No Bake Pumpkin Cheesecake

Featured on Good Morning America, this No Bake Pumpkin Cheesecake is easy and tasty. With a cinnamon graham crust and creamy pumpkin inside, it’s finished with whipped cream and a touch of cinnamon. A simple, delicious treat.

Try some of our other wildly popular pumpkin treat like these Pumpkin Bars or glazed Pumpkin Scones.

Pumpkin Cheesecake Without All The Fuss

Last week on Good Morning America, Jennifer Garner whipped up and raved about this amazing No-Bake Pumpkin Cheesecake. Amidst the bustling holiday season, we all seek shortcuts and dishes that can be prepared in advance, and this cheesecake ticks both boxes.

Not only is it simpler than a traditional cheesecake, but there’s also no baking involved! It’s a frozen dessert that can sit in your freezer, waiting for the perfect moment. Forget the hassles of using the stovetop, oven, or dealing with a pile of dishes. All you need is one bowl, a blender or food processor, and a hand mixer. So enjoy ease and flavor this season with this standout dessert.

Ingredients In No Bake Pumpkin Cheesecake

• Cinnamon Graham Crackers & Brown Sugar: These make the crust, giving it a sweet and slightly spiced flavor. Press the crust down firmly so it doesn’t fall apart when cutting.
• Melted Butter: Helps hold the crust together. Mix it well with the crumbs for even coverage.
• Cream Cheese: Makes the filling creamy and rich. Let it sit at room temperature so it blends smoothly.
• Pumpkin & Pumpkin Spice: Add flavor and smoothness to the filling. Use pure pumpkin, not pie filling.
• Vanilla Extract & Sea Salt: Boost the overall flavor by balancing sweetness. A small pinch of salt helps bring out the flavors.
• Sweetened Condensed Milk: Sweetens the filling and makes it creamy. Scrape the bowl well to mix it all in.
• Frozen Whipped Topping: Fold it in gently to keep the filling fluffy.

How To Make No-Bake Pumpkin Cheesecake

1. Start with room-temperature cream cheese in a large bowl. Beat until smooth.
2. Mix in canned pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt. Beat until combined and creamy.
3. Add sweetened condensed milk, and blend well.
4. Gently fold in Cool Whip® (or 2 cups whipped heavy cream). Ensure thorough folding for even distribution.
5. Pour mixture into a prepared crust and smooth the surface.
6. Freeze for at least 8 hours, and it’s ready to serve!

No-Bake Pumpkin Cheesecake Tips

• Use room-temperature cream cheese to avoid lumps. Don’t microwave and give it at least an hour sitting at room temperature.
• Allow at least 8 hours for the filling to set. Return leftovers to the freezer quickly as it softens fast.
• Wrap cheesecake in plastic, then foil, to prevent freezer burn.
• Cut with a warm, sharp knife for clean slices. (Here are my favorite knives.)
• Always choose full-fat products for the best consistency and taste.

More Delicious Pumpkin Recipes

• Pumpkin Cheesecake Bars reader favorite!
• Pumpkin Bread perfectly spiced and moist!
• The BEST Pumpkin Snickerdoodles
• Pumpkin Cupcakes with cinnamon cream cheese frosting!
• Streusel topped and glazed Pumpkin Coffee Cake

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4.87 from 15 votes

No-Bake Pumpkin Cheesecake

By Chelsea Lords

No-Bake Pumpkin Cheesecake is the ultimate easy dessert! A cinnamon graham cracker crust holds a fluffy pumpkin cheesecake filling, all topped with whipped cream and a dash of cinnamon. Perfect to make ahead!

Prep Time: 25 minutes minutes

Freezing Time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Servings: 8 servings

Equipment

• Springform pan 9-inch
• Blender or food processor

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray
• ▢ 1-1/4 cups crushed cinnamon graham crackers 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.

Video

Recipe Notes

Note 1: Run a sharp knife under hot water, quickly dry it off, and make a cut. Repeat for each cut; this cheesecake is sticky and firm!

Storage: Cover any leftovers tightly and return promptly to the freezer.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 45.3g | Protein: 5.9g | Fat: 15.3g | Cholesterol: 42.2mg | Sodium: 142.7mg | Fiber: 1g | Sugar: 39.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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