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.
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.
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!
Thank you. I did use a 9″ and it looks delicious, can’t wait try it.
I hope you loved it!! 🙂
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.
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!
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.
Haha thanks Hannah 🙂
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!
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!!
Thank you so much — I’m so excited to try it!!! 🙂
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.
Yes you totally can!! 🙂 thanks Cynthia!
Oh my goodness. This looks SO good! I love pumpkin and cheesecake. What a combo!
Thanks so much for stopping by 🙂
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.
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 🙂
I love pumpkin pie, now the cheesecake looks divine. Your pictures are absolutely beautiful, thanks for sharing.
Thanks so much for stopping by! 🙂
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
I’m so glad you liked it! Thanks Adriana!