Easy No Bake Pumpkin Cheesecake Recipe | Julie Blanner (2024)

This easy no bake pumpkin cheesecake recipe can be whipped together (literally) in five minutes! It’s the perfect fall dessert, and so easy to make.

With five simple ingredients (plus a store bought pie crust), it’s the best pumpkin cheesecake for the holiday season. Let’s celebrate about less time in the kitchen and more time with your loved ones!

This fall I’m trying to enjoy the simple things in life. Our summer was a blur and a lot more stressful than I had anticipated. I pushed aside a lot of the things I enjoyed to focus on construction decisions, errands, etc and missed a lot of moments.

We rarely walked to the grocery store or to dinner, we didn’t have friends over nearly as often and spend hours on end outside playing with the girls.

As the weather shifts, my thinking seems to as well. I’m no longer running at an insane pace and feel empowered by saying “no”. Even my desire to do a little fall baking seems to have subsided, for now.

If you love a good no bake dessert as much as we do, you’ve got to try my incredible no bake cookie butter cheesecake and no bake cookie dough pie too!

Easy No Bake Pumpkin Cheesecake Recipe

This no bake pumpkin cheesecake recipe captures the flavor of fall, in just five minutes. That leaves plenty of time to enjoy long walks and time with your loved ones.

My no bake pumpkin cheesecake is a simple adaptation of my favorite no bake peanut butter cheesecake, which is always a crowd-pleaser.

Ingredients and Substitutions

• Heavy Cream – Either labeled heavy cream or heavy whipping cream in the grocery store, this is what gives this easy pumpkin cheesecake it’s light and creamy texture. Buy an organic brand, if possible.
• Powdered Sugar – Powdered sugar or confectioner’s sugar melts beautifully into the heavy cream as your whipping it together. Granulated sugar would simply give the cheesecake a grainy texture.

• Pumpkin – I know we all have a can of Libby’s Pumpkin Puree sitting in our pantries this time of year. For the purest pumpkin taste, make sure to purchase 100% Pure Pumpkin, not Pumpkin Pie Filling, which contains added spices and sugar.
• Cream Cheese – The base of any homemade cheesecake recipe. I use 1/3 less fat or Neufchatel cream cheese for its softer texture and higher moisture content.Learn how to soften cream cheese – so easy!
• Pumpkin Pie Spice – Don’t forget the pumpkin pie spices, too! No need to rush to the store if you don’t have any, I bet you already have what you need to make your own!
• Graham Cracker Crust – I prefer the Keebler Ready Crust Graham Pie Crust. It’s one of the many secrets that makes this pumpkin cheesecake recipe so quick and easy!

Variations

• Make a homemade crust! Try my Pretzel Pie Crust, Graham Cracker Crust, or this Speculoos Cookie Crust.

How to Make

1. Beat heavy whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar.
2. Blend in pumpkin, pumpkin pie spices, and cream cheese.
3. Scoop batter into your crust, smooth, and refrigerate two hours before serving.

Tips

• For clean slices, dip sharp knife in warm water and wipe clean with paper towels after each cut.
• For the easiest whipped cream filling, chill the bowl of your stand mixer before whipping.

Frequently Asked Questions

Serving Suggestions

• Top with a dollop of homemade whipped cream – because why not?
• Add a drizzle of caramel sauce for an extra dose of deliciousness.

How to Store

• Room Temperature – You can leave this no bake cheesecake out at room temperature for up to two hours safely.
• Refrigerate– Refrigerate covered up to five days.
• Freeze –Cover with plastic wrap, place in a freezer safe plastic storage bag, seal tight, label and date. Store the no bake cheesecake in the freezer for up to one month.Simply remove from the freezer the day before serving and defrost in the refrigerator.

When ready to serve, remove from the freezer 24 hours beforehand to allow the cheesecake to gradually take the freeze off. Perfect pumpkin cheesecake every time!

*This recipe was originally published on September 21, 2015.

You can find my recipe index filled with delicious effortless favorites here, but you can have them delivered directly to your inbox here. Happy Fall!