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.
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If you're looking for a low carb and nut free treat check out these delicious Keto Pumpkin Cheesecake Bars!
Want more no-bake fall treats? Check out my Pumpkin Cheesecake Dip or Pumpkin Pie Chia Pudding!
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Ingredients & Substitutions:
- Cream cheese: A high-quality, full fall cream cheese works best for this recipe. Low fat cream cheese won't set up as well in the refrigerator.
- Pumpkin puree: This recipe uses pure pumpkin puree, not pumpkin pie filling which already contains spices and sweeteners.
- Unsalted butter: Ads extra flavor and some additional fats, which helps our cheesecake to set up correctly!
- Light sour cream: For depth of flavor.
- Sugar: This recipe doesn't require a ton of sugar, you'll only need a quarter cup.
- Pure vanilla extract: Imitation vanilla will also do the trick, though I really prefer the taste of pure.
- Pumpkin pie spice: Whichever brand you prefer.
- Heavy whipping cream: Heavy cream or heavy whipping cream can both be used in this recipe.
- Graham cracker crust: Made with butter, brown sugar and graham cracker crumbs! You can also substitute Biscoff cookies or your favorite gingersnap cookies (in place of graham crackers) to create a gingersnap crust.
- Optional toppings: Whipped cream, cool whip, cinnamon and roasted pecans!
How To Make No Bake Pumpkin Cheesecake
Keep scrolling for complete recipe and instructions. We’ll start here with a quick rundown!
- Crush graham crackers in a food processor. You can also place them in a Ziploc bag and break them apart with a drinking glass or rolling pin.
- Mix crumbs with melted butter and brown sugar. Line a 7 inch springform pan with parchment paper and press crust mixture evenly into the pan. (Note: you can get away without parchment but I've found it helpful in getting slices out of the pan).
- Measure pumpkin puree into a paper towel lined bowl and press the paper towel into the puree to remove excess moisture.
- Place blotted pumpkin, cream cheese, butter, light sour cream, sugar, pumpkin pie spice, vanilla and salt together in a large bowl and combine using a handheld or stand electric mixer on medium speed until smooth.
- In a separate mixing bowl, whisk cold cream with an electric mixer on high speed until stiff peaks form (around 5 minutes).
- Transfer whipped cream into the larger bowl with cream cheese mixture and gently fold everything together.
- Spread evenly into your springform pan, atop graham crust. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.
- Cut into pieces, serve with desired toppings and enjoy!
Step By Step Photos
Handy Tips:
- Whipping cream: Make sure to keep your cream nice and cold before whipping it with an electric mixer. Warm cream won't fluff up as nicely!
- Blotting pumpkin: Removing excess moisture from pumpkin puree is important for this recipe and will help your cheesecake set correctly as it chills in the refrigerator. Simply place puree in a bowl with some paper towels. Fold the edges of the paper towels in over the puree to soak up moisture as pictured below!
Recipe Variations
Gluten free: I've previously made this recipe with a nut crust to create a gluten-free version. Simply use one cup crushed pecans, a tablespoon of sugar and 2 tablespoons of coconut oil in place of graham cracker crust ingredients.
Low carb: For low-carb and keto friendly cheesecake, I recommend making it with a nut crust and replacing all sugars with Lakanto Monk fruit Sweetener. You can also use your favorite cup for cup, sugar-free sweetener if you prefer another brand.
More Fall Desserts
- Pumpkin Baked Oatmeal With Pecans
- The Best Healthy Pumpkin Banana Bread
- No-Bake Chocolate Pumpkin Cheesecake Jars
- Almond Flour Pumpkin Chocolate Chip Mug Cake
- Honey Apple Baked Oatmeal
- Gluten Free Peach Cobbler
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Easy No Bake Pumpkin Cheesecake Recipe
Yield: One, 7" cheesecakeCreamy 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.
Servings: 10 people
Calories: 345kcal
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
- ⅔ cup pumpkin puree *blotted well
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ⅓ 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). | Calories: 345kcal | Carbohydrates: 19.3g | Protein: 3.9g | Fat: 28.3g | Fiber: 1.1g | Sugar: 11.7g
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Rachel Harper says
Stacy,
This sounds so yummy. I'd like to share a link to my Sunday's Dirt Road Adventures. Thanks for sharing.
stacey_olson says
Hi Rachel! Thank you for the kind comment. You can absolutely share - I appreciate it!