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Slice of no-bake pumpkin cheesecake closeup.
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5 from 3 votes

Easy No Bake Pumpkin Cheesecake Recipe

Yield: One, 7" cheesecake
Creamy no bake pumpkin cheesecake atop crunchy graham cracker crust! This easy and delicious recipe calls for only 10 simple ingredients and makes the perfect fall or holiday dessert. I especially love serving it on Thanksgiving.
Prep Time30 minutes
Chill time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: No Bake Pumpkin Cheesecake
Servings: 10 people
Calories: 345kcal
Author: Stacey Adams

Equipment

  • 7" springform pan
  • Parchment paper
  • Electric hand mixer or stand mixer
  • 2 mixing bowls

Ingredients

Crust: *See note below

  • 1 cup graham cracker crumbs *about 1 sleeve of crackers
  • 2 tablespoons brown sugar
  • 6 tablespoons unsalted butter *melted

Cheesecake Filling:

  • 2 eight oz. bars full fat cream cheese *at room temperature
  • 2 tablespoons unsalted butter *softened *see note below
  • ¼ cup light sour cream
  • ¼ cup sugar
  • cup pumpkin puree *blotted well
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • cup heavy whipping cream *see note below

Optional toppings:

  • Toasted pecans, whipped topping, cool whip, cinnamon or caramel sauce.

Recipe notes:

Crust: You can also use a store-bought crust if preferred.
Butter: Make sure your butter is very soft before adding it to cheesecake mixture or it won't blend in smoothly. You can pop it in the microwave for a few seconds if necessary.
Heavy whipping cream: Leave heavy whipping cream in the refrigerator until you are ready to whip it. Warm cream will be harder to work with.

Instructions

  • Take cream cheese out of the refrigerator and allow it to come to room temperature, 30 minutes out of the refrigerator should do the trick. Gather ingredients and make your pie crust while you wait.
  • Crush graham crackers in a food processor or a large Ziploc bag with a rolling pin or drinking glass.
  • Transfer crumbs into a small mixing bowl, add brown sugar and melted butter. Mix well.
    1 cup graham cracker crumbs, 2 tablespoons brown sugar, 6 tablespoons unsalted butter
  • Line the bottom of a 7 inch springform pan with parchment paper and press crust mixture evenly into the pan. Place in the refrigerator.
  • Measure pumpkin puree into a paper towel lined bowl and press the edges of the paper towel into the puree to soak up excess moisture (this is known as "blotting").
  • Measure cream cheese, softened unsalted butter, light sour cream, sugar, blotted pumpkin puree, pumpkin pie spice, vanilla extract and salt into a large mixing bowl. Use an electric or stand mixer to combine ingredients on medium speed until smooth.
    2 eight oz. bars full fat cream cheese, 2 tablespoons unsalted butter, ¼ cup light sour cream, ¼ cup sugar, ⅔ cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon salt
  • Measure cold heavy whipping cream into a small glass or stainless mixing bowl. Mix on high until stiff peaks form (this will take around 3-4 minutes).
    ⅓ cup heavy whipping cream
  • Use a spatula to transfer whipped cream into the large mixing bowl containing all other ingredients. Fold together gently until well combined. Do not over mix.
  • Take your crust out of the refrigerator and and spread cheesecake filling evenly into your spring form pan. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.
  • Cut and serve with desired toppings. Enjoy!

Nutrition

Serving: 1/10th of recipe (all values are approximate). | Sugar: 11.7g | Fiber: 1.1g | Calories: 345kcal | Fat: 28.3g | Protein: 3.9g | Carbohydrates: 19.3g