpkin recipes, here are a few others you’ll love!
- Pumpkin Cake With Cream Cheese Frosting
- Stuffed French Toast (Pumpkin)
- Pumpkin Bars with Cream Cheese Frosting
- Rice Pudding (Pumpkin)
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This homemade No-Bake Pumpkin Cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes. It's a fall and holiday dessert staple that your whole family will love!
Brande
OMG SO DELISH!!!!! I love cream cheese and I love making whipped cream so I figured I’d give this a try!!! So yummy and easy!