No Bake Pumpkin Cheesecake
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This No Bake Pumpkin Cheesecake is a breeze to make. With an easy homemade crust and a filling made from 5 easy ingredients, this is one of the best ways to make a delicious cheesecake.
NO BAKE PUMPKIN CHEESECAKE
Cheesecake is one of those things many people tend to stay way from. It can be difficult to get cheesecake just right. When we aren’t making our easy strawberry cheesecake or our double layered pumpkin cheesecake we enjoy making no bake recipes. This recipe proves that you don’t have to spend time keeping an eye on a cheesecake in the oven, rather you can combine your ingredients and let the refrigerator do the rest. If you’re ready for a fun new twist on a classic cheesecake recipe, this recipe is about to become a new family favorite.
Ways to Serve This Simple Pumpkin Cheesecake
- Add a dollop of Cool Whip: Store-bought of homemade whipped cream is always a good choice.
- Drizzle of caramel sauce or hot fudge: This can add such a fun taste and flavor to the dish.
Easy Cheesecake Recipe with Pumpkin
Since there isn’t any baking involved, this simple fall dessert is a great treat for everyone to love. This is also a great holiday dessert as well and works well for Thanksgiving and Christmas, too. Some of the key ingredients are:
- Graham Cracker Crumbs
- Light Brown Sugar
- Ground Cinnamon
- Butter
- Cream Cheese
- Pumpkin Puree
- Pumpkin Pie Spice
How to Make No Bake Pumpkin Cheesecake
How to make the cheesecake crust
- Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to combine.
- Pour the melted butter into the bowl and stir the mixture together until mixed.
- Tip the mixture into the pie or cake pan and press into the bottom and up the sides.
- Chill for 20-30 minutes in the freeze. Prepare filling while chilling.
How to make the creamy cheesecake filling:
- In a large bowl beat together cream cheese and pumpkin puree until well combined.
- Add sugar and pumpkin pie spice. Mix until combined. Gently fold in the whipped topping.
- Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
- Refrigerate the pie for at least 3 hours or up to 24 hours. Prior to serving, decorate with Cool Whip.
No Bake Pumpkin Cheesecake
Ingredients
Crust :
- 1 1/2 cups graham cracker crumbs ( I like to pulse graham crackers until fine )
- 1/4 cup light brown sugar, loosely packed
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1/2 cup unsalted butter, melted
Filling :
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree ( I prefer Libby's )
- 1/2 cup brown sugar
- 3/4 tsp pumpkin pie spice
- 1 8 ounce tube Cool Whip
Instructions
Crust :
- Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to combine.
- Pour the melted butter into the bowl, and stir the mixture together until mixed.
- Tip the mixture into the pie or cake pan, and press into the bottom and up the sides.
- Chill for 20-30 minutes in the freezer. Prepare filling while chilling.
Filling :
- In a large bowl, beat together cream cheese and pumpkin puree until well combined.
- Add sugar and pumpkin pie spice. Mix until combined.
- Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
- Refrigerate the pie for at least 3 hours or up to 24 hours.
- Prior to serving, decorate with Cool Whip.
Nutrition
Can you use a store-bought crust?
If you don’t want to make your own crust you certainly don’t have to. While I definitely prefer making my own graham cracker crust you can use the store variety in a pinch and it will work just fine!
TIPS FOR MAKING THIS NO BAKE CHEESECAKE
- Be sure to use pumpkin puree, and not canned pumpkin pie filling.
- Your cream cheese MUST be room temperature to be sure your batter isn’t lumpy.
- Whipped Topping such as CoolWhip is what we use in this recipe. The canned cream is only to be used as an extra garnish if desired.
