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No Bake Pumpkin Cheesecake Recipe + VIDEO

Prep Time 20 mins
Total Time 20 mins
Servings 12 servings

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This No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video


overhead image of pumpkin cheesecake on grey background with whipped cream on top

So here we are, my birthday week, and I’ve made the hubs a pumpkin cheesecake.

Don’t get me wrong — I love me a good cheesecake (although, you should already know this because there’s been no shortage of cheesecake recipes around here).

I will take a vanilla cheesecake, chocolate cheesecake, s’mores cheesecake, lemon cheesecake, banana split cheesecake, or just about any other cheesecake (and if it’s this No Bake White Chocolate Raspberry Cheesecake? No question).

But this one is all his.

slice of no bake pumpkin cheesecake on speckled white plate with cinnamon sticks in the background

I do the official taste test of all my recipes, yes, even the pumpkin recipes. But after that? I’m pretty much done. I can say, “yes, that is an awesome recipe for someone who likes pumpkin” or “no, that is a terrible recipe even if someone likes pumpkin”. And I will admit that I am ever so slowly coming around.

My first year of blogging, I maybe had one bite. Last year, it was maybe 2 or 3. And who knows? Maybe this year I will make it to half a piece! And the hubs will only get 11.5 pieces to himself 😉

Do you think he will make me a birthday cake in return for my generosity? We will have to wait and see!

slice of pumpkin cheesecake on white plate with bite taken on fork

Tips and Tricks for making this No Bake Pumpkin Cheesecake:

  • Cream cheese is a lot easier to beat smooth when it is at room temperature — be sure to take it out a few hours before making! (If you don’t, no biggie, you may just have a few small lumps).
  • Want to mix things up? Try using chocolate baking crumbs or gingersnap crumbs for the crust, or drizzling with caramel and toasted pecans.
  • I often mix a package of dissolved, unflavored gelatin into my no bake cheesecakes because it gives extra insurance against the whole thing flopping over when you cut it. It also allows me to incorporate more air and make sure it will hold up at the same time. I wanted to make this one without, just in case it’s something you don’t have, and it worked just fine! Feel free to add it back in if you want (I would follow the instructions on the package but you won’t need the whole package — half will be just fine!). This being said, it will still work fine without and you’ll likely only want to consider adding it if you’re going to have it sitting out of the fridge for an extended period of time.
  • Some have had trouble with the cheesecake not setting up as is shown here. I have made this cheesecake several times, and made it recently to ensure the recipe is okay. I had no trouble with the cheesecake setting up. There are a few reasons why this might happen and easy ways to avoid those issues:
    • Make sure your cream is heavy whipping cream, or at least 30% fat.
    • Your cream needs to be cold when it is added, and the bowl, beaters and other ingredients must not be warm.
    • You need to whip the filling after the cream is added until it is light and fluffy and thickened — if you don’t, it will not magically become light and fluffy in the fridge. This might take a few minutes!
    • It needs to chill a minimum 6 hours but overnight is even better — if you are ahead of the game and can make it a day before you want to serve it, that’s the best option.
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No Bake Pumpkin Cheesecake Recipe + VIDEO

4.5 from 2 votes
These No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video
Prep Time 20 mins
Total Time 20 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 456cal


  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 3 packages cream cheese (I use light) 8oz each
  • 1 1/2 cups pure pumpkin puree
  • 3/4 cup heavy whipping cream 35%
  • 1 1/2 Cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • whipped cream for garnish if desired


  • Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1″ up the sides of a 9″ Springform pan (I line mine with wax paper so it’s easier to get out!). Set aside.
  • In a large bowl, beat cream cheese until smooth. 
  • Add the pumpkin, cream, sugar, cinnamon and vanilla and beat on high with an electric mixer for 3-4 minutes, until stiff peaks form and it holds up easily. You don’t not want to be able to pour it into the crust — you must whip it until it is thick and fluffy.
  • Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 6-8 hours.
  • Garnish with whipped cream if desired and serve.


*I highly recommend tasting your filling before pouring into the crust — this way you can adjust and add more sugar or more spices if you prefer!

Nutrition Information

Calories: 456cal | Carbohydrates: 29g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 298mg | Fiber: 2g | Sugar: 18g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Sharon says

    I’m a family of one so I’m wondering if I could make this in separate ramekins so they could be frozen (without the whipped cream on top)? Please also respond to my email. Thanks so much.

  2. Rochelle says

    Hi! This recipe looks easy enough, but I’m a bit confused… in the video you beat the cream cheese and the heavy whipping cream at the same time, but the recipe instructions say to beat the cream cheese first then add the remaining ingredients. Is one way better than the other?? Thanks for your patience with this not-so-experienced dessert maker 🙂

  3. Dana Renee Hunt says

    Can you turn it into a baked cheesecake as is or would you need to add eggs?
    I already tried the no bake version and thought it was delicious! Just wondering how to successfully turn it into a baked version

  4. Kristen says

    Could you leave out the pumpkin and just make it a no bake cheesecake? If so, would you change how much cream cheese is used?

  5. LuAnn says

    So the cream cheese is not allowed. To sit at room temperature? Cold cream cheese i feel would leave bits and or chunks in the batter

  6. KLarae says

    If I add the gelatin, do you think this could withstand being without a crust? Or do you think it might be better to just make “cupcakes” out of it? Thanks!

  7. Betsy says

    I do not have a spring form pan. Can it be made in a regular glass pie plate? If I do use a pie plate and line with wax paper, can I lift out without it falling apart?

  8. Lindsey says

    Would making this with 2 (8oz) cream cheeses work, I feel like 3 would make it so thick/ tall? Or is it not as dense as I’m thinking it would be bc of adding the pumpkin?

    • Ashley Fehr says

      I use a large knife to gently lift under the crust and I pull the wax paper out. You have to go slow and be careful but the crust is firm enough that it works perfectly!

  9. Kassidy says

    So I made this making a gluten free graham cracker crust and it was good however, the cheesecake filling never firmed up like a regular cheesecake filling. It was a little firmer than a mousse even after chilling for 7 hours. I have leftover filling that is still the same consistency even after 12 hours of chilling. I followed the recipe exactly so I’m not sure why it didn’t firm up.

    • Ashley Fehr says

      Heavy cream is whipping cream — you will need to use a high-fat cream that will whip up when it’s mixed. You will not want to use previously whipped cream, or Cool Whip.

        • Michelle Corning says

          Read down through. She didn’t use it in this one but often does in no bake cheesecakes. She does explain how to use it if you 2ant to incorporate it. I was wondering the same .

          • Michelle Corning says

            I made it with the gelatin and it set beautifully. I am glad you mentioned doing that. I did add extra cinnamon, some nutmeg and a bit more sugar to offset the spices but to bring out more “fall” taste. We loved it for thanksgiving.

          • Stacy says

            if you’re worried about that julie, there’s vegan gelatin like agar-agar, pectin, konjac, and guar gum. so ya got options!

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