Featured on Good Morning America, this No Bake Pumpkin Cheesecake is easy and tasty. With a cinnamon graham crust and creamy pumpkin inside, it’s finished with whipped cream and a touch of cinnamon. A simple, delicious treat.
Try some of our other wildly popular pumpkin treat like these Pumpkin Bars or glazed Pumpkin Scones.
Pumpkin Cheesecake Without All The Fuss
Last week on Good Morning America, Jennifer Garner whipped up and raved about this amazing No-Bake Pumpkin Cheesecake. Amidst the bustling holiday season, we all seek shortcuts and dishes that can be prepared in advance, and this cheesecake ticks both boxes.
Not only is it simpler than a traditional cheesecake, but there’s also no baking involved! It’s a frozen dessert that can sit in your freezer, waiting for the perfect moment. Forget the hassles of using the stovetop, oven, or dealing with a pile of dishes. All you need is one bowl, a blender or food processor, and a hand mixer. So enjoy ease and flavor this season with this standout dessert.
Ingredients In No Bake Pumpkin Cheesecake
- Cinnamon Graham Crackers & Brown Sugar: These make the crust, giving it a sweet and slightly spiced flavor. Press the crust down firmly so it doesn’t fall apart when cutting.
- Melted Butter: Helps hold the crust together. Mix it well with the crumbs for even coverage.
- Cream Cheese: Makes the filling creamy and rich. Let it sit at room temperature so it blends smoothly.
- Pumpkin & Pumpkin Spice: Add flavor and smoothness to the filling. Use pure pumpkin, not pie filling.
- Vanilla Extract & Sea Salt: Boost the overall flavor by balancing sweetness. A small pinch of salt helps bring out the flavors.
- Sweetened Condensed Milk: Sweetens the filling and makes it creamy. Scrape the bowl well to mix it all in.
- Frozen Whipped Topping: Fold it in gently to keep the filling fluffy.
How To Make No-Bake Pumpkin Cheesecake
- Start with room-temperature cream cheese in a large bowl. Beat until smooth.
- Mix in canned pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt. Beat until combined and creamy.
- Add sweetened condensed milk, and blend well.
- Gently fold in Cool Whip® (or 2 cups whipped heavy cream). Ensure thorough folding for even distribution.
- Pour mixture into a prepared crust and smooth the surface.
- Freeze for at least 8 hours, and it’s ready to serve!
No-Bake Pumpkin Cheesecake Tips
- Use room-temperature cream cheese to avoid lumps. Don’t microwave and give it at least an hour sitting at room temperature.
- Allow at least 8 hours for the filling to set. Return leftovers to the freezer quickly as it softens fast.
- Wrap cheesecake in plastic, then foil, to prevent freezer burn.
- Cut with a warm, sharp knife for clean slices. (Here are my favorite knives.)
- Always choose full-fat products for the best consistency and taste.
More Delicious Pumpkin Recipes
- Pumpkin Cheesecake Bars reader favorite!
- Pumpkin Bread perfectly spiced and moist!
- The BEST Pumpkin Snickerdoodles
- Pumpkin Cupcakes with cinnamon cream cheese frosting!
- Streusel topped and glazed Pumpkin Coffee Cake
No-Bake Pumpkin Cheesecake
Delicious No-Bake Pumpkin Cheesecake is an easy make-ahead dessert that requires very little effort. A thick cinnamon graham cracker crust surrounds a light pumpkin cheesecake filling that's topped with whipped cream and a sprinkle of ground cinnamon.
Equipment
- 9 inch springform pan
Ingredients
- 1 and 1/4 cups crushed cinnamon graham crackers (about 9 full crackers)
- 1/4 cup light brown sugar, packed
- 5 tablespoons unsalted butter, melted
- 1 package (8 ounces) full-fat cream cheese, at room temperature
- 1 cup canned pumpkin (not pumpkin pie filling and only one cup-not the entire can)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract, optional
- tiny pinch fine sea salt
- 1 can (14 ounces) full-fat sweetened condensed milk
- 1 container (8 ounces) full-fat frozen whipped topping, thawed (like Cool Whip)
Instructions
- CRUST: In a blender or food processor, add the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium-sized bowl and stir in the brown sugar and melted butter. Spray a 9-inch spring-form pan or pie dish with non-stick spray. Press crust mixture firmly into the prepared pie plate and partially up the sides. Use the bottom of a 1-cup measuring cup to press down the crust firmly. Cover and place in the freezer while preparing the filling.
- FILLING: Add the room-temperature cream cheese to the bowl and beat for about 45 seconds or until creamy. Add the pumpkin puree, pumpkin pie spice, vanilla, and fine sea salt. Beat until combined and smooth.
- FILLING CONT.: Add in the sweetened condensed milk and beat until the mixture is completely combined and smooth. Make sure to scrape the edges of your bowl with a spatula. Fold in the whipped topping until just combined. Be careful to not over mix the whipped topping, but ensure it's well combined with the other filling ingredients.
- FREEZE: Pour the pumpkin mixture into the prepared crust and cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn). Freeze overnight or for 6-8 hours, until solid and firm.
- SERVE: When ready to serve, remove cheesecake from the freezer and cut into slices with a sharp knife. See Note 1. If desired, garnish individual slices with whipped cream and crushed graham crackers or a sprinkle of pumpkin pie spice.
- LEFTOVERS: Cover any leftovers tightly and return promptly to the freezer.
Video
Recipe Notes
Note 1: Run a sharp knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut; this cheesecake is sticky and firm!
Nutrition
Serving: 10servings | Calories: 335kcal | Carbohydrates: 45.3g | Protein: 5.9g | Fat: 15.3g | Cholesterol: 42.2mg | Sodium: 142.7mg | Fiber: 1g | Sugar: 39.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
I stumbled upon this recipe last week and all I can say is it is absolutely phenomenal!!! I followed your recipe exactly and loved that it was easy and delicious! Thank you so much! I am hosting a dinner party next weekend and know what I will be serving for dessert. Thanks again, and I am excited to try more of your recipes.
I’m so thrilled you loved this pie Shannon!! Thank you so much for your comment and I hope everyone loves this pie at your dinner party 🙂 I hope you love whatever you try next!
Thank you. I did use a 9″ and it looks delicious, can’t wait try it.
I hope you loved it!! 🙂
Hi Chelsea, This looks great and I want to make it for Thanksgiving but can you tell me what size spring form pan you used? I have a few in different sizes. Thank you.
I typically use a 9-inch springform pan for this recipe, but it’s pretty flexible within the 8-10 inch range 🙂 Hope that helps!
Do you know what decadent means?… It means decaying, Just saying but awesome recipe sorry I have a thing about that word… Well just for future reference.
Haha thanks Hannah 🙂
Hey there! Recipe sounds amazing! I’m wondering how long it will keep in the freezer? I’d love to make it for Thanksgiving a few days in advance. Thanks!
Thank you Vanessa!! It should be fine for up to a week in advance (if not longer!) Just cover it tightly and put it on a shelf in the middle of your freezer and you should be good to go 🙂 Hope you love this!!
Thank you so much — I’m so excited to try it!!! 🙂
I adore this recipe, but could I use real whipped cream instead of Cool Whip? My husband and I try to stay away from things like that as much as possible. Plus, I’m a “from scratch” kind of girl.
Yes you totally can!! 🙂 thanks Cynthia!
Oh my goodness. This looks SO good! I love pumpkin and cheesecake. What a combo!
Thanks so much for stopping by 🙂
My family and I love pumpkin pie and I always make a few around the holidays. We also love cheesecake but I usual don’t make cheesecake although one of my daughters will sometime buy the no-bake cheesecake mix and make it. I believe I am going to try this recipe this year in place of one of my pies and see how it goes over. It sounds really yummy.
My husband and I sure loved it! You’ll have to let me know if you end up trying it and what you think! Thanks for stopping by Michele 🙂
I love pumpkin pie, now the cheesecake looks divine. Your pictures are absolutely beautiful, thanks for sharing.
Thanks so much for stopping by! 🙂
Hi! Just tried this out last night and it was the best!!. My boyfriend doesn’t like pumpkin stuff usually but he loved this one. Thanks so much
I’m so glad you liked it! Thanks Adriana!