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.
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!
Thanks so much for stopping by Jelli!
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!!!!!!!!!!! 🙂
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!
What size can of pumpkin?
I used a small can of pumpkin, but not the whole can. Just one cup 🙂
Oh gosh- thank you! I just skimmed the recipe before and misread!!!
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.
I will fix the recipe to make it more clear! Glad you still liked it! 🙂
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!
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 🙂
I don’t have a springform pan, can I use a regular cake pan?
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!
This looks so delicious! I love pumpkin and cheesecake, so I’m definitely putting this on my to do list:)
Thanks Ginnie! You’ll have to let me know how you like it! Thanks for stopping by 🙂
how will the recipe change if I omit the cool whip?
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!
This looks amazing! I need to try this for Thanksgiving 🙂
Thanks for stopping by Erin!
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!
Haha gotta get plenty of pumpkin in before its out of season right! Thanks for stopping by Amy 🙂
I have to try this recipe. I keep seeing pumpkin cheesecake at restaurants, but I’m too cheap to ever buy dessert, and
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!
Wow, I love this. It’s summer in Australia and your frozen pumpkin cheesecake will be perfect for this Yank’s Thanksgiving dinner!
Thanks Maureen 🙂 I’m jealous you are enjoying summer! We just had a huge snowstorm last night!