No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is light and creamy and bursting with pumpkin spice flavor. It’s easy to make and ready in as little as 4 hours.
Hey there, and welcome back, friends.
You are in for a fall treat!
No Bake Pumpkin Cheesecake
The leaves are changing color and all I can think of are all the fall desserts I want to make beginning with this delicious no bake pumpkin cheesecake.
I’m a huge fan of no bake cheesecakes and have spoiled you over the years with my No Bake Spider Web Cheesecake, No Bake Caramel Cheesecake, and this Classic No Bake Cheesecake. They’re easy to assemble, and my sweet family always loves gobbling them up.
Fall is incomplete without making at least one pumpkin-themed dessert, so you might as well make it this one!
Let’s discuss this amazing pumpkin cheesecake. Each bite will transport you into pumpkin spice heaven! It has the perfect amount of pumpkin flavor from the pumpkin puree and the ultimate creaminess you only get from a great no bake cheesecake. The graham cracker crust is buttery and goes perfectly with the pumpkin flavor.
No one will be disappointed if you bring this to Thanksgiving!
No Bake Pumpkin Cheesecake Ingredients
- graham cracker crumbs
- unsalted butter
- a few packages of cream cheese
- powdered sugar
- pure vanilla extract
- some pumpkin puree
- pumpkin pie spice
- heavy cream
- whipped cream
- candied pumpkins (optional)
- chopped pecans (optional)
How to Make No Bake Pumpkin Cheesecake
In a large bowl, stir the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Spoon and spread the mixture into the base of a round springform pan, compacting it down with the back of a spoon into a smooth, even layer.
Place in the fridge to chill while preparing the filling.
Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth. You can also do this with an electric hand whisk if preferred.
Add the pumpkin puree and pumpkin pie spice and mix until combined.
Add in the heavy cream and mix until thick and holding its shape.
Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for a few hours or overnight.
Decorate with piped whipped cream and candied pumpkins or your toppings of choice.
How to Store a No Bake Cheesecake
Store this no bake cheesecake in your refrigerator in an airtight container for up to 5 days. You can also freeze the cheesecake for up to 3 months. Unthaw the cheesecake at room temperature.
More Fall Dessert Recipes
Give these pumpkin-themed desserts a try this fall.
- Pumpkin Cake Bars with Brown Butter Frosting
- Naked Pumpkin Layer Cake with Caramel Buttercream
- Instant Pot Pumpkin Cheesecake
- Maple Pumpkin Tart with Spiced Pecan Crust
- Pumpkin Cheesecake Mousse
What do you think of this amazing no bake cheesecake recipe? What would you serve with a slice of this delicious cheesecake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy fall baking, friends!
No Bake Pumpkin Cheesecake Recipe
No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is light and creamy and bursting with pumpkin spice flavor. It's easy to make and ready in as little as 4 hours.
Ingredients
For the Crust:
- 2 2/3 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cheesecake:
- 16 ounces (2 packages) cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ¼ cups heavy cream, cold
Toppings:
- Whipped cream
- Candied pumpkins (optional)
- Chopped pecans (optional)
Instructions
- In a large bowl, stir the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Spoon and spread the mixture into the base of an 8” or 9” round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the fridge to chill for at least 30 minutes while preparing the filling.
- Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed
until smooth. You can also do this with an electric hand whisk if preferred. - Add the pumpkin puree and pumpkin pie spice and mix until combined. Add in the heavy cream and mix until thick and holding its shape.
- Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for 4-6 hours or overnight.
- Decorate with piped whipped cream and candied pumpkins or your toppings of choice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 740Total Fat: 57gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 129mgSodium: 508mgCarbohydrates: 44gFiber: 3gSugar: 24gProtein: 18g
This no bake cheese cake looks delicious! I’m looking forward to making it for Thanksgiving. However, in the ingredients list the recipe calls for 16 ounces of cream cheese but has 3 packages in parentheses which would equal 24 ounces of cream cheese. Which is the correct amount? 2 packages or 3? Thank you!
2 packages is correct and so 16 ounces. Clarified in the recipe card. Thank you.