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No Bake Pumpkin Cheesecake

Light and creamy pumpkin cheesecake that is made without baking and is the perfect Autumn or holiday dessert!


  • 1 1/4 cups graham cracker crumbs
  • 6 tablespoons butter melted
  • 8 ounces cream cheese room temperature
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 ounce tub whipped topping thawed
  • Optional garnishes: whipped cream caramel topping


  • Coat a 9 inch pie pan or spring form pan with cooking spray.
  • In a medium bowl, mix together the graham cracker crumbs and butter until thoroughly combined. Press the mixture firmly into the bottom and slightly up the sides of the pan.
  • Place the pan in the freezer for 20 minutes.
  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until incorporated.
  • Gently fold in the whipped topping until well combined.
  • Remove the crust from the freezer and spoon in the filling, spreading evenly and smoothing the top with a spatula.
  • Refrigerate for at least 2 hours before serving.
  • Slice and garnish with whipped cream and caramel topping as desired.


Recipe provided by Make Your Meals
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