No-Bake Pumpkin Cheesecake

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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.

A tempting slice of no-bake pumpkin cheesecake with the whole cheesecake in the background, ready to be savored.

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.

Preparing the graham cracker crust for the no-bake pumpkin cheesecakes, a crucial step in the recipe.

Ingredients In No Bake Pumpkin Cheesecake

  • Cinnamon Graham Crackers: Provides the crunchy base for the crust. 
  • Light Brown Sugar & Melted Butter: Ensure the sugar is lump-free and the butter is fully melted for a smooth crust.
  • Full-fat Cream Cheese: Gives the filling its creamy texture and cheesy flavor.
  • Canned Pumpkin: Make sure you’re using pure pumpkin, not pie filling, for authentic flavor.
  • Pumpkin Pie Spice & Salt: Enhance and balance the filling’s flavor. 
  • Vanilla Extract: Adds a hint of sweetness and depth to the filling. 
  • Sweetened Condensed Milk: Adds sweetness and a creamy texture to the filling. 
  • Frozen Whipped Topping: Makes the filling light and fluffy. 

Mixing ingredients to create the luscious filling for easy no bake pumpkin cheesecake.

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!

Slice of cheesecake with a missing bite, showcasing its creamy goodness.

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

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No-Bake Pumpkin Cheesecake

4.87 from 15 votes
Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. A thick cinnamon graham cracker crust surrounds a light pumpkin cheesecake filling that's topped with whipped cream and a sprinkle of ground cinnamon.
A tempting slice of no-bake pumpkin cheesecake with the whole cheesecake in the background, ready to be savored.
Print Recipe

No-Bake Pumpkin Cheesecake

A tempting slice of no-bake pumpkin cheesecake with the whole cheesecake in the background, ready to be savored.
4.87 from 15 votes
Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. A thick cinnamon graham cracker crust surrounds a light pumpkin cheesecake filling that's topped with whipped cream and a sprinkle of ground cinnamon.
Course Dessert
Cuisine American
Keyword no bake pumpkin cheesecake
Prep Time 25 minutes
Freezing Time 8 hours
Total Time 8 hours 25 minutes
Servings 8 -10 servings
Chelsea Lords
Calories 335kcal
Cost $6.74


  • 9 inch springform pan


  • 1 and 1/4 cups crushed cinnamon graham crackers (about 9 full crackers)
  • 1/4 cup light brown sugar, packed
  • 5 tablespoons unsalted butter, melted
  • 1 package (8 ounces) full-fat cream cheese, 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
  • tiny pinch fine sea salt
  • 1 can (14 ounces) full-fat sweetened condensed milk
  • 1 container (8 ounces) full-fat frozen whipped topping, thawed (like Cool Whip)


  • CRUST: 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-sized bowl and stir in the brown sugar and melted butter. Spray a 9-inch spring-form pan or pie dish with non-stick spray. Press crust mixture firmly into the prepared pie plate and partially up the sides. Use the bottom of a 1-cup measuring cup to press down the crust firmly. Cover and place in the freezer while preparing the filling.
  • 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 fine sea salt. Beat until combined and smooth.
  • FILLING CONT.: Add in the sweetened condensed milk and beat until the mixture is completely combined and smooth. Make sure to scrape the edges of your bowl with a spatula. Fold in the whipped topping until just combined. Be careful to not over mix the whipped topping, but ensure it's well combined with the other filling ingredients.
  • FREEZE: Pour the pumpkin mixture into the prepared crust and 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.
  • SERVE: 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.
  • LEFTOVERS: Cover any leftovers tightly and return promptly to the freezer.


Recipe Notes

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

Nutrition Facts

Serving: 10servings | Calories: 335kcal | Carbohydrates: 45.3g | Protein: 5.9g | Fat: 15.3g | Cholesterol: 42.2mg | Sodium: 142.7mg | Fiber: 1g | Sugar: 39.4g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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4.87 from 15 votes (4 ratings without comment)

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Recipe Rating


  1. 5 stars
    Wow, I love this. It’s summer in Australia and your frozen pumpkin cheesecake will be perfect for this Yank’s Thanksgiving dinner!

  2. 5 stars
    I have to try this recipe. I keep seeing pumpkin cheesecake at restaurants, but I’m too cheap to ever buy dessert, and

    1. I’m always too cheap to buy desserts as restaurants too! That and I always have too many that need to be eaten at my home!
      Thanks for your comment!

  3. Chelsea, this looks fabulous! I love any kind of frozen pie but pumpkin frozen pie just makes me giddy with pumpkin-loving joy 🙂 Can’t wait to try this out!

    1. Hi Marian! You know, I haven’t tried it without the Cool Whip, but I imagine it would be a lot denser. The Cool Whip lightens it up quite a bit. Your pie would also be a lot shorter, or wouldn’t fill up the springform pan as well. If you want, you could try replacing the Cool Whip with about 1 cup of Heavy Whipping Cream (whipping it and maybe adding some sugar before mixing it in with the other ingredients). Let me know what you end up trying and if it works!

    1. Hi Marian! Is your cake pan a 9 x 13 size? The cheesecake will work fine in a cake pan, it just won’t be as tall or “high-rising” as it would be in a springform pan, instead it will just be a thinner cheesecake. The other thing is the cheesecake will be a little harder to serve. With a springform pan, the cheesecake comes out and serves a lot easier since the sides of the springform pan are removed. If you give it a try in the cake pan let me know how it works out!

      1. I just realized that I also misread, and used the whole can of pumpkin puree…it turned out really tasty, but I wonder if it changed the way it came.

          1. I just found this recipe. Sounds delicious, but at the beginning with all the pictures it says it uses ice cream. There’s no ice cream in the ingredients list or in the recipe, so did I miss something? Why would it melt if left out if there’s no ice cream in it? Thanks!

          2. Hi Donna! So there isn’t actual ice cream in this recipe, but it is close to the texture of ice cream. Its like a cheesecake and pumpkin flavored ice cream pie. When you mix the sweetened condensed milk and whipped topping together it forms a type of ice cream when frozen. So after it’s been frozen and set up, it is now in an ice cream form so it would melt if you left it out. Hope that all makes sense 🙂

  4. 4 stars
    Hi Chelsea!

    So I made the recipe using the ingredients you listed (I did not omit the cool whip). Taste wise, it was delicious! Since I didn’t have the springform pan, I made it in a brownie pan, so it was a square cheesecake instead of the traditional round, so I guess you can call it “bites”. Although the taste was amazing, it was a little strange to me texture wise because it came out more like ice cream as opposed to cheesecake like. I unfortunately made the mistake of taking it out of the freezer and keeping it in the fridge, and it melted, so now it’s like pudding. 🙁

    Overall, I really like this recipe, I used a gingersnap crust, which turned out great because of the pumpkin and ginger marriage. I also crushed some ginger snaps and drizzled on top of it afterwards for a crunch. I definitely recommend this recipe, and will refer to it as the “pumpkin cheesecake ice cream” from now!

    Thanks!!!!!!!!!!! 🙂

    1. Hi Marian!

      Thanks so much for letting me know how it turned out! I’m grateful for your comments. I will make the recipe more clear about 1 cup of pumpkin and about keeping it in the freezer! Thank you so much for your feedback. I think it is a bit ice cream texture wise for sure. Also, the gingersnap crust and gingersnaps on top sounds amazing. I am going to try that next time!

  5. Chelsea, this sounds like such a crowd pleaser! I love making cheesecake but around the holidays time is short so this quick fix is more my style. Thank you for sharing. I’m visiting from Live Laugh Rowe tonight. Pinned!

  6. 5 stars
    Hi! Just tried this out last night and it was the best!!. My boyfriend doesn’t like pumpkin stuff usually but he loved this one. Thanks so much

  7. My family and I love pumpkin pie and I always make a few around the holidays. We also love cheesecake but I usual don’t make cheesecake although one of my daughters will sometime buy the no-bake cheesecake mix and make it. I believe I am going to try this recipe this year in place of one of my pies and see how it goes over. It sounds really yummy.

    1. My husband and I sure loved it! You’ll have to let me know if you end up trying it and what you think! Thanks for stopping by Michele 🙂

  8. 5 stars
    I adore this recipe, but could I use real whipped cream instead of Cool Whip? My husband and I try to stay away from things like that as much as possible. Plus, I’m a “from scratch” kind of girl.

  9. Hey there! Recipe sounds amazing! I’m wondering how long it will keep in the freezer? I’d love to make it for Thanksgiving a few days in advance. Thanks!

    1. Thank you Vanessa!! It should be fine for up to a week in advance (if not longer!) Just cover it tightly and put it on a shelf in the middle of your freezer and you should be good to go 🙂 Hope you love this!!

  10. 4 stars
    Do you know what decadent means?… It means decaying, Just saying but awesome recipe sorry I have a thing about that word… Well just for future reference.

  11. Hi Chelsea, This looks great and I want to make it for Thanksgiving but can you tell me what size spring form pan you used? I have a few in different sizes. Thank you.

    1. I typically use a 9-inch springform pan for this recipe, but it’s pretty flexible within the 8-10 inch range 🙂 Hope that helps!

  12. 5 stars
    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.

    1. I’m so thrilled you loved this pie Shannon!! Thank you so much for your comment and I hope everyone loves this pie at your dinner party 🙂 I hope you love whatever you try next!

  13. 5 stars
    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.

  14. 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.

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