No Bake Pumpkin Cheesecake

piece of pumpkin cheesecake sitting on two plates, one white and one green. the cheesecake is topped with whipped cream and a drizzle of caramel.

5 from 6 votes

No Bake Pumpkin Cheesecake

This easy No Bake Pumpkin Cheesecake recipe is the perfect dessert for the holidays! Wonderfully light and creamy and loaded with pumpkin flavor! It's the perfect addition to this year's dessert table and can be made in advance.

Course Dessert

Cuisine American

Keyword easy pumpkin cheesecake, no bake pumpkin cheesecake, no bake pumpkin cheesecake recipe

Prep Time 25

Chill Time 6

Servings

Calories 483kcal

Author Trish - Mom On Timeout

Ingredients

Crust

11 ounces Nilla Wafers
1 teaspoon pumpkin pie spice divided
8 tablespoons salted butter melted

Pumpkin Cheesecake

12 ounces cream cheese softened
⅓ cup dark brown sugar packed
1 cup pumpkin puree not pumpkin pie filling
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
16 ounces whipped topping divided (Cool Whip)

Optional Toppings

Instructions

Crust

Place Nilla wafers and pumpkin pie spice in a food processor and process until only fine crumbs remain. Remove two tablespoons of the crust mixture and set aside for now.
Carefully pour the melted butter into the food processor and pulse a few times to combine the butter with the crumbs. You want the butter to be evenly distributed.
Press the crust mixture evenly into the bottom of a 9 inch springform pan.
Cover the crust well and place in the freezer to set up.

Pumpkin Cheesecake

Cream together the cream cheese and dark brown sugar in the bowl of a stand mixer or a large bowl with a hand mixer, until light and fluffy, about 4 to 5 minutes.
Mix in the pumpkin puree, vanilla extract and pumpkin pie spice until smooth and thoroughly combined, about 2 to 3 minutes. Make sure to scrape the sides and bottom of the mixing bowl as needed.
Gently fold in 3 cups of the whipped topping until fully incorporated.
Transfer the cheesecake filling to the springform and use an offset spatula to smooth the top.
Cover and chill the cheesecake overnight or for a minimum of 6 hours.

Optional Toppings

When you are ready to serve, spread or pipe the remaining whipped topping onto the top of the cheesecake and sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
To serve, remove the springform rim, cut and serve. Drizzle with caramel sauce if desired.

Notes

Storage Information

This No Bake Pumpkin Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days.

To Freeze: Wrap the cheesecake tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge. Consider freezing individual slices for easy serving.

Make your own graham cracker crust:

6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar

Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
Refrigerate crust for at least 30 minutes.

This decadent Pumpkin Cheesecake is the perfect blend of fall flavors, warmth from the pumpkin and spice with lots of creaminess and just a bit of tartness from the cream cheese.

To substitute homemade whipped cream for the whipped topping:

You will need 6 cups total of whipped cream.

3 cups heavy cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla extract

Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
Use in place of the whipped topping in the recipe but make sure to carefully fold in so the whipped cream does not get deflated.

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