If you love pumpkin desserts as much as I do, this creamy No Bake Pumpkin Cheesecake is one you'll want to try ASAP! It has the most amazing mousse-like texture and requires no oven!
While a classic Pumpkin Pie is hard to beat during the holidays, this Pumpkin Cheesecake is just as cozy and full of fall flavor. It's perfect for Thanksgiving or any time you need a quick, make-ahead friendly dessert.
I like to make it the day before, let it chill in the fridge overnight to set up, then top it with whipped cream before serving, it is so easy to make!
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Cooking from scratch isn't complicated, and this recipe is proof of that. If you love simple pumpkin desserts like this, you'll also want to try my Pumpkin Bars and Pumpkin Oatmeal Cookies.
Key Ingredients & Substitutions
- Graham Cracker Crust: 9-inch graham cracker crust, storebought or a homemade graham cracker crust.
- Cream Cheese: Use full-fat cream cheese for the creamiest texture.
- Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling.
- Spices: Cinnamon, nutmeg, ginger, cloves, and allspice. Substitute with your favorite pumpkin pie spice blend if needed.
- Whipped Cream: I like to make stabilized whipped cream for this recipe because it helps give the filling that light, mousee-like texture. Store bought whipped cream can be substituted if needed.
How To Make No Bake Pumpkin Cheesecake
Making this no bake pumpkin cheesecake is so easy to do. Here are the steps I take to create this delicious dessert.
- Cream the cream cheese and sugar together until smooth.
- Add the pumpkin, spices, and vanilla extract. Mix until fully combined.
- Beat the remaining cream cheese and sugar together until smooth. Set aside.
- Whip the heavy cream to soft peaks and fold in the cream cheese mixture. This is the stabilized whipped cream.
- Fold the stabilized whipped cream into the pumpkin mixture until smooth.
- Pour the filling into the graham cracker crust and smooth out. Refrigerate for at least 6 hours before serving.
👉 Quick Tips
- This no bake cheesecake must be chilled for at least 6 hours to fully set. I usually let it chill overnight in the refrigerator.
- Use premade mini graham cracker crusts for individual mini cheesecakes.
I hope you enjoy this recipe!
-Sky🩷
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If you tried this No Bake Pumpkin Cheesecake recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
No Bake Pumpkin Cheesecake
Ingredients
- 1 9-inch graham cracker crust
- 14 ounces cream cheese softened
- 1 cup powdered sugar
- 6 ounces pumpkin purée
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a large mixing bowl, cream together 12 ounces of cream cheese and ¾ cup of powdered sugar until smooth. Add in the pumpkin purée, all of the spices and vanilla extract. Mix until fully combined and smooth. Set aside.
- In a medium mixing bowl, cream the remaining 2 ounces of cream cheese with the remaining ¼ cup of powdered sugar until smooth and creamy. In a clean mixing bowl, whip the heavy whipping cream to soft peaks. Gently fold the cream cheese mixture into the whipped cream until fully combined.
- Now fold the whipped cream mixture into the pumpkin mixture until fully combined and smooth.
- Pour the filling into a 9-inch graham cracker crust and smooth out with a spatula. Cover and refrigerate for at least 6 hours.
- Top with additional whipped cream before serving, if desired. Enjoy!
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