No Bake Pumpkin Cheesecake Recipe

4.39 from 18 votes

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.

Prep Time15

Chilling Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: 9" Cheesecake

Calories: 243kcal

Author: The Carefree Kitchen

Ingredients

1 cup heavy cream whipped
8 ounces cream cheese room temperature
1/3 cup sugar
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1 3.4-ounce package Jello Instant Pudding cheesecake flavor
1 recipe Gingersnap Pie Crust (or pre-made graham cracker crust)

US Customary - Metric

Instructions

In the bowl of a stand mixer, add the heavy cream and whip 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 Jello 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!

Video

Notes

Storing Instructions

Refrigerator: store lightly covered in the fridge for up to 3 days.

Freezer: wrap your no bake cheesecake well with plastic wrap and store frozen for up to 1 month. You can actually serve it frozen, or let it come to room temperature for about 30 minutes first.

Nutrition