Print

Easy No-Bake Pumpkin Cheesecake Recipe

Easy No-Bake Pumpkin Cheesecake Recipe
Print Recipe

★★★★★

5.3 from 15 reviews

This Easy No-Bake Pumpkin Cheesecake is a creamy and delicious dessert perfect for fall or any time you crave a smooth pumpkin-flavored treat. Featuring a buttery graham cracker crust and a light pumpkin-spiced cream cheese filling folded with Cool Whip, this cheesecake requires no oven time and can be prepared quickly with simple ingredients.

Ingredients

Scale

Crust Ingredients

  • 1 store-bought 9″ graham cracker crust OR
  • 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
  • 1/4 cup brown sugar
  • 6 tbsp butter (melted)

Filling Ingredients

  • 8 oz cream cheese (softened)
  • 1 1/4 cups pumpkin puree
  • 3/4 cup powdered sugar
  • 1 tsp pumpkin pie spice (or more to taste; or you can add cinnamon to taste as well)
  • 1 tsp vanilla extract
  • 2 1/2 cups Cool Whip (thawed; an 8oz tub has about 3 cups)

Instructions

  1. Prepare the Crust: If using a store-bought crust, place it in your pie dish and proceed to the filling. To make your own, combine graham cracker crumbs and brown sugar in a mixing bowl. Add melted butter and stir until the mixture is evenly combined and resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using a measuring cup or the back of a spoon to pack it tightly for a solid crust. Chill in the refrigerator for at least 1 hour to set.
  2. Make the Filling: In a large bowl, add softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Use an electric mixer on medium speed to beat the ingredients together for 3 to 5 minutes until the mixture becomes light and fluffy, ensuring all spices and sugar are fully incorporated.
  3. Fold in Cool Whip: Gently fold the thawed Cool Whip into the pumpkin mixture with a spatula, taking care to maintain as much air in the mixture as possible for a light texture.
  4. Assemble and Chill: Spoon the filling evenly into the chilled crust and smooth the top. Refrigerate the cheesecake for at least 3 hours to allow it to firm up. For easier slicing, you can freeze it covered for 30 minutes before cutting and serving.
  5. Serving and Garnishing: If desired, garnish your pumpkin cheesecake with additional whipped cream or a cream cheese frosting to enhance flavor and presentation before serving.

Notes

  • You can use a pre-made graham cracker crust to save preparation time.
  • Adjust pumpkin pie spice according to your preferred spice level.
  • Allow the cheesecake to chill fully to ensure it sets properly before slicing.
  • Freezing for 30 minutes before serving helps achieve clean and easy cuts.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin dessert, easy pumpkin cheesecake, fall desserts, graham cracker crust cheesecake

Find it online: https://cookwithruby.com/easy-no-bake-pumpkin-cheesecake-recipe/