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5 from 104 votes

No Bake Pumpkin Cheesecake

This easy no-bake pumpkin pie cheesecake is creamy and delicious. If you love pumpkin pie and cheesecake, this recipe is for you!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Chilling time 8 hours
Total Time 20 minutes
Servings 8 servings
Calories 566kcal
Author Yumna Jawad


Graham Cracker Crust

Pumpkin Cheesecake Filling

  • 16 ounces cream cheese room temperature
  • 1 15oz can pumpkin puree
  • 1 cup heavy cream
  • ¾ cup granulated sugar divided
  • ¼ teaspoon salt
  • 1 ½ teaspoon cinnamon


  • Place a sheet of baking parchment over the base of a 9” springform pan. Place the open exterior ring around the base and close it so the parchment is sealed in the ring. Trim the excess from around the outside.
  • In food processor, combine all crust ingredients and blitz 2-3 times until crumbs are all moistened.
  • Press the crumbs into the springform pan and up the sides to a bit over ¼” thick. Press the mixture along the base, thinning out the corners. Freeze the crust while you prepare the filling.
  • In a large bowl, beat the softened cream cheese with a handheld electric mixer on med-high speed until light and fluffy. Add ½ cup sugar, pumpkin puree, salt and cinnamon. Whip until smooth and there are no chunks of cream cheese. Beat on low until smooth.
  • In a separate bowl, beat the heavy cream to soft peaks on medium speed. Add remaining ¼ cup granulated sugar and beat to stiff peaks.
  • Fold whipped cream into cheese and pumpkin mixture gently so that you deflate as little of the air as possible.
  • Remove the crust from the freezer. Scrape the pumpkin mixture into the crust and level.
  • Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set. Remove from springform pan and serve with whipped cream, if desired.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge and it's best to keep in the fridge when not eating so it remains stiff.
Make Ahead Tips: You can make the graham crust crust up to 2 days in advance. Just store in the fridge until ready to use.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of cream cheese, you can substitute up to 4 ounces of it for full fat sour cream or Greek Yogurt.
  • I don't recommend using your own pumpkin puree because the water content is too high for the no-bake structure of this cheesecake.
Equipment: I use Cuisinart Elite Food Processor to make the graham cracker crust.. It’s a super powerful machine that results in the perfect crumb mixture.


Calories: 566kcal | Carbohydrates: 43g | Protein: 6g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 129mg | Sodium: 576mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1524IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg