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No Bake Pumpkin Cheesecake

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.
Course Dessert
Cuisine American
Keyword No Bake Pumpkin Cheesecake
Servings 8 slices
Calories 355kcal
Author Katie

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

Calories: 355kcal | Carbohydrates: 36g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 240mg | Potassium: 158mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5501IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg