For a richer flavor, use full-fat cream cheese instead of low-fat. This will also improve the texture. If you don't have a prepared graham cracker crust, you can easily make your own by combining graham cracker crumbs with melted butter and pressing it into a pie plate. Garnish with a sprinkle of cinnamon, a dollop of whipped cream, or a drizzle of caramel sauce before serving for an extra touch of elegance.
Pumpkin Pie No-Bake Cheesecake
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME3 hrs 35 mins
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SERVING8 People
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VIEWS23
Indulge in the flavors of fall with this incredibly easy, no-bake cheesecake. A creamy, dreamy dessert that captures the essence of pumpkin pie without ever turning on the oven!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol36 mg
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Fiber2 g
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Protein5 g
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Saturated Fat8 g
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Sodium389 mg
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Sugar22 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Chill the bowl and beaters from your hand mixer in the freezer for at least 15 minutes. This step is crucial for achieving perfectly whipped cream. (Prep time: 15 minutes)
02 Step
Recipe View In a mixing bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy. Stir in the lemon juice and vanilla extract until well combined. Gently fold in half of the pumpkin puree, followed by the cinnamon, ginger, and nutmeg. (Prep time: 10 minutes)
03 Step
Recipe View Remove the chilled bowl and beaters from the freezer. Pour the heavy whipping cream into the bowl and beat with the electric mixer until stiff peaks form. This means the cream holds its shape when the beaters are lifted. (Prep time: 5-7 minutes)
04 Step
Recipe View Gently fold the remaining pumpkin puree and the freshly whipped cream into the cream cheese mixture. Be careful not to overmix, as this can deflate the cream. (Prep time: 5 minutes)
05 Step
Recipe View Pour the pumpkin cheesecake filling evenly into the prepared graham cracker crust. Smooth the top with a spatula. Cover the cheesecake with plastic wrap, pressing it lightly against the surface to prevent a skin from forming. (Prep time: 3 minutes)
06 Step
Recipe View Refrigerate the cheesecake for at least 3 to 4 hours, or preferably overnight, to allow it to set completely. (Chill time: 3-4 hours or overnight)
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Sebastian Fay
Jun 20, 2025The tip about chilling the bowl and beaters is a game-changer! My whipped cream was so much better than usual.
Alycia Buckridge
May 16, 2025This recipe is a lifesaver! I'm not a baker, but this cheesecake was so easy to make and tasted amazing!
Ashlynn Dubuque
May 7, 2025I made this for Thanksgiving, and it was a huge hit! Everyone loved the creamy texture and the perfect balance of pumpkin spice.