No-Bake Pumpkin Cheesecake
This No-Bake Pumpkin Cheesecake is the easiest fall dessert that’s great to make in advance. With just 10 minutes you can prep this cheesecake to be the show-stopping decadent treat for any party or gathering.
This No-Bake Pumpkin Cheesecake is one of my family’s favorite fall desserts. It’s so easy to assemble with a short ingredient list and just a couple of bowls. The best part is that after you assemble the cheesecake together, the fridge does the rest of the work for you. You can make 1 or 2 cheesecakes with this recipe (we recommend 2 since they are eaten quick!).
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If you’re a fan of pumpkin desserts, you’ll definitely want to check out our Pumpkin Spice Loaf that can be served as breakfast or dessert! This 4-ingredient pumpkin whipped cottage cheese is also a delicious fall treat!
Absolutely delicious! One of our favorite desserts to serve on Thanksgiving! – Janelle
LOVE!!! Made it for a dinner we were invited to the other night, super easy and everyone wanted the recipe! – Kathleen
Table of Contents
Why You’ll Love This Recipe
- Simple No Bake Cheesecake: It’s super easy to prepare. You don’t need to turn on the oven or deal with complicated baking techniques. No bake desserts are a great option when you want a homemade dessert without the hassle of baking.
- Decadent Melt-in-your-Mouth Texture: The creamy and smooth texture of this cheesecake contrasts beautifully with the crust, making every bite rich and satisfying.
- Great to Make in Advance for a Party: Pumpkin-flavored desserts are everything when it comes to cozy Autumn days. This no bake cream cheese pumpkin pie is perfect for a fall holiday family gathering or special celebration – everyone always asks for the recipe.
Laura Ashley’s Tip: We love to make whipped cream from scratch for this recipe since it’s easy and adds such nice richness. But the tub of store-bought whipped topping works wonderfully too if you need a time saving shortcut.
What is the difference between Canned Pureed Pumpkin and Canned Pumpkin?
Canned Pureed Pumpkin should contain 100% pumpkin, with no additives or seasonings. Canned Pumpkin may contain pumpkin alone or a pumpkin pie filling, which includes sugar and spices. Be sure to check the label to know exactly what’s inside.
Equipment
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Heavy Whipping Cream: Adds volume and a rich creaminess to the filling and decorates the cheesecake.
- Powdered Sugar: Sweetens and adds thickness and body to the filling.
- Cream Cheese: Adds creaminess and a rich, tangy and slightly savory flavor.
- Brown Sugar: Adds a warm, caramel-like sweetness to the filling.
- Pureed Pumpkin: A smooth, creamy, and thick mixture made from cooked and pureed pumpkin. Makes a delectable texture and flavor for the filling.
- Vanilla Extract: Both an aromatic to this cream cheese pumpkin filling as well as enhancement to all of the flavors.
- Pumpkin Pie Spice: This warm spice blend give this cake a comforting quality and holiday feel.
- Diamond Pumpkin Pie Spice, Walnut or Pecan Pie Crust: Time-saving, convenient and the perfect base for this creamy, no-bake dessert.
- Garnishes: Sea Salt Caramel, Pumpkin Spice Pumpkin Seeds, Cookies: The extra sparkle to this incredible no-bake holiday treat.
This easy homemade Toffee Sauce is an excellent topping option!
How to make No-Bake Pumpkin Cheesecake
- In a large bowl, whip heavy whipping cream and sugar with a hand mixer or whisk until stiff peaks form.
- In another large bowl, beat cream cheese and brown sugar until creamy.
- Add pumpkin, vanilla, and pumpkin pie spice. Beat until well incorporated.
- Fold all but 1 cup of the whipped cream into the pumpkin mixture.
- Spread evenly into 1 or 2 crusts. Garnish with the reserved whipped cream.
- Refrigerate at least 3-4 hours before serving. Garnish as desired.
Expert Tips
- Make two cheesecakes rather than one to entertain a crowd. the filling can be divided into 2 pie crusts instead of one. The height of the cheesecake will be lower, but the satisfaction is equally high!
- Be sure to let the cheesecake sit in the fridge for 3 to 4 hours to set. If you want your cheesecake to be the right consistency then this is the most important step of the recipe.
- The best crust for this pumpkin no bake cheesecake is a store-bought or homemade “cookie crust” or “graham cracker crust.”
- Great options for topping this pumpkin cheesecake are fresh whipped cream, whipped topping, candied pecans or walnuts, caramel sauce, sea-salt caramel drizzle, ground cinnamon, ground nutmeg, crushed gingersnaps, chocolate shavings or curls and/or pumpkin spiced pumpkin seeds.
- Another cute garnish you can add to the top of this cheesecake are these Pumpkin Cheesecake Macarons! They’re light and delicious!
- Serve with ice cream. Double the pumpkin deliciousness and add a scoop of this no-churn Pumpkin Pie Ice Cream on the side!
Substitutions
- Make the cheesecake lower in fat. Low-fat or regular fat cream cheese both work in this recipe.
- If you prefer a homemade crust, this Graham Cracker Crust is perfect! It’s nutty, buttery and has the perfect cinnamon touch!
- Use store-bought whipped cream. Instead of making homemade whipped cream with the heavy whipping cream, vanilla and powdered sugar, you can substitute it with 16 ounces of frozen whipped topping that has thawed. Simply fold half of it in the filling mixture and reserve the rest as optional topping.
Storage and Freezing
Store leftovers in an air-tight container in the refrigerator up to 4-5 days. It can also be frozen in an air-tight, freezer-safe container up to 2 months. Thaw overnight in the refrigerator before consuming.
The texture of the garnishes you choose might be compromised over time if the cheesecake is refrigerated or frozen then thawed. You can remove the original garnishes and add fresh garnishes when servings leftovers. If you plan on refrigerating or freezing for an extended period of time, wait and add garnishes when ready to serve.
FAQs
You can decrease the sugar content by substituting the powdered sugar and brown sugar with sugar substitute alternatives. You can also make the crust from scratch using a recipe that uses 2 cups almond flour, 1/3-1/2 cup powdered sugar substitute, 1 teaspoon ground cinnamon, 1/4 teaspoon salt and 1/2 cup melted butter. Also lower the sugar content by the garnishes you choose.
In a mixing bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/2 cup salted melted butter. Optional, add in 1/2 teaspoons pumpkin pie spice. Once the mixture resembles wet sand, transfer into a 9-inch pie or tart pan. Use the back of a spoon or your fingers to press the mixture firmly into the bottom and up the sides of the pan, creating an even crust. Place the crust in the refrigerator for about 30 minutes to allow it to firm up.
We haven’t tried this but if you roast the pumpkin and puree it in the food processor until very smooth, it should work well.
Use a combination of ground cinnamon, ginger, nutmeg, and cloves.
More Delicious Dessert Recipes
Looking for more festive pumpkin treats, a Pumpkin Pie Smoothie is refreshing and perfect for a breakfast or snack. Another precious miniature pumpkin dessert are these Mini Pumpkin Cheesecakes! The perfect pairing with your fall cup of coffee is this White Chocolate Pumpkin Biscotti Recipe!
Spiced No-Bake Pumpkin Cheesecake
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 16 ounces cream cheese softened
- 3/4 cup brown sugar
- 15 ounce can 100% pure pumpkin
- 1 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 9-inch Diamond Pumpkin Pie Spice, Walnut or Pecan Pie Crust or homemade crust
- Garnish: sea salt caramel, pumpkin spice pumpkin seeds, cookies
Instructions
- In a large bowl, whip heavy whipping cream and sugar with a hand mixer or whisk until stiff peaks form.
- In another large bowl, beat cream cheese and brown sugar until creamy. Add pumpkin, vanilla, and pumpkin pie spice. Beat until well incorporated. Fold all but 1 cup of the whipped cream into the pumpkin mixture.
- Spread evenly into crust. Garnish with the reserved whipped cream.
- Refrigerate at least 3-4 hours before serving. Garnish as desired.
Video
Notes
- Make two cheesecakes rather than one to entertain a crowd. the filling can be divided into 2 pie crusts instead of one. The height of the cheesecake will be lower, but the satisfaction is equally high!
- Be sure to let the cheesecake sit in the fridge for 3 to 4 hours to set. If you want your cheesecake to be the right consistency then this is the most important step of the recipe.
- The best crust for this pumpkin no bake cheesecake is a store-bought or homemade “cookie crust” or “graham cracker crust.”
- Great options for topping this pumpkin cheesecake are fresh whipped cream, whipped topping, candied pecans or walnuts, caramel sauce, sea-salt caramel drizzle, ground cinnamon, ground nutmeg, crushed gingersnaps, chocolate shavings or curls and/or pumpkin spiced pumpkin seeds.
- Another cute garnish you can add to the top of this cheesecake are these Pumpkin Cheesecake Macarons! They’re light and delicious!
- Serve with ice cream. Double the pumpkin deliciousness and add a scoop of this no-churn Pumpkin Pie Ice Cream on the side!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
First, I love your videos and really enjoy your recipes. Unfortunately, this recipe was a flop. The only substitution was cool whip for whipped cream. I did the nut crust, caramel sauce, and maple cookie. It was too sweet, very soft and all 8 people who are ate it didn’t care for it. Disappointing, but not everyone is a winner.
I’m sorry to hear this wasn’t a hit for you and your friends!!! I appreciate you trying it and for your support!