Featured on Good Morning America, this No Bake Pumpkin Cheesecake is easy and delicious. It has a graham crust, creamy pumpkin filling, and a whipped cream topping.
author’s note
GMA Hit and Jennifer Garner Approved!
I first shared this No Bake Pumpkin Cheesecake a few seasons ago, and it quickly became one of the most popular fall recipes on my site. Then, a few weeks ago, Jennifer Garner made it on Good Morning America and raved about how much she loved it! I still can’t get over seeing one of my favorite actresses making my recipe on national TV. It was such a pinch-me moment.
With good reason too. This cheesecake is everything you want during the holidays: creamy, full of pumpkin flavor, and so easy to make. There’s no baking, no water bath, and no stress. Just mix, pour, freeze, and enjoy. It’s one of those desserts that looks fancy but comes together in minutes, which is exactly what I need this time of year.
Ingredients In No Bake Pumpkin Cheesecake
| Ingredient | Swap or Tip |
|---|---|
| Cinnamon graham crackers | Use plain grahams plus 1/4 tsp cinnamon. |
| Brown sugar | White sugar works, flavor is lighter. |
| Butter | Unsalted gives better control of salt. |
| Cream cheese | Use full fat cream cheese at room temp. |
| Pumpkin puree | Use pure pumpkin, not pie filling. |
| Pumpkin pie spice | Out of it? Use cinnamon, nutmeg, and ginger. |
| Sweetened condensed milk | No real swap here. It’s key. |
| Whipped topping | Swap 2 cups whipped heavy cream; fold in gently. |
How To Make No-Bake Pumpkin Cheesecake
- Prep Crust: Blend graham crackers, sugar, and butter. Press into a pan and freeze.
- Make Filling: Beat softened cream cheese until smooth. Add pumpkin, pumpkin spice, vanilla, and salt, then blend in sweetened condensed milk.
- Fold in Whipped Topping: Gently mix until fluffy and fully combined.
- Assemble & Freeze: Pour filling into crust, smooth, cover tightly, and freeze.
- Serve: Slice with a warm knife and top with whipped cream.
Featured Comment
“I stumbled upon this recipe last week and all I can say is it is absolutely phenomenal!!! I followed your recipe exactly and loved that it was easy and delicious! Thank you so much! I am hosting a dinner party next weekend and know what I will be serving for dessert. Thanks again, and I am excited to try more of your recipes.”
– Shannon
No-Bake Pumpkin Cheesecake Tips
- Always choose full-fat products for the best consistency and flavor.
- Allow at least 8 hours for the filling to set. Return leftovers to the freezer quickly.
- Cut with a warm, sharp knife for clean slices.
- Wrap cheesecake in plastic, then foil, to prevent freezer burn.
Storage
- Store: Keep covered in the freezer for up to 2 weeks.
- Serve: Let sit at room temp for 10–15 minutes before slicing.
More Delicious Pumpkin Recipes:
No-Bake Pumpkin Cheesecake
Video
Equipment
- Springform pan 9-inch
- Blender or food processor
Ingredients
- Cooking spray
- 1-1/4 cups graham cracker crumbs cinnamon-flavored, about 9 full crackers
- 1/4 cup light brown sugar firmly packed
- 5 tablespoons unsalted butter melted
- 1 (8-ounce) package cream cheese full-fat, at room temperature
- 1 cup canned pumpkin not pumpkin pie filling and only one cup—not the entire can
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract optional
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk full-fat
- 1 (8-ounce) container frozen whipped topping full-fat, thawed, like Cool Whip
Instructions
- In a blender or food processor, add the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium bowl and stir in the brown sugar and melted butter. Spray a 9-inch spring-form pan or pie dish with cooking spray. Press crust mixture firmly into the prepared pan and partially up the sides. Use the bottom of a 1-cup measuring cup to press the crust firmly. Cover and place in the freezer while preparing the filling.
- Add the room-temperature cream cheese to the bowl and beat for about 45 seconds or until creamy. Add the pumpkin puree, pumpkin pie spice, vanilla, and salt. Beat until combined and smooth.
- Add sweetened condensed milk and beat until the mixture is completely combined and smooth. Scrape the edges of the bowl with a spatula as needed. Fold in the whipped topping until just combined. Be careful to not overmix the whipped topping, but ensure it’s well combined with the other filling ingredients.
- Pour the pumpkin mixture into the prepared crust. Cover the pie with plastic wrap ,and then tightly with foil (to avoid freezer burn). Freeze overnight or for 6–8 hours, until solid and firm.
- When ready to serve, remove cheesecake from the freezer and cut into slices with a sharp knife; see note 1. If desired, garnish individual slices with whipped cream and crushed graham crackers or a sprinkle of pumpkin pie spice.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So you eat it frozen, or let it thaw first?
Frozen. It’s a frozen dessert!
I’m the step by step directions that match the pictures you mention adding vanilla and sea salt, but I don’t see them mentioned anywhere else and I don’t know how much to add.
So sorry Teresa! You’re right, the recipe has been udpated!
This is a delicious alternative to traditional pumpkin pie or pumpkin cheesecake. It’s much lighter, less time-consuming to make, can be made in advance, and the leftovers can go back in the freezer. The filling is silky smooth. I made a few changes, but nothing that would have altered the texture of the filling. I subbed whipped cream for the Cool Whip and added cinnamon, nutmeg, ginger, salt, molasses, vanilla and bourbon for a bit of a flavor boost. This pairs nicely with salted caramel sauce.
You described this perfectly! Thanks so much for your comment! And those add ins sound delicious! 🙂
What an amazing recipe, we loved it! I recreated it by adding a bit more pumpkin and cream cheese. Both are great versions. I also credited you for the inspiration 🙂 at http://www.canadiancookingadventures.com
Thank you
So happy you enjoyed this dessert! Thank you for the comment 🙂