Easy No Bake Pumpkin Cheesecake Dessert Recipe

This mouthwatering No Bake Pumpkin Cheesecake Dessert recipe is the ultimate treat for pumpkin lovers. With its creamy texture and rich flavor, this dessert is sure to impress your family and friends. Best of all, you won’t need to spend hours in the kitchen, because this recipe doesn’t require any baking!

pumpkin cheesecake no bake dessert

Imagine sinking your spoon into a luscious, velvety pumpkin cheesecake that melts in your mouth. The combination of smooth cream cheese, sweet pumpkin puree, graham crackers, and fragrant spices is pretty much irresistible. Whether you’re hosting a fall gathering or simply craving a seasonal treat, this no-bake dessert is the perfect solution. Not only is this recipe delicious, but it is also incredibly easy to make. No need to worry about the steps involved in making a traditional cheesecake – just mix the ingredients, layer them in a baking dish, and chill.

Why Choose A No Bake Version?

When it comes to making a cheesecake, the traditional baked version can be time-consuming and intimidating. With this no-bake pumpkin cheesecake recipe, you can skip the hassle of baking, and still achieve the same creamy and luscious texture. This recipe is perfect for those who want a quick and effortless dessert that lets that amazing pumpkin flavor shine through.

pumpkin cheesecake no bake dessert ingredients

Ingredient Notes + Variations

  • Use 100% pumpkin puree, not pumpkin pie filling.
  • Make sure to use original cream cheese (not low fat) that has been brought to room temperature. 
  • Brown sugar, ground cinnamon, and pumpkin pie spice add sweetness and spice to this perfect fall dessert.
  • Any kind of whipped topping can be used. Cool Whip, either regular or reduced fat, is a good choice. A variety of whipped topping brands can be found in the freezer section of your grocery store. 
  • Ground walnuts or pecans make a great topping. Other ideas are a drizzle of caramel sauce, crushed gingersnap cookies, crushed Biscoff cookies, or a dollop of whipped cream on each individual piece. 
  • Any brand of graham crackers can be used. Depending on how many layers you make, a XXX oz. box should be plenty.
pumpkin cheesecake no bake dessert batter in mixing bowl

How To Make

  • In a large bowl with an electric mixer, or bowl of a stand mixer, beat together pumpkin puree and cream cheese until completely mixed.
  • Add brown sugar, cinnamon and pumpkin pie spice.
  • Fold in the Cool Whip with a large rubber spatula.
  • In an 8 x 8 or 9 x 9 pan, spread a layer of the pumpkin mixture.
  • Top this bottom layer with graham crackers. You will have to break/cut some crackers to make them fit.
  • Follow with alternating layers of the pumpkin/cream cheese mixture and graham crackers, ending with the pumpkin mixture.
  • Top with ground walnuts or pecans if desired.
  • Cover loosely with foil or plastic wrap, and refrigerate at least 6 hours. Overnight is best.
pumpkin cheesecake no bake dessert batter

Tips for Success

  • Use a warm, sharp knife to slice this pumpkin cheesecake dessert into portions. 
  • Serve this dessert chilled, and enjoy the smooth texture and creamy goodness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 
  • For best results, make sure to allow plenty of time for the dessert to chill. Chill time should be at least 6 hours, but overnight is best. 
  • This recipe can be easily doubled, and assembled in a 9 x 13 inch baking dish.
pumpkin cheesecake no bake dessert layers of graham crackers

Frequently Asked Questions

Can I use real whipped cream instead of Cool Whip?

I have never tried it, but it should work to use heavy whipping cream. A good idea is to use Instant ClearJel to stabilize the whipping cream before adding it to the pumpkin puree/cream cheese mixture.

Can I use my homemade pumpkin puree?

Yes! It would be delicious…just make sure to use the same amount.

Is this pumpkin dessert gluten free?

No, it’s not. However, by using gluten free graham crackers, it’s the perfect dessert for those who can’t tolerate gluten. All other ingredients are gluten free. Make sure to use walnuts or pecans as a topping, and not the crushed Biscoff or gingersnap cookies. 

pumpkin cheesecake no bake dessert in baking dish

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piece of pumpkin cheesecake no bake dessert

Celebrate pumpkin season, and satisfy your pumpkin cravings, by making this easy dessert. It’s perfect as a Thanksgiving dessert, for the holiday season, and it will be a huge hit at family gatherings!

pumpkin cheesecake no bake dessert

Pumpkin Cheesecake No Bake Dessert

This mouthwatering No Bake Pumpkin Cheesecake Dessert recipe is the ultimate treat for pumpkin lovers. With its creamy texture and rich flavor, this dessert is sure to impress your family and friends.
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Servings: 9 servings
Author: Ann Drake
Prep Time 20 minutes
Cook Time 0 minutes
Refrigeration time 6 hours
Total Time 6 hours 15 minutes
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Ingredients

  • 15 oz. can pumpkin puree
  • 8 oz. cream cheese (room temperature)
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 16 oz. Cool Whip whipped topping
  • 1 cup walnuts or pecans (optional)
  • 1 box graham crackers

Instructions

  • In a large bowl with a hand mixer, or in the bowl of a stand mixer, beat together pumpkin and cream cheese until fluffy.
  • Add brown sugar, cinnamon, and pumpkin pie spice.
  • Fold in the Cool Whip using a rubber spatula.
  • In an 8 x 8 inch or 9 x 9 inch pan, spread a layer of the pumpkin mixture.
  • Top with a layer of graham crackers. You will have to break/cut some crackers to make them fit.
  • Follow with alternating layers of the pumpkin mixture and graham crackers, ending with the pumpkin mixture.
  • Top with ground walnuts or pecans if desired.
  • Cover and refrigerate at least 6 hours. Overnight is best.

Notes

I used a 9 x 9 pan and got 4 layers. If you used an 8 x 8 pan you could possibly get 5.

Nutrition

Calories: 455kcal | Carbohydrates: 62g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 515mg | Potassium: 265mg | Fiber: 3g | Sugar: 36g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 181mg | Iron: 2mg
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2 Comments

  1. Aurora Bugini says:

    Hi! Here Aurora, from Italy! I love your recipe but I can’t find graham crackers: are they salt or not? Do you know another cracker I can use? Thank so much. Love your site!
    Aurora

    1. Hi Aurora…graham crackers do not have salt. I’m not sure if Marie Biscuits are available in Italy, but they are a good substitute. Any kind of plain crisp cookie will work. The taste won’t be exactly the same, so you may have to experiment a bit. Good luck!