Easy No Bake Pumpkin Cheesecake with Cool Whip

Last Updated on September 8, 2026 by Allison Lancaster

Make this easy no bake pumpkin cheesecake with Cool Whip and pumpkin pie filling in minutes. A creamy, crowd-pleasing fall dessert the whole family loves!

If you are looking for an easy no bake pumpkin cheesecake that delivers big fall flavor without turning on the oven, this is the recipe for you. I first made this creamy pumpkin cheesecake back in the fall of 2018, and my family has requested it every single year since. It comes together with just a handful of simple ingredients: cream cheese, pumpkin pie filling, Cool Whip, and a buttery graham cracker crust. Once it sets in the refrigerator, you finish it off with a drizzle of sweet caramel and chopped walnuts. It is honestly one of my favorite no bake pumpkin desserts of all time, and I think it will become one of yours too.

This recipe is perfect for Thanksgiving, a fall potluck, or any time the pumpkin spice craving hits. And trust me, once your family tries it, they will be asking you to make it again and again.

Why You Will Love This Recipe

• No oven required. This is a true no bake pumpkin cheesecake, which means the oven is completely free for all your other holiday cooking.
• Only a few simple ingredients. You probably already have most of these in your pantry right now.
• Crowd-pleasing. I have made this for family dinners, church potlucks, and Thanksgiving dessert tables, and it disappears every single time.
• Make-ahead friendly. This cheesecake actually gets better the longer it chills, so you can make it the night before and have one less thing to worry about on the big day.

Ingredients and Substitutions

Here is everything you need to make this easy no bake pumpkin cheesecake:

Cream Cheese – Soften your cream cheese at room temperature before mixing. This is the key to a smooth, lump-free filling. I almost always use the Aldi brand and it works perfectly.

Canned Pumpkin Pie Filling – Use pumpkin pie filling, not plain pumpkin puree. Pumpkin pie filling already has the spices and sweeteners blended in, which makes this recipe incredibly simple. (See the FAQ below for why puree does not work in this specific recipe.)

Spices – I use a combination of nutmeg, allspice, and pumpkin pie spice for warm, cozy fall flavor. You can adjust to your taste.

Sugar – Regular granulated white sugar works great. Light brown sugar is a fine substitute, but I do not recommend dark brown sugar as it can change the color and flavor of the filling.

Cool Whip – This is what gives the filling its light, mousse-like texture. A store-brand whipped topping works just as well. If you prefer, you can substitute freshly whipped heavy cream, though Cool Whip keeps the recipe especially easy.

Graham Crackers – Classic graham crackers make the perfect base. A food processor gives you the smoothest crust, but you can also crush them in a zip-top bag with a rolling pin. In a pinch, a store-bought graham cracker crust works fine too.

Melted Butter – I prefer unsalted butter for the crust. This holds the crumbled crackers together and gives you that rich, buttery bite.

Chopped Walnuts – Pecans, almonds, or any chopped nut make a great substitute if you are not a walnut fan.

Caramel Topping – Store-bought caramel sauce or your own homemade caramel both work beautifully. You could also top this with toffee bits, chocolate ganache drizzle, or extra whipped cream.

How To Make Easy No Bake Pumpkin Cheesecake

This pumpkin cheesecake is about as simple as it gets. Here is a quick overview:

Step 1: In a large bowl or the bowl of a stand mixer, beat together the softened cream cheese, pumpkin pie filling, nutmeg, allspice, pumpkin pie spice, and sugar until completely smooth.

Step 2: Add the Cool Whip and blend again until light and creamy. Do not overmix or it can deflate.

Step 3: Process the graham crackers in a food processor until they are fine crumbs. Add the melted butter and pulse until the mixture looks like wet sand. You can also crush the crackers in a zip-top bag with a rolling pin.

Step 4: Press the graham cracker mixture firmly and evenly into the bottom of a springform pan. Pack it down well so the crust holds together when you slice and serve.

Step 5: Pour the pumpkin filling over the crust and smooth it into an even layer.

Step 6: Refrigerate for at least 3 hours, or ideally overnight. The longer it chills, the better it sets.

Step 7: Before serving, drizzle with caramel topping and sprinkle with chopped walnuts. Slice and enjoy!

Pro Tip: Run a sharp knife around the inside edge of the springform pan before releasing the ring. This helps the cheesecake hold its shape and gives you cleaner slices.

Serving Suggestions

This easy no bake pumpkin dessert is delicious served:

• On its own, chilled straight from the fridge
• With a scoop of vanilla ice cream
• With a dollop of extra whipped cream
• With a drizzle of additional caramel sauce on each plate

It makes a beautiful centerpiece dessert for your Thanksgiving table or holiday dessert spread.

How To Make No Bake Pumpkin Cheesecake Bites

Want to serve this as a party dessert or individual portions? Press the graham cracker crust into the cups of a lined muffin tin or into small mason jars. Fill each one with the pumpkin cheesecake mixture and refrigerate until set. These mini pumpkin cheesecakes are adorable for parties and easy for guests to grab and go.

How To Store No Bake Pumpkin Cheesecake

Refrigerator: Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to 5 days. The crust may soften slightly over time, but the flavor is just as delicious.

Freezer: Once fully set, you can freeze this no bake pumpkin cheesecake for up to 3 months. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. To serve, thaw slices in the fridge for a few hours before enjoying.

Tips for the Best No Bake Pumpkin Cheesecake

• Soften your cream cheese fully. Cold cream cheese will leave lumps in your filling no matter how long you mix it. Set it out at least 30 to 45 minutes before you start.
• Do not skip the chilling time. The Cool Whip needs time in the refrigerator to help the filling set. A minimum of 3 hours is required, but overnight is truly best.
• Pack the crust firmly. Use the bottom of a flat glass or measuring cup to press the graham cracker mixture down into an even, compact layer.
• Use pumpkin pie filling, not puree. This is the most common mistake with this specific recipe. The filling will not set properly if you substitute plain pumpkin puree.
• Spice it your way. I love the combination of nutmeg, allspice, and pumpkin pie spice, but you can use all pumpkin pie spice if that is what you have on hand.

Variations

• Gingersnap crust: Swap the graham crackers for gingersnap cookies for a spicier, more festive crust that pairs beautifully with the pumpkin flavor.
• Biscoff crust: Biscoff cookies blended into a crust are absolutely incredible with this filling. Highly recommend trying it at least once.
• Pecan crust: Blend pecans with a little butter and brown sugar for a naturally gluten-free crust option.
• Chocolate drizzle topping: Skip the caramel and drizzle melted chocolate over the top instead for a fun pumpkin-chocolate twist.
• Individual mason jar cheesecakes: Great for gifting or serving at a party buffet.

Recipe FAQ

Can I make this no bake pumpkin cheesecake the night before?

Yes, and I actually recommend it. The filling sets up better the longer it chills, so making this the night before your event means you have one less thing to worry about and an even creamier cheesecake to serve.

Can I use pumpkin puree instead of pumpkin pie filling?

For this specific recipe, no. Pumpkin puree is not sweetened or spiced like pumpkin pie filling, and more importantly, it contains more moisture, which will prevent the filling from setting properly in the refrigerator. Stick with pumpkin pie filling for the best results.

What holds a no bake cheesecake together without baking?

The combination of softened cream cheese and Cool Whip (or whipped topping) is what allows this cheesecake to set without an oven. The Cool Whip adds lightness and structure, and refrigeration firms everything up. It is important not to rush the chilling time.

Can I make this pumpkin cheesecake without Cool Whip?

Yes! You can substitute freshly whipped heavy cream in place of Cool Whip. Whip 1 to 1.5 cups of heavy cream until stiff peaks form, then fold it into the cream cheese and pumpkin mixture just as you would the Cool Whip.

Can I use a store-bought graham cracker crust?

Absolutely. A pre-made crust saves time and works great for this recipe. Just be aware that the filling recipe makes enough for a 9-inch springform pan, so a standard 9-inch premade crust will work, but you may have a little filling left over.

How long does no bake pumpkin cheesecake last in the fridge?

Stored in an airtight container or covered tightly with plastic wrap, this cheesecake will stay fresh in the refrigerator for up to 5 days.

No Bake Pumpkin Cheesecake Recipe: