This no bake pumpkin cheesecake recipe is a graham cracker crust topped with a rich and creamy pumpkin filling. Top it with whipped cream and caramel sauce for the perfect finish to any fall meal or holiday!
When I’m in the mood for pumpkin dessert recipes , I make pumpkin cake , pumpkin muffins , pumpkin chocolate chip cookies , pumpkin dump cake , or this simple yet satisfying no bake cheesecake.
October is here and I’m totally going to pretend that there’s a chill in the air and pumpkins are everywhere. In reality it’s been over 100 degrees here and there’s nothing fall to be seen, but that doesn’t mean we can’t have a slice of no bake pumpkin cheesecake anyways! I shared this pumpkin gooey butter cake a while back, and now it’s time for another pumpkin dessert that doesn’t even require an oven!
- No Bake Pumpkin Cheesecake Ingredients
- How Do You Make No Bake Pumpkin Cheesecake?
- Tips For The Perfect Cheesecake
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Great Dessert Recipes
- No Bake Pumpkin Cheesecake Video
- Love This Recipe?
- No Bake Pumpkin Cheesecake Recipe
No Bake Pumpkin Cheesecake Ingredients
To make this recipe, you will need graham cracker crumbs, granulated sugar, butter, cream cheese, pumpkin puree , brown sugar, pumpkin pie spice, whipped topping and caramel sauce.
How Do You Make No Bake Pumpkin Cheesecake?
Mix together the graham cracker crumbs, granulated sugar and butter. Press the graham mixture into the bottom and sides of a pie plate to make the crust. Chill the crust in the freezer until it is firm. Beat together the cream cheese and pumpkin with an electric mixer or stand mixer. Add the brown sugar and pumpkin spice, then mix until smooth. Fold in the whipped topping, then spoon the filling into the pie crust. Place the cheesecake in the fridge for at least 1 1/2 hours. When you’re ready to serve, you can decorate the edge of the cheesecake with garnishes such as whipped cream and pecans if you like. Cut the cake into slices, add a drizzle of caramel sauce to each slice, then serve.
Tips For The Perfect Cheesecake
- Be sure to use pumpkin puree , and not canned pumpkin pie filling. The pie filling will not work in this recipe.
- Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly.
- This recipe calls for whipped topping , but if you prefer you can use an equal amount of sweetened whipped heavy cream. Don’t use the cream in an aerosol can as it will deflate and the cheesecake will not hold its shape.
- Leftovers will stay fresh in the refrigerator in an airtight container for up to 5 days.
Quick Tip
You can make this cheesecake up to 3 days before you plan to serve it. Store the cheesecake loosely covered in the refrigerator, then add the garnishes right before serving.
You can definitely freeze your cheesecake if you’re planning to store it for a longer period of time. It will stay fresh in the freezer for 2 months. The cake needs to be effectively covered so it doesn’t get freezer burn. It will also need to be removed from the freezer with plenty of time to thaw before serving. Freeze the cheesecake without any garnishes, then add whipped cream, pecans and caramel sauce to the thawed cake right before serving.
Baked cheesecake and no bake cheesecake have a similar flavor, but a very different texture. No bake cheesecake tends to be softer and fluffy, and baked cheesecake is more of a thick, dense cake. They are both delicious, it just depends on your preference in terms of texture.
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Flavor Variations
This dessert is great as is, but you can customize some of the ingredients to suit your tastes.
- Flavorings: Instead of adding caramel sauce to each slice, try loosely mixing it into the finished cheesecake batter to have a caramel swirl cheesecake. You can also add a little vanilla extract to the mix.
- Crust: Swap out the graham cracker crumbs in the crust for gingersnaps or chocolate sandwich cookies for a different flavor.
- Toppings: Finish the cheesecake with whipped cream, candied pecans , toffee bits, candied walnuts or even candy pumpkins!
What I love most about this dessert is that it’s super easy to make, yet looks and tastes totally impressive. This treat is sure to earn you rave reviews from family and friends.
More Great Dessert Recipes
Oreo Cheesecake (No Bake)
21 mins
Pumpkin Spice Cake
50 mins
Earthquake Cake
50 mins
Pumpkin Meringue Pie
1 hr 50 mins
Peanut Butter Chocolate Gooey Butter Cake
55 mins
No Bake Pumpkin Cheesecake Video
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Ingredients1x2x3x
- ▢ 1 1/2 cups graham cracker crumbs
- ▢ 1/3 cup sugar
- ▢ 7 tablespoons butter melted
- ▢ cooking spray
- ▢ 8 ounces cream cheese softened
- ▢ 1 cup pumpkin puree
- ▢ 1/2 cup brown sugar
- ▢ 1/2 teaspoon pumpkin pie spice
- ▢ 1 8 ounce tub whipped topping thawed
- ▢ 1/2 cup caramel sauce
- ▢ Optional garnishes: whipped cream or whipped topping, chopped pecans
Instructions
- Coat a 9 or 10 inch pie pan with cooking spray.
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you’re using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
- Place in the freezer and chill for 20 minutes.
- While the crust is chilling, make the filling.
- In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
- Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
- Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
- Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
- Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.
Notes
- Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly.
- You can swap out the graham cracker crust for a gingersnap crust for an additional hit of spice flavor.
- This recipe calls for whipped topping, but if you prefer you can use an equal amount of sweetened whipped heavy cream. Don’t use the cream in an aerosol can as it will deflate and the cheesecake will not hold its shape.
Nutrition
No Bake Pumpkin Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 7 tablespoons butter melted
- cooking spray
- 8 ounces cream cheese softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 8 ounce tub whipped topping thawed
- 1/2 cup caramel sauce
- Optional garnishes: whipped cream or whipped topping, chopped pecans
Instructions
- Coat a 9 or 10 inch pie pan with cooking spray.
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you’re using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
- Place in the freezer and chill for 20 minutes.
- While the crust is chilling, make the filling.
- In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
- Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
- Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
- Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
- Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.
Video
Notes
- Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly.
- You can swap out the graham cracker crust for a gingersnap crust for an additional hit of spice flavor.
- This recipe calls for whipped topping, but if you prefer you can use an equal amount of sweetened whipped heavy cream. Don’t use the cream in an aerosol can as it will deflate and the cheesecake will not hold its shape.
