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Slice of no bake pumpkin cheesecake on white plate with toppings

No Bake Pumpkin Cheesecake Recipe

If you could use an easy yet tasty fall dessert, be sure to check out this recipe for No Bake Pumpkin Cheesecake. You can top it with lots of different options.
Prep Time 15 mins
Chill time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 16



  • 6 Tbsp Unsalted Butter melted
  • 1 1/2 Cups Graham Cracker Crumbs
  • 1/4 Cup Granulated Sugar

Cheesecake Filling:

  • 8 oz Cream Cheese softened
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Granulated Sugar
  • 1 Tsp Vanilla
  • 1/2 Tsp Pumpkin Pie Spice
  • 1 1/2 Cups Heavy Cream
  • 1/4 Cup Powdered Sugar

Toppins: (optional)

  • Whipped Cream
  • Toasted Pecans
  • Caramel Sauce


Making Crust:

  • Line an 8 x 8 - inch baking dish with parchment paper or spray well with cooking spray. Set aside.
  • In a mixing bowl, combine the graham cracker crumbs, butter, and sugar. Once mixed, press mixture into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.


  • In a large-size bowl, combine the pumpkin, cream cheese, sugar, and pumpkin pie spice. Set aside.
  • Use the whisk attachment of a hand mixer or stand mixer to combine the cream and powdered sugar. Mix on medium to high speed until stiff peaks form (about 5 minutes). Gently fold the whipped cream with the pumpkin cream cheese mixture.
  • Remove the crust from the freezer, and pour the filling over the crust. Transfer the cheesecake to the refrigerator to set for at least 2 hours up to overnight. 
  • Serve with your favorite toppings, and keep refrigerated. Enjoy within 3 days.
Keyword fall recipe, pumpkin, pumpkin cheesecake, no bake pumpkin cheesecake, no bake