By Becky Hardin
Published Oct 11, 2023
Give your oven a break with this No Bake Pumpkin Cheesecake recipe! Get all the fall flavors of pumpkin pie in this super easy-to-make cheesecake, with a graham cracker crust and delicious pumpkin spice whipped topping. It makes the perfect pumpkin dessert for Thanksgiving or any fall occasion!
What’s in this No Bake Pumpkin Pie Cheesecake recipe?
Combine an easy no bake cheesecake with a delicious pumpkin pie , and you get this amazing fall dessert!
- Graham Cracker Pie Crust: I used a pre-made crust for convenience, but you can make your own graham cracker crust from scratch if you like.
- Cream Cheese: The base of the cheesecake filling. Use regular blocks of cream cheese, not whipped versions.
- Powdered Sugar: Sweetens the batter without adding density.
- Pumpkin Puree: Be sure to use plain pumpkin puree , not pumpkin pie filling.
- Pumpkin Pie Spice : This mix of warm spices adds traditional pumpkin pie flavor.
- Whipping Cream: This adds the fluffy and airy texture you want with no-bake cheesecakes.
- Salt: Balances the sweetness of the cheesecake.
- Pumpkin Spice Whipped Topping : Adds the perfect finish to this no bake pumpkin cheesecake. But you can use a pre-made or plain whipped topping instead.
Pro Tip: Spray a piece of plastic wrap with non-stick spray and cover the cheesecake pan while it sets in the fridge.
Make a Different Crust for this No Bake Pumpkin Cheesecake
If you want to change up this pumpkin pie cheesecake recipe, try a different type of crust. You can layer the cheesecake batter into a regular pie crust , or try making a cookie crust–Oreos, gingersnaps, Biscoff, or another crunchy cookie works great!
This cheesecake will take at least 6-8 hours to set in the refrigerator, though I recommend letting it sit overnight (or 12+ hours) if you can.
The only way for the cheesecake to firm up is by chilling in the refrigerator. So if it’s not firm enough yet, let it set longer. If you’re opening up your fridge regularly, this will interfere–that’s why I like to let it set up overnight.
No bake cheesecakes have a much lighter and airier texture than baked cheesecakes, so it really depends on your preference. But I love how easy no bake cheesecakes are to make, which is always a plus!
How to Store
This no bake pumpkin cheesecake recipe will last in the refrigerator for about 4-5 days. If you don’t plan on eating it all within that time, consider freezing it. It’s best served straight from the fridge.
How to Freeze
To freeze this no bake pumpkin pie cheesecake, place it on a piece of cardboard, a baking tray, or something else sturdy, and place it in the freezer uncovered for a few hours until it becomes firm. Then you can wrap it in plastic wrap and aluminium foil (place that inside of a resealable bag for extra protection), and the place in the freezer.
It will keep for 2 months. Let it thaw in the refrigerator overnight before serving.
Serving Suggestions
Serve slices of this easy pumpkin pie cheesecake with a dollop of whipped cream, an extra dash of pumpkin pie spice, and a drizzle of caramel sauce or chocolate sauce to finish.
Ingredients1x2x3x
- ▢ Graham Cracker Pie Crust click for recipe
- ▢ 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- ▢ 1 cup powdered sugar 113 grams
- ▢ 15 ounces pumpkin puree 425 grams (1 can) – NOT pumpkin pie filling!
- ▢ 2 teaspoons pumpkin pie spice 6 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1 cup heavy whipping cream 227 grams
- ▢ Pumpkin Spice Whipping Cream click for recipe
Video
Instructions
- Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside. Graham Cracker Pie Crust
- Using a hand mixer, beat the cream cheese and powdered sugar on low speed for 15 seconds. Set the mixer to high speed and beat until the sugar and cream cheese incorporate fully, about 2 minutes. 24 ounces cream cheese, 1 cup powdered sugar
- Add the pumpkin puree, pumpkin pie spice, and salt, and beat an additional minute. 15 ounces pumpkin puree, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- Add the whipping cream and mix on low speed to combine. Increase the mixer speed to high and beat until stiff peaks form, 3-5 minutes more. 1 cup heavy whipping cream
- Pour into the prepared crust.
- Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down) and place it in the refrigerator to set – between 6-8 hours (or overnight).
- When you’re ready to serve the pie, make the Pumpkin Pie Whipping Cream per the recipe directions. Pumpkin Spice Whipping Cream
- Remove the cheesecake from the springform pan, remove the plastic wrap and cut the cheesecake into thin wedges.
- Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Becky’s Tips
- You can use a store-bought graham cracker crust and store-bought whipped cream to save time.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pumpkin Desserts We Love
- Baked Pumpkin Cheesecake
- Pumpkin Pie Dessert Lasagna
- Pumpkin Gooey Butter Cake
- Pumpkin Brownies
- Pumpkin Mousse
- Browse all Pumpkin Dessert recipes !
No Bake Pumpkin Pie Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Ingredients
- Graham Cracker Pie Crust click for recipe
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- 1 cup powdered sugar 113 grams
- 15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling!
- 2 teaspoons pumpkin pie spice 6 grams
- ½ teaspoon kosher salt
- 1 cup heavy whipping cream 227 grams
- Pumpkin Spice Whipping Cream click for recipe
Instructions
- Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside. Graham Cracker Pie Crust
- Using a hand mixer, beat the cream cheese and powdered sugar on low speed for 15 seconds. Set the mixer to high speed and beat until the sugar and cream cheese incorporate fully, about 2 minutes. 24 ounces cream cheese, 1 cup powdered sugar
- Add the pumpkin puree, pumpkin pie spice, and salt, and beat an additional minute. 15 ounces pumpkin puree, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- Add the whipping cream and mix on low speed to combine. Increase the mixer speed to high and beat until stiff peaks form, 3-5 minutes more. 1 cup heavy whipping cream
- Pour into the prepared crust.
- Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down) and place it in the refrigerator to set – between 6-8 hours (or overnight).
- When you’re ready to serve the pie, make the Pumpkin Pie Whipping Cream per the recipe directions. Pumpkin Spice Whipping Cream
- Remove the cheesecake from the springform pan, remove the plastic wrap and cut the cheesecake into thin wedges.
- Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
Video
Notes
- You can use a store-bought graham cracker crust and store-bought whipped cream to save time.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
