This easy no bake pumpkin cheesecake recipe can be whipped together (literally) in five minutes! It’s the perfect fall dessert, and so easy to make.

With five simple ingredients (plus a store bought pie crust), it’s the best pumpkin cheesecake for the holiday season. Let’s celebrate about less time in the kitchen and more time with your loved ones!

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.
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This fall I’m trying to enjoy the simple things in life. Our summer was a blur and a lot more stressful than I had anticipated. I pushed aside a lot of the things I enjoyed to focus on construction decisions, errands, etc and missed a lot of moments.

We rarely walked to the grocery store or to dinner, we didn’t have friends over nearly as often and spend hours on end outside playing with the girls.

A no bake pumpkin cheesecake on a white plate, with a pie server to the side and small white pumpkins in the background.

As the weather shifts, my thinking seems to as well. I’m no longer running at an insane pace and feel empowered by saying “no”. Even my desire to do a little fall baking seems to have subsided, for now.

If you love a good no bake dessert as much as we do, you’ve got to try my incredible no bake cookie butter cheesecake and no bake cookie dough pie too!

Easy No Bake Pumpkin Cheesecake Recipe

This no bake pumpkin cheesecake recipe captures the flavor of fall, in just five minutes. That leaves plenty of time to enjoy long walks and time with your loved ones.

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.

Why You’ll Love It

  • Perfect Fall Flavor – I love the subtle pumpkin taste and smooth, creamy texture!
  • So Simple – Just mix it up in your stand mixer.
  • Make Ahead – This is the best dessert to make ahead, making entertaining stress free!

My no bake pumpkin cheesecake is a simple adaptation of my favorite no bake peanut butter cheesecake, which is always a crowd-pleaser.

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • Heavy Cream – Either labeled heavy cream or heavy whipping cream in the grocery store, this is what gives this easy pumpkin cheesecake it’s light and creamy texture. Buy an organic brand, if possible.
  • Powdered Sugar – Powdered sugar or confectioner’s sugar melts beautifully into the heavy cream as your whipping it together. Granulated sugar would simply give the cheesecake a grainy texture.
  • Pumpkin – I know we all have a can of Libby’s Pumpkin Puree sitting in our pantries this time of year. For the purest pumpkin taste, make sure to purchase 100% Pure Pumpkin, not Pumpkin Pie Filling, which contains added spices and sugar.
  • Cream Cheese – The base of any homemade cheesecake recipe. I use 1/3 less fat or Neufchatel cream cheese for its softer texture and higher moisture content. Learn how to soften cream cheese – so easy!
  • Pumpkin Pie Spice – Don’t forget the pumpkin pie spices, too! No need to rush to the store if you don’t have any, I bet you already have what you need to make your own! 
  • Graham Cracker Crust – I prefer the Keebler Ready Crust Graham Pie Crust. It’s one of the many secrets that makes this pumpkin cheesecake recipe so quick and easy!
graham cracker crust, powdered sugar, cream cheese, can of pumpkin puree, and heavy cream

Variations

How to Make

  1. Beat heavy whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar.
  2. Blend in pumpkin, pumpkin pie spices, and cream cheese.
  3. Scoop batter into your crust, smooth, and refrigerate two hours before serving.
A no bake pumpkin cheesecake in a foil pan

Tips

  • For clean slices, dip sharp knife in warm water and wipe clean with paper towels after each cut.
  • For the easiest whipped cream filling, chill the bowl of your stand mixer before whipping.
A no bake pumpkin cheesecake on a white plate, with a pie server to the side and small white pumpkins in the background.

Frequently Asked Questions

Is no bake cheesecake easier than baked?

In every way, yes! While this dessert doesn’t have quite the same level of decadence and creamy rich finish as a baked cheesecake, it’s delicious in a different way, and the shortcuts make it so much easier.

Why isn’t my no bake cheesecake setting up?

Be careful not to over-mix! That can result in no bake desserts never setting up to the firm texture you crave.

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.

Serving Suggestions

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.

How to Store

  • Room Temperature – You can leave this no bake cheesecake out at room temperature for up to two hours safely.
  • Refrigerate – Refrigerate covered up to five days.
  • Freeze – Cover with plastic wrap, place in a freezer safe plastic storage bag, seal tight, label and date. Store the no bake cheesecake in the freezer for up to one month. Simply remove from the freezer the day before serving and defrost in the refrigerator.

When ready to serve, remove from the freezer 24 hours beforehand to allow the cheesecake to gradually take the freeze off. Perfect pumpkin cheesecake every time!

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.

More No Bake Inspiration

Pumpkin cheesecake topped with whipped cream on a white plate with a gold fork to the side.
5 from 17 votes

Easy No Bake Pumpkin Cheesecake Recipe

This easy no bake pumpkin cheesecake recipe can be whipped together (literally) in five minutes! With six simple ingredients, it's the best pumpkin cheesecake for the holiday season – less time in the kitchen and more time with your loved ones!
Prep: 5 minutes
Total: 5 minutes
Servings: 8
Pin Rate Print

Ingredients  

  • ½ cup heavy cream
  • ¾ cup powdered sugar
  • 1 cup pumpkin
  • 2 teaspoons pumpkin pie spice
  • 8 ounces cream cheese softened
  • 1 6 ounce graham cracker crust premade

Instructions 

  • Beat heavy whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar.
  • Blend in pumpkin pie seasoning, pumpkin and cream cheese.
  • Scoop batter into your crust, smooth, and refrigerate 2 hours before serving.

Julie’s Tips

  • Make sure to use 100% Pure Pumpkin for the best pumpkin flavor.
  • For clean slices, dip sharp knife in warm water and wipe clean with paper towels after each cut.
  • For the easiest whipped cream filling, chill the bowl of your stand mixer before whipping.
  •  
Calories: 397kcal | Carbohydrates: 39g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 203mg | Potassium: 135mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2052IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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*This recipe was originally published on September 21, 2015.

You can find my recipe index filled with delicious effortless favorites here, but you can have them delivered directly to your inbox here. Happy Fall!

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19 Comments

  1. This looks delicious! I must try it!! I could totally be missing it, but I don’t see the recipe? Do I need to click on something to get to it?

    1. Thank you SO much for bringing that to my attention. I was having issues with it and ultimately thought I had it resolved. My apologies for the inconvenience!