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Slice of creamy no bake pumpkin cheesecake with graham cracker crust on white plate, garnished with whipped cream and cinnamon
John

No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is a creamy, spiced dessert layered over a buttery crust. Perfect for fall gatherings, it combines pumpkin pie flavors with cheesecake richness.
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Prep Time 20 minutes
Chilling Time 3 hours 40 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Graham cracker crumbs
  • 1/2 cup Unsalted butter, melted
  • 1/4 cup Granulated sugar
Filling
  • 16 oz Cream cheese, softened
  • 1 cup Pumpkin puree
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 1/2 tsp Pumpkin pie spice
  • 2 cups Whipped topping

Method
 

  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
  2. Beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy and well combined.
  3. Fold in the whipped topping gently until no streaks remain.
  4. Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
  5. Refrigerate for at least 4 hours, or until set. Slice and serve chilled.

Notes

For extra flavor, garnish with whipped cream, caramel drizzle, or crushed gingersnap cookies. Be sure the cheesecake chills fully before slicing for clean cuts.
Nutrition Information
  • Calories: 385
  • Total Fat: 28g
  • Saturated Fat: 17g
  • Cholesterol: 85mg
  • Sodium: 285mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 1g
  • Sugars: 28g
  • Protein: 6g
  • Vitamin A: 15% Daily Value