No Bake Pumpkin Cheesecake

Pumpkin Pie cheesecake, a no bake dessert with whipped cream on top on a square dessert plate.

Our No Bake Pumpkin Cheesecake is a fantastic fall dessert. No baking is needed which just adds to the ease of this cheesecake. A graham cracker crust is the perfect base for this creamy pumpkin cheesecake. Top the cheesecake with whipped cream and crushed graham crackers.

Course Dessert

Cuisine American

Keyword easy no bake pumpkin cheesecake, no bake pumpkin cheesecake, pumpkin cheesecake no bake

Prep Time 15

Cook Time 0

Chill time 4

Total Time 4 15

Servings servings

Calories 451kcal

Author Eileen Kelly

Equipment

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Stainless Steel Mixing Bowls
Measuring Spoons and Cups
8 inch springform pan
Hand Mixer

Ingredients

1½ cups cinnamon graham crackers crushed
2 Tablespoons granulated sugar
5 Tablespoons unsalted butter melted
1 cup heavy cream
2 (8) ounce block, cream cheese softened
1 (15) ounce can, pumpkin puree Note 1
1 cup confectioners sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice seasoning
¼ teaspoon kosher salt

Pumpkin Cheesecake Topping

whipped cream
⅓ cup cinnamon graham crackers crushed

Instructions

In a medium-sized mixing bowl mix together crushed cinnamon Graham crackers, sugar, and melted butter until the texture is like wet sand. Pour mixture into an 8-inch springform pan and spread and pat into an even layer. Set aside.
In another medium-sized mixing bowl, using an electric hand held mixer with beaters attached, beat the heavy cream until it makes stiff peaks on the beaters, about 5 minutes. Set aside.
In a large mixing bowl, using an electric hand mixer with beaters attached, beat the cream cheese till it becomes light and fluffy, about 2 to 3 minutes.
Add the pumpkin puree and beat until there are no lumps, another 1 to 2 minutes.
Add the powdered sugar and beat until there are no lumps, another 2 to 3 minutes.
Mix in the vanilla, cinnamon, pumpkin spice, and salt and mix. Add in the whipped cream and using a large mixing spoon, carefully fold the ingredients together. ( do not stir )
Pour the batter over the crust and refrigerate for 4 hours, up to overnight.
Once chilled, remove the springform pan. Slice and top with whipped cream and sprinkle some crushed cinnamon graham crackers over top and serve!

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Be sure to use pumpkin puree and not pumpkin pie filling.

Note 2: The toppings are optional.

Note 3: To remove the cheesecake, use a knife to carefully rim the inside of the springform pan to make sure the cheesecake doesn’t stick when you release it.

Storage: Store leftovers in a covered airtight container for 2-3 days in the refrigerator.

Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition