Easy No Bake Pumpkin Cheesecake Recipe

This Easy No Bake Pumpkin Cheesecake Recipe can be whipped together (literally) in five minutes! It’s about time that can of Libby’s pumpkin puree was put to good use.

With five simple ingredients, it’s the best pumpkin cheesecake for the holiday season – less time in the kitchen and more time with your loved ones!

Easy No Bake Pumpkin Cheesecake Recipe

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.

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.

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 the girls.

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!

My no bake pumpkin cheesecake is a simple adaptation of my favorite no bake peanut butter cheesecake, which is always a crowd-pleaser. I love the subtle pumpkin taste and smooth, creamy texture!

It’s also the perfect end to a meal filled with 30 minute dinner rolls, Ruth’s Chris sweet potato casserole, cheesy corn bake and of my famous firehouse green beans that have gone viral both in our house and on Pinterest!

No Bake Pumpkin Cheesecake Ingredients

• 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!
• 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!

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! 

How to Make Easy Pumpkin Cheesecake

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.

Variations

• Try this incredible pumpkin cheesecake with my homemade Speculoos Cookie Crust. So easy and delicious!
• Add a teaspoon of my homemade pumpkin pie spice blend mixture. So much additional fragrance and flavor!

How Long Do I Need to Refrigerate No Bake Pumpkin Cheesecake?

I found two hours to be an appropriate amount of time for the pumpkin cheesecake to fully set. If you want to get a bit ahead, this pumpkin dessert can easily be made 1-2 days in advance. No stress holiday desserts are here!

If you love no bake desserts, you have to try these butterscotch squares– just FOUR ingredients and so much nostalgic flavor! 

How Long Does the Holiday Cheesecake Dessert Last?

This easy pumpkin cheesecake recipe will last for up to five days covered tightly with plastic wrap and stored in the fridge.

If you are looking to freeze, simply double wrap the entire cheesecake with plastic wrap, label, date, and place in your freezer for up to one month.

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!

Curious about freezing your cream cheese recipes? Read more in Can you Freeze Cream Cheese to learn all about what works and what doesn’t!

If you try this No Bake Pumpkin Cheesecake Recipe, please come back to share using my five star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

LET’S CONNECT! instagram | newsletter | facebook | pinterest

Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!

*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!